Publication Date:
Last Update: November 2007
Update: October 19, 2011 (Appendix added)

These Guidelines were prepared by the Nova Scotia Department of Agriculture to assist the operator in meeting food safety requirements when operating food service at temporary events. Read these guidelines carefully. Submit your application with required fee to the Food Safety Specialist in your area. Your application will be reviewed and discussed with you.

DEFINITION

Temporary event food services - means a booth or structure erected to provide a food service at exhibitions, fairs, community festivals or similar organized community activities to a maximum of fourteen consecutive days or less per year.

It does not include mobile eating establishments which require a separate permit under the Nova Scotia Food Safety Regulations.

PERMIT REQUIREMENTS

The Nova Scotia Food Safety Regulations require a temporary event food service to have a permit to operate.

The following minimum standards are intended to help you meet the requirements of the regulations and to prevent the occurrence of food poisoning, due to improper food handling.

1. Provide a satisfactory structure to house the food service.
2. Provide hand washing facilities
3. Provide for the disposal of wastes
4. Availability on site for the washing and sanitizing of utensils
5. Availability of washroom and toilet facilities
6. Provision of adequate refrigeration facilities for storage of perishable foods

The Food Safety Specialists are available for consultation and welcome the opportunity to provide food handling courses for those involved with food service at temporary events.

PERMIT APPLICATION

An application for this permit is attached.

There may be a fee for the permit.

The fee must accompany the application.

Make the application for approval a minimum of 30 days prior to the event.

PERMIT REVIEW

Approval is subject to terms and conditions as required by the department, having due regard for public health.

The Food Safety Specialist will review the application, determine if an inspection is necessary and contact the applicant.

Any permit issued must be displayed on the structure.

FOOD HANDLING

A person who has completed training in food safety acceptable to the Food Safety Specialist must be on site at all times during the operation of a Temporary Event food service and when foods are being prepared.

All foods must be thoroughly cooked and served immediately. The potential for contamination of foods is increased at temporary events while facilities to control contamination are limited. The need to protect the health of the public, with the limited facilities available, requires the choice of foods prepared and sold be limited.

The department limits the type of foods served based on the principles of food safety. The Food Safety Specialist will advise on what foods may or may not be allowed.

The risk to food safety is greatly increased with the more menu items being served and the amount of preparation required.

The mixing, cutting, or chopping of foods and making sandwiches on site is restricted.

Preparation of these foods must take place at a permanent facility, using safe, acceptable food handling practices.

BOOTH OR STRUCTURE

The booth or structure intended to house the Temporary Event food service must be satisfactory to the Department of Agriculture.

The minimum requirement is a continuous dust proof barrier, minimum height 30" totally enclosing the preparation, serving, storage area. This is to separate the food preparation, service and storage area from the public access area, allowing controlled protection of food products.

A roof is recommended and a floor is suggested to prevent dust and dirt from getting into food where grass or ground exists.

HAND WASHING

Proper hand washing is one of the most important steps in the prevention of food borne illness.

Hand washing facilities must be provided within the food preparation area of each special event food service facility.

The facility must provide a sink or basin and a sufficient running water, liquid or powder soap and single service towels.

The water may be gravity fed from a water container provided it contains an on/off value and be collected as described in the section on wastewater.

UTENSIL WASHING

Facilities for washing and sanitizing utensils must be available at all times within the confines of the special event. These facilities should consist of one or more sinks, able to totally immerse the utensils and must be supplied with pressurized hot and cold running water. All utensils must be air dried.

Depending on the type of operation, food being served and the number and kinds of utensils, the required facilities will vary. It may be possible to use facilities near by or use disposable utensils.

Reusable utensils should be replaced every two hours with clean, sanitized utensils.

Separate plastic bags or similar containers should be provided for the storage of dirty and clean utensils to prevent cross contamination.

(Note: A utensil is any implement that comes in contact with food when preparing, dispensing, or servicing food and includes forks, knives, spoons, bowls, cups, plates, serving dishes, tongs or lifters.)

WASTEWATER DISPOSAL

All wastewater emitted from a temporary event food service should be:

1. plumbed directly into a sanitary sewer on-site sewage disposal system; or
2. where this is not practical, a means of collecting the wastewater This could be a minimum five gallon covered container with gravity fed drain line from sink to container.

When full, the contents of wastewater container must be disposed of in either of the above methods.
This allows adequate containment and disposal of wastewater without creating excessive expense.

Proper maintenance of wastewater systems is mandatory.

REFRIGERATION AND HOT HOLDING

Refrigeration and hot holding equipment must be provided so that perishable food can be maintained, transported and offered for sale at:

1. COLD at a temperature not higher than 4°C (40°F); or
2. HOT at a temperature not lower than 60°C (140°F); except for such short periods as may be necessary for the safe preparation of the food.

Foods requiring refrigeration, (meats, chicken, fish, dairy products, etc.) must be kept below 4°C (40°F) at all times, except during cooking. If a refrigerator is not available, ice packs or ice may be used.

Sufficient quantities of ice or ice packs must be used to completely surround the perishable food. Foods stored in ice must be kept in tight, waterproof containers. Food must not be in direct contact with the ice. Ice must be obtained from a source satisfactory to the Food Safety Specialist.

Coolers using ice should be provided with a drain to allow for draining of the ice water. Use of styrofoam coolers is not permitted. Ice chests are to have covers which are to be kept closed at all times.

Foods in coolers with ice should be used within four hours. For events lasting longer than 24 hours, mechanical refrigeration is recommended.

Under no circumstances are foods to be left in the sun. Bacteria which cause food poisoning grow above 4°C ( 40°F). Some bacteria produce poisons which are not killed by cooking.

Frozen foods must be maintained at a temperature of -18°C (0°C) or less.

Hot holding units capable of maintaining hot foods at an internal temperature of 60°C (140°F) or greater must be provided.

Thermometers should be available to check the temperatures of the food.

TRANSPORTATION

Foods which are prepared off site and are intended to be served at the temporary event must be prepared at an approved location.

All food products capable of supporting bacterial growth must be transported at 4°C (40°F) or less or 60°C (140°F) or greater, and must be transported in closed containers.

STORAGE

Food shall be protected from contamination from foreign substances and adulteration. Accordingly, all food must be enclosed, covered, packaged or otherwise contained such that it is continuously protected from airborne or other sources of contamination.

Provide storage at least 6 inches off the floor or ground for single service articles and foods. The use of pallets, shelving, etc. to keep articles dry and reduce the risk of contamination from insects, dust, etc. is suggested.

SINGLE SERVICE ARTICLES

All articles used for service to the public must be single service only.

Condiments must not be served from open containers. Squeeze bottle dispensing is suitable.

Milk must be served/dispensed in its original container.

SOLID WASTE

All garbage generated by the temporary event food service must be stored in covered, rodent and insect proof containers.

One covered litter container must be provided close to each food booth. Additional containers (One approximately every 100 ft.) Should be provided on the site. Containers should be emptied as often as necessary.

A commercial type container or dumpster should be provided at large events, and emptied as often as necessary.

TOILET FACILITIES

Washroom and toilet facilities must be conveniently located within the confines of the temporary event.

It is desirable to have hand washing conveniently located near the toilet facilities and should include running water, liquid or powdered soap and single service towels (See Appendix I-3-1B).

Hand washing facilities must be available for food handlers.

Wastewater disposal must be consistent with the requirements of the above section on wastewater disposal.

PERSONNEL

A person who has completed a training program in food safety acceptable to the Food Safety Specialist must be on site,

1. at all times during the operation of a Temporary Event food service; and,
2. during those times when foods are being prepared, either on or off site Food handling classes put on by the Department of Agriculture for volunteers are held on a regular basis.

These classes are designed to teach those preparing food, how to do so safely and to prevent food poisoning. The requirement is to have at least one trained person on site at all times , but all involved are encouraged to take training. Spaces are limited, so register well in advance.

Every person who works within the booth, preparing or serving food shall:

1. be clean wear clean outer garments used for no other purpose, (aprons are suitable)
2. confine hair in such a manner that it will not contaminate food, (hair net, cap, etc.)
3. not smoke while preparing or serving food
4. wash hands before handling foods and at frequent intervals wash hands after using the washroom
5. persons with boils, infected wounds, respiratory diseases, shall not handle food or help with its preparation or serving. Bacteria from these sources can grow in food and infect others.

Appendix 1-3-1A: REQUIREMENTS FOR TOILET FACILITIES AT SPECIAL EVENTS   [PDF-46 KB]
Appendix 1-3-1B: HAND WASHING FACILITIES REQUIRED   [PDF-52 KB]

DAILY SELF AUDIT FORM - Temporary Events

PRE-OPENING SELF INSPECTION FORM - Temporary Events