UCR

Environmental Health & Safety



Temporary Food Facilities


Temporary Food Facilities

This site has been designed to assist you, food service operator, in order to operate a temporary food facility in a safe and sanitary manner, while complying with the requirements of the California Health and Safety Code and California Retail Food Code.

 
While the same food handling and sanitation practices apply at a temporary food facility as they would at the permanent food establishment, you should be aware of some of the differences.
 
A temporary food facility usually consists of a fully enclosed tent or booth and is constructed for the duration of the event. Temporary food events can range in the length of time they are operational. 

 

Do I Need a Food Permit?

 

 

 
There is currently no cost for a food permit to a campus organization.
 

Approved Food Sources

All food/drink sold or distributed on campus must be pre-approved by the Purchasing Department. For more information, contact Matthew Burke at (951) 827-3095.

 

Off-Campus Food Vendors

Outside food establishments who plan to prepare and handle food for service on campus to our community and the public must bring a hard copy of the following documents prior to serving food at any event:

1. Current Environmental Health permit from the county where they do business
2. Employee's current Food Safety training
certificates for all food handlers who will be involved in the food process

 

Equipment Set Up

A commercial grade 10' x 10' canopy with 4-sided mesh walls is required for all food handling/storage.

Cooking Equipment

Gas fired cooking equipment, such as barbecues, are required to be located outside of the temporary food facility and have a minimum of 4 feet clearance between the equipment and the public. No overhang shall be directly above it. All other types of cooking equipment shall remain inside the temporary food facility.
 
Food Holding and Storage
The temperature danger zone provides an ideal environment for foodborne bacteria to grow, which can potentially lead to foodborne illness. 
 
General food/drink storage shall be a minimum of six (6) inches off the ground and maintained covered while not in use. Only food grade containers shall be used to store food product.
 
Food Contact Surfaces
All food contact surfaces shall be of smooth and easily cleanable.
 
Lighting
Adequate lighting shall be provided for any events that occur at night to ensure safe food handling.
 
Waste Disposal
During the event, all liquid waste shall be stored in a leak proof container. All liquid waste must be disposed into an approved sanitary sewer system.

Sanitizing and Cleaning

Temporary food facilities involving food preparation must have a three compartment sink set up to clean and sanitize all utensils and equipments. Hot water at a minimum of 120°F must be supplied. To properly clean and sanitize, follow the following order:

 
WASH, RINSE, SANITIZE and AIR DRY
 
 

Hand Washing

A hand washing station must be available and easily accessible.

Best Practices

Gloves should be used to prevent contamination of food. When changing gloves, hands should be washed thoroughly for 15-20 seconds with soap and warm water. Gloves should be changed after:

  • coughing, sneezing, smoking, and touching hair, face or body
  • handling raw foods
  • handling chemicals
  • taking out garbage
  • anything that can contaminate food

Hair restraints should be used to prevent contamination of food. Hair restraints include but are not limited to:

  • hats
  • hair nets
  • hair tied back and braided

 

For more information, contact Environmental Health at (951)827-5288.

 


More Information

General Campus Information

University of California, Riverside
900 University Ave.
Riverside, CA 92521
Tel: (951) 827-1012

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Environmental Health & Safety

Environmental Health & Safety
Environmental Health & Safety

Tel: (951) 827-5528
Fax: (951) 827-5122
E-mail: ehs@ucr.edu

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