Obtain and submit a completed Temporary Restaurant Application with the proper fee to Benton County Environmental Health (10 days before event or late fee will be charged).
For Benevolent (non-profit) organizations please provide a copy of your Letter of Determination showing Federal Tax exempt status, along with your application and payment.
At least one food employee must have a valid Food Handler card and be present during all hours of operation.
Must have proper hand washing facilities. Flowing warm water at least 90°F (minimum 5 gallon container with turn-spout), soap, paper towels and waste receptacle.
No smoking, eating, or drinking in food booth.
No ill food workers should be present.
Must have proper waste disposal facilities and toilets.
Must have adequate cooking facilities.
Must have adequate hot/cold holding facilities (extra power, fuel, ice, insulated transport units).
Use proper ice and food scoops with handles.
Have extra buckets for fresh and waste water transport.
Have extra sanitizer (such as chlorine bleach) and dish detergent (sanitizer test strips recommended).
Use cutting boards and work surfaces smooth and cleanable (hardwood cutting boards can be used, plastic covered tables).
Extra utensils provided (properly cleaned).
Have an accurate hot food probe thermometer (0°F-220°F)
Have a spirit stem (liquid in a tube) thermometers for each cold hold unit.
At least one container for wipe cloth sanitize solution.
Non-absorbent garbage container for booth (extra liners).
Floor and overhead coverings for outdoor events as needed (fly screens or covers).
OREGON STATE UNIVERSITY
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