{[PNAME]}
{[ADDR]}
{[CITY]}, {[STATE]} {[ZIP]}
{[APHONE]}
{[AWEBSITE]}
  • Regulations
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  • Attachments & Certification

REQUIREMENTS FOR TEMPORARY FOOD EVENT

Approval for temporary food events will not be given unless the following requirements are met. The application must be submitted to the Health Department with payment received PRIOR to the event.

 

  • All preparation must comply with NJAC 8:24. Equipment used for transport & storage (coolers etc.) must be clean and in good repair. Foods must be obtained from an approved source. (Receipts must be provided for all purchases.) Home prepared foods are prohibited.

Foods prepared off site ­– must provide receipts or a copy of the establishment’s satisfactory placard and latest inspection from the local Health Dept.

 

  • Proper food temperatures must be maintained at ALL times. (This includes during transport, on display and in storage.) COLD FOODS MUST BE 41°F OR BELOW / HOT FOODS MUST BE 135°F OR ABOVE.

 

  • Potentially hazardous foods that require reheating must be cooked to 165°F; and if hot held, must be held at 135°F or above. Sternos, steam tables or other hot-holding equipment may not be used to reheat potentially hazardous foods.

 

  • The following thermometers are needed:

 

  • Food testing/probe thermometer for cooked foods.
  • Refrigeration thermometer for cold holding units (sufficient supply of ice needed).

 

 

  • Method for hand washing MUST be provided soap and paper towels must be provided.
  • Confirm with your health inspector what method you will use (hand sanitizers will not be approved as a sole method of cleaning hands if you are preparing food.)

 

  • Bare hand contact with ready-to-eat foods must be eliminated. The use of gloves, tongs deli paper, etc. must be utilized. If gloves are used, they must be properly changed in between activities (i.e. handling raw meats, ready-to-eat foods, soiled equipment/utensils, smoking, eating/drinking, handling money etc.) Separate utensils must be utilized for raw foods and ready-to-eat foods.
  • Wash, Rinse and Sanitize method needed for utensils, pots etc.
  • If access to running water unavailable, the following method may be used:
    • Set up three buckets or large containers. Fill the third with bleach and water (50-100 ppm/ one half ounce bleach per gallon of water). (Wash item in the first bucket; rinse it off in the second; dip it in the third bucket for one minute and allow to air dry).

 

 

  • All items must be off the ground and protected (Food, beverages, utensils etc.)
  • Any vendor or worker with signs/symptoms of illness may not participate in the event.
Business Owner Information
Applicant Information
State
Email
State
City
Business Owner Same as Applicant?
Expiration Date
City
Email
Name
ZIP
Contact Person Information
President/Manager (if applicable)
License Number
Email
Phone #
ZIP
Address
Phone #
Address
Phone #
Name
Name
Contact Person Same as Applicant?
How will food be kept at proper temperature?
Names of all the food handlers that will be attending this event. Please provide copies of certificates if applicable:
Event Information
Event Type
Food Preparation
If food preparation is off site please give location(s):
Where will food be purchased?
If Other, please specify the event
How will you eliminate bare hand contact with ready to eat food?
Date and Time Event Start
Type Full Name :
Sign With Hand
Certification
Does your business currently have a food license issued by any Municipality, County or State Health Department?
Please attach menu of food to be sold:
Have you reviewed, and understood the form: Requirements for Temporary Food Events?
{[PNAME]} are assessed at the fixed rate of $20.00 per license.
License Fee
Applicant Signature
Fee
The undersigned do hereby apply for a license to operate a food business in the {[CNAME]}. I/We agree to abide by the regulations and ordinances of the Township and the State of New Jersey.
Attachments
If so, from where?