State
ZIP
Event Date
Please Contact the New Providence Borough Fire Prevention Office 908-665-1400 Ext-8227 to determine if a permit is needed.
Name
{[ADDR]}
{[CITY]}, {[STATE]} {[ZIP]}
Phone: (908) 665-2167
Fax: (908) 665-9272
{[AWEBSITE]}
General Instructions
Is the TFE a Mobile Vehicle?
Issuing State
License Plate #
{[PNAME]}
Application

INSTRUCTIONS FOR TEMPORARY / SEASONAL FOOD VENDORS

NOTE: this application is due no later than 15 days prior to the event. absolutely no exceptions will be made. no permits will be issued prior to approval by the health inspector. food operators who are issued licenses will be subject to random inspections conducted by the health department on the day(s) of the event. any food vendor who is not in compliance with the requirements of the health department may be subject to revocation or suspension of their license(s) to sell food.

DEFINITION - POTENTIALLY HAZARDOUS FOOD
Potentially hazardous food is defined as any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustaceans, raw seed sprouts, heat-treated vegetables and vegetable products, or other ingredients in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms, or the slower growth of C. botulinum. The term does not include foods that have a pH level of 4.6 or below or a water activity (aw) value of 0.85 or less. The Board of Health may augment or prohibit the sale of certain potentially hazardous food when needed to ensure the service of safe food.

TIME/TEMPERATURE CONTROL
All potentially hazardous foods must be stored below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. The food operator must obtain and utilize a thermometer at all times to monitor food temperatures.

Cold storage of potentially hazardous foods must be stored in coolers with dry ice or in refrigeration units supplied by either a gas or electric generator. If the refrigeration unit requires electric service, a diagram must be submitted with the application, noting the source of electric service. Storage of potentially hazardous foods on wet ice is STRICTLY PROHIBITED.

All refrigeration units and coolers must be provided with thermometers easily visible to the food operator.

All hamburgers must be cooked to 180 degrees Fahrenheit to ensure that E Coli 157:H7 bacteria are killed. Hamburgers with pink centers are prohibited. Chicken must be cooked to 165 degrees Fahrenheit for 15 seconds.

CROSS CONTAMINATION
Raw or partially or partially cooked, potentially hazardous foods must be covered during refrigerated storage and must not be stored above cooked food items or other foods that may be subject to contamination.

When grilling hot dogs, hamburgers and/or other items on a grill, it is essential that cooked items do not come into contact with uncooked items. Raw hamburgers cannot be placed on the grill with a utensil that comes into contact with cooked food items. Failure to follow these precautionary measures could result in hazardous bacteria, such as E Coli 157:h7 contamination. All food items must be protected from contact with vermin at all times.

UTENSILS
Food vendors are required to use single service utensils and serving containers, unless specific approval is granted from the Board of Health.

HAND WASHING
Food vendors may not contact exposed, ready-to-eat foods with their bare hands and shall use suitable utensils (i.e. - deli tissue, spatulas, tongs, single-use gloves or dispensing equipment) to handle these foods. When single-service gloves are used, they must be changed each time the employee handles money, eats, touches their hair or face, etc. The use of gloves does not excuse the vendor from maintaining available soap, water, disposable towels and instant sanitizer to maintain proper hand-washing procedures.

GARBAGE
The applicant must provide or be provided with suitable and sufficient containers to hold all garbage, food waste and litter between periods of garbage removal on the day(s) of the event.

THE ABOVE PRECAUTIONARY GUIDELINES ARE GENERAL AND MAY NOT COVER EVERY SITUATION. ALL FOOD VENDORS ARE REQUIRED TO CONTACT THE HEALTH INSPECTOR FOR SPECIFIC INFORMATION AND APPROVAL PRIOR TO OBTAINING A TEMPORARY FOOD VENDOR PERMIT. THE HEALTH INSPECTOR WORKS OUT OF THE WESTFIELD REGIONAL HEALTH DEPARTMENT AND CAN BE REACHED AT (908) 789-4070.
Address
# of Food Trucks or Stands
Is the TFE operating from a Tent or MFU?
City
Event Details
  • Contacts
  • Food & Preparation
  • Attachments & Certifications
Last Name
Secondary Phone #
Address
Total # of Food Handlers
First Name
Email
Email
Last Name
Address
Phone #
Applicant Details
First Name
ZIP
State
Secondary Phone #
City
State
Phone #
ZIP
City
Food Handler Details
Business Owner Details
Portable Grill
Check method(s) used to keep cold food below 41°F:
Total # of Beverages Items
Method used to Wash Utensils
Address
Site of Preparation
Other, Please Explain
Method used to maintain Hot Food at 135°F or Above:
Generator
Dry Ice
Food Item Details
Open Flame
Method used to Wash Hands
City
ZIP
Propane
Total # of Products
Source of Water
Preparation Site Name
Are you participating in any events in Fanwood, Garwood, Mountainside, New Providence, Roselle Park, Cranford, Summit?
Source of Ice
State
If yes, indicate where
Prepration Site & Keeping food Details
Total # of All Items
Electrical Outlet Access
Total # of Food Items
Type Full Name :
Sign With Hand
Also, make sure that you have attached the following:
Did You Attach Copy of Food Handlers Training Certification(s)?
I hereby understand that if a seasonal permit is granted, I must comply with all applicable requirements of the New Providence Board of Health and the State of New Jersey. I further understand that such permit is non-transferable, non-refundable and is granted only for the period designated on the permit and may be revoked upon violation of any pertinent requirements of the New Providence Board of Health and/or the laws of the State of New Jersey.
Did You Attach Copy of your current Rating Placard?
Application Fee
Certification
Permit Fee Fee
# of stands and/or trucks for the Street Fair $86
Amount due:
Please make sure that you have attached - All current Board of Health license(s) you hold in New Jersey.
I, understand that refrigeration or use of dry ice is required.
Did You Attach Commissary Agreement if you are utilizing a commercial Kitchen?
Required Documents
Did You Attach Copy of your local Sanitary Inspection Report?