4 - Short Term food vendor entry

This form is for Short Term vendors to fill out and use for what is being served at the event.

Do I need to fill out this form?

Yes

A vendor planning to sell or give away food or beverages to the public in the City of Minneapolis.


Are you also the event organizer in addition to serving food to the public? If so, you must submit an Event Food Sponsor Permit Application in addition to this Short Term Food Permit Application. Your Short Term Food Permit will be free with your paid Event Food Sponsor Permit.



No

Food vendors with the one of following licenses or permits do not require a Short Term Food Permit. Simply give your permit, registration number, or license information to your Event Food Sponsor at least 2 weeks before the event:

•    Licensed Minneapolis Mobile Food Vehicle (food truck) vendors

•    Licensed Minneapolis Limited Mobile Food vendors

•    Vendors with a Minneapolis Seasonal Food Permit

•    Cottage Food Law exempt vendors registered with the Minnesota Department of Agriculture (MDA)

•    Product of the Farm exempt vendors


Maybe

Vendors serving only non-time/temperature control for safety beverages (wine, beer, water, soda, sports drinks) from a can, bottle or keg with no ice or garnish are pour-only vendors. Pour-only vendors do not need a Short Term Food Permit if they are listed on the Event Food Sponsor’s permit as pour-only. Tea, coffee, juice and kombucha require a permit.


Vendor Types

1.    Cottage Food Law exempt vendors registered with the Minnesota Department of Health. An individual who prepares and sells home processed food that are not time/temperature control for safety food directly to the consumer, and meets the requirements of MN Stat 28A.152. Look up Cottage Food Law exempt vendors at http://www2. mda.state.mn.us/webapp/lis/default.jsp

2.    Short Term Food Permit vendor. Person(s) who plan to sell or give away food or beverages at a public food event.

3.    Licensed Minneapolis Mobile Food Vehicle (food truck) vendors. A food establishment preparing and/or serving foods from a self- contained vehicle, either motorized or within a trailer on private property or curbside on public streets.

4.    Licensed Minneapolis Limited Mobile Food vendors. An individual who sells prepackaged items such

as ice cream, pop, candy, and/ or potato chips from a vehicle.

5.    Pour-only vendors. Vendors serving only non-time/temperature control for safety beverages from a can, bottle or keg with no ice or garnish are pour-only vendors. Examples include wine and beer sampling.

6.    Product of the Farm exempt vendors. A market vendor who sells products that are grown, raised or harvested

on land owned or leased by grower, with no off-farm ingredients, including vegetables, fruits, eggs, meats, plants, flowers, honey, maple syrup etc. as recognized by MN Stat 28A.15.

7.    Vendors with a Minneapolis Seasonal Food Permit. Vendors who hold a current and approved Minneapolis Seasonal Food Permit.


Food Safety

1.    Cold holding. Cold food items stored at or below 41°F.

2.    Cook or bake. Food item that will be cooked or baked before serving.

3.    Cool. Cooked or baked food items cooled before serving.

4.    Cut or assemble. Food item requires mixing, handling, assembly on a surface and/or cutting before being served.

5.    Hot holding. Hot food items stored at or above 135°F.

6.    Portion packaging. Food item packaged or repackaged into different container(s) before serving.

7.    Time/temperature control for

safety (TCS) food. Any perishable food that is capable of supporting rapid

and progressive growth of infectious or toxigenic microorganisms. https:// www.health.state.mn.us/communities/

environment/food/docs/fs/tcsfoodfs.pdf

8.    Reheat. Items previously cooked & cooled at a licensed kitchen must be reheated to 165°F for hot holding.

9.    Safe temperatures. As applies to time/temperature control for safety foods, means Temperatures of 41°F or below, or 135°F or above.

10.    Storage. Food item that will require storage after preparation but before serving.

11.    Thaw. Frozen food items that require thawing before serving.


Other

1.    Licensed commercial kitchen. A retail or production food facility currently licensed by the Department of Health, Department of Agriculture or local food licensing agency. Proof of licensure or permission to use the facility may be required.

2.    Event Food Sponsor. Person(s) named responsible on the Event Food Sponsor permit for organizing the public food event.

List the event name that you are attending

Business name, first name, last name: (ex: Dave's Pizza, David Garcia)

Phone number of the applicant

Email address of the applicant

Business address of the applicant

List all menu items that you plan on selling or giving away

Please list all sources for menu items including grocery stores, food suppliers, farms, etc


Select
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If you are listing a commercial kitchen as a location you are preparing food BEFORE this event or are storing foods between event dates, you must also attach a permission letter or lease agreement of utilizing this location.

Address, including City, State, ZIP, and phone number

If your business is licensed with another city, state, or government entity, enter your permit license number here.

Provide the permission letter that you have for operating at the Licensed Commercial Kitchen, or provide a lease agreement

Drag and drop files here or

List menu items and how they are prepared at a Licensed Commercial Kitchen in this next section.

This includes foods prepared at a commercial kitchen

Choose all that apply to your foods, if not listed, type in your preparation method

Select or enter value
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List menu items and how they are prepared at the event in this next section.

Choose all that apply to your foods, if not listed, type in your preparation method

Select or enter value
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Event food items must meet food safety standards for handling, preparation and storing to prevent foodborne illness.

1.    All vendors must complete the Food Vendor checklist before opening on the first day of an event.

2.    Prepare all food in a licensed commercial kitchen or on-site. Home prepared foods are allowed only for vendors listed in MN Statute 28A.15.

3.    Use mechanical refrigeration to keep time/temperature control for safety foods cold. Exception: Insulated coolers with ice may be substituted by Short Term vendors only when the event is 4 hours or less. (Seasonal Vendors must always use mechanical refrigeration)

4.    Always keep time/temperature control for safety foods, such as meats, fish, poultry, cooked rice and salads, at 41°F or colder or 135°F or hotter. Use a metal-stem thermometer to check internal food temperatures.

5.    Reheat food quickly to 165°F and hold at 135°F or higher. Domestic slow cookers and crock pots are not allowed. Sterno™ and other canned heat are not allowed at outdoor events.

6.    All food stands must have a tent or canopy. If you are at an event where the tent or canopy is on grass or dirt, you must provide flooring (mats, plywood, etc.) for the Food Stand. Exception: Flooring is not needed if all foods and beverages are packaged and remain unopened when served.

7.    Store all foods, beverages, ice, utensils and paper products at least six inches above the ground or floor. Label chemicals and store soap, sanitizer, insect sprays and chemicals away from food and food related items.

8.    Prepare and serve all foods out of reach of the customers. Self‐service is not allowed unless proper utensils are provided such as: individual soufflé cups for dips, toothpicks for individual food samples, tongs for serving chips, etc.

9.    A fire extinguisher must be provided if cooking with an open flame.

10.    Liquid Propane tanks over 20 pounds require a permit from Minneapolis Fire Inspection Services. For

permit application call 311 or outside Minneapolis call (612) 673-3000. Gas hose must be constructed of rigid copper, black iron or galvanized pipe.

11.    Practice good personal hygiene. Do not work within 24 hours of being sick

(vomiting or diarrhea). Do not eat in the food service area. Wash hands frequently.

12.    Provide hand washing if you prepare or serve open food or beverage. Handwashing must be setup within 10 feet of food stand. Restroom hand sinks do not satisfy this requirement. Hand sink may be a permanent fixture, a mobile tank-based unit, or a gravity-fed set-up.

Gravity-fed hand washing:

•    Insulated 5 gallon container of warm, potable water.

•    Water should be refilled before the level comes down to 2 inches from the spigot

•    Container must have a hands free spigot that can be turned on and off

•    Liquid hand soap

•    Paper towels

•    Catch bucket of at least 5 gallons

13.    Wash equipment and utensils. Bring enough of your utensils and equipment used with time/temperature control for safety food to switch out to new ones at least every four hours. If you will wash equipment and utensils at the event, wash, rinse and sanitize them at least every four hours in a 3-compartment sink or 3-bucket set-up. The sinks or buckets must be large enough for your largest utensil to fit.

1.    Wash in warm, soapy water

2.    Rinse in clean water

3.    Sanitize in bleach or quaternary solution

Bring test strips to check sanitizer (50-200 PPM for Chlorine; 200 – 400 PPM for Quaternary)

Failure to comply with these guidelines can result in a citation, closure of food booth, or denial of future permits.

Vendors must complete the Food Vendor Checklist during set-up on the first day of the event.

1. Hand Washing Station (Required for open food or beverage)

a. Minimum 5-gallons warm water

b. Container with hands-free spigot

c. 5-gallon waste water container

d. Pump soap and paper towels

2. Floor and Ceiling (Required for open food or beverage)

a. Provide smooth, cleanable floors on dirt, gravel or grass surfaces

b. Onsite booth has overhead protection

3. Food Source/Menu (Immediate closure if out of compliance)

a. No foods are prepared or stored at home

b. All foods are prepared at a licensed commercial kitchen or onsite at the event

4. Employee Hygiene

a. Food workers wash hands before beginning food service and often during service

b. Food workers must not work if ill with vomiting or diarrhea in the last 24 hours

c. Don’t touch ready-to-eat food with bare hands. Use gloves or utensils

d. No pets in the food service area

5. Food Temperature Control

a. Hot foods held at 135°F or above

b. Cold foods held at 41°F or below

c. Adequate equipment to maintain temperatures hot or cold: (1) Short term food vendors at events lasting more than four hours must use mechanical refrigeration (2) Short term food vendors at events lasting four hours or less may use ice in insulated coolers to maintain 41°F (3) Seasonal food vendors must use NSF, CSA, ETL, or UL accredited or certified mechanical refrigeration at all events

d. A thermometer to measure food temperature is provided

6. Storage

a. Food is stored at least 6” above the floor or inside a closed ice chest or waterproof box

b. Ice being used to chill beverages is draining

c. All plates, cups, utensils and equipment are stored at least 6” above the floor

7. Ice

a. Ice used for chilling is not used for serving

b. Ice bags are kept off the floor or ground

c. Ice is served with an ice scoop that has a handle

d. Ice is not handled with bare hands or contaminated (ice scoop handle must be kept out of ice)

8. Cooking

a. Raw chicken or poultry is cooked to at least 165°F

b. Raw ground beef or pork is cooked to at least 155°F

c. Raw steak, pork, fish or eggs are cooked to at least 145°F

d. Items previously cooked & cooled at a licensed kitchen must be reheated to 165°F for hot holding

9. Food Protection

a. Self-serve condiments are (1) in squeeze bottles, (2) in individual packets, or (3) in containers with lids

b. All open food is protected from customer contamination

10. Sanitizer (If needed for wiping cloths or dishwashing)

a. Unscented bleach or Quaternary (Quat) sanitizer available

b. Sanitizer test strips available

c. Bleach concentration at 50-200 ppm or Quat at 200-400 ppm

d. Wiping cloths stored in bucket with sanitizer solution

11. Dish Washing (choose one option)

a. I will wash, rinse and sanitize equipment and utensils used for time/temperature control for safety food while on site

b. I will bring enough extra equipment and utensils used for time/temperature control for safety food to switch out every

four hours

12. End of Day Clean-Up

a. Any remaining hot food is discarded (leftover hot food from temporary events shall not be cooled and re-served)

b. Food and equipment stored in a secure location overnight

c. Booth operator has identified an approved location for disposal of liquid waste and oil/grease

d. Liquid waste, oil/grease will be properly disposed of

e. self-inspection sheet is complete and available for Event Sponsor and Inspector to view

  • Serving opened food or beverage without hand washing.
  • Preparing or bringing food from home or from an unlicensed facility.
  • Contamination or other immediate health hazards.
  • Not bringing enough equipment to hold time/temperature control for safety foods at required temperatures.
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