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Food Handling Requirements

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Temporary and Special Events Home

Program Contact

Allan Pera, Investigator
Office: (415) 252-3836

Food Safety Program: Temporary and Special Events

Examples and Definitions

Examples include:
  • Community events
  • Street fairs and festivals
  • Musical and artistic presentations
  • Adjunct food vendors at farmers market
  • Sports events
  • Annual national days and ethnic celebrations
  • Trade shows and/or product introductions at which food is sold or given away to the public.
It does not include:
  • Private parties
  • Block parties
  • Weddings
Definitions:

Booth - each booth is based on a 10’x10’ area. Hence a 20’x10’ booth equals two booths.

Cart - one cart equals one booth.

Commissary - an approved permanent food facility that holds a valid permit with the Health Department where any of the following occur: food, containers, or supplies are stored; food is prepared or prepackaged for sale or service at other locations; utensils and equipment are cleaned and sanitized; liquid and solid wastes are disposed; or potable water is obtained.

Food - any raw or processed substance, ice, beverage, including water, or ingredient to be used as food, drink, confection, or condiment for human consumption.

Food Facility - an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption at the retail level, including, but not limited to, the following:
(1) An operation where food is consumed on or off the premises, regardless of whether there is a charge for the food.
(2) Any place used in conjunction with the operations described below, including, but not limited to, storage facilities for food-related utensils, equipment, and materials.

For example: a food facility includes permanent and nonpermanent food facilities, including, but not limited to, the following: public and private school cafeterias; restricted food service facilities; licensed health care facilities; commissaries; mobile food facilities; mobile support units; temporary food facilities; vending machines; certified farmers' markets; and farm stands.

Note: Food facilities do not include nor limited to any of the following: a cooperative arrangement wherein no permanent facilities are used for storing or handling food; a private home; a church, private club, or other nonprofit association that gives or sells food to its members and guests, and not to the general public, at an event that occurs not more than three days in any 90-day period; and a for-profit entity that gives or sells food at an event that occurs not more than three days in a 90-day period for the benefit of a nonprofit association, if the for-profit entity receives no monetary benefit, other than that resulting from recognition from participating in an event.

High Hazard Booth - An operation that handles, sells or distributes potentially hazardous foods or foods in a method that has a potential high hazard of contamination. (e.g. meat, dairy, seafood, cooked starches, etc.) or (e.g. cooking, slicing, mixing, etc.)

Low hazard foods booth - An operation that handles, sells or distributes only non-potentially hazardous foods in a method that does not create a high hazard of contamination. (e.g. packaged candy bars, packaged cookies, canned sodas, etc.)

Sponsor - person or organization coordinating applications and controlling the event.

Temporary Food Facility TFF) - a food facility approved by the Health Department that operates at a fixed location for the duration of an approved community event or at a swap meet and only as a part of the community event or swap meet.

Vendor - person or organization distributing food.