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Primary email: ehtempevents@sfdph.org
Kyle Chan
Senior Environmental Health Inspector
Kristine Der
Senior Environmental Health Inspector
(415) 252 - 3871
A hand wash station must be located in an accessible location within booths where food is prepared or samples are distributed. If a hard-plumbed sink with hot and cold potable water is not available, an alternative hand washing station may be used, consisting of the following:
Fill container with warm water at approved food facility and transport to the event or heat water at the event using a cooking range or an electric kettle.
Containers with a push-button spigot can be retrofitted with a lever-type spigot; all materials used must be food-grade. Spigots may be purchased from the manufacturer or from stores where insulated water containers are sold.
1. Warm water is not required in booths where only beer and wine are dispensed and sold.
2. Hand wash stations are not required in booths where only prepackaged food is sold and samplesare not offered (hand washing facilities are required at the restroom area within 200').
For a printable version of this page, please click Handwash Handout.