| |
Harry
|
| |
Pariser
|
| |
Harry S Pariser
|
| |
2004
|
| |
ISBN 1893643549
|
|
|
| |
The Minnesota Ethnic Food Book
|
| |
Anne
|
| |
Kaplan
|
| |
Minnesota Historical Society Press
|
| |
1986
|
| |
ISBN 0873511980
|
,
Seattle Center .]]
A common practice is for modern food booths to operate as
Concession Stand s at various kinds of special events. These may be operated by small independent vendors, catering companies, or by established
Restaurant s offering a subset of items featured from a more comprehensive menu. Alternatively, some food booths may be operated by local
Nonprofit Organization s as a means of
Fundraising . In some situations, nonprofit orgs may face slightly lower processing fees, or less stringent regulations and contractual requirements, making such operations relatively more advantageous.See e.g., Chapter 5.38 ''Leavenworth Municipal Code''
e.g., Environmental Health Services: ''Temporary Food Facility Application'' Santa Barbera County, California [http://www.sbcphd.org/ehs/Forms/TFF%20Booth%20App%204-1-05.pdf
Depending on the jurisdiction, and local customs, operators of such booths ordinarily require a temporary food sales permit and government-issued
License s.
See e.g., ''City of San Fernando Special Event Permit Application''
{Link without Title}
Typically operators also must demonstrate compliance with various regulations for
Sanitation ,
Public Health and
Food Safety .See e.g., California Health & Safety Code (CHSC); California Uniform Retail Food Facilities Law
an excerpt from the California Health & Safety Code: ''Sanitation requirements for temporary food facilities'' §§113700-114475 et. seq. [http://www.leginfo.ca.gov/cgi-bin/displaycode?section=hsc&group=114001-115000&file=114310-114330 .See e.g., California Conference of Directors of Environmental Health (CCDEH) ''10 Questions and Answers Regarding Health Department Regulation Of Temporary Food Facilities'' [http://www.ccdeh.com/commttee/food/documents/guidelines/TFF_FAQ_s_FINAL_2005-09.pdf]
Such regulations include, for example:
- structural requirements for the construction and placement of booths;(E.g., San Francisco Department of Public Health: ''Food Safety Program'' {Link without Title} .)
- requirements or limitations regarding the hours and number of days of continuous operation;(E.g., License Application For Retail/Food Booth at the Skidmore Saturday & Sunday Market {Link without Title} ).
- restrictions on the handling and preparation of ingredients; (E.g., CURFFL §114317. et. seq.)
- restrictions on the storage, transport and placement of ingredients;(E.g., CURFFL §114317. et. seq.)
- rules regarding availability and proximity of waste disposal facilities and toilets;(E.g., CURFFL §114321. et. seq.)
- rules governing conduct and cleanliness of operators;
- rules governing animals and the use of pest control measures; and
- provisions imposing additional requirements if deemed necessary by an authorized on-site health inspector.(E.g., CURFFL §114328.)
