The following guidelines are authorized by Section 8-104.1 (B) of the Columbia Food Code.
- All temporary and seasonal food stands must
have a current Columbia/Boone County Department of Public Health and Human Services
Permit and City Business License. Temporary facilities
require a separate permit for each event and location.
The City business license is valid for a maximum
of 14 days and must be obtained at the City Business
License office located at 725 E. Broadway.
- All food must be clean, wholesome, free from
spoilage free from adulteration, and safe for human consumption.
- All food must be from an approved source. All potentially
hazardous foods (meats, cheeses, dairy products, fish, etc.) must be prepared on the site
permitted operator or be prepared at another permitted facility.
No foods prepared in a private home or an unpermitted facility may be used or sold in a temporary
or seasonal facility.
- All meats must be pre-formed
Temperature Control of Foods :
- All potentially hazardous foods must be kept
below 41°F or above 140°F at all times.
Pre-cooked foods must be re-heated to 165°F
before serving. Equipment must be provided for maintaining
these temperatures at all times.
- Required internal cooking temperatures for potentially
hazardous food are: ground beef-155?F, chicken-165°F,
pork-145°F and beef-140°F.
- Partial cooking
of potentially hazardous foods is prohibited.
- Metal stemmed dial-type thermometers accurate
to within plus or minus 3°F must be provided
to monitor these temperatures.
- If time is used as a Public Health control, it
must be stated in writing. Foods must be held no
longer than 4 hours then promptly disposed of. The
length of time foods are held may be required in
Ice and Refrigeration:
If ice is to be used for temperature control, the
following criteria must be met:
- Ice must be from an approved source.
- The ice-holding container must be constructed
of a non-porous material, with an attached lid.
- Styrofoam coolers will not be approved.
- Ice used for cooling food or beverages may not
be used for human consumption.
- Ice containers must be drained to prevent accumulation
- Foods must not be in direct contact with ice.
refrigeration units must be clean and in good repair
and must be capable of maintaining
food temperatures to 41°F or below.
Water Supply :
- A readily available supply of water from an
approved source must be provided at all times
to the event
- A minimum of five gallons of water from an approved
source must be kept at each operator site. This
water must be stored in an approved covered container
and poured from a dispensing spout.
- In the case where hot water is not available to
the site, a means of heating water must be provided
by the operator. Coffee urns or hot plates are two
choices for heating water.
- When only pre-packaged
food is sold a water supply requirement will
Cleaning and Sanitizing Equipment :
- Adequate facilities must be set up for cleaning
and sanitizing food contact surfaces such as cooking
utensils, cutting boards, knives, etc. Three labeled
containers of adequate volume must be utilized
the following manner:
- Wash (hot, soapy water)
- Rinse (clean water)
- Sanitize (approved sanitizer & water)
- An approved sanitizer must be on the site and
used in the above manner at all times.
- Hand washing facilities must be provided in all
cases except where only pre-packaged foods are sold.
Acceptable hand washing facilities include:
- Soap and clean water drawn from a container equipped
with a dispensing spigot that will supply water
until shut off (No push buttons).
- Single service towels must be provided for hand
- A method of providing hot water is encouraged.
- Bare hand contact with ready to eat food is prohibited.
- Eating and drinking while on duty is prohibited.
- Cross-contamination of cooked foods with raw,
potentially hazardous foods through contact with
equipment, utensils or hands must be prevented at
- The use of utensils such as tongs, forks, and
spatulas is required to minimize hand contact with
- Single-service articles/utensils may not be re-used.
- All food products must be individually wrapped
or covered to protect them from contamination.
- Tobacco use is prohibited in any food preparation
or service area.
- Galvanized and chipped enamelware containers shall
not be used for food storage or preparation.
- All food must be properly stored off the floor
- No person with a communicable disease
or a carrier
of a communicable disease may work in the facility.
- All food wastes, soiled paper, etc. must be stored
in a leak proof plastic or metal waste container
with a tight-fitting lid.
- Plastic bags with tie tops must be used in all
cans where food debris will be deposited.
must be stored in a manner that will prevent
insect and rodent problems.
Construction of Equipment :
- All food contact surfaces must be smooth, easily
cleanable, non-absorbent, and non-toxic. They must
be durable and kept in good repair.
- All other equipment must be constructed and maintained
in a manner consistent with departmental standards.
Construction Of The Stand:
- Overhead protection must be provided for all
food preparation and food storage areas. Materials
such as canvas, plastic or wood that protect the
establishment from the weather may be approved.
A site should be chosen which will minimize problems
with dirt and dust.
- The remainder of the stand must be constructed
of material that allows easy cleaning.
- When conditions are favorable for flies, fans
must be positioned to prevent contamination of any
exposed foods. Screening of the preparation area
is strongly recommended to prevent insect access
to preparation areas.
- Each concession not supplied with a built-in waste
system must provide a container (5 gallon minimum)
with a tight-fitting lid for retention of all wash
and cleaning water prior to disposal.
- All wastewater must be disposed of in a sanitary
- Adequate toilet facilities must be available.
A permit from the Health Department is required
- Any event open to the public where food is provided
unless the exceptions below apply.
A permit from the Health Department is not
- An establishment that offers only prepackaged
non-potentially hazardous foods (e.g. Individual sized bags of chips, canned soda, candy bars).
- A produce stand that offers only whole, uncut
fruits and vegetables.
- A kitchen in a private home if only food that
is non-potentially hazardous is prepared for sale
or service as part of a not-for profit event. Examples
include a religious or non-profit organization having
a bake sale.
- A closed event with only invited guests. The public
must not be able to attend without invitation. Examples
of closed events include religious gatherings involving
members of a church, wedding parties, family reunions,
or company picnics.
- A private kitchen of a family day care facility,
or a bed and breakfast facility limited to 4 bedrooms