The URL can be used to link to this page

Home My WebLink Abouttff-application-ada Ronald Browder Director Temporary Food Facility (TFF) permit to operate at community events in Alameda County - excluding Berkeley California Health and Safety Code states a permit is required to sell or give away food to the public. Section 114381 Requirements prior to receiving a TFF permit are listed below: Submit this complete application to dehtempevent@acgov.org. Pay all p ermit fees. Alameda County Environmental Health Department (ACEHD) reviews the application for compliance with California Health and Safety Code. Your permit will be emailed to you. Post your permit at your Temporary Food Facility in public view. Penalty fees will apply to any application submitted less than ﬁve (5) days prior to the event, and/or if information is requested and/or missing from your application and not submitted ﬁve (5) days prior to the event. Date Received PE Code Approved By Date Owner Name Do you have Sponsor Approval to Participate? ☐YES / ☐NO If no,yourapplication willNOTbereviewed more information is needed. PRINT CLEARLY Business address with City, State, and Zip Code Mailingaddress,if differentfrombusinessaddress contact you if more information is needed. PRINT CLEARLY Office Use Only FA # Name of the event Event Address with City Start Date End Date Start Time End Time Event sponsor name Contact Phone Sponsor email 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 Event # Amount Paid Office Use Only IF YOU.ARE PREPARING FOOD AT A TIME AND LOCATION OTHER THAN THE EVENT TIME AND LOCATION YOU.ARE REQUIRED TO PROVIDE ONE OF THE FOLLOWING DOCUMENTS WITH YOUR APPLICATION FOR REVIEW. FOOD CANNOT BE MADE AT HOME Commercial Kitchen Agreement If you are renting/borrowing/or have arranged for commercial kitchen space – The document on page #11 must be signed by the owner or owner’s designee of the commercial kitchen. Your Environmental Health Permit If you are not renting kitchen space,but preparing food in your own food facility,provide a copy/picture.State of California Processed Food Registration. If you process and package your product for sale. ACEHD Cottage Food Registration. State of California Milk and Dairy License. If you have a softserve machine or make your own dairy products HOW TO PAY THE FEE. FOR FEES,SEE FEE SCHEDULE ON PAGE #10 PAY IN PERSON OR BY MAIL SUBMIT YOUR APPLICATION AND PAYMENT TO ALAMEDA COUNTY ENVIRONMENTAL HEALTH DEPARTMENT.AT 1131 HARBOR BAY PARKWAY, ALAMEDA, CA 94502. Make check payable to “Alameda County Environmental Health Department.” FOR ONLINE PAYMENT ONCE YOU HAVE RECEIVED YOUR ELECTRONIC INVOICE,USE THIS LINK https://deh.acgov.org/billing-fees-permits.pageTO APPLY FOR PERMIT FEE EXEMPTION,COMPLETE THE FEE EXEMPTION FORM.FOR BILLING ASSISTANCE CONTACT DEHWEBBILLING@ACGOV.ORG OR CALL 510-567-6858. Read, Follow and Keep These Next 5 Pages of the Application These pages will help you complete your application and pass the ﬁeld inspection. When following these requirements, you are demonstrating good food safety practices and helping to prevent foodborne illness. 1.Permits: You are required to have a health permit to sell or give foods or beverages to the public. Foods or beverages stored or prepared at your home are not allowed. 2.Booth Construction: Your food booth should be from contamination. The following features are required: a.Overhead Covering – a tent top,such as an EZ Up. b.Entirely Enclosed – all four sides shall be enclosed, with the exception of a pass-thru serving window and entrance/exit way.Mesh screening or clear plastic/vinyl sheets are recommended. The entrance/exit way must be closeable. c.Pass-Thru Window - should only be large enough to serve your food through,with a ﬂap or screen to cover the window or opening. d.Ground Cover – a tarp or wood boards prevents food and beverage supplies from coming into contact with the ground. e.Name – the name of the food booth (minimum 3 inch letters of contrasting color), city, state, zip code, and name of the operator must be legible and clearly visible to customers. f.All food items must be prepared, cooked and served from inside the food booth (exceptions are:BBQ/grill or cooking equipment required to be 2 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 operated outside by the local ﬁre authority). grease from the dirty pot/dish/utensil before washing. b.Rinse with Fresh Clean Water – ﬁll a bucket or container with fresh clean water to rinse off the soap from the washed pot/dish/utensil.It is important to remove the soap before sanitizing. c.Sanitize – ﬁll a bucket or container with a chemical sanitizing solution. Chlorine bleach is a common sanitizer (use 1 tablespoon for each gallon of water). d.Air Dry – after sanitizing the pot/dish/utensil,let it completely air dry to allow the full effects of the sanitizer to take place (having extra pots/dishes/utensils are recommended). •You will need at least 25 gallons of water for your washing system. •Utensil washing system is not required if onlyprepackaged/ canned/bottled foods are sold. 3.Hand Washing: Unclean hands can contaminate your food. You will need the following items: a.Warm Water (5 gallons) – an urn or insulated container ﬁlled with warm water (100° Fahrenheit). The urn should have a spigot or valve to allow water to ﬂow freely as you wash and rinse your hands. b.Liquid Soap Dispenser – bar soap is not allowed (avoid scented or lotion soaps). c.Paper Towels – cloth hand towels are not allowed. d.Catch Bucket – a bucket or container to catch the rinsed waste water from your hands. •Use a stand or table – the water urn or container shoud be placed high enough to allow for proper hand washing and collection of rinse water. •The hand wash station should be placed in an unobstructed area that is easy to access and use at all times. •Wash your hands after: touching your face, handling money, using the restroom, smoking,removing garbage,and/or whenever you start preparing a different food item. 4.Dish and Utensil Washing: Proper washing and sanitizing of dirty pots, dishes,and utensils is important in preventing the transfer of germs to food. The following items and order are required for proper washing and sanitizing: a.Wash with Soapy Water – ﬁll a bucket or container that can hold your largest pot/dish/utensil with soapy water. It’s best to remove any food particles or 5.Cooking and Hot Storage: Serving undercooked or hot foods not held at the proper temperature can lead to a foodborne illness. You will need a probe thermometer (with a 0° to 220° Fahrenheit range) to ensure the temperatures for the following food items are reached during their cooking process: a.Hamburgers and other ground beef foods - cook to 155°Fahrenheit. b.Poultry (single piece or ground)– cook to 165°Fahrenheit. c.Single pieces of meat andﬁsh – cook to 145°Fahrenheit. Hot food items must be held at 135° Fahrenheit. The following are several methods to maintain proper hot holding temperatures (turn on your heating units 3 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 before placing the cooked foods in them): a. Chaﬁng dishes (NO STERNO) b.Cooking grill c.Stove top or camp stove d.Crock pots or similar self-contained heating units e.Steam tables f.Warming ovens •Check hot holding temperatures every 30 minutes. •Keep foods covered and stir frequently. •Discard all leftover cooked or ready to eat foods at the end of the day. 6.Cold Storage: Maintain all perishable foods (potentially hazardous foods, aka “PHF”) at or below 45° Fahrenheit Examples of perishable foods or PHF are: raw or cooked meats, foods with egg products, or foods milk products. Other PHF foods include: cut melons,bean sprouts, garlic/ fresh herbs in oils,and cooked rice. Even spinach and lettuce are a concern if not properly maintained. Contact your local health department if you are unsure if the foods you plan to prepare and serve are considered a PHF/perishable. Ice may be used for cold storage of perishable foods if the event is for one day; mechanical refrigeration is required if perishable foods are to be kept and used for more than one day. 7.Reheating Foods: Reheat all food items rapidly to 165° Fahrenheit.Do not use chaﬁng dishes, crock pots, steam tables, or similar devices for heating up foods. It is recommended that a stove,oven or ﬂattop grill be used to rapidly re-heat foods. 8.Food Handling: Never handle/touch any food without washing your hands. To handle a ready-to- serve food item, use of the following is recommended: a.Disposable gloves b.Serving tongs or other serving utensils c.Napkins or food tissue paper d.Use squeeze bottles, containers with hinged lids, and/or individual packets for self-serve condiments 9.Sanitizing Work Surfaces: To prevent cross contamination and discourage ﬂies,sanitize work surfaces with wiping cloths in a bucket or container of a sanitizing solution (1 tablespoon of bleach to 1 gallon of clean water). Allow all surfaces to completely dry before using. Change the sanitizing solution every 2 hours or sooner if the water becomes cloudy. 10.Employees/Workers: All employees/workers who prepare and/or serve food must be in good health. Any person with symptoms of: cramps,nausea,fever,vomiting,diarrhea, jaundice, etc., or have open sores or infected cuts on their hands should not be allowed in the food booth. All employees/workers shall wear clean outer garments. a.To prevent cross contamination of foods and reduce the risk of food poisoning, assign employees/workers difffferent tasks such as: handling money, preparing ready to eat foods, preparing raw meats. b.Smoking is not allowed in the food booth or any outer cooking areas. c.A person in charge (PIC) must4 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 always be present at all times. This person is responsible for all operations of the food booth and ensures all employees/workers are following these guidelines. 11.Waste and Grease Disposal: Place all garbage and wastes in a refuse container with a tight-ﬁtting lid. Remove all wastes at the end of the event or as necessary and dispose of in a proper manner (i.e.garbage bins,grease recycle). All waste water from your dish/utensil wash containers/buckets and hand wash catch bucket must be disposed in an approved sewer system (i.e. sink connected to the sewer system) or waste water collection tank (provided by the event organizer). It is illegal to pour wastewater and grease/oil into storm drains or onto the ground. 12.Insect Control: Flies and insects can carry or transmit foodborne diseases. Cover all food items to reduce this possibility. If traps are used for insect control (i.e.ﬂies or yellow jackets), be sure to place them away from your food booth (consult the directions for proper distance). The traps have a scent (pheromone)that will attract the insects to its location. 13.Food Transportation: Keep prepared foods covered and maintain proper food holding temperatures. Use insulated or warming containers to keep hot food items at or above 135°Fahrenheit.Use ice chests or refrigerated trucks to maintain cold food items at or below 45°Fahrenheit. 14.Ice: Ice used to cool beverage containers or to keep perishable foods cold may not be used for consumption. Keep ice for consumption in a marked separate container/ ice chest.Always use ice from an approved source and use a scoop to dispense ice. 15.Water:Contact the event organizer to check if fresh clean (potable)water is available at the event site. You may need to bring your own fresh clean water if none is available (5 gals-hand washing/25 gals-dish/pot/utensil washing). If well water is available,be sure to check to see if the well is safe to drink from. 16.Restrooms: At least one toilet and hand washing facility for each 15 employees shall be provided within 200 feet of each food booth. 5 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 Self-inspection Checklist for Your Temporary Food Facility (Booth) Complete This Checklist Prior to Opening Your Facility 1.is set up ﬁrst and is ready to use: ☐Container of 100-degree water with a free ﬂow spigot so water ﬂows freely while washing ☐Bucket to catch the dirty water ☐Liquid soap in a pump dispenser ☐ Initials Utensil wash̀ statioǹ ☐1 Bucket with soapy water to use for washing ☐1 Bucket with plain water to use for rinsing ☐1 Bucket with bleach and water to use for sanitizing Note: ½ Tablespoon of bleach should be used for each gallon of water 3.Tasks are delegated by the person in charge to ensure: ☐Prevention of cross-contamination ☐Maintain an organized clean and sanitary food prep area Make operational corrections as needed 4.All food preparation is done inside the booth. All food items cooked outdoors must be served to the customer from inside the booth. 6.thermometer available in the booth 7.cold foods l iced and are below 45 degrees F. hot foods ☐Served directlyto the customer,OR ☐Held at or above 135 degrees F in a steam table or equivalent equipment. ☐ Health Permit Trash Self-service condiments ☐In containers with a hinged lid,OR ☐In squeeze bottles,OR ☐In individual packets. 12. 13. All 4 walls of my booth are in place unless all my food is pre-packaged 14. I know the location of the on-site clean water supply, where to properly dispose of my fry oil and dirty water at the event 6 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 Do all of your menu items,including samples,remain in the original factory sealed package or are they pre- packaged by you at a commercial kitchen? ☐ YES / ☐NO generator to include condiments / beverages/side dishes / produce /grocery Is it prepped before the event? prepped at the event only? brought to the event hot or cold? served hot or cold or reheate d? equipment used to transport, and maintain food temperature from the commercial equipment used to cook, maintain food temperature and serve this item 7 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700̀ ☐ YES / ☐NO If Yes, please describe: Where will you obtain clean water for handwash and warewash? Where will you dispose of dirty water,garbage,and used fry oil? Will you provide a fully enclosed booth? If not, explain why, if yes, describe what you will use for ﬂoors/walls/overhead. h clean,sanitaryand organized? Will you or the sponsorbe providing reusable/returnable utensils suchas forks,plates,cups,bowls etc. for customer use? customer-owned e containers suchas cups, mugs,plates,etc.How will you ensure the containers will not create a contamination issue inside your booth or with your employees? TFF operators are NOT allowed to provide multi- customers without department approval. 8 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 YOU MUST IDENTIFY YOUR BOOT H WITH THE FOLLOWING IN FORMATION WITH T HREE (3) INCHLETTERING: BUSINESS̀ NAME, CITY, STATE AND ZIP CODE 9 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 Applications, payments and fee exemption paperwork received less than 5 business days prior to the event will be charged a penalty fee. Temporary Food Facility permits will not be issued until an event sponsor permit has been issued. CA Health and Safety Code Section 114381.1 Once your application is approved, your permit will be e-mailed to the e-mail address provided on the application. Office Use Only Non-prepackaged foods This category includes preparation of samples,meals,snacks, sides, appetizers, desserts and beverages that are served open to the customer Packaged Foods This category includes samples, meals, snacks,sides,appetizers,desserts and beverages that are served in a factory Days a 90 Day Period Days a 90 Day Period 1903 1904 1905 1906 Permit Fee $211.00 $333.00 $143.00 $186.00 Total Due with Penalty $316.50 $499.50 $214.50 $279.00 Fee Exempt Penalty Fee $54.00 $54.00 $54.00 $54.00 I have read,understand,and will abide by the requirements set forth in this application.The information provided on this application is true. Failure to comply may result in closure of your facility until compliance is met. Print Name Applicant Signature Date 10 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 Ronald Browder Director COMMISSARY / COMMERCIAL KITCHEN AGREEMENT Section 1: Pursuant to California Retail Food Code, I will notify Alameda County Environmental Health upon termination of this agreement or if the operator voluntarily ceases using this facility Commissary / Commercial Kitchen Owner Name Street Address City & Zip Code Cell Phone # Alternate Phone # I, (Facility Owner / Manager)̀_________________________________________________________________ Agree to provide the following services to (Operator) ___________________________________________ SERVICES PLEASE MARK YES OR NO Facilities to prepare or package food Toilet & handwashing facilities Waste tank/sewage disposal Garbage disposal Potable (drinkable) water supply Electrical hook-up Equipment/utensil storage Warewash facility (i.e. 3 compartment sink) ☐YES/ ☐NO ☐YES/ ☐NO ☐YES /☐NO ☐YES /☐NO ☐YES /☐NO ☐YES /☐NO ☐YES /☐NO ☐YES /☐NO Dry food storage Waste grease removal Chemical storage Overnight parking (MFPU) Enclosed overnight parking (carts) Refrigeration/frozen food storage Supply food product – i.e. ice, meats ☐YES /☐NO ☐YES /☐NO ☐YES /☐NO ☐YES /☐NO ☐YES /☐NO ☐YES /☐NO ☐YES /☐NO The printed name and signature of the facility owner/operator is required for the department to accept this document Print Authorized Signer Name AA Phone Authorized Signer Signature Date Section 2: is required for Commissary/Commercial Kitchen facilities located OUTSIDE of Alameda County or in the City of Berkeley If the proposed facility is located outside of Alameda County and Berkeley, the local Environmental Health Department shall verify that the commissary and/or commercial kitchen has a current health permit by signing below. The establishment is in ______________________________________ County/City. An REHS signatures verifies that the facility indicated in Section 1 meets CALCODE: Section 114294 – 114297. Out of County REHS Name (Please Print) Phone Out of County REHS Signature And date received E-mail address 11 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 FOOD SAFETY QUIZ for Temporary Food Facility Operators Booth Name Event name and Date(s) Proper food safety knowledge and procedures will help ensure that the public receives safe food and beverages.This short quiz is designed tobea tool for identifying additional training needed before you operate your food booth. 1.Potentially hazardous foods (PHF)require temperature control to prevent the growth of bacteria.Which food is not a PHF? ☐cooked rice ☐grilled chicken ☐Cut melon ☐Packaged potato chips 2.All cold PHF should be kept at or below_____ degrees Fahrenheit. ☐0 ☐31 ☐45 ☐70 3.All hot PHF should be served immediately to the customer or be held at or above______degrees Fahrenheit. ☐41 ☐70 ☐100 ☐135 4.True or False. Food stored and prepared at home may be served or sold to the public. ☐True ☐False 5. Which of the following are effective means of ensuring food remains at a proper temperature during hot holding (e.g., in a team-table or heated chafing dish. Note: Sterno is not allowed. Electric or butane or propane are okay ☐Cook food properly prior to placement into hot holding ☐Use two food pans (inserting one inside another) to prevent burning ☐Preheat steam-table prior to using it with hot food ☐Tightly cover food pans and stir food frequently ☐All of the above 6.True or False. You are required to have an accurate probe type thermometer available in your booth if you are handling foods that require temperature control. ☐True ☐False 7.All food preparation should be performed_______the booth. ☐Inside ☐Anywhere near the booth ☐Outside ☐Both at home and at the booth 8.True or False. After barbecuing foods on a grill located outside of your booth you may serve the barbequed foods directly to customers outside of the booth. ☐True ☐False 12 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 9.What should you do with any leftover hot food at the end of each day? ☐Throw it away. ☐Cover it, refrigerate it and re-use it the next day of the event. ☐Cover it, keep it at room temperature and re-use it the next day of the event. ☐Use it as an ingredient for another dish to sell to customers the next day of the event. 10. How should self-serve condiments be available to customers? ☐In individual packets☐In squeeze bottles ☐In containers with a hinged lid ☐Any of the above 11. The following tasks should be assigned to different workers in your food booth: handling money, preparing ready- to-eat food, handling raw meat and poultry. Why? 12. True or False. A person in charge shall be present in the booth during all hours of operation. When should a food handler wash his or her hands? ☐True ☐False 13. When should a food handler wash his or her hands? ☐After touching his or her face ☐After touching money ☐After using the restroom ☐All of the above 14. True or False. Food handlers are required to minimize bare hand contact with ready-to-eat foods by wearing gloves, by using utensils or other implements to handle food. ☐True ☐False 15.A utensil washing station is not required in your booth if: ☐Only packaged food is sold ☐Utensils are used ☐Unpackaged food is prepared in your booth ☐Equipment is used 16.Utensil wash stations should have at least 3 buckets: (1) for soapy water, (2) for rinsing, and (3) for sanitizing. When using chlorine bleach as a sanitizer, how much should be used? 1/4 teaspoon per 2 gallons of fresh, potable water 1/2 teaspoon per 2 gallons of fresh, potable water 1 teaspoon per 2 gallons of fresh, potable water 1 tablespoon per each gallon of fresh, potable water 17.What 4 items are important to have at your booth’s hand wash station? A – C – B – D – 18.True or False. Food booths with unpackaged food are required to supply warm water (at least 100° F) for handwashing purposes. ☐True ☐False 13 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700 19. In your booth,at least ____gallons of water is required for hand washing and at least_____gallons of water total is required for food preparation and utensil washing. ☐1;5 ☐5;5 ☐5;10 ☐5;25 20. True or False. Wash water and other liquid waste (ice melt, etc.) may be drained into a leak-proof container and then disposed of onto the ground or into storm drains. ☐True ☐False Your name (Print):Phone Number: Your Signature Today’s Date: 14 1131 Harbor Bay Parkway, Alameda, CA 94502 | Health.AlamedaCountyCA.gov/ACEHD | (510) 567-6700