Minimum Requirements for a Temporary Food Booth

"Temporary food establishment" means a food establishment that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration.

Temporary food establishments must meet all requirements of the 1999 food code:

• Can serve only hot dogs and hamburgers without significant other requirements.
• Must comply with the mandatory food protection management certification requirement in accordance with 105 CMR 590.003.
• A convenient hand washing facility must be available whenever handling unpackaged foods. This facility shall consist of at least sufficient warm running water, soap and individual paper towels. The board of health may approve the use of chemically treated towelettes in lieu of hand washing facilities if:
  • (a) Only frankfurters, non-potentially hazardous foods or non-perishable foods are prepared and served and there is no bare-hand contact, or
  • (b) If other foods are served and there is no bare-hand contact.
• If there are not effective facilities for cleaning and sanitizing tableware, single-service articles must be used.
  • Paper napkins and plates.
  • Plastic silverware.
• Mechanical refrigeration or insulated containers with ice or gel packs must be used to maintain product temperature for prepackaged, ready-to-eat foods, which are required to be held at or below 41°F (5°C)/45°F (7°C). The storage of packaged food in contact with water or undrained ice is prohibited. Wrapped ready-to-eat foods such as sandwiches shall not be stored in direct contact with ice.
• Potentially hazardous food, which is reheated for hot holding, shall be discarded if not used or sold by the end of the day. Temporary food operations designed to dispense hot foods shall be provided with suitable units to rapidly heat foods and to keep such food hot until served.
• Floors, Walls and Ceilings of Food Preparation Areas.
  • (a) Floors shall be constructed of concrete, asphalt, tight wood, or other similar cleanable material kept in good repair. Dirt or gravel, when graded to drain, may be used as subflooring when covered with clean, removable platforms or duckboards, or covered with wood chips, shavings or other suitable materials effectively treated to control dust.
  • (b) Walls and ceilings shall be made of wood, canvas, or other material that protects the interior of the establishment from the weather, dust and debris.
  • (c) Walls and ceilings of food preparation areas shall be constructed in a way that prevents the entrance of insects. Doors to food preparation areas shall be solid or screened and shall be self-closing. Screening material used for walls, doors, or windows shall be at least 16 mesh to the inch.
  • (d) Counter-service openings shall not be larger than necessary for the particular operation conducted. These openings shall be provided with tight-fitting solid or screened doors or windows or shall be provided with fans installed and operated to restrict the entrance of flying insects. Counter-service openings shall be kept closed, except when in actual use.
  • (c) and (d) above do not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting conditions.