Temporary Food Establishments Permits
The state of North Carolina now requires ALL vendors selling food to the public, unless permitted as a pushcart/mobile food unit in accordance with 15A NCAC 18A .2600 Rules Governing the Sanitation of Food Service Establishments, be permitted as Temporary Food Establishments. Exemptions of this requirement are political fund-raisers and non-profit organizations, if operating no more than (2) consecutive days a month.
Vendors selling at fairs, festivals and other similar events, regardless of duration of the event must obtain a temporary food service permit. Permits are required prior to any sales. To obtain a temporary food service permit from the Environmental Health section of the Edgecombe County Health Department, the following basic requirements shall be met:
• Surroundings shall be clean and sanitary. Food, utensils and equipment shall not be exposed to dust, insects and other contamination. Screens or fans shall be used to effectively repel flies.
• Food or griddles shall be protected from the public's contamination by glass or proximity.
• All equipment and utensils shall be maintained in a clean and sanitary manner.
• Safe, sanitary running water under pressure shall be provided. Provisions shall be made for heating water for washing of utensils and equipment. At least a single vat sink and a drain board/countertop shall be provided.
• Facilities shall be provided for hand washing. These may consist of a two (2) gallon or larger container with an unassisted free flowing faucet such as stop cock or spout, single-use towels and a wastewater receptacle.
• Convenient and approved toilet facilities shall be provided for employees. Sewage shall be disposed of in an approved manner.
• Potentially hazardous foods shall be refrigerated and kept at 45 degrees Fahrenheit or less or hot held at 140 degrees Fahrenheit or above. All food shall be stored, handled and displayed in a manner to prevent spoilage and contamination.
• Garbage and refuse shall be disposed of in watertight containers with tight fitting lids and shall be disposed of at least daily. Immediate premises shall remain clean.
• All food shall be clean, wholesome and free from adulteration. Crème filled pastries, salads, such as ham, chicken and crab shall not be served in a temporary food stand. Hamburgers shall be obtained from an approved source in patty form, separated by paper and ready to cook. Wrapped sandwiches shall be obtained from an approved source. Poultry shall be prepared for cooking in an approved market or plant. Drinks shall be limited to prepackaged/bottled/canned or fountain beverages.
• Food prepared by local groups shall be prepared in an approved kitchen and records shall be maintained by such groups of the type and origin of the foods. These foods shall be maintained, stored and transported in a sanitary manner to protect from contamination.
• No person who has a communicable disease that can be transmitted by food, or is a carrier of organisms that cause disease, or has a boil, infected wound, or an acute respiratory infection with nasal discharge, shall work in a temporary food establishment in any capacity where surfaces can be contaminated.