HEALTH DEPT OFFICE USE ONLY
Fee: $_______ Recv’d Date: _________________
Recv’d By/ Receipt #: ________________________
Approved / Denied By: ______________________
Date:________________________
Pickup___ Mail___ Inspection ___ Delivered ___
TEMPORARY FOOD SERVICE PERMIT APPLICATION
A COMPLETED APLICATION MUST BE RECEIVED A MINIMUM OF 2 BUSINESS DAYS PRIOR TO EVENT
PERMIT FEES ARE NON-REFUNDABLE AND NON-TRANSFERABLE
Name of Event: _______
Address of Event:
Dates of Event: From: / / To: / /
Time of Arrival/Set Up: Time of Operation:
Name of Organization Conveying Food: ______
Responsible Person On Site: Phone: ______
Responsible Person's Driver's License Number: ______
Home Address:
Food Items to be served:
All Food/Drinks must be listed
List Equipment to be used for maintaining temperature:
(If needed)
1.
2.
3.
4.
5.
6.
7.
A licensed food handler must be on site for the duration of the event (not required for pre-packaged foods).
Name & Address of Place of Preparation/Storage of the food:
_____________
Attach a copy (if applicable):
Food handling certificate Manufacturing license
Central Preparation Facility agreement Rental kitchen health permit or agreement
Home preparation or storage of foods are not allowed except for Approved Cottage Food Operations.
Please see the attached sheet for what is required to be on site during the event.
Health Department
1720 Commerce St.
Garland, TX 75040
(972) 205-3460
(972) 205-3505 Fax
EnvHealth@GarlandTX.gov
Temporary Food Service Guidelines
The following rules must be followed during temporary events to ensure proper food handling in an effort to protect
the public’s health.
1) TCS (Time/temperature control for safety) foods (hot dogs, hamburgers, chili, mashed potatoes, potato salads,
cooked greens, eggs, cut melons, cut tomatoes, etc.) must be kept either cold below 41
o
F or hot held above 135
o
F.
2) If any TCS foods are being conveyed to the public, a metal stem thermometer reading from 0
o
F to 220
o
F must be
provided onsite in order to frequently check the temperatures.
3) Soap, paper towels and a make shift gravity flow temporary hand wash station must be provided on site. Bare
hand contact with ready to eat foods is not allowed.
4) Aprons and hair restraints (hair nets, caps or head coverings) for everyone handling food.
5) A supply of extra utensils must be provided (new set every four hours) or set up a temporary 3-part utensil washing
system as follows: one container holding soapy water, followed by one holding rinse water and the last one holding
water and sanitizer at proper concentration (Chlorine/bleach: 50-100ppm; Quaternary ammonia: 200ppm)
6) Provide the necessary sanitizer test strips to check the above concentrations.
7) Keep all foods at least six (6) inches off the floor.
8) Provide trash cans with a lid and a liner.
9) Someone on site must have a state approved food handler license or the permit will not be issued.
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