Temporary Food
License Requirements
Information Sheet
The Environmental Health Division must be notified of all
events that involve food service and sampling of food.
Contact our office at least 10 business days prior to an
event to determine if a Temporary Food License is
necessary. If a license is necessary, an application and a
short interview process will follow. The Bloomington City
Code adopts the Minnesota Food Code. Final approval
must be obtained befo
re the event can take place.
Sanitary Facilities
1) Areas of food preparation, service or storage must provide
protection against adverse weather, wind or dust. Provide
a floor such as plywood or mats if set up on grass.
2) Water must be obtained from a public supply and must
be stored in a sanitary manner.
3) Wastewater must be discharged directly to an approved
system or holding tank.
4) Garbage/refuse must b
e stored in a covered, leakproof
container away from food activities.
5) Handwashing facilities must
be provided with running
water (a container with a
spigot is permitted),
nailbrush, pump soap
and paper towels.
Discharge water into a
holding vessel or waste
line.
Food/food
protection
1) Food/ice must be obtained from an approved commercial
source. Home prepared food is not
permitted.
2) Food/ice must be covered and stored in a sanitary
manner at least six inches above the floor/ground.
3) Potentially hazardous food must be held at 41° F or
colder or at 140° F or hotter. Mechanical refrigeration
must be used for events over four hours.
4) Potentially hazardous food previously heated must be
reheated to 165° F and held at 140° F or hotter.
5) Ice used for storing canned/bottled
beverages must be
self-draining and not be consumed.
6) Self-service food condiments must be individually
packaged or dispensed from an enclosed dispenser.
7) No bare hand contact with ready to eat foods. Use
utensils or gloves to handle food that will not be cooked.
8) Mark time when using time alone as the public health
control.
9) A food thermometer must be provided to test food
temperatures (0-220° F).
Personnel
1) Employees must wash their hands before handling
food, after handling raw meat and after eating, drinking,
smoking or using the toilet.
2) Employees must be free of communicable disease,
illness or infection. Employees’ hands must be free of
cuts, bandages or jewelry.
3) No eating, drinking, smoking or chewing gum in the
food prep/service area.
4) Employees must wear caps, hairnets or other effective
ha
ir restraints during food activities and warewashing.
Employees must wear clean clothes and aprons over
outer garments.
Food equipment/utensils
1) Equipment/utensils must be commercial-grade and
NSF-approved. Crock pots are not
allowed.
2) Food contact surfaces must be clean and sanitized
before each use.
3) Sanitizing solution (50-100 ppm chlorine or
200-400 ppm quaternary ammonium) must be used for
sanitizing surfaces and dishes. Wet wiping cloths must
be stored in a sanitizing solution. Provide appropriate test
strips.
4) Equipment/utensils must be stored in a sanitary
manner at least six inches above the floor/ground.
5) Dishes/po
ts/pans/utensils must be washed, rinsed with
clear water, sanitized and air-dried. Towel drying is not
permitted. Provide three labeled buckets big enough to
accommodate the largest utensil.
Potentially hazardous food: food that supports the
growth of bacteria. Examples include cooked or raw
animal foods (beef, pork, chicken, hotdogs, etc.). Heat
treated food from plants (cooked rice, potatoes, noodles,
vegetables). Cut melons such as watermelon, cantaloupe
and honeydew. Garlic and oil mixtures. These foods must
be kept at proper temperatures or you must use time as a
public health control.
Community Development
Environmental Health
1800 W. Old Shakopee Road
Bloomington MN 55431-3027
PH 952-563-8934
FAX 952-563-8949
TTY 952-563-8740
Bloomingtonmn.gov
envhealth@BloomingtonMN.gov
web_57rrfoodlic pg 1 of 1 (04/18)
Warm
Turn
Discard
bucket
valve
1. Wash
Dishsoap
warm water
2. Rinse
Warm
water
3. Sanitize
Sanitizer:
bleach 50-100 ppm
or quaternary
ammonium
4. Air dry
