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1. All temporary food facilities and temporary events with food must comply with all applicable
requirements of California Health and Safety Code and City Of Long Beach Ordinances.
2. Failure to comply with all applicable laws and ordinances may result in immediate
closure of a booth and/or temporary event and may also lead to legal action.
3. Contact Business License at (562) 570-6211 and the Fire Department at (562) 570-2560
for additional requirements.
4. For Additional Information contact:
Claro O. Rufo, REHS
Environmental Health Specialist III
Bureau of Environmental Health
Consumer Protection Program
2525 Grand Avenue, Room 220
Long Beach, CA 90815
Office: (562) 570-4142
Fax: (562) 570-4038
Email- Claro.rufo@longbeach.gov
Requirements are also available on the World Wide Web at
www.longbeach.gov/health/organization/eh/food/tff.asp
Make check payable to: City of Long Beach-DHHS
Send Check To: Department of Health and Human Services
Bureau of Environmental Health
Consumer Protection Program
2525 Grand Avenue, Room 220
Long Beach, CA 90815
1
TABLE OF CONTENTS
DEFINITIONS 3-4
TEMPORARY FOOD FACILITY REQUIREMENTS 5-9
1. PERMITS 5
2. FOOD PREPARATION 5
3. FOOD TEMPERATURE CONTROL 6
4. FOOD HANDLING 6
5. FOOD STORAGE 7
6. WATER 7
7. SINKS 7
8. WASTEWATER 8
9. SOLID WASTE 8
10. TOILET FACILITIES 8
11. ANIMALS 8
12. JANITORIAL FACILITIES 8
13. STRUCTURAL REQUIREMENTS 9
COMMUNITY EVENT ORGANIZER REQUIREMENTS 10
1. PERMITS 10
2. SITE PLAN REQUIREMENTS 10
3. ADDITIONAL REQUIREMENTS 10
4. RESPONSIBILITIES 10
NON-PROFIT CHARITABLE TEMPORARY FOOD FACILITIES 11-13
1. PERMITS 11
2. FOOD PREPARATION 11
3. FOOD TEMPERATURE CONTROL 12
4. FOOD HANDLERS 12
5. FOOD STORAGE 12
6. SINKS 12
7. WASTEWATER 12
8. SOLID WASTE 12
9. TOILET FACILTIES 12
10. ANIMALS 13
11. ADDITIONAL REQUIREMENTS 13
COMMUNITY EVENT ORGANIZER APPLICATION 14-23
CREDIT CARD AUTHORIZATION FORM 24
TEMPORARY FOOD FACILITY PERMIT APPLICATION 25-28
2
DEFINITIONS
“APPROVED”
“APPROVED SOURCE”
a. “Approved means acceptable to the enforcement agency based on a determination of conformity
with applicable laws, or, in the absence of applicable laws, current public health principles,
practices, and generally recognized industry standards that protect public health.
b. “Approved source,” means a producer, manufacturer, distributor, or food establishment that is
acceptable to the enforcement agency based on a determination of conformity with applicable
laws, or, in the absence of applicable laws, current public health principles, practices, and
generally recognized industry standards that protect public health.
“BARBECUE”
“Barbecue” means an unenclosed facility for barbecuing food, where the food prepared out of doors by
cooking directly over hot coals, heated lava, hot stones, gas flame, or other method approved by the
state department, on equipment suitably designed and maintained for use out of doors, that is operated
by a food establishment, stationary mobile food preparation unit, or temporary food facility.
“COMMUNITY EVENT ORGANIZER”
“Community event organizer” means any person, partnership, organization, government entity or
corporation, which controls, manages, conducts, organizes or otherwise administers a community event.
An event organizer can be either a for-profit or non-profit entity.
“COLD WATER”
“Cold water” means potable water that is not heated by an auxiliary method or source.
“FOOD”
“Food” means any raw or processed substance, ice, beverage, including water, or ingredient intended to
be used as a food, drink, confection, or condiment for human consumption.
“FOOD CONDIMENT”
“Food condiment” means non-potentially hazardous relishes, spices, sauces, confections, or seasonings,
that require no additional preparation, and that are used on a food item, including, but not limited to,
ketchup, mustard, mayonnaise, sauerkraut, salsa, salt, sugar, pepper, or chili peppers.
“FOOD PREPARATION”
“Food preparation” means packaging, processing, assembling, portioning, or any operation, which
changes the form, flavor, or consistency of food, but does not include trimming of produce.
3
“NONPROFIT CHARITABLE TEMPORARY FOOD FACILITY”
“Nonprofit charitable temporary food facility” means a temporary food facility that is conducted
and operated by a corporation incorporated pursuant to the Nonprofit Corporation Law (Div.
2(commencing with Section 5000), Title 1, Corp. C.), that is exempt from taxation pursuant to
Section 510(c)(3) of the Internal Revenue Code and Section 23701d of the Revenue and Taxation
code.
“PERMIT”
“Permit” means a written authorization to operate issued by the local enforcement officer.
“POTABLE WATER”
“Potable water” means water that complies with the standards for transient non-community
water pursuant to the California Safe Drinking Water Act (Chapter 4 (commencing with Section
116275) of part 12), to the extent permitted by federal law.
“POTENTIALLY HAZARDOUS FOOD”
“Potentially hazardous food” means food that is in a form capable of (1) supporting rapid and
progressive growth of infectious or toxigenic microorganisms that may cause food infections or
food intoxication, or (2) supporting the growth or toxin production of Clostridium botulinum.
“Potentially hazardous foods” does not include foods that have a pH level of 4.6 or below, foods
that have a water activity value of 0.85 or less under standard conditions, food products in
hermetically sealed containers processed to meet the commercial sterility standard, as defined
in Section 113.3(e) of Title 21 of the Code of Federal Regulations, or food that has been shown by
appropriate microbial challenge studies approved by the enforcement agency not to support
the rapid and progressive growth of infectious or toxigenic microorganisms that may cause food
infections or food intoxication, or the growth and toxin production of Clostridium botulinum.
“PREPACKAGED FOOD”
“Prepackaged food’ means any properly labeled processed food, prepackaged to prevent any
direct human contact with the food product upon distribution from the manufacturer, and
prepared at a facility approved by the enforcement agency.
“TEMPORARY FOOD FACILITY”
a. “Temporary food facility” means a food facility operating out of temporary food facilities
approved by the enforcement officer at a fixed location for a period not to exceed 25
consecutive or nonconsecutive days in any 90-day period in conjunction with a single,
weekly, or monthly community event, as defined in subdivision.
b. “Community Event” means an event that is of a civic, political, public, or educational nature.
Indicating state and county fairs, city festivals, circuses, and other similar events as
determined by the local enforcement agency. “Community event” shall not include a swap
meet, flea market; swap mall, seasonal sporting event, grand opening celebration,
anniversary celebration, or similar functions.
4
Temporary Food Facility Requirements
1. PERMITS
A. All permits for temporary food facility must be obtained a minimum of two week prior
to the start date of the event.
B. All applications for a temporary food facility must include a diagram of the booth as
well as a list of all equipment to be used in or out of the booth.
C. The Temporary Food Facility permit fees are as follows:
1. Temporary Food Stand – Pre-packaged Food $ 77.00
2. Temporary Food Stand – Un-packaged Food $ 150.00
3. Temporary Food Stand – Pre-pkgd w/ unpkgd samples $ 110.00
4. Temporary Food Stand – Late Submittal Penalty $ 51.00+ Fee
(If less than 7 calendar days prior to event add per booth)
5. Temporary Food Stand – Field Licensing Charge $ 84.00+ Fee
($33.00+ $51.00late fee + applicable application fee from above)
2. FOOD PREPARATION
A. All food handling and preparation must take place within the approved
temporary food facility unless the food comes from another APPROVED
SOURCE (e.g., restaurant, school kitchen, etc.,)
B. No food offered for sale, sold, or given away to the public may be stored or
prepared at a private residence. All food shall be obtained from an approved
source.
C. Barbecues may be located outside of the enclosed booth area.
D. All food contact surfaces shall be smooth, easily cleanable and non-
absorbent.
E. No smoking is allowed in or around the temporary food facility.
F. Ice used for cooling or refrigeration of product must not be served or used in
the preparation of food or beverages. Ice intended for use in food or
beverages must be protected from contamination and stored separate from
ice used for refrigeration purposes. Ice scoops must be used for dispensing
ice. Ice scoops must be stored so they are protected from contamination and
are not permitted to be stored on the ice or in the ice bin/container.
G. Food condiments must be protected from contamination and, where available
for customer self-service, be pre-packaged or available only from approved
dispensing devises.
5
3. FOOD TEMPERATURE CONTROL
A. All potentially hazardous foods must be maintained at a temperature of 45°F or
below for cold foods or 135°F or above for hot foods.
B. Any hot potentially hazardous foods left over at the end of the event day may
not be resold. The food must either be destroyed or donated to a charitable
organization. Cold potentially hazardous foods left over at the end of the day
shall either be discarded or placed in a refrigeration unit that will hold the
product at a minimum temperature of 41°F.
Note: Potentially hazardous food maintained at a temperature of between 41°F
may not be stored for more than 12 hours in any 24-hour period. Any
potentially hazardous foods stored in this temperature range for more than 12
hours must be destroyed.
C. Each booth shall provide at least one probe thermometer to check the
temperature of the food throughout the event.
D. Any food in transit to the temporary food facility must be maintained at the
proper temperature and protected from contamination.
4. FOOD HANDLING
A. All food handlers must be in good health to operate in or around a temporary
food facility.
B. All food handlers shall wash their hands with soap and water prior to the start
of food preparation or serving activities. This should be done at regular
intervals and especially after smoking, eating, drinking, and using the
restroom, handling raw animal product or any other activity that may
contaminate the hands.
C. Clean outer garments or aprons should be worn at all times and hair must be
restrained.
D. If gloves are worn they should be changed at regular intervals and when
gloves are removed for any reason they must be replaced. Hands must be
washed prior to putting gloves on and also every time gloves are changed.
E. All personal items must be stored away from any food, equipment and
utensils.
6
5. FOOD STORAGE
A. All food must be stored in approved container so as to prevent any type of
contamination, exposure to the elements or the ingress of rodents or other vermin,
and temperature abuse.
B. All food must be stored at least 6 inches off the ground at all times.
C. During periods of in-operation all food must be stored in lockable food storage
containers that will protect the food from contamination, exposure to the elements.
ingress of rodents and other vermin, and temperature abuse.
6. WATER
A. An adequate supply of potable hot (minimum of 100°F) and cold water, protected
from backflow or back siphonage, shall be provided for utensil washing, hand-
washing, food handling activities and janitorial purposes.
B. In addition to the water needed for food preparation and dispensing, a minimum of 20
gallons of potable water shall be provided each day for each temporary food facility
preparing food for purposes of utensil washing and hand-washing.
C. Hoses used to fill potable water tanks shall be made of food grade materials and
handled in a sanitary manner. Food grade hoses are typically white and labeled “food
grade.” Garden type hoses are not acceptable.
7. SINKS
A. Each booth must have access to a 3-compartment sink with hot and cold running
water for the purpose of washing utensils. Hot water must be of a minimum
temperature of 100°F. The sink must be within 100 feet of the booth and be
reasonably protected from outside and overhead contamination.
NOTE: A maximum of 4 booths may share one 3-compartment sink
B. Each booth must have access to a hand-wash sink with hot and cold running water,
liquid soap and single use paper-towels. Hot water must be of a minimum
temperature of 100°F. The sink must be within 100 feet of the booth and be
reasonably protected from outside or overhead contamination.
NOTE: A maximum of four (4) booths handling open foods may share a single hand-
wash station. A maximum of eight (8) booths handling only pre-packaged foods may
share a hand-wash station.
C. In addition to the shared hand-sink requirements, all booths that handle or prepare
unpackaged food must have a hand-wash set up inside the booth. If a hand-sink with
hot and cold water is not provided inside the booth, a “gravity feed” system consisting
of a water tank, a catch basin for the wastewater, liquid hand soap and single use
paper towels will be acceptable.
If the temperature of water provided to a handwashing sink is not readily
adjustable at the faucet, the temperature of the water shall be at least 100˚F,
but not greater than 108˚F.
7
8. WASTEWATER
A. Water and other liquid wastes, including waste form ice bins and beverage
dispensing units must be contained in or drained into a leak proof container.
Waste tanks must be one and a half time the volume of the total potable water
tanks in use. In addition if ice is used the container size must be increased by
at least one-third the volume of the ice container.
B. Liquid waste must be disposed of into an approved sanitary sewage system or
hiding tank. Liquid waste SHALL NOT be discharged to the ground or into the
storm drains.
9. SOLID WASTE
A. All temporary food facilities must have adequate trash receptacles located at
a close proximity to the temporary food facility.
B. All trash receptacles must be made of leak-proof materials and must be
adequately protected from flies or other vermin.
10. TOILET FACILITIES
A. Approved toilet facilities must be provided for employees and be within 200 ft.
of the temporary food facility. (a minimum of 1 toilet per 15 employees is
required)
11. ANIMALS
A. Live animals, birds or fowl are not allowed within 20 feet of a temporary food
facility.
NOTE: The above rule does not exclude a police service or guide dog from being in
the service area of a temporary food facility.
12. JANITORIAL FACILITIES
A. Each booth must have access to a janitorial sink and or janitorial facilities with
hot and cold running water for use in cleaning the booth and other areas of the
temporary food facility as needed.
13. STRUCTURAL REQUIREMENTS
NOTE: Each booth must have identification information on the outside of the booth
clearly visible to the patrons. The identification shall include the name of the facility,
city, state, zip code, and the name of the operator. The name must be in letters that
are a minimum of 3 inches high and a brushstroke of 3/8 of an inch. The address (city,
state, and zip code) must be a minimum of 1 inch high. All lettering must be of a
contrasting cover.
8
Unpackaged food or beverages
A. All booths must be entirely enclosed with four complete sides, a top and cleanable
floor (concrete is acceptable). Booths operating on grass or dirt must use plywood,
plastic or vinyl tarp or other cleanable material for a floor surface. The top of the
booth must be made of a solid material. The sides may be solid or constructed of a
16” mesh screening material.
B. Doors and food service openings must be equipped with tight fitting closures to
minimize the entrance of insects or airborne contaminants. Pass-thru windows
(openings) may be a maximum of 432 square inches.
C. Food operations that have an adjoining barbecue operation should have a pass-
thru opening at the rear or side of the booth.
D. For events that occur at dusk or at night an adequate covered light source shall be
supplied for cleaning and safe and sanitary food service.
NOTE: In lieu of a booth, operators handling only unpackaged non-potentially
hazardous food (i.e., coffee, popcorn, churros, cotton candy, pretzels, snow cones,
etc.…) may conduct food handling within an approved food compartment with doors
which are kept closed except when dispensing the food.
Prepackaged foods
A. Packaged food may be displayed and sold from a stand or table that maintains the
food a minimum of six (6) inches off the floor.
B. Overhead protection may be required to protect food from contamination. An
umbrella or overhead canopy would be considered acceptable.
C. For events that occur at dusk or at night an adequate covered light source shall be
supplied.
9
Community Event Organizer Requirements
1. PERMITS
A. A permit must be obtained by the person(s) or organization that is in control of any community
event, at which one or more temporary food facilities operates.
B. A site plan for the proposed location of the event must accompany all applications for a
community event permit.
C. The permit application, site plan and all applicable Health Department fees must be submitted to
the Health Department at least two weeks prior to the event.
D. The Community Event permit fee is $ 195.00
2. SITE PLAN REQUIREMENTS
The site plan must be drawn to scale and include the following:
A. Location and descriptions of all temporary food facilities. Indicate which booths will be preparing
unpackaged foods and which will be handling only pre-packaged food.
B. Location of all toilet facilities and hand-wash stations. There must be one toilet and hand-wash
station per 15 temporary food facility workers and it must be within 200 feet of each temporary
food facility. In addition, one toilet and hand-wash station per 250 guests is required.
C. If provided, the location of all shared utensil sinks. NOTE: A maximum of four (4) booths may
share one utensil sink. Each utensil sink must have three (3) compartments, dual integral drain-
boards and be equipped with hot and cold running water. The sink must be located within 100 ft.
of the booths.
D. Location of janitorial facilities.
3. ADDITIONAL REQUIREMENTS:
A. Arrangements must be made for pick-up of solid and liquid waste. NOTE: Liquid waste receptacles
must be one and a half (1 ½) times the volume of the total volume of water supplied. When ice is
utilized in food storage or displayed, an additional volume of one third (1/3) the volume of the ice
container must be added to the total volume of the waste receptacle.
B. Adequate lighting must be provided for cleaning and safe and sanitary food handling for events
scheduled during evening hours.
C. If booths are provided for the food vendors, they must comply with standards as set forth by this
Department on pages 11-12.
4. RESPONSIBILITIES:
The community event organizer is responsible for the maintenance and proper operation of all shared
facilities. The community event organizer is also responsible for ensuring that all temporary food facilities
follow applicable sections of the California Health and Safety Code as noted in Cal Code.
10
NONPROFIT CHARITABLE TEMPORARY FOOD FACILITIES
1. PERMITS
A. All permits for temporary food facility must be obtained a minimum of one week prior
to the start date of the event.
B. All applications for a temporary food facility must include a diagram of the booth as
well as a list of all equipment to be used in or out of the booth.
C. A nonprofit charitable temporary food facility may operate once annually for a
period not to exceed 72 hours.
D. The Nonprofit Charitable Temporary Food Facility permit fees are as follows:
1. Temporary Food Stand – Pre-packaged Food $ 38.00
2. Temporary Food Stand – Un-packaged Food $ 71.00
3. Temporary Food Stand – Sampling/Unpkgd $ 55.00
4. Temporary Food Stand – Late Submittal Penalty $ 51.00+ Fee
($ 51.00 + applicable fee if less than 7 calendar days prior to event add per booth)
5. Temporary Food Stand – Field Licensing Charge $ 33.00+ Fee
($ 33.00 + $51.00 + applicable application fee from above)
2. FOOD PREPARATION
A. All potentially hazardous food must be stored or prepared in a licensed food
establishment (e.g. restaurant, church, school kitchen etc.,) or within the approved non-
profit temporary food facility. No potentially hazardous food offered for sale, sold, or
given away may be stored or prepared at a private residence.
B. Barbecues may be located outside of the enclosed booth area.
C. All food and beverages must be protected from unnecessary handling and shall be
stored, displayed, and served so as to be protected from contamination.
D. All food preparation and food contact surfaces shall be smooth, easily cleanable and
non-absorbent.
E. No smoking is allowed in or around the temporary food facility.
F. Ice used in food preparation and service shall be protected from contamination and
shall be stored separate from ice used for refrigeration purposes.
11
3. FOOD TEMPERATURE CONTROL
A. All potentially hazardous foods must be maintained at 45°F or below for cold foods or
at 135°F or above for hot foods.
B. Each both shall provide at least one probe thermometer to check the temperature of
food throughout the event.
C. Any food in transit to the temporary food facility must be maintained at the proper
temperature and transported in such a way that it is protected from contamination.
4. FOOD HANDLERS
A. All employees preparing or handling food must wear clean clothing and shall keep
their hands clean at all times.
5. FOOD STORAGE
A. All foods must be stored so as to prevent any type of contamination, including but not
limited to, exposure to the elements or the ingress of rodents or other vermin.
B. All food must be stored off the floor within the facility. Shelving, pallets or tables are
acceptable.
6. SINKS
A. All booths that handle or prepare unpackaged food must have a hand-wash set up
inside the booth. A “gravity feed” system consisting of a water tank, a catch basin for
the wastewater, liquid hand soap in a dispenser and single use paper towels will be
acceptable. If the temperature of water provided to a handwashing sink is not readily
adjustable at the faucet, the temperature of the water shall be at least 100˚F, but not
greater than 108˚F.
B. All nonprofit temporary food facilities must also have access to at least one utensil-
washing sink supplied with hot and cold running water.
C. Additional sinks may be required as determined by the enforcement officer.
7. WASTEWATER
A. Facilities for the sanitary disposal of all liquid waste shall be subject to the approval of
the enforcement officer.
12
8. SOLID WASTE
A. All garbage shall be disposed of in a manner approved by the enforcement officer.
9. TOILET FACILTIES
B. Approved toilet facilities must be provided for employees and be within 200 ft. of the
temporary food facility. (A minimum of 1 toilet per 15 employees is required) and
approved hand-washing washing facilities adjacent to a toilet provided.
10. ANIMALS
a. Live animals, birds or fowls are not allowed in a temporary food facility at any time.
b. The above rule does not exclude a police, service or guide dog from being in the
service area of a temporary food facility.
11. ADDITIONAL REQUIREMENTS
a. The enforcement officer may establish additional structural or operational
requirements as necessary to ensure that food is of a safe and sanitary quality.
13
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14
DEPARTMENT OF HEALTH & HUMAN SERVICES
BUREAU OF ENVIRONMENTAL HEALTH
2525 Grand Avenue, Room 220, Long Beach, Ca 90815
Phone: 562-570-4132 Fax: 562-570-4038
www.longbeach.gov/health/eh/food/tff.asp
COMMUNITY EVENT ORGANIZER PERMIT APPLICATION
**Applications must be submitted two weeks prior to the event**
Refer to the Temporary Food Facility (TFF) Guidelines for more information available online
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
ORGANIZER APPLICABLE FEES: Check the Appropriate Box
$ 95.00 → Non-Profit*
$ 195.00 → Profit
Organizer Type *
Proof of Non Profit Status Will Be Required
$ 68.00
Late Fee (If Applicable)
Added to total amount, if the application is submitted less than 2 Weeks prior to the event date.
NOTE: Non-profit events are exempt from this fee
Total Amount Paid: **
**Fees are subject to change without notice
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Date of Application
EVENT INFORMATION
Name
Locatio
n
Date(s):
Number of
Days:
Date(s) Open
to the Public
Vendor Set-up
Time
Times Open to
the Public
Expected
Attendance
Time Stop Serving:
If Event is at night, is adequate lighting
provided for the event:
YES NO N/A
EVENT ORGANIZER / PROMOTER INFORMATION
Name
Mailing
Info
Street #
& Name
City State
Zip
Code
Person(s) In Charge /
Contact Person(s)
Names
Person(s) In Charge /
Contact Person(s)
Phone Number(s):
Cell Phone
Alt Phone
Person(s) In Charge /
Contact Person(s)
e-mail:
All Temporary Food Facilities Must have a Bureau of Environmental Health Permit. Please see attach food vendor list.
TEMPORARY FOOD FACILITY BOOTHS
•
Food preparation booths must be constructed with 4 sides, floor covering and overhead protection.
• Pre-packaged food booths must have floor covering and overhead protection.
• Indicate number of Food Facility Booths participating in the event
Pre-packaged -
Prepackaged samples properly labeled, unopened packaged foods from a licensed manufacturer such as sodas, candy, chips, etc.
Pre-packaged with unpackaged samples -
Properly labeled, unopened packaged foods from a licensed manufacturer such as sodas, candy,
chips, etc., also selling and giving opened samples
Unpackaged - Open foods including hot dogs, soft serve ice cream, shaved ice, etc.
Hawkers - Roaming prepackaged food sales within the perimeter of the event.
15
TEMPORARY FOOD FACILITY WAREWASHING SINKS
•
One ware-washing sink may be shared by up to eight TFF’s if provided by the Event Organizer.
• Ware-washing sink must be within 50 feet of TFF’s, have overhead protection, and be inaccessible to the public.
•
***
Event Organizer is required to have emergency contact information for liquid waste removal company
Ware-washing facilities provided by:
Event Organizer
Food Facility Operator
Total number of three-compartment sinks to be provided:
(1 three-compartment sink for every eight (8) food preparation booths)
Method of liquid waste removal:
Plumbed to the sewer line
Drained to a waste holding tank
Waste tank maintenance schedule:
times/day
times/hour
Waste Tank Removal
Company Information*
Name:
Telephone #:
Address:
FOOD HANDLER TOILET FACILTIES
•
One toilet is required per 15 food workers and must be located within 200 feet of all food facilities.
• Hand-washing facilities must be adjacent to toilet facilities.
Total Number of TFF, truck, and cart worker:
Number of toilets available:
Distance from TFF/Food Truck(s):
Number of hand-washing sinks:
(one hand-washing sink for every toilet)
How are hand-washing facilities supplied with warm & cold running water
?
Approved plumbing system Reservoir Tanks
PUBLIC TOILET FACILITIES
Number of attendees anticipated during peak hours of operation:
Number of toilets provided:
Number of hand-washing sinks (at least 1 hand-washing sink for every 10 toilets with 1 ADA
toilet):
How are hand-washing facilities supplied with warm & cold running
water?
Approved plumbing system Reservoir Tanks
For multi-day event(s) how often are toilets serviced?
times/day
ANIMAL AREAS
• If animal areas will be available at the event, provide handwashing facilities equipped with: running water, soap and
single-use paper towels in permanently mounted dispensers at the exit to the animal area.
• Post signage at the handwashing facilities directing people exiting to wash their hands.
• Animal areas must be located at least 20 feet away from any TFF and should not upwind any TFF eating area.
Will there be any animal areas at the event? Yes No
If YES, specify: Petting zoo Pony rides
Other (describe): _________________________________
Application
Signature:
Date:
16
DEPARTMENT USE ONLY
□
Non Profit Event Organizer Fee $ 99.00
□ Event Organizer Fee: $ 195.00
□ Late Fee Added: $ 68.00
(If Less Than 2 Weeks Prior To Event Add not applied to nonprofit organizer)
□ Copies of application $ 3.00
Total Amount Paid: $
□
Approved □ Pending □ Rejected
Comments/Notes:
Approved By: Date:
Permit #: Date Mailed:
17
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18
DEPARTMENT OF HEALTH AND HUMAN SERVICES
BUREAU OF ENVIRONMENTAL HEALTH
2525 Grand Avenue, Room 220, Long Beach, California 90815
Phone 562-570-4132 Fax 562-570-4038
Credit Card Authorization Form
Date:
Payment for Services Rendered:
□ TFF ORGANIZER □ TFF VENDOR □ TFF FARMERS MARKET □ TFF MOBILE SPECIAL EVENT
□ COTTAGE FOOD APPLICATION FEE (Only) □ WELL PERMIT □ DEMOLITION PERMIT
□ NOISE VARIANCE PERMIT □ OTHER:
Name on Credit
Card:
Name of
Facility/Booth:
Name of Event:
(if applicable)
Type of Card:
□ Master Card □ Visa (
Long Beach Health Department only accepts Master Card or Visa
)
(Please check one)
Account #:
Expiration Date:
Security Code:
Billing Address:
City, State, Zip
Phone Number:
Total Amount
Charged:
$
By signing this form, you authorize, Long Beach Health Department, Bureau of Environmental Health, to charge your credit card
for the amount listed above
Signature
:
Special Events please email authorization form to claro.rufo@longbeach.gov
Cottage Food application please email authorization form to Foodinspectors@longbeach.gov
19
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20
COMMUNITY EVENT ORGANIZER RESPONSIBILITIES
Event Organizer Responsibilities:
• Complete and Event Organizer Application/Permit, including a master list of all food vendors (temporary food facilities and
carts) along with a site plan showing the proposed locations of all of the food vendors, restrooms, and all shared utensil
washing, hand-washing, and janitorial facilities.
• Two weeks prior to the event, submit to the Bureau of Environmental Health Services office a completed Community Event
Organizer Application, all participating TFS applications, and the appropriate fee for the Event organizer Permit. A late fee of
$66.00 will be assessed for late application.
• Arrange to have potable water available and an approved wastewater disposal site.
• Consider electricity needs of the vendors.
• Ensure that each food vendor is storing and preparing all food in an approved booth/area at the event or in a facility with a
current health permit, and that each vendor is complying with all City of Long Beach Temporary Food Facility Operating
Requirements.
Permits Required:
An Event Organizer Application/Permit is required, as well as permits for each Temporary Food Booth prior to opening for business.
Fees: Subject to Change
For Profit:
Community Event Organizer Permit $195.00
Community Event Organizer Permit Late Fee (if less than two weeks prior to the event add) $ 68.00
Prepackaged Temporary Food Stand $ 77.00
Unpackaged Temporary Food Stand $ 150.00
Sampling Temporary Food Stand $ 110.00
Temporary Food Stand Late Fee (if less than 7 calendar days prior to the event add per booth) $ 51.00
Field Licensing Charge ($31.80 + $48.80 + applicable application fee from above) $ 84.00
Copies of Application $ 1.60
For Non-Profit:
Community Event Organizer Permit $ 99.00
Prepackaged Temporary Food Stand $ 38.00
Unpackaged Temporary Food Stand $ 71.00
Sampling Temporary Food Stand $ 55.00
Late Fees:
Vendors with multiple booths are subject to a late fee of $51.00 per booth if the application is not received on time. Individuals,
organizations, or groups, which do not obtain a health permit prior to the event, are subject to closure and a penalty not to exceed
three times the cost of the permit.
Food Safety Requirements:
All food booths must comply with the Temporary Food Facility Operating Requirements set for by the City of Long Beach, Bureau of
Environmental Health.
THE COMMUNITY EVENT ORGANIZER IS RESPONSIBLE FOR THE MAINTENANCE AND PROPER OPERATION OF ALLSHARED FACILITIES.
THE COMMUNITY EVENT ORGANIZER IS ALSO RESPONSIBLE FOR ENSURING THAT ALLTEMPORARY FOOD FACILITIES FOLLOW ALL
APPLICABLE SECTIONS OF CALIFORNIA HEALTH AND SAFETY CODES (Cal Code).
For additional information contact Claro Rufo at 562-570-4142 or email: claro.rufo@longbeach.gov
Make Check Payable to: City of Long Beach-Department of Health and Human Services
2525 Grand Avenue, Room 220, Long Beach, CA 90815
SIGNATURE OF APPLICANT DATE
21
SUBMIT A SITE PLAN WHICH INCLUDES THE FOLLOWING:
1. Location of all temporary food facilities, restrooms, and wastewater disposal.
2. Location of all toilets
Note:
□ One toilet facility must be provided for each 15 employees within 200 ft.,
from the booths.
□ An approved hand washing facility with soap and paper towel must be
adjacent to toilet provided.
□ A minimum of one (1) chemical or portable toilet with hand washing station
set-up (including single-use soap and paper towels) is required for every
250 people or portions thereof that attend your event.
□ One (1) out of every ten (10) portable restroom must be ADA accessible.
3. Location of all ware-washing sinks (3 compartment sink)
Note:
□ Food grade hoses are typically white and labeled “food grade.” Garden
type hoses are not acceptable.
□ A maximum of eight (8) booths may share one (1) three (3) compartment
utensil sink
□ Overhead protection is required for all 3- compartment sink.
4. Location of janitorial facilities.
Note: The site plan must be drawn to scale and according to the guidelines
listed in the Community Event Organizer section of the City of Long Beach
Temporary Food Facilities guidelines.
Refer to the Temporary Food Facility (TFF) Guidelines for more information available online at
www.longbeach.gov/health/eh/food/tff.asp
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22
COMMUNITY EVENT MAP
Please provide the distances between the vendors and the restroom, janitorial, and had wash facilities, as well as the
distance to any three-compartment sinks provided.
Food Vendor # is to correspond Restroom Facilities
with the numerated Food Vendor List Attached
Janitorial Facilities Hand-washing Station Three Compartment Sink(s)
Provided
V
R
J
H
S
23
FOOD VENDOR LIST
CODES:
V #: Identification Number For Mapping Purposes
Name Of Food Vendor: Food Vending Business
Contact Person: Person Responsible For Booth
Address: Mailing Address of Contact Person
Phone #: Phone Number of Contact Person
Type: Pre-Pkg. TFS (prepackaged food booth)
Un-Pkg. TFS (unpackaged food booth) (ex. Catering truck, cart, etc.)
V#
Name of
Food Vendor
Contact
Person
Address
Phone #
Type
24
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25
DEPARTMENT OF HEALTH & HUMAN SERVICES
BUREAU OF ENVIRONMENTAL HEALTH
2525 Grand Avenue, Room 220, Long Beach CA 90815
Phone: 562-570-4132
ATTENTION NON-PROFIT EVENT OPERATORS
NEW POLICY REGARDING SPECIAL EVENTS FOR NON-PROFITS
DID YOU KNOW…
Non –profit organizations get discounted special event food permits
Non-profit organizers get three free temporary food facility booths permits for each event.
Late fees and field licensing fees are waived for non-profit organizations.
Free training is provided for all organizers and food booth operators on the first Thursday of every month at 3:00-5:00 p.m.
at 3820 Cherry Avenue, Long Beach, CA 90807. Contact: Claro Rufo at 562-570-4142.
When attending our free training, you are eligible for a discount on your special event food permit fee.
A special event facilitator is available to assist you in completing and obtaining your special event food permits.
Food safety materials are available online at www.longbeach.gov/health/eh/food/tff/asp
Special Event Organizer and Temporary Food Stand Permit applications are available online at
www.longbeach.gov/health/eh/food/tff.asp
If your event is less than 4 hours in duration, including setup, and you are serving certain foods, you may not need a special
event food permit. For more information contact Claro Rufo at 562-570-4142 or Leila Judd at 562-570-4152
If you are a for profit organization donating 100% of your food proceeds to a non-profit organization, and you complete certain health
department forms, you do not need a special event food permit.
Documentation Acceptable as Proof Of Non-Profit Status
Document Source
1. Article of Incorporation as a nonprofit organization Secretary of State
2. IRS letter showing organization to be Tax Exempt Internal Revenue Service
3. State Franchise Tax Board letter showing organization Tax Exempt Franchise Tax Board
4. Certificate of Registration with the State Registry of Charitable Trusts State Registry of Charitable Funds
5. Statement of Accountability A statement from the nonprofit
organization stating how the funds are
disbursed and amount of overhead
expenses
Documents may be faxed to 562-570-4038 or email Claro.Rufo@longbeach.gov
26
Food Preparation
Temporary Hand Washing Station
REQUIRED AT EACH
FOOD PREPARATION, OPEN FOOD SAMPLING
& BEER/SPIRITS BOOTH
The temporary hand washing station
shall consist of at least a
5-gallon insulated container
With hands-free spigot that provides
A continuous flow of warm potable water minimum of
(100⁰F), liquid soap in a pump dispenser,
single use paper towels and a
5-gallon bucket to collect the dirty water
5-Gallon Thermal Container
Soap
Paper
Towel
5-Gallon
Discard
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28
DEPARTMENT OF HEALTH & HUMAN SERVICES
BUREAU OF ENVIRONMENTAL HEALTH
2525 Grand Avenue, Room 220, Long Beach CA 90815
Phone: 562-570-4132 Fax 562-570-4038
Email: Claro.Rufo@longbeach.gov
TEMPORARY FOOD FACILITY PERMIT APPLICATION
Refer to the Temporary Food Facility (TFF Guidelines for more information online
SPECIAL EVENT INFORAMTION
Date of Application:
Date of
Event:
Name of Event:
Location of Event:
Time(s) of Event:
Number of
Days:
Name f Event
Organizer /Promoter
:
TEMORARY FOOD FACILITY OPERATION INFORMATION
Name of Food
Facility / Booth:
Facility Operator
Name:
Driver’s
License #:
Mailing Address:
Telephone #:
Message #:
Email:
# of Food
Employees:
TFF APPLICABLE FEES: Check the Appropriate Box
Non- Profit with
501-C
Profit
Temporary Food Facility Type
$ 38.00
$ 77.00
Pre-packaged or Prepackaged samples
Includes prepackaged samples properly labeled, unopened packaged foods from a licensed manufacturer such as
sodas, candy, chips, etc., Includes samples of pre-packaged perishable foods properly labeled, unopened packaged
from a licensed manufacturer such as yogurt, milk, etc.
$ 55.00
$ 110.00
Pre-packaged w/unpackaged samples
Properly labeled, unopened packaged foods from a licensed manufacturer such as sodas, candy, chips, etc., also selling
and giving opened samples.
$ 71.00
$ 150.00
Unpackaged
Open foods including hot dogs, soft serve ice cream, shaved ice, beer, alcohol, etc.
$ 28.65
Hawkers
Roaming prepackaged food sales within the perimeter of the event
$ 51.00
Late Submittal Penalty Fee
If less than 7 calendar days prior to event add per booth
$ 33.00+
$ 51.00
Field Licensing Fee
Applicable application fee from above
20% discount: $ - _________
Temporary Food Facility Training Certificate
Total Amount
Paid:
*Fees are subject to change without notice
I have read and understand the requirement a noted on the City of Long Beach Health Department, Bureau of Environmental Health, Food Program Temporary Food Facility (TFF) Guidelines. I
understand that it is my responsibility to meet all the applicable requirements during all hours of operation; failure to meet these requirements can result in either a suspension of the TFF Health
Permit, a penalty or an Office Hearing.
Signature of Applicant:
Date:
FOR OFFICE USE ONLY
□ Approved
□ Rejected
Permit #
Mailed:
Permit Restrictions / Reason for Rejection
29
FOOD PREPARATION AT OTHER LOCATION
All food preparation must be completed either in the approved temporary facility or at a permitted food facility. Identify and facility where
advanced preparation will take place. An agreement form must be submitted for food preparation at a permitted food facility
Name of Facility:
Permit #:
Address of
Facility:
Method of food temperature control used during transportation:
EQUIPMENT/UTENSIL USED
Will multi-use kitchen utensils (knives, scoops, spatulas, bowls, etc.) be used inside the booth for food
preparation?
□ Yes
□ No
Identify all equipment that will be used in food preparation at the food both: □ Barbecue Grill □ Range Burner □ Deep Fryer
□ Griddle □ Char-broiler □ Mixer □ Blender □ Other (Specify):
Identify all utensils that will be used in food preparation at the food booth:
Multi-use eating and drinking utensils are prohibited (plates, glassware, etc.)
As a vendor, you are required to comply with the City’s new ordinance 8.63.010 which prohibits the use of single-use food and beverage
containers made of Polystyrene (EPS) foam rigid Polystyrene (plastic#6) and non-compostable/non-recyclable materials for serving
prepared food for immediate or to go consumption.
FOOD TO BE SOLD/SERVED
All food preparation shall be completed either in the temporary food facility or at a permitted food facility
List food items to be
sold/served:
(teriyaki chicken, tacos,
salsa, condiments, etc.,)
Check if
commercially
prepackaged: (un-
opened, original
containers
Identify types of
preparation at other
location: (cutting,
washing, cooking, etc.,)
Identify types of
preparation at
booth: (assembly,
portioning, cooking,
etc.,)
Identify means of
temperature control at
booth: (steam table,
refrigerator, ice chests,
etc.,)
□
□
□
□
□
□
□
□
□
□
□
□
□
□
□
30
DEPARTMENT OF HEALTH AND HUMAN SERVICES
BUREAU OF ENVIRONMENTAL HEALTH
2525 Grand Avenue, Room 220, Long Beach, California 90815
Phone 562-570-4132 Fax 562-570-4038
Credit Card Authorization Form
Date:
Payment for Services Rendered:
□ TFF ORGANIZER □ TFF VENDOR □ TFF FARMERS MARKET □ TFF MOBILE SPECIAL EVENT
□ COTTAGE FOOD APPLICATION FEE (Only) □ WELL PERMIT
□ DEMOLITION PERMIT □ NOISE VARIANCE PERMIT □ OTHER:
Name on Credit
Card:
Name of
Facility/Booth:
Name of Event:
(if applicable)
Type of Card:
□
Master Card
□
Visa (Long Beach Health Department only accepts Master Card or Visa
)
(Please check one)
Account #:
Expiration Date:
Security Code:
Billing Address:
City, State, Zip
Phone Number:
Total Amount
Charged:
$
By signing this form, you authorize, Long Beach Health Department, Bureau of Environmental Health, to charge your credit card
for the amount listed above
Signature:
Special Events please email authorization form to claro.rufo@longbeach.gov
Cottage Food application please email authorization form to Foodinspectors@longbeach.gov
31
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32
TEMPORARY FOOD FACILITY SELF CHECKLIST
HEALTH PERMIT MUST BE PROMINENTLY DISPLAYED ON BOOTH
All items must be completed prior to serving food to the public
Food Booth Construction
Open or Non-prepackaged foods
Booth is entirely enclosed with all four complete sides, ceiling, and a floor
Floor is smooth and cleanable. Plywood, tarp, pavement, and asphalt is acceptable
Walls enclosures may be constructed of 16 mesh per square inch screen
Pass through window or door to access adjoining BBQ area
Food pass through openings 18” high x 24” wide maximum
Signage (visible to the public/can be posted at the front of booth) must include the following:
o Facility and Operator Name at least 3” in height.
o Facility City, State, and Zip Code at least 1” in height
o The above information shall be printed in colors contrasting with the surface on which it is posted
Trash container with lids.
For Prepackaged Food
Booth with overhead protection only
No specific flooring material requirements.
Food Preparation
Food stored at least 6” off the ground
All food contact surfaces are smooth, easily cleanable, and nonabsorbent
Food Handling
□ Food prepared or stored in a private residence is prohibited
□ All food preparation shall take place within an approved food facility or food booth
□ Food handlers shall follow proper hand washing practices, wear clean clothes, properly restrain hair and be in good
health.
□ Bare hand contact with ready to eat food is minimized. Serving utensils, disposable plastic gloves, or tissues are used
to prevent
Temperature Control
Adequate cold storage (ice chests with ice, refrigerated trucks or refrigerators)
Cold food must be maintained at 45° F or below. If ice is used to hold cold food, surround/cover food with ice.
Adequate hot storage (steam tables, chafing dishes, electric stove, heat lamps, and crock pots)
Hot food must be maintained at 135°F or above.
A calibrated metal, probe thermometer to measure food temperature must be available in the booth
ANY FOOD NOT MAINTAINED AT OR BELOW AT 41°F SHALL BE DISCARDED AT THE END OF THE DAY
Hand Washing Facilities
A container with a spigot or drain valve capable of providing a continuous flow of water that leaves both hands free to properly
wash
Minimum 5-gallon of warm water at minimum 100 °F.
Liquid soap in a pump dispenser
Single use paper towels
A bucket to collect wastewater
Trash receptacle
Utensil Washing Facilities
Access to a 3-compartment sink with integrally installed stainless steel drain boards with hot (100°F) and cold running water.
Soap for dish washing
Sanitizer for dish washing
Sanitizer test kit
Food Handlers
Clean outer garments for all food handlers
Hair of all food handlers is restrained with hairnets or hats
Provide adequate number of tongs, spoons, long handed forks, disposable gloves, or tissue
Food Protection
Condiments in containers with a hinged lid, squeeze bottle, pumps, or individual packets
Sneeze guards for steam table and open food
Ice used for refrigeration is not used for beverage consumption
Multi-Day or Night Events
Adequate lighting for cleaning and handling food
Lockable food containers for overnight storage
Refrigeration
COMPLETION OF THE CHECKLIST DOES NOT GUARANTEE COMPLIANCE WITH STATE LAW.
THIS IS SOLELY INTENDED AS A GUIDELINE FOR PROPER BOOTH SET UP
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33
FOOD SAMPLING REQUIREMENTS
To increase sales of a food product or a piece of cooking equipment, samples of a food are sometimes given to the
consumer. Food is defined as any raw or processed substance, ice, beverage, including water, or ingredient intended to
be used as food, drink, confection or condiment for human.
1. A temporary food facility permit from the City of Long Beach is required when selling or giving away food to the
public, and/or when food samples are being given to the public. Permit must be displayed at booth for review
during inspection.
2. A temporary hand washing station shall consist of at least 5-gallon insulated container with hands free spigot
that provides a continuous flow of warm potable water minimum of (100⁰ F), liquid soap in a pump dispenser,
single use paper towels and a 5-gallon bucket to collect the dirty water.
This hand-wash station must be setup prior to preparing and handling food/food samples.
Minimum handwashing sink
3. Food samples must be protected from contamination, and where available for customer self-service, must be
pre-packaged, or available only from dispensing devices, or handed out individually by a booth employee to
each customer. If toothpicks are used in food samples, the toothpicks must already be inserted into food
sample by booth operator to avoid contamination of supply of toothpicks by customers.
Examples of dispensing devices include squeeze bottles and shaker bottles.
4. Food preparation (cutting, slicing, peeling, portioning, cooking, etc.,) of samples must be done at least 3 feet
away from customers to protect foods from contamination. Sneeze guards can be used to protect food from
customer contamination (i.e., sneezing, touching, hair, etc.).
5. Food Samples that are potentially hazardous foods (i.e., dairy products, meats, cooked foods, cut melons) must
be kept cold at or below 41° F or hot at or above 135° F.
6. All sampling utensil (i.e., cutting boards, knives, serving spoons, etc.) must be washed, rinsed and sanitized in a
3-compartment sink every 4 hours. All food equipment and preparation surfaces must be smooth, easily cleanable,
and nonabsorbent.
Minimum
Warm
Water
100°F
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Completed 14 July 2020

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