1. PERMIT/DOCUMENTATION
   • Temporary food establishment (TFSE) permits are valid for up to 1 year. They are issued for:
     i. Events with a one-time continuous duration of 14 days or less
     ii. Recurring events that never run longer than 3 days per week at the same location
   • Vendors setting up at the beginning of the day should ensure that the permit (receipt) is displayed in the stand and is visible to the public.
     i. A permit (receipt) is ONLY good for one stand. You can not use the same permit (receipt) at multiple stands.
     ii. This rule also applies to those vendors that will be using their restaurant permits. A restaurant permit is ONLY good for one stand.
     Permit Exceptions:
     A food service establishment (FSE) with a current, valid permit from the Health Department can operate one stand without a separate temporary food service establishment (TFSE) permit, but if there is more than one stand then a TFSE permit is required for all the other stands. A copy of the FSE permit must be available for inspection at all times.
   • A mobile food vending unit with a valid mobile food vending permit decal from the Health Department can operate in accordance with its permit, as long as the event sponsor approves and the permit is valid in the borough where the event takes place.
2. FOOD PROTECTION CERTIFICATE (FPC)
   • At least one supervisor of food operations at each stand must possess a Food Protection Certificate issued by the NYC Health Department and have the certificate available for inspection during all times of operation.
   • A valid NYC Health Department mobile food vending license is acceptable as proof of food protection certification.
     FPCExceptions:
     A food operation serving only non-hazardous, commercially pre-packaged foods (e.g. bottled water, canned beverages, bags of potato chips, packaged cookies) may:
     i. operate without a Food Protection Certificate holder present, but only after receiving a modification from the Health Department. However, the food operation still must have a TFSE permit.
     ii. Food protection certifications from other government jurisdictions and or certifying organizations (e.g. ServSafe) may be acceptable. TFSE permittees must contact the TFSE Inspection Program for approval.
   • For modification or alternate FPC approval, you may contact the Bureau of Food Safety and Community Sanitation’s Temporary Food Service Establishment Inspection Program at (646) 632-6203 or email to [email protected].
3. FOOD WORKERS/VENDORS
   • Food workers/Vendors should follow all food safety guidelines and ensure that all employees are wearing the appropriate hair restraints at the start and end of each day.
   • Food workers/Vendors CAN NOT smoke within food stands or food prep areas.
   • Food workers/Vendors MUST wash their hands before returning to work after smoking and/or using the restrooms.
   • Food workers/Vendors MUST wear hair restraints when handling food.
   • Food workers/Vendors MUST have their FPC certificates present at all times during operation.
4. SHELLFISH WAIVERS
   • Shellfish waivers should be submitted at least 30 days in advance to guarantee processing and approval in time for the event. Vendors having submitted less than 30 days in advance and not having the approved waiver at the time of the event will not be allowed to operate.
5. HAND WASHING
   • Wash your hands before starting work, and each time after contamination including coughing, sneezing or handling unclean items.
   • Acceptable hand-wash facilities must be provided as follows:
     • Prepackaged moist towelettes (containing alcohol as a base ingredient) may be used to cleanse hands in non-processing establishments.
     • A gravity sink set-up (potable water in a jug/container with a spigot or tap and a bucket below it to collect the wastewater) is required at all other stands
     • A portable hand-wash sink for stands that are preparing raw meats or doing extensive food preparation
     • Examples of extensive food preparation include but are not limited to; 1) cutting up, seasoning and cooking raw chicken; 2) forming and seasoning hamburger patties from raw meat; 3) cutting/slicing/chopping vegetables that will not be cooked – salads)
   • Wash your hands with soap and water after using the toilet.
6. FOOD PROTECTION AND STORAGE
   • Have a qualified supervisor for your establishment.
   • Do not sell shellfish unless you obtain a waiver from the NYC Department of Health and Mental Hygiene.
   • Never allow bare hands to come in contact with food that will not be cooked. Use clean sanitized utensils, deli paper, disposable gloves, etc.
   • Keep all foods covered or otherwise protected from outside contamination. Keep all foodservice equipment, utensils, and paper goods similarly protected from outside contamination.
   • Barriers and sneeze guards shall be positioned so as to prevent potential contamination.
   • Never store raw foods, especially poultry and meats above raw or uncooked foods, or sanitized equipment, or in a manner that will contaminate other foods.
   • Use only single service dishes and utensils for service to patrons. Handle single service eating utensils in a manner that prevents contamination of surfaces that come into contact with foods.
   • Store all food, foodservice equipment, utensils, and paper goods off the ground at all times.
   • Do not prepare foods if you are ill or have cuts or infections on your hands.
   • Do not smoke, eat or drink while working. Wear clean outer garments and effective hair restraints.
   • Sanitize all food contact surfaces and equipment. Chemical sanitization solution may be prepared by mixing one tablespoon of bleach with each gallon of cool, potable water. Do not add soap or detergent to the water because they reduce the effectiveness of the solution. Rinse wiping cloths frequently in the sanitizing solution.
7. FOOD PREPARATION AND COOKING TEMPERATURES
   • Prepare foods as close to transport or service time as possible.
   • Cook poultry to at least 165F (73.9C).
   • Cook port or any food containing pork to at least 150F(65.6C).
   • Cook rare beef to at least 130F (54.4C).
   • Cook all other foods (except eggs) to at least 140F (60C).
   • Cook shell eggs or foods containing shell eggs to at least 145F.
   • Reheat potentially hazardous hot foods to at least1 65F(73.9C).
   • Stir with sanitized utensils.
8. HOT /COLD HOLDING
   • Do not use steam tables or other hot holding devices to reheat foods. Use them only for hot holding of foods.
   • Maintain all potentially hazardous foods at 135 F or above.
   • Maintain all potentially hazardous cold foods at 41 F or below.
   • Use an appropriately scaled metal stem or thermocouple thermometer to evaluate food temperatures during holding, cooking, storing and reheating.
9. STRUCTURES AND EQUIPMENT
   • Ensure that the walls, base, floor, and food contact surfaces are of sanitary construction, and made of non-rusting metals. Surfaces must be waterproof, smooth, readily cleanable and resistant to dents and scratches.
   • Provide proper waste receptacles. All waste receptacles must be vermin-proof and provided with tight-fitting lids.
   • Enclose or guard cooking and serving surfaces to provide protection against airborne contamination.
   • Prevent accidental injury by contact with cooking devices. Shield cooking devices against possible contact with patrons.
   • Properly secure propane tanks. Tanks must be in an upright (vertical) position and provided with a base plate anchor as security against accidental toppling. The connection from the fuel tank to burner must be of either a rigid metal tube or an approved, flexible metal tube; connections at fuel tanks and burners must be free of leaks.
10. WATER REQUIREMENTS
    • Provide an adequate supply of potable (drinkable) water for food preparation, cleaning and sanitizing equipment, and hand-washing at all stands.
    • Place wastewater into leak-proof containers labeled “wastewater” with a tight-fitting lid.
11. FACILITY MAINTENANCE
    • All food items must be protected from potential contamination. Appropriate sneeze guards should be implemented at the beginning of the event (for example, food items should be observed on display with appropriate SNEEZE GUARDS.)
    • Do not leave food items on the sidewalk. All food items must be placed within the stands in vermin-proof containers and refrigerated units.
    • Make sure that all refrigerated units are padlocked at the end of the day and are not accessible to the public.
    • Please discard all unused and/or old food items at the end of the day. Do not leave old food items open and exposed in the stand to avoid attracting vermin.
    • Make sure that all food stands are properly secured at the end of the day and food items are not accessible to potential contamination and interference from the public/passerby.
    • Used containers (such as aluminum trays) with leftover foods should be discarded and not left exposed to possible vermin activity at the end of the day.
    • All hot plates, grills, spatulas, tongs and serving spoons and other utensils should be cleaned at the end of the day.
    • Food grade equipment should be washed and cleaned in the appropriate approved areas and not on the sidewalk (for example EQUIPMENT SHOULD NOT BE CLEANED IN THE STREET AT HYDRANTS OR PLACED ON THE DIRTY STREET AFTER WASHING.)
    • ALL garbage should be properly discarded at the end of each day and placed in vermin proof covered containers and/or garbage bins.
    • Event organizers and vendors should ensure that each stand is equipped with the appropriate hand washing devices as well as with soap and paper towels before the start of the event each day of operation.
    • An appropriate amount of portable toilet facilities should be provided for patron use.

Space is LIMITED

Important information and procedure to fill the application and get a space for your sales.

1. You must apply with the Department of Health for a permit before filling out this application. You will need your permit number.
   2. Vendors' positions or spots will be chosen after you order online and payment is received.                                                                                                           a - You may choose to pay online at any time or by money order and at the time of the meeting.
   3. Bring a copy of your permit to the meeting.
   4. The name on the application must match the permit.
   5. Please bring your receipt as evidence of payment.

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