A seasonal temporary food stand is a food and beverage service establishment that is a food stand which is disassembled and moved from location to location, but which operates no more than 21 days annually at any one location. All stands must be operated in compliance with the Minnesota Food Code.
Plans, specifications and fees must be submitted to the regulatory authority for review and approval at least 30 days before beginning the construction of a seasonal temporary food stand. The plans must include:
Contact the regulatory authority for a preoperational inspection at least 14 days prior to operation.
License applications and fees must be submitted to the regulatory authority prior to operation. The following information must be included on the license application form:
All foods, beverages and ice must be obtained from an approved commercial source. Any food preparation done off site must be accomplished at a licensed food establishment. Food can not be prepared in a home.
If multi-use utensils are used for the purpose of preparation, storage, service or dispensing of food, then a dishwashing facility must be available for washing and sanitizing dishes. A three compartment sink either free standing or installed in a counter must be provided.
A separate handwashing device supplied with hot and cold running water, soap, nailbrush and paper towels must be provided at all stands where food is prepared.
The water supply in a seasonal temporary stand must meet the following requirements:
Waste water must be removed in such a manner that a public health hazard or nuisance is not created. Sewage must be discharged into a sanitary sewer or other approved sewage treatment system.
Dairy & Food Inspection Division
Minnesota Department of Agriculture (MDA), 625 Robert Street N, St. Paul, MN 55155-2538, email@example.com