A special event food stand is a food and beverage service establishment which is used in conjunction with celebrations and special events, and which operates no more than ten total days within the applicable license period. All stands must be operated in compliance with the Minnesota Food Code.
License applications and fees must be submitted to the appropriate regulatory authority at least 14 days prior to operating a special event food stand. The following information must be included on the license application form:
All foods, beverages and ice must be obtained from an approved source, such as a grocery store or commercial food distributor. Foods can not be prepared at home.
Single service disposable utensils must be provided for eating and drinking purposes. Multi-use utensils may be used for the purpose of preparation, storage, service and dispensing of food. For washing multi-use utensils, a dishwashing facility must be available which consists of either an approved dishwashing machine, a three compartment sink, or at a minimum three containers of sufficient size to immerse utensils. The four step manual dishwashing process includes:
Step 1: Washing utensils in warm water in the first sink or container.
Step 2: Rinsing in clear water in second sink or container.
Step 3: Sanitizing with an approved sanitizer in the third sink or container.
Step 4: Air drying all utensils and equipment. Towel drying is prohibited.
Approved sanitizers include quaternary ammonium, iodine, or chlorine. If bleach is used as a sanitizer, use at least one tablespoon of bleach per gallon of water. Always follow the manufacturer's instructions and provide test strips for measuring sanitizer concentration.
A handwashing device supplied with warm running water, soap, nailbrush, and paper towels must be provided at all stands where food is prepared. Water can be supplied under pressure or by gravity.
Water Source: Water must be from an approved source. Some approved sources are a public water supply system or commercially bottled drinking water. Water tanks must be easy to clean, big enough to meet the needs of the food stand, and constructed of an approved, non-toxic material. Hoses used to obtain water must be of food grade quality and have an approved backflow prevention device.
Provide effective insect control by use of screening, covering, and good sanitation. If insecticides are used, they must be:
Intermittent spray dispensers or vapor strips can not be used.
Food & Feed Safety Division