Food Service Frequently Asked Questions

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Temporary Food Permit

Do I need a permit for a one or two day event where I will be preparing and selling food?
Yes. According to the CT Public Health Code, 19-13-B42. Sanitation of places dispensing foods or beverages, “no person, firm or corporation shall operate or maintain within any town, city or borough, any place where food or beverages are served to the public without local permits or licenses if such permits or licenses are required by local ordinance…”  All towns of the Northeast District Department of Health are covered by such ordinance.

Do I need to obtain food from a particular source?
Yes. All food and drink must be purchased from sources that are approved under applicable state and local laws and must be processed in a commercially inspected kitchen. Nothing can be “homegrown or home cooked.”

Does the health department require special equipment for preparation, handling and storage of food?
Adequate refrigeration of all potentially hazardous food must be maintained. Ice chests can be used, but Styrofoam containers are prohibited. You must have calibrated thermometers for checking cooking temperatures of food and inside temperatures of refrigerators/ice chests.  All food must be adequately covered or individually packaged. Food contact surfaces in food prep areas must be made of nontoxic, smooth and easily cleanable material

How about for serving?
In most cases and depending on the facility, only single service paper and plastic is allowed and must be disposed of after use.

What is required for cooking?
All potentially hazardous food must be prepared onsite or delivered in appropriate containers that adequately hold heat or cold temperatures for transport.

What is required for cleaning and sanitizing?
Equipment used for potentially hazardous foods must be washed, rinsed and sanitized. Three adequately sized containers must be set up. To make a sanitizing solution you need to combine 1 1/2 teaspoon of SANITIZING grade bleach to one gallon of water. The sanitizing process requires that you immerse equipment for at least one minute in this solution. Store wiping cloths in sanitizing solution between use and do not allow these cloths to lie on counters.

What are the requirements for backflow protectors?
Backflow protection on hoses, soda machines, coffee makers or any equipment directly connected to water supply that will be used for preparing food is mandatory to ensure a safe potable water supply. The health department has a separate sheet with information on the approved backflow protectors and hoses.

What paperwork is required and what is the process for a temporary food permit?
You must submit a floor plan and menu along with an application and inspection fee. You also need to provide the health department with a list of names of people who will be working in your food service area and a copy of their FAST training certificates. Please allow 2 weeks lead time in submission of your application.

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