SAN FRANCISCO 

DEPARTMENT OF PUBLIC HEALTH 

ENVIRONMENTAL HEALTH BRANCH TEMPORARY EVENTS PROGRAM 

1390 Market Street, Suite 210, San Francisco, CA 94102 Phone: (415) 252‐3800 Fax: (415) 252‐3842 

Website: www.sfdph.org/dph/EH/Food/Permits/permitSpecEvents.asp 

Food Sampling 

Food Storage 

Food and beverage shall be stored 6 inches off the floor to avoid cross contamina on. Store on pallets, dunnage 

racks or metro shelves. 

1. Provide sneeze guards or pre‐packaged samples to

protect food from customer handling, coughing,

sneezing, or other contamina on.

2. Prepara on of samples must be done using

smooth, cleanable surfaces that are protected from

public access.

3. Slicing must be done on cu ng boards with

commercial utensils.

4. Display food samples on disposable plates or trays.

5. Hand wash sta on is required when sampling.

6. Utensil wash sta on required if preparing samples.

Inside the booth.

TEMPORARY FOOD FACILITY 

STRUCTURAL & OPERATIONAL 

GUIDELINE 

Overhead Protec on For Food Prep & Storage 

Food and beverage storage shall have overhead       

protec on to prevent contamina on. No addi onal 

overhead protec on needed if the booth is inside. 

Enclosed Booth The booth shall have an overhead covering and clear 

plas c or colored screening on side walls if preparing, 

assembling, or serving non‐pre‐packaged food. Only 

food workers are permi ed inside the food       

prepara on area. 

Hand Washing Sta on 

Provide gravity flow water dispenser, waste water 

catch basin, liquid pump 

soap, and paper towels. 

Never block access to the 

hand washing sink. Do not 

dry hands with cloth    

towels. Wash hands     

before preparing any food 

or beverage and        

whenever contamina on 

occurs. 

Utensil Wash Sta on 

Wash,  rinse,  and  sani ze  food  contact  surfaces  (e.g. 

cooking/serving  utensils,  cu ng  boards,  knives,  and 

tongs) at least every 4 hours with either 100ppm chlorine 

or 200ppm quaternary ammonia solu on. Use disposable 

utensils and containers for food service. The utensil wash 

Holding Temperature of   Poten ally Hazardous Foods (PHF) 

Cold hold PHF at 45°F or below    for no more  than 12 

hours  in  a  24  hour  period  and  hot  hold  at  135°F  or 

above during  the event. 

Holding Temperature Methods of Poten ally Hazardous Foods  

Set up proper ice baths 

on prep table and/or in 

cooler to provide  

proper cold holding 

temperatures  of 45F 

or below for PHF. Use 

electric cambros, 

chafing dishes with sternos , electric hot 

boxes, or other        

approved methods to 

hot hold PHF at 135F or 

above during the 

event. 

Provide  calibrated  thermometers  to  measure  cold 

and hot PHF throughout the event. Clean and sani ze 

thermometer before use.  

City and County of San Francisco DEPARTMENT OF PUBLIC HEALTH

ENVIRONMENTAL HEALTH

Temporary Food Facility Operating Requirements CA Retail Food Code, Chapter 11

SF Health Code, Article 8

I. Permit Process:

1. In order to obtain a Permit to Operate or waiver from the San Francisco Department of PublicHealth (SFDPH) for a temporary event, the event sponsor (person or organization coordinatingthe event) must gain approval from SFDPH.

2. The sponsor shall submit all applications to SFDPH by making an appointment with the SpecialEvents Coordinator to review all sponsor and vendor information, site map, requirements, andappropriate fees at least 14 calendar days prior to the event to ensure approval from SFDPH.

3. The sponsor and vendors have specific public and food safety requirements as outlined in theapplications and checklists.

4. On the day of the event, the Permit to Operate will be issued by the SFDPH Field Inspector tothe sponsor and vendors contingent upon compliance with all requirements.

II. Physical Structure Requirements:

1. Temporary Food Facility (TFF) Definition: a food vendor approved by SFDPH that operates at afixed location in San Francisco for the duration of a SFDPH and other required city agencies’approved community event or at a swap meet only as a part of the community event or swapmeet.

2. TFF Booth – All food booths require 4 sides, a ceiling, and a floor asfollows:

a) Floor surface within a food booth shall be durable and readilycleanable (lawn, dirt, and sawdust are not approved).

b) Walls and ceilings shall be smooth, durable, and readily cleanable.Provide 16 mesh per square inch screen for the walls. Foodservice openings shall be constructed with tight-fitting closures tominimize the entrance of insects. A prepackaged food vendorshall have cleanable floors and overhead protection.

c) Signage: The name of the facility, city, state, ZIP Code, and name of the operator shall belegible and clearly visible to patrons. The facility name shall be in letters at least threeinches high and be of a color contrasting with the surface on which it is posted. Lettersand numbers for the city, state, and ZIP Code may not be less than one inch in height.Non-profit charitable booths are exempt.

3. Hand washing Facilities:1. Hand wash facilities, separate from utensil washing sinks shall be provided inside

each booth. Each hand wash facility shall be equipped with warm running water,liquid soap, and single use sanitary towels. SFDPH allows a 5-gallon warm watercontainer with a turn valve dispenser, a waste water collector, hand washingcleanser and single-use towels.

2. Prepackaged non-potentially hazardous food booths are not required toprovide a hand wash facility inside the booth.

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4. Utensil Washing Facilities:a) Provide a utensil washing area with

at least three compartments. Eachcompartment must be largeenough to accommodate the largestutensil or equipment to be cleaned.

b) Label each compartment(soap, rinse, sanitize) to properly clean & sanitize all utensils and equipment every 4 hours.

c) Replace the liquids every four hours or more frequently when solution becomes cloudy.d) Provide a minimum of 100ppm chlorine sanitizing solution or other approved sanitizer in

third compartment and completely soak items for 30 seconds.Sanitizing solution: 1 tablespoon of bleach per 1 gallon of warm water

e) Replace sanitizing solution every 4 hours or more frequently if the solution becomes cloudy.

5. Water Supply & Liquid Waste:a) Potable water supply shall come from an approved source and protected by a back flow or

back siphonage device.b) Recommend each food booth be provided with at least 20 gallons of potable water per day

for utensil washing and hand washing.c) Liquid waste shall be disposed into an approved sewage system or a holding tank but NOT

onto the ground.

6. Toilets:a) At least one toilet facility for each 15 employees shall be provided within 200 feet of each

food booth.b) Provide hand wash stations at all toilet locations (equipped with warm running water, liquid

soap, and single-use paper towels).

7. Garbage and Refuse:a) Garbage and refuse shall be stored in leak proof containers to minimize odors and insect

attractants.b) Wastes must be disposed of in an approved manner.

8. Barbecues:a) Open-air barbecues are permissible outside of the food booth. All other cooking equipment

unless required by the San Francisco Fire Department (SFFD) must be inside the booth.b) Provide perimeter fencing around cooking areas to prevent public entry.c) Disposal of coals and ashes must meet SFFD regulations.d) Any use of LP-Gas (butane or propane) or open flame (wood, sterno, or charcoal) require

SFFD approval.

9. Food Contact Surfaces and Equipment Standards:a) All food contact surfaces shall be smooth, nonabsorbent, and easily cleanable.b) All food and utensil related equipment used for service must meet standards.c) Provide sanitizing solution to wipe all food contact surfaces during the event.Sanitizing solution: 1 tablespoon of bleach per 1 gallon of warm waterd) Store wiping cloths in sanitizing solution. Replace solution every 4 hours or more frequently

if solution becomes cloudy.

Page 3 of 5

10. Food Serving: a) Tongs or other utensils, disposable plastic gloves, or single-use disposable tissue shall be

used for food handling whenever practical.

11. Condiments: a) Food condiments shall be protected from contamination. b) Provide customer self-service utensils with handle side up to protect mouthpiece.

12. Food Storage:

a) Protect all food, utensils, and related items from contamination. b) Provide overhead protection for all food, food preparation areas, and food contact items -

cover condiment table, ice chests, shelving, mixing bowls, etc. (See H for exemptions per SFFD).

c) Store all items at least 6 inches above the floor. d) During hours of non-operation, all food shall be stored in an approved facility.

13. Employee Personal Effects Storage:

a) Provide a safe area separate from food preparation, utensil washing, and food storage areas for the storage of employee clothing or other personal effects.

14. Janitorial Facilities:

a) Adequate janitorial facilities shall be provided for the cleaning of the food booth, restrooms, and all shared utensil washing and hand washing facilities. Janitorial facilities shall be provided with hot and cold running water from a mixing valve. The SFDPH may allow janitorial facilities other than those required by this section when it deems that the alternate facilities are adequate.

15. Live Animal Prohibition:

a) Live animals, birds, and fowl may not be kept or allowed within 20 feet of any area where food is stored or held for sale.

16. Thermometer:

a) An accurate easily readable bi-metallic probe thermometer suitable for measuring the temperature of food shall be readily available.

b) Thermometer’s dial should range from 0 oF to 220 oF.

17. Lighting: a) Adequate shatterproof lighting shall be provided in all food preparation and storage areas.

Page 4 of 5

III. Food Handling Practices:

1. Approved Source:a) All food that is sold, given away, or dispensed from a temporary food facility shall be from an

approved source.b) No food prepared or stored in a private home may be used, stored, served, offered for sale,

sold, or given away to the public.

2. Food Handlers:a) Must be in good health.b) Wear clean outer garments (i.e. aprons) and restrain hair.c) Must vigorously wash their hands and forearms with soap and warm water prior to the start

of food preparation activities, after using the toilet, after smoking, eating and whenevernecessary to prevent contamination of food.

d) Must not eat in food related areas.e) Must not smoke in food related areas.f) Shall not commit any act that may result in the contamination or adulteration of food, food

contact surfaces, or utensils.

3. Temperature Control Methods:a) Potentially hazardous foods may be held at a temperature not to exceed 45oF for up to 12

hours in any 24-hour period. At the end of the operating day, potentially hazardous food heldat 45oF shall be destroyed in a manner approved by SFDPH.

b) Hot foods must be held at 135oF or above. At the end of each operating day, these foods shallbe destroyed in a manner approved by SFDPH.

c) Foods may be donated to a local Food Bank or other non-profit charitable organization inaccordance to Article 19 of the California Retail Food Code.

d) Foods may not be stored in the food booth overnight.

4. Sampling:a) Hold foods in approved, clean, covered containers. These containers must be smooth, easily

cleanable, and nonabsorbent.

Page 5 of 5

b) Distribute samples in a sanitary manner. Protect samples from contamination with sneeze guards or handout individually.

c) Potentially hazardous food samples must be held at or below 45oF and disposed within 2 hours.

5. Ice Restrictions:

a) Ice used for refrigeration purposes may not be used for consumption in food or beverages.

6. Conditions of Transport: a) During transportation to and from the food facility/booth and during the operation of the

facility, all food, food contact surfaces, and utensils shall be protected from contamination.

7. Smoking: a) Smoking is prohibited in food booths and all food preparation areas. b) Wash hands after smoking and before returning to food preparation.

8. Display of Unpackaged Goods:

a) Unpackaged foods may not be displayed or stored at the service counters.

Onsite Coordinator Checklist

Temporary Food Facilities ☐ Overhead protection for all operation, food storage, and food preparation ☐ Ground coverage if grass, dirt, or other non-easily cleanable surface ☐ Side walls (front sneeze guard protection if necessary) (back to cooking area may be open)

☐ Handwash station with spigot, catch basin, liquid pump soap, and paper towels (all booths preparing food) (several low hazard booths can share one if within 25 feet) Extra water

☐ 3-compartment wash station (wash, rinse, and sanitize)☐ Trash Can ☐ Adequate ice in coolers to keep PHF ≤45°F (ice must be at or above the level of food)

☐ Adequate hot holding capabilities of ≥135°F (powered or gas heat for extended periods) (2 cambros per chaffing dish)

☐ Thermometers ☐ All food storage must be ≥6 inches off the ground or in protected containers such as insulated coolers ☐ All cooking equipment must be at least 4 feet away from public access

Mobile Food Facilities ☐ Full tank of potable water ☐ Running hot water of ≥ 120°F ☐ Power to run all hot and cold holding units ☐ No food handling outside of the Mobile unit (requires a TFF permit) ☐ Post valid annual license certificate, permit-to-operate and most recent routine inspection report.

Onsite Coordinator ☐ Extra Ice or directions to closest store that sells ice ☐ Extra Handwash station supplies including water ☐ Bleach ☐ Providing adequate power to all booths where applicable ☐ Toilets within 200 feet of booths ☐ Potable water supply and waste water disposal. ☐ No eating inside of any TFF/RFV/CFM/MFF ☐ Signage for all vendors

NOTES:

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City and County of San Francisco DEPARTMENT OF PUBLIC HEALTH ENVIRONMENTAL HEALTH

Mark Farrell, MayorBarbara A. Garcia, MPA, Director of Health

Stephanie K. J. Cushing, MSPH, CHMM, REHS Director of Environmental Health

Signature: ______________________________________ Date:__________________

5.10 Safety Requirements for Regulated Activities at Outdoor Food and Street Fairs Reference: The requirements of this bulletin are referenced from the San Francisco Fire Code and the National Fire Protection Association Standards including, but not limited to, SFFC Chapters 1, 3, 24, 30, and 38, and NFPA 30 and 58. For all referenced documents in this bulletin, the most current edition shall be used unless an older edition is currently adopted by the State of California.

Purpose: The purpose of this bulletin is to establish fire safety requirements and guidelines for the use of tents, temporary membrane structures, food booths and portable cooking appliances at outdoor food and street fairs.

Scope: This bulletin applies to the installation and use of tents, temporary membrane structures, and food booths and /or the use of portable cooking appliances utilizing LP-gas, butane, propane, natural gas, mesquite wood, or charcoal briquettes at outdoor food and street fairs. NOTE: Permit applications for regulated activities shall be submitted to the San Francisco Fire Department Bureau of Fire Prevention a minimum of five (5) business days prior to the event.

TENTS, TEMPORARY MEMBRANE STRUCTURES, FOOD BOOTHS:

1. All tents, temporary membrane structures, and food booths used for cooking orwarming of food shall be of inherently flame-resistive material or treated with flameretardant in a manner approved by the California State Fire Marshal. The owner oragent shall submit to the Fire Department proof of fire resistance or flameretardancy when applying for a fire permit. Proof of certification of flame resistanceor flame retardancy shall be available on-site at all times.

2. The means of egress shall comply with the applicable sections of Chapter 24 ofthe Fire Code. For example, a minimum of two (2) exits is required for an occupantload of 10-199 persons.

3. Cooking tents shall be separated from other tents or temporary membranestructures by at least twenty (20) feet.

4. The minimum number of visible and accessible 2-A 10-B:C (minimum size)portable fire extinguishers with a current State Fire Marshal (SFM) service tag tobe provided in every tent or temporary membrane structure shall be as follows:a.) 200-500 sq. ft. of floor area: one (1) extinguisher.b.) 501-1,000 sq. ft. of floor area: two (2) extinguishers.c.) An extinguisher is required for each additional 2,000 sq. ft. or fraction thereof.

5. Smoking is prohibited in tents or temporary membrane structures. NO SMOKINGsigns shall be conspicuously posted.

6. Any tent or temporary membrane structure having an area greater than 400 sq. ft.requires both a construction permit and a Fire Department operational permit.Proof of liability insurance is also required. An aggregate total of multiple fabriccanopies open on all sides exceeding 700 sq. ft. without a twelve (12) foot firebreak and not separated at least twelve (12) feet from all structures and othertents requires a separate Fire Department permit.

7. Permit applications for the erection or use of a tent or temporary membranestructure with an occupant load of 50 or more persons shall be accompanied by adetailed site map and floor plan. The plans shall include details of the following:a.) Occupant load with justification.b.) Location and width of egress components.c.) Seating and/or content arrangement.d.) Emergency lighting.e.) Exit signage.f.) Number and locations of fire extinguishers.g.) Location and type of heating and/or electrical equipment.

NOTE: Please contact the Permit Section of the S.F.F.D. Bureau of Fire Prevention at (415) 558-3303 for additional requirements regarding the installation and use of tents and temporarymembrane structures.

COOKING, WARMING OF FOOD:

1. Cooking within a tent, temporary membrane structure, or food booth accessible to

the public is prohibited.

2. Vendors cooking with flammable gas and/or solid fuel BBQ grills and vendorsusing deep fat fryers shall utilize a minimum vendor space of not less than 200 sq.ft. to accommodate a 10' x 10' cooking area located at the rear of the 10' x 10'food booth.

3. Cooking equipment shall not be located within ten (10) feet of exits, exit pathways,and combustibles.

4. Flammable-liquid-fueled equipment shall not be located or used inside tents,temporary membrane structures, or food booths.

5. Flammable gas-burning and solid fuel-burning equipment designed to be ventedshall be vented to the outside air as specified in the California Mechanical Code.Where vents or flues are used, all portions of the tent or temporary membranestructure shall not be less than twelve (12) inches from the vent or flue.

6. Grill or cooking appliances with perforated or grid design cooking surfaces whichallow the food to come in direct contact with the flame shall not be located or usedinside tents, temporary membrane structures, or food booths. (Exception: unlessprotected by a Type I hood with a fire suppression system).

7. One (1) visible and accessible 2-A 10-B:C (minimum size) portable fireextinguisher with a current SFM service tag shall be provided for each cookingand warming area.

8. The warming of food using griddles, sterno, or butane may be allowed within afood booth provided the heat-producing device is on a non-combustible surfaceand a minimum eighteen (18) inch clearance is maintained from all portions of thebooth envelope and all combustible materials. Sterno and butane shall be usedaccording to the manufacturer's instructions.

NOTE: A Fire Inspector may order the immediate cessation of cooking operations if grease has accumulated on tent surfaces.

DEEP FAT COOKING, OPEN FLAME COOKING:

1. Deep fat cooking shall not be located or used inside tents, temporary membranestructures, or food booths. (Exception: unless protected by a Type I hood with afire suppression system).

2. Deep fat cooking shall be located a minimum of twenty (20) feet from a tent,canopy, or membrane structure and ten (10) feet from food booths and cookingtents.

3. One (1) 1.5 gallon (minimum size) accessible Class K portable fire extinguisherwith a current SFM service tag is required for up to four fryers having a maximumcooking medium capacity of eighty (80) pounds each.

4. Open flame cooking devices and barbecues shall be located a minimum of twenty(20) feet from tents or temporary membrane structures and five (5) feet from foodbooths and cooking tents.

5. Barbecue units shall be constantly attended while in use or until cool. A metalcontainer with a metal lid shall be provided to deposit burning, glowing, or

smoldering charcoal briquettes or wood chips. The covered, non-combustible container shall be located at least two (2) feet from combustible materials.

USE OF FLAMMABLE GAS:

1. The maximum amount of propane and the maximum number of storage cylindersallowed on-site shall be based on the following sizes of the food booth and theadjoining cooking areas:a.) A maximum of twenty (20) gallons of propane is allowed per location if avendor is provided with space for a 10' x 10' food booth and a 10' x 10' cookingarea located at the rear of the booth. No more than four (4) cylinders are allowedon-site. The maximum cylinder size shall not exceed ten (10) gallons unlessapproved by the Permit Section Lieutenant.b.) A maximum of forty (40) gallons of propane is allowed per location if a vendoris provided with space for a 10' x 20' food booth and a 10' x 20' cooking arealocated at the rear of the booth. No more than six (6) cylinders are allowed on-site.The maximum cylinder size shall not exceed ten (10) gallons unless approved bythe Permit Section Lieutenant.

2. Only D.O.T.-approved portable LP-gas, propane, natural gas, and butanecylinders shall be used. Cylinders shall be in good condition, properly labeled, andwithout dents or corrosion.

3. Flammable gas cylinders shall be located and stored outside of tents, temporary

membrane structures, and food booths. Unless listed to be installed as acomponent of the appliance (e.g. cassette fue), gas cylinders shall be located aminimum of five (5) feet from cooking and heating appliances.

4. Cylinders shall be located in areas not accessible to the public and at least ten(10) feet from all structures, exits, and exit pathways.

5. Compressed gas cylinders shall be secured in the upright position and preventedfrom falling, tipping, and tampering.

6. Flammable-gas-fueled appliances shall be equipped with a shut-off valve locatedon the storage cylinder and a shut-off valve located on the appliance.

7. An Underwriters Laboratories (UL)-approved pressure regulator shall be installedon the fuel supply hose between the storage cylinder and the appliance. Theregulator shall be installed as close as possible to the storage cylinder.

8. Cooking and heating appliances, hoses, and connectors shall be approved for usewith its type of fuel source. Hose shall be continuously marked with “LP-GAS,PROPANE, 350 PSI WORKING PRESSURE” and the manufacturer’s name or

trademark. Appliance handles, knobs, and control valves shall be in good workingcondition. Faulty cooking appliances, hoses, valves, and connectors shall beremoved from service immediately.

9. A leak test shall be performed on all pressurized flammable gas connections priorto using the cooking or heating appliance and after each changing of cylinders.Each vendor using pressurized flammable gas shall provide and maintain an on-site spray bottle filled with a soapy solution to perform leak tests.

10. Appliances and fuel supply shall be shut down immediately whenever there is anodor of LP-gas, natural gas, or butane gas. An inspection shall be performed todetermine the source of the leak. If the origin of the leak cannot be determined,call 911 and request assistance from the Fire Department.

PORTABLE GENERATORS:

1. Portable generators with a gasoline fuel capacity of more than ten (10) gallons ora diesel fuel capacity of more than sixty (60) gallons require a separate FireDepartment permit.

2. Portable generators shall be separated from tents, canopies, and membranestructures by a minimum of twenty (20) feet and shall be isolated from contact withthe public by fencing, enclosure, or other approved means.EXCEPTION: Portable generators with a gasoline fuel capacity of ten (10) gallonsor less or a diesel fuel capacity of sixty (60) gallons or less may be located aminimum of ten (10) feet from food booths, exits and exit pathways, and shall belocated in an area not accessible to the public.

3. Each generator shall be provided with one (1) visible and accessible 20-B(minimum size) portable fire extinguisher with a current SFM service tag.

4. Generators shall not be refueled during public hours of the event. Generators shallnot be refueled when the engine is running or hot and shall be performed at leasttwenty (20) feet from tents, canopies, and membrane structures.

FIRE DEPARTMENT ACCESS:

1. All Fire Department emergency access lanes shall be maintained at a minimum offourteen (14) feet wide at all times during street fairs. Fire Department accesslanes shall not be obstructed in any manner at any time.

2. A minimum three (3) foot clear space shall be maintained around thecircumference of fire hydrants. A minimum access width of three (3) feet shall beprovided to the hydrant at all times.

Failure to comply with these requirements may result in not being permitted to operate at an outdoor food or street fair within the City and County of San Francisco Your cooperation is requested to ensure that the highest level of fire safety is maintained. Please contact the Permit Section of the Bureau of Fire Prevention at (415) 558-3303 if you have any questions.

Signature: ______________________________________ Date:__________________