La Paz County Health DepartmentLa Paz County Health Department Environmental Health Division A Healthy Environment is a Healthy Community 1112 Joshua Ave., Parker AZ 85344 928-669-1100

www.lpchd.com 7/2014 Temporary County Page 1

La Paz County Health Department Environmental Health Division

A Healthy Environment is a Healthy Community 1112 Joshua Ave., Parker AZ 85344

928-669-1100 Fax 928-669-6703

www.lpchd.com

Office hours are 7:00 am – 6:00 pm Monday - Thursday

__________________________________

Table of Contents

Operating Guidelines and

Application Temporary Food Booths/

Chili Cook Offs/Cooking Challenges

in La Paz County Arizona

http://www.lpchd.com/


Table of Contents

Topic Page

Letter to Owners/Operators

Application Process Notice

3

4

Licensing Time Frames 5

Definitions 6-9

Temporary Food Establishment

Bake Sale

Cook-Off

Food Establishment

Food Handler

Non-Profit

Potentially Hazardous Food

Person In Charge

6

6

7

7

7

7

8

8

Permitting Authority 8

Permit Types/Fees 10

Temporary Food Requirements 11-17

Permitting Requirements 11-17

Physical Facility 11-14

Operations 14-15

Food Protection 15-17

People 17

Chili Cook-Off/Cooking Challenges Guidelines

18-20

Checklist for Temporary Food Booths 21

Application (Detach and Return) 22-26



La Paz County Health Department Environmental Health Division

A Healthy Environment is a Healthy Community 1112 Joshua Ave., Parker AZ 85344

928-669-1100 Fax 928-669-6703

www.lpchd.com

Dear Owner/Operator:

The Operating Guidelines for Temporary Food Booths has been designed to help

you through the process of obtaining a temporary food permit in La Paz

County. The Guideline will give you step-by-step directions to assist in

filling out the paperwork. Please take a few moments to carefully read all

of the information and instructions. The Arizona Food Code is also

available online as a resource at:

http://www.azdhs.gov/phs/oeh/rs/pdf/fc2000.pdf

The Environmental Health staff can provide resources to help you through

this process but we are unable to design your establishment or fill out the

paperwork for you. If you require additional help with the application

process, please contact a third party to help you with the process.

Good luck with your business and fund raising efforts!

Sincerely,

The La Paz County Environmental Health Staff



ARS §11-1606 Application Process Notice

for Temporary Food Establishment Permits

Under ARS §11-1606, La Paz County is required to give you certain information when you

apply for a food establishment permit – steps required for permit approval, licensing times

frames, and point of contact if you have questions.

The following steps are required in order to obtain a Temporary Food Establishment permit to

operate:

1. Obtain a copy of the “Operating Guidelines for Temporary Food Booths and Chili Cook

Offs/ Cooking Challenges in La Paz County” and read thoroughly. If you have

questions, contact the Health Department at 928-669-1100 and ask to speak to a Health

Inspector. Your booth must meet the requirements of a Temporary Food Booth as

outlined in the Guidelines and the Arizona Food Code. If, upon inspection, the inspector

finds critical violations or noncompliance with building/temporary food guidelines, the

temporary booth will be closed by the Health Department.

2. A Temporary Food Booth is limited to 14 days maximum at any one event.

3. Fill out application “Temporary Food Application for La Paz County” completely.

Incomplete applications will delay permit approval or be denied.

4. Application must be submitted at least 15 days prior to event with the correct

review/permit fee. Review/permit fees are nonrefundable.

5. The Health Department will review and contact you via some type of written

correspondence, either email or by letter with written approval and the operating

permit OR a written list of concerns which must be addressed before approval can be

issued.

6. If concerns are listed, provide required information and resubmit.

7. Food handler cards are required. A copy of a food handler card from another

jurisdiction can be submitted with appropriate fee ($15.00) and a La Paz County Food

Handler card will be issued. Otherwise, all food handlers and people working in

Temporary booth must come to Health Department for Food Handler classes (offered

Monday, Wednesday, and Thursday from 7:00 am – 5:00 pm) and take the test. Proof of

Licensing Eligibility is required per AZ ARS 41-1080.

-If a reinspection is required during any part of the permitting or inspecting process, a

reinspection fee of $100.00 will be assessed.

-If denied during any part of the permitting process, an appeal of the decision can be requested

by written request to: Director, Environmental Health Division, 1112 Joshua Ave., 206, Parker,

AZ 85344.

- If application is not received at least 15 days before event, a $50 Late Fee will be assessed and

must be paid before a permit is issued.



_________________________________________________________________________

Applicable licensing time frames (in days): Time frames can be found in

the Arizona Administrative Code, R9-8-104

Type of Approval Statutory Authority Overall Time-

Frame

Administrative

Completeness

Review

Substantive

Review

FOOD ESTABLISHMENT LICENSE ARS 36-136(H)(4) 60 30 30

Approval of Plans and Specifications

under Food Code 8-201.11

ARS 36-136 (H)(4) 90 30 60

Approval of HACCP PLAN and

Food Code 8-201.13

ARS 36-136(H)(4) 90 30 60

Approval of Quality Assurance Program ARS 36-136(H)(4) 90 30 60

Name/telephone number of a person who can answer questions or provide assistance

during the application process: Environmental Health Staff at 928-669-1100

If you are unable to receive assistance from the inspector, you may contact the

Environmental Health Director at (928)669-1100.

Under ARS §11-1609, you may request that the County clarify its interpretation or

application of a statute, ordinance, regulation, delegation agreement or authorized

substantive policy statement that affects the issuance of your food establishment permit

by providing the County with a written request that states:

1. Your name and address;

2. The statute, ordinance, regulation, delegation agreement or authorized

substantive policy statement that requires clarification;

3. Any facts relevant to the requested ruling;

4. Your proposed interpretation of the applicable statute, ordinance, regulation,

delegation agreement or authorized substantive policy statement or part of the statute,

ordinance, regulation, delegation agreement or authorized substantive policy statement

that requires clarification;

5. Whether, to the best of your knowledge, the issues or related issues are being

considered by the County in connection with an existing license or license application.



Definitions

Arizona Food Code – food establishments in Arizona are regulated under the Arizona Food Code. It is

available from the La Paz County Health Department or online at www.azdhs.gov/phs/oeh/. Additional

requirements for food establishments are under the Arizona Administrative Code, Title 9, Chapter 8. La

Paz County Health Department has regulations regarding permitting of food establishments, food

handler card requirements, enforcement, and toilet requirements for special events. These are available by

request from the Department. Counties in Arizona all follow the Arizona Food Code but some have revised

their regulations to be more restrictive. Be sure to check with the county you are working in to get their

regulations. Every county in Arizona requires separate food establishment permits as do the Indian

Tribes.

Temporary Food Establishment means and refers to a food establishment that operates for a

period of no more than 14 consecutive days in conjunction with a single event or celebration (Arizona Food

Code) such as fair, carnival, circus, public exhibition, or similar transitory gathering. A Permit to Operate

must be obtained from the Health Department prior to the event. Food prepared or cooked in a private

residence or an unpermitted facility is NOT allowed under any circumstances.

A Temporary Food Establishment booth must have three complete sides, service counter with screening

(if required because of dust or pests), ceiling, and floor (see information regarding booth construction). If

operating for less than 4 hours, construction requirements may be waived by applying for variance (fill

out Appendix F Variance Request- additional charge will apply) and approval from the Health

Department. At the termination of the event, the temporary food establishment shall be removed from

the premises.

An annual permanent or mobile food establishment operating at a special event in a temporary food

booth must obtain a permit for their temporary food establishment.

Cook-off/Cooking Challenge means a cooking or food preparation contest in which participants

prepare food, usually using their own recipes, held as a public event with the food for sale or given away

to the public (for example – chili cook-offs, salsa challenges, BBQ challenges, etc). The duration of the

event should be limited to four hours or less.

A Cook-off or Cooking Challenge is a temporary food establishment and must adhere to all regulations

within this Guide and the Arizona Food Code including booth construction and food preparation. Food

must be prepared in the booth or a permitted food establishment (which will serve as the commissary). A

Permit to Operate must be obtained by the Promoter from the Health Department prior to the event.

Food prepared or cooked in a private resident is NOT allowed under any circumstances. See guidelines

for Chili Cook-Offs and other types of cooking challenges.

Food means raw, cooked, or processed edible substances, or ingredients used or intended for use or for

sale in whole or in part for human consumption, including ice, water, beverages, candy, and chewing

gum (Arizona Food Code).


http://www.azdhs.gov/phs/oeh/


Food Establishment – is an operation that stores, prepares, packages, serves, vends, or otherwise

provides food for human consumption; whether for charge or free; whether permanent, temporary, or

mobile; whether consumption is on or off the premises.

Food Handler means any person who handles, prepares, serves, sells, or gives away food for

consumption by persons other than his or her immediate family, and who handles utensils or equipment

appurtenant thereto. The term is not generally intended to include persons in establishments who handle

food or drink exclusively in closed crates, cartons, packages, bottles, or similar containers in which no

portion of the food or drink is exposed to contamination through such handling (La Paz County Health

Regulation II). La Paz County Health Regulations require that all food handlers or those people handling

equipment must obtain a Food Handlers card prior to working in the food booth. Food Handler cards

can be obtained by coming to Health Department on Monday, Wednesday, and Thursday (7:00 am – 5:00

pm) to watch the video and take the test with a score of 70% or higher (retakes allowed) or by presenting

a current food handlers card from another jurisdiction and paying cost of La Paz card, or by claiming

extensive food knowledge and taking the test (no retakes without watching the video). The food handler

card must be obtained annually. Proof of Licensing Eligibility is required per AZ ARS 41-1080.

Nonprofit Establishment means a nonprofit, charitable, or eleemosynary institution.

The annual permit fee may be waived upon written request and proof of nonprofit status (La Paz County

Health Regulation III).

Please note that late fees, expedited review fee, variance request, reinspection fees are NOT waived for

nonprofit food booths. Permit application and menus must be submitted to the Health Department at

least 15 days prior to the event.

Nonprofit temporary food booths must adhere to all local and state regulations including zoning,

building/fire code regulations, Health Department regulations, and the Arizona Food Code including

construction of the booth. A copy of the Arizona Food Code is available upon request from the Health

Department.

Potentially Hazardous Foods means a food that is natural or synthetic and that requires

temperature controls because it is in a form capable of supporting the rapid and progressive growth of

infectious or toxic micro-organisms. These foods include milk or milk products, eggs, meat including

luncheon meats and hot dogs, poultry, fish, shellfish, edible crustacea, or other material or synthetic

ingredients capable of supporting rapid and progressive growth of bacteria. Examples are hamburgers,

tacos, hotdogs, spaghetti, and chili. Cooked rice, potatoes, and beans are also considered to be potentially

hazardous.

Non-potentially Hazardous Foods means food which has a low water content and is less capable

of supporting rapid growth of infectious or toxic micro-organisms. This type of food would include fruit

pies, cookies, cereals, soft drinks, coffee, cotton candy, popcorn, and candy bars.

Person In Charge is a person in the food booth during all hours of operation who has specialized

knowledge of food safety and who has the authority to make decisions about the operation including

decisions about food safety and food handler health and hygiene.



Variance means a written document issued by the Health Department that authorizes a modification or

waiver of one or more requirements of the Arizona Food Code if, in the opinion of the Health Department,

a health hazard or nuisance will not result from the modification or waiver.

Permitting Authority The Environmental Health Division works under a delegation agreement from the Arizona

Department of Health Services. This agreement outlines the responsibilities of the local health

department and gives the county authority to carry out those functions.

Permits for temporary food establishments are required by law regardless of whether the food is

sold or given away, for profit or nonprofit. Regulations for Temporary Food Establishments are

found under the Arizona Food Code in the Arizona Administrative Code Title 9, Article 1. La Paz

County also has additional regulations under Health Regulations 1 -5 regulating permitting of

facilities, food handler cards, toilet facilities at special events, and enforcement. There are also

county and town zoning and building requirements which are applicable to temporary food

establishments. It is the applicant’s responsibility to know all the rules and regulations

pertaining to his/her operation.



In a Nutshell

1. A temporary food establishment must obtain an operating permit

prior to operating at an event. If found operating without a permit,

the food establishment will have to cease operation and may be

subject to enforcement action which can include a citation or fines.

2. The Health Department needs time to review the application. The

application and permit fee must be submitted at least 15 days before

operation for both profit and nonprofit companies. Failure to submit

15 days prior can result in late fees, expedited review fees, or even

staff not being able to review and process application, resulting in a

denial of the application.

3. Keep in mind that a temporary food permit is considered a variance

of the Food Code due to lower standards for physical facilities and

equipment; therefore the permit is limited to 14 days at any one

event. As a result, the Food Code requires more frequent inspections

and the permit costs more than a permanent or mobile food

establishment.

4. We appreciate your business in this county. However, the Health

Department has been tasked to educate, permit, and provide

enforcement to food safety operations in the county. We have over

200 temporary food vendors every year, more than the number of

permanent food establishments. We take our work seriously and try

to apply the rules fairly to all operators. Please do not ask us to

circumvent the rules for your operation.



Permit Types/Fees

The State of Arizona Department of Health Services has organized food service according to

“type” and complexity of food preparation and the amount of risk involved in preparing and

serving the food.

Type 1 Food Permit – Permit is $50 for a maximum of 14 days at any one event.

● Only pre-packaged potentially hazardous foods are available or sold; and/or

● The potentially hazardous foods served are commercially pre-packaged in an approved food

processing facililty; and/or

● The facility only has limited preparation of potentially hazardous foods and beverages; and/or

● The facility provides sampling of pre-packaged products or sampling of fruit/vegetables;

and/or

● The facility only serves beverages.

Type 2 Food Permit – Permit is $50 PLUS $10 per day (including first day). For example a two

day permit would be $70.00. There is a maximum of 14 days at any one event.

● The food prepared in the facility is from raw ingredients and requires minimal assembly;

and/or

● Hot or cold food prep in the facility is restricted to same day service; and/or

● Foods requiring preparation in the facility are from approved processing facilities.

Type 3 Food Permit (see Note below) – Permit is $50 PLUS $15 per day. For example a one day

permit would be $65.00. There is a maximum of 14 days at any one event.

● The facility prepares and holds hot or cold food for more than 12 hours before serving; and/or

● The facility cooks and cools three or more foods during the food handling process; and/or

● The facility prepares food for off-site service; and/or

● The facility vacuum packs food; and/or

● The facility serves a highly susceptible population

NOTE: Type 3 Food Permit is not typically appropriate for most Temporary Food Units. Unit must

have commercial grade equipment and facilities.

Variance Request – There is a $75.00 nonrefundable fee for a Variance Request due at time of

application submittal. Variance requests are evaluated by the Health Department on a case by case basis.

The applicant should make a strong case for why the variance request will not impede food safety. There

should be written procedures in place detailing proper procedures for the variance and staff must be

trained to understand the variance. There is no guarantee that the variance request will be approved by

the Health Department and $75.00 will not be refunded if denied. Use Appendix Form F when

requesting a Variance.



Temporary Food Booth Requirements ■ Permitting Requirements 1 Make sure you have the correct application “Temporary Food Application La Paz County.” Fill out

completely, including a drawing of booth showing all equipment and sinks. Answer all questions. If not

applicable, write NA. Include all menu or list all food to be prepared and served. Failure to fill out and

submit the application/supporting data/drawing/fee will result in delayed processing of the application and a

delay in the approval of the permit and may even result in application being denied.

2. Permit fee MUST be submitted at time of application or the application will not be processed. Permit fees are

NON-REFUNDABLE and will not be returned if the permit is denied. Please read this guideline thoroughly and

the Arizona Food Code. Make sure you understand the rules and regulations before making application.

3. It is recommended that any organization considering a temporary food event as a fundraiser to contact the Health

Department at least six months in advance before finalizing plans in order to discuss the

requirements needed for a fun, safe, and lawful event.

4. Application and fee should be submitted at least 15 days before event so the staff has time to review. Failure

to do so will result in late fee charge, expedited review fee charge, or permit being denied for lack of staff time

to review. These are not permit fees and are not waived for nonprofits; therefore nonprofits are required to

pay late fees, expedited review fees, plan review fees, variance requests, and any reinspection fees.

Physical Facility 1 Toilet Facilities. The operators of temporary events and cook-offs/cooking challenges must provide

public toilet facilities in accordance with Arizona Administrative Code Title 9, Chapter 8, Article 3,

and La Paz County Health Regulation which requires public toilet facilities at special events. If

public toilets are not provided at event, operator must provide a signed copy of Appendix H

Toilet Use Agreement which gives access to a business’s private toilet facilities for use by

booth’s food workers.

2 Booth Construction. Booths which handle ready-to-eat food must be fully enclosed with three

sides, one ceiling, a type of flooring, and a service counter which is partially enclosed.

A service counter must be staffed at all times and not provide entry of dust, bird/insect

droppings, and other contaminants. This requirement may be waived if the food booth will

operate for less than 4 hours. However, if there is dust, insects, birds present – the Health

Department may require closure of the booth if contamination of the food and food prep surfaces

occurs or appears to be imminent.

The Permit to Operate must be posted at all times, clearly visible to customers and Health

Department personnel.



Example of a Temporary Food Booth

The Booth has three sides, flooring, ceiling, and service counter.

Basic Requirements:

3 Sides w/ Screening

Flooring

Ceiling

Front Service counter

3 Floors –floors must be concrete, asphalt, dirt, or gravel. If dirt or gravel, the floor must be

covered with mats, removable platforms, duckboards, or other suitable material that is

effectively treated to control dust and mud and keep in good repair.

4 Overhead Protection - required of all food preparation, food/paper goods storage, and

ware washing areas, and shall be made of wood, canvas, or other materials to protect the

facility from precipitation, dust, bird/insect droppings, and other contaminants.

5 Openings, Doors, and Windows –all openings shall be protected against the entry of

contaminants by use of 16 mesh to 1 inch screen or other effective means. This may be

waived if flying insects, vermin, birds, or other pests are not present due to location, weather

conditions, or other limiting factors.



6 Handwashing Facilities.

Minimum handwashing facilities consist of warm running water, soap,

individual paper towels, and a bucket to collect the dirty water.

For example, an air pump thermos or jug of warm water with a push button or

turn spout container is an acceptable method for obtaining warm, running

water. Heat water to 100 - 120° F.

Water must be from an approved source.

Soap Paper

towels

Potable hot

water (Igloo)

Spigot

Catch Basin

Trash

Can



7 Dishwashing facilities. Equipment and utensils must be washed in three sinks. The process

includes washing in hot soapy water, rinsing in hot water, sanitizing, and air drying.

Sponsors of large events (such as a chili cook-off or salsa challenge) can provide a

conveniently located, properly plumbed three-compartment sink with hot and cold running

water for all contestants if located in an easily accessible area. An individual booth may also

provide three buckets with an area for air drying for the dishwashing process.

Sanitizer Test Strips must be available in the booth to test the strength of the sanitizer.

Operations

1 Temporary food establishments must be in conjunction with some type of Special Event, a public

event or celebration, and must meet all zoning, and building/fire codes of the jurisdiction.

2 Temporary food vendors who use ice chests for cold holding, or noncommercial grills for

cooking may only prepare and serve for a maximum of four hours per day.

3 Wiping cloths. A separate bucket of sanitizer must be present for storing wiping cloths to be

used on table tops, counters, and so forth. For example, one capful of liquid bleach added to one

gallon of cold water is acceptable. This must be changed frequently throughout the day. Sanitizer

test strips must be available to test sanitizer bucket.

4 Refrigeration. Mechanical refrigeration is required for all temporary food booths operating

for longer than four hours per day. Cold food must be kept at 41°F or below.

5 Cooking. All cooking of foods must be done at back of booth, away from the general public.

When barbecuing or using a grill, the equipment must be separated (roped off) from the public by

at least 4 feet to protect the public’s safety. There is to be no outside frying in deep fat fryers.

Booths operating by cooking on a grill outside can not operate for longer than four hours per day.

6 Hot Holding. Electrical/propane/gas equipment is required for hot holding purposes.

Booths without mechanical methods of hot holding may not operate longer than 4 hours per

day. Crockpots, steam tables, or other hot holding devices are not to be used as a means for

heating up food, they are only used for hot holding purposes. Food should be heated on

grill or propane/electric stove to bring food to a temperature of at least 165° F within 30

minutes.

7 Thermometers. A metal-stem type thermometer must be available and used to check internal food

temperatures. Thermometers must be able to measure from 0° - 220° F. A method of cleaning thermometers

(alcohol swabs, bucket of sanitizer) must be readily available to wipe off thermometer. All cooling

equipment must have thermometers inside to check internal unit of equipment.

8 Water. Potable, drinking water from an approved source must be provided for food prep, hand

washing, ware washing, and cleaning. Hot water must be provided to handsinks, three bay sinks.



9 Liquid Waste. Liquid waste and gray water should not be dumped into streets, storm drain, or onto

ground. Use containers to collect the dirty water and discard in a sanitary manner (for example, in

the public restrooms).

10 Refuse. A refuse container with a tight-fitting lid should be readily available for garbage.

11 A broom and dust pan should be available for sweeping the floor. Chemicals such as liquid bleach,

detergents, and others must be stored in a separate area away from food preparation and storage

areas.

12 Critical Item Violations. All critical item violations must be corrected immediately or the unit must

cease operation. All other violations must be corrected within the time frame determined by the

Health Inspector and a re-inspection will take place. Re-inspection fees are $100.00 and payable

upon the re-inspection date.

13 Grease. Grease must be collected and properly disposed of at the event or other approved location.

Grease can not be disposed of in sanitary sewer.

14 Samples. The promoter or applicant must provide a written description of how samples will be

handled for optimum food safety and the Health Department shall approve in writing prior to the

event the procedures used by the Temporary Food Booth for providing samples to the consumer. All

food sampling of products must be done in a sanitary manner. All food samples must be handed to

the customer in the appropriate single-service dispenser (napkin, plastic ramekin, toothpick, etc).

Customer self-service is prohibited. Each person who provides samples shall provide a plastic-lined,

waste container for the disposal of used, single-service items and other waste products

15 Nonprofit entities desiring an operating permit fee waiver must fill out and submit Proof of

Nonprofit status (Appendix B) with application. Be aware that Nonprofits are subject to late fee

charges if the application is not submitted within 15 days of event. Variance Requests ($75) are not

waived for nonprofits. Nonprofits can also be charged a reinspection fee of $100. Violations

requiring a reinspection include not posting permit, lack of food handler cards (or not posted), no

Person In Charge, food/equipment out of temperature, lack of sanitary facilities or insanitary

practices, no sanitizer test strips, no sanitizer, lack of handwashing facilities, and so on.

Food Protection

1 Foods should typically be Type 1 or Type 2 with limited or minimal preparation. Foods requiring

extensive hand contact or multiple steps should not be prepared or served. Keep It Simple For

Safety.

2 All food and beverages must be from an approved source (a processor that has been inspected

and approved by FDA or USDA or other regulatory authority). It must be safe, unadulterated,

and honestly presented with appropriate labeling.

3 Food prepared or cooked in a private home or unpermitted facility is prohibited. Food MUST be

prepared onsite or in a permitted, regulated facility. Make sure your commissary is permitted

if you are using another facility to prepare/cook/store food. A signed Commissary Agreement

Appendix C must be submitted with application.

4 Meat must be from an approved Arizona Department of Agriculture or USDA source. No

home slaughter of meat or wild game meat allowed.



5 Meat must be cooked according to Arizona Food Code 3-401.11 re time and temperature.

Meat must be cooked fast and to proper temperature.

6 Labeling. All prepackaged food shall be labeled in accordance with FDA guidelines with product

name, processor name, address and phone number of processor, weight and ingredients. This

information must be in English.

7 Transport and Storage of Food. Food should be purchased locally (within 45 miles), on a

daily basis, or transported in a refrigerated truck or other method of cold storage during

transport and stored in an approved, permitted food establishment prior to event. Food can

not be stored in a private residence prior to the event. Food stored prior to event must be

stored in a permitted food establishment and a copy of a Commissary Agreement must be on

file with the Health Department (Appendix C – available online).

8 Food on display must be covered, and the public not allowed to help themselves to open containers.

Condiments, such as ketchup, mustard, coffee creamer, and sugar should be served in individual

packets or squeeze containers. Any self-service must be from containers protected by sneeze guards.

9 Bottles or cans of beverages kept in a bucket of ice must be stored so the caps are visible above the

ice. These beverages must be served by a food handler and not for self-service to avoid customer

contamination of ice or bottle/can.

10 Food and paper products must be stored at least 6 inches above the ground and protected from

rodents and other vermin, and the elements.

11 All ready-to-eat food (those foods that will not be cooked again after it is touched by food handler)

must be handled with utensils, tongs, deli paper OR the food handler must wear non-latex gloves.

12 All prepared food must be thrown away at the end of the day in all temporary food booths. There

is to be no cold holding of cooked/prepared food for use the next day.

13 Ice that is consumed or contacts food shall be obtained only in chipped, crushed, or cubed form

from an approved source. The ice shall be stored in single-use food grade plastic bags. The ice

shall be held in the original bags for dispensing to avoid contamination.

14 Do not use food processes where cooling will be involved. A temporary food booth is limited to

simple food preparation with few steps.

15 Avoid hot holding of foods. In order to minimize the possibility of foodborne illness, simplify

food handling methods. For example, use canned gravy and heat rather than making gravy from

scratch.

16 Minimize food handling by using canned products such as canned chili instead of preparing fresh

chili from scratch. Prepare taco meat just before serving rather than cooking ahead and keeping

cool before use. Use canned refried beans instead of cooking beans.



People

1 Food Handler Cards. All individuals working in the booth must obtain a La Paz County food

handler card before working in the booth. Food handler cards must be posted during all hours of

operation.

2 Person In Charge. There must be one person in the food booth during all hours of operation

who has specialized knowledge of food safety and who has the authority to make decisions

about the operation including decisions about food safety and food handler health and hygiene.

This is required by the Arizona Food Code.

3 Disease. No person who is infected with a communicable disease, such as a cold, flu, or who has

open sores or infected cuts on the hands shall work in a temporary food booth.

4 People handling money should wash hands immediately after handling money or even better,

designate one person to ONLY handle money while the others prepare and serve food.



Chili Cook-Off/ Cooking Challenge

Basic Guidelines for La Paz County AZ (These may not be inclusive – the Event Coordinator is responsible for ensuring that food safety practices are

followed, meeting requirements of the Arizona Food Code for temporary food establishments)

1. All food must be prepared on site or in an approved, permitted kitchen/food

establishment such as a local restaurant.

2. No home cooked or prepared food is allowed by the Arizona Food Code.

3. Handwashing areas must be provided at each booth or close enough for booths to

easily utilize (must be shown on plan).



4. Three bay sink area (can be three tubs) for ware washing must be at each booth (wash,

rinse, sanitizer, and an area to air dry utensils) or in an area close enough for booths to

utilize (must be shown on plan).

5. All contestants must possess a current and valid La Paz County food handler’s card

(this must be posted in their booth):

a. Either by watching video (Monday, Wednesday, or Thursday at Health

Department in Parker; or attending a verbal class, taking test and passing with

grade of 70% or above. Cost is $15.00, OR

b. If a person has a current food handler’s card from another jurisdiction – can

present that card and pay $15.00 card, OR

c. If a person has knowledge of the Arizona Food Code and food safety, can take

the test and pass with 70% or above (No retakes) $15.00 card.

d. Proof of Licensing Eligibility is required per AZ ARS 41-1080.

6. There must be a Person In Charge for the event who has knowledge of food safety and

the Arizona Food Code and who can give guidance or shut down a booth or remove a

contestant who is in violation of the Food Code or not following basic food safety

practices. This can be the Event Coordinator or other, named individual who will be

there during entirety of event.

7. Food must be obtained from approved sources, such as a local grocery store. Wild

game is not allowed.

8. A food thermometer must be at each booth and utilized to check cooking

temperatures, hot holding temperatures, and cold holding temperatures. A food

temperature log is recommended to document temperature of the products (time it

was taken and temperature). Also, any refrigeration equipment (even ice chests)

which are holding food product must have a thermometer for checking ambient air

temperature.



9. No bare hand contact with ready to eat food. Nonlatex gloves, tongs, or deli paper

must be used to handle ready to eat food such as chips or hamburger buns.

10. Sampling – the event coordinator must provide a written description of how samples

will be handled for optimum food safety and be approved by the Health Department

prior to event. All food sampling of product must be done in a sanitary manner using

single-service dispenser (napkin, toothpick, etc.). Each person providing samples shall

provide a plastic-lined waste container for the disposal of used single-service items

and other waste products.

11. The Event Coordinator and the Person In Charge are ultimately responsible for the

food safety practices conducted at the event and should insure that all contestants

follow the Arizona Food Code and meet basic requirements for a temporary food

establishment.

12. Contestants not meeting food safety standards for a temporary food establishment

will be required to shut down their operation.



CHECKLIST FOR TEMPORARY FOOD BOOTHS

□ Obtain Guidelines for Temporary Food Booths

□ Fill out Temporary Food Booth application and submit with fee with required information

□ Obtain food and ice from approved sources

□ Use separate coolers for raw meats, clean vegetables and ice used for beverages

SET UP OF BOOTH

□ 3 Sides with Screening

□ Ceiling

□ Flooring

□ Service Counter (Screening may be required)

HAND WASHING SET UP

□ 5 gallon thermal container with a continuous flow spigot to provide warm (100°F - 120°F) running water

□ Soap

□ Paper Towels

□ Discard bucket

OPERATING SET UP

□ Bucket and bleach for sanitizing solution (one capful bleach to a gallon of water )

□ Wiping cloths (keep cloth immersed in sanitizer water)

□ Metal Probe Thermometer with range of 0° F to 220° F (calibrate prior to using)

□ Non-latex gloves

□ Serving spoons, spatulas, knives, tongs, ice scoop, etc. (change out every 4 hours)

□ Smooth easily cleanable cutting boards

□ Food grade plastic wrap for covering food

□ Adequate hot and cold holding equipment; and cooking or re-heating equipment

□ Source for fresh water and wastewater disposal

□ Pallets, boxes or shelves for food storage

□ Covered trash container(s)

□ Operating permit is posted inside of booth for easy viewing by public and Health Department

DISHWASHING FACILITIES

□ Warm water (110°F – 120°F)

□ 3 containers for wash/rinse/sanitize method of cleaning and sanitizing ware

(containers should be large enough to fit largest pots/pans/utensils )

□ Bleach for third bucket for sanitizing solution (one capful bleach to a gallon of water)

TEMPORARY BOOTH WORKERS

□ Food worker screening for illness and hygiene

□ Hair restraints (cap, hair net, or hair pulled back)

□ Booth workers have current La Paz County Food Handler cards and the cards are posted inside of booth

□ A Person In Charge is in the booth during all hours of operation



Temporary Food Permit Application La Paz County AZ REVISED April 2014

1112 Joshua Ave., 206, Parker, AZ 85344 928-669-1100 Fax 928-669-6703 [email protected]

All information must be submitted or application will be delayed/denied

Application must be submitted within 15 days of event or late fee will be assessed.

1 Part 1 Temporary Food Booth Info

Note: A temporary food booth is allowed to operate only in conjunction with a special event sanctioned by town/county or

community celebration for no longer than 14 consecutive days at any one event.

1a Name of Booth Hours per day of operation ___________

Operation start Date: Time: Operation end Date: Time:

1b Owner/Operator Name

Is the owner a Corporation or Nonprofit

corporation?

Name of Person In Charge in Booth

1c Mailing Address ( Street, PO Box)

1d City/State/Zip

1e Phone Number

Email

Fax Number

Note: Owner/Operator must provide Licensing Eligibility information and provide documentation with this submittal

unless they are nonprofit or a corporation

2 Event Information

2a Name of Event

Date(s) of Event

2b Location:

Street:

Town

2c Source of potable water

2d Public Toilet Facilities at Event Circle One: Permanent Flush Chemical Portajohns Other (describe)

What type of handwashing facilities are provided for the toilets?

Note: Toilet facilities must be made available at temporary and special events per AAC Title 9, Chapter 8, Article 3 and

La Paz County Reg 5. Toilet Use Agreement Appendix H may be required if operator must use another business’s

toilet facilities.



3 Part 3 Menu/Food Transport, Storage, Preparation, Service 3a Where will food be purchased and when?

Potentially Hazardous Food should be purchased locally unless transported in a refrigerated truck.

Where will food be stored before event? Keep food receipts in booth for proof of purchase and proof of date of purchase

Food must be purchased immediately (same day) before event or stored in a permitted commissary prior to event.

Complete Appendix C Commissary Agreement if storing in an offsite facility.

Describe how frozen, cold, and hot foods will be transported to the event.

3b Will all foods be prepared at booth? Yes or No (Circle) If NO, complete Appendix C Commissary Agreement (attached) and attach a copy of current permit of facility if outside of

La Paz County. Also complete Appendix D Food Prep at Commissary (attached).

# Note: Home/unpermitted facility prepared food IS NOT ALLOWED. All food must be stored, prepared onsite in

booth or in a permitted food establishment and transported safely to event. No raw or undercooked food allowed

3c How will food temperatures be monitored during the event?

Will a temperature log be kept?

How many thermometers will be available and location:

3d Cold Holding Equipment Please explain your method of cold holding whether it is with mechanical equipment or ice chests (types

and number of units, manufacturer name, etc.)

3e Hot Holding Equipment Please explain your method of hot holding (types and number of units, manufacturer name, etc)

3f Cooking Equipment Please explain your method of cooking whether through mechanical equipment or wood/charcoal sources (give

types and number of units, manufacturer name, etc)

3g List a full menu of items to be

prepared and served. Only food on

list which has been approved by

Health Department may be served.

Menu

3h Where will food/paper goods be stored

during the event? Please show on drawing



3i Food Prep – List all Foods (use a separate page if necessary)

Food Food

Source

Thaw How?

Where?

Cut/Wash/

Assemble Where?

Cold

Holding How? Where?

Food Temp?

Cook How?Where?

FoodTemp?

Cooling is

not

allowed

Hot

Holding How?Where?

Food Temp?

Reheating How?Where?

Food temp?

Handling

Tongs

Utensils,

Gloves

4 Part 4 Booth Operation/Construction see Temporary Guidelines for construction requirements.

4a Booth will be set up and ready

to inspect on:

Date Time

# of hours of operation per day

_______________

Booth Construction

Please describe construction (3 walls, ceiling, floor, service counter, lighting, screening)

and the materials (canvas, metal, wood, etc.)

Walls:

Ceiling:

Floor:

Manned Service Counter:

Lighting:

Are shields available for the lighting?

Screening available in the event of insects?

# Note: Service counter at front of booth must be manned at all times if unscreened. Screening must be available

for windows and openings OR the booth must be closed during dust storms or when insects/vermin are present.



4b Provide a drawing of the temporary booth. Identify equipment, handwashing, warewashing, cleaning

equipment, storage, work tables, condiment dispensing, customer self service area, garbage containers, service

counter. – separate page can be used.

4c Describe the utensil wash

station and the procedure used

to wash, rinse, sanitize, and air

dry utensils and equipment.

4d A handwash station is

required and a method of

heating water for hot water is

required.

Circle: Plumbed Sink OR Gravity Flow Set-Up (see Temp Guide)

43 How will hot water be made

available to handwash sink

and utensil wash station?

4f How will you dispose of gray

water? It can not be thrown on

ground or in street.

4g Will electricity be provided to

your booth? Will it be

provided 24 hours per day?

4h Sanitizer buckets are required with

wiping cloths (Bleach at 50 ppm)

Test strips must be available to test

sanitizer.

Describe sanitizer bucket set-up (location and number of buckets)

4i

4J

# of garbage disposal containers available in booth and outside of booth

Will you provide samples? If so, attach a separate page detailing how you will insure food safety with the

sampling.



5 Submittal Requirements 5a A Complete Application must be submitted:

5a.i This application must be filled out entirely with all accompanying information as required

5a.ii Fee or proof of nonprofit status must be included with each temporary submittal

5a.iii Proof of licensing eligibility and required documentation must be submitted with all applications

5a.iii Commissary or approved kitchen permit must be attached if required

5a.iv Other documentation as required

6 Owner agreement and signature I have read the La Paz County AZ Temporary Food Vendor Guide and I understand that I must follow all of

the requirements stated in the Guide as well as pertinent requirements of the Arizona Food Code.

I understand that I must only prepare and serve food that was stated on my menu and approved by the Health

Department and that all food is to be prepared and served from the temporary food booth unless a variance has

been obtained from Health Dept.

I understand that I must submit another application and get a permit from the Health Department if I change

locations or have a second, satellite location.

I understand that if anything changes concerning the information submitted in this application, I must notify

the Health Department and get approval of revised circumstances before opening or continued operation.

I understand that the Health Department can close my booth for a critical violation and charge a reopening

inspection fee of $100.00.

I understand that workers in the booth must obtain a La Paz County Health Department food handler card

before working in my booth. Employees without a card will be asked to leave and a critical violation will be

marked against the permit, requiring a reinspection and reinspection fee of $100 to be assessed.

I agree to abide by the laws and regulations of the State of Arizona and La Paz County.

I understand that retention of this permit is contingent upon satisfactory compliance with all state and local

regulations.

Licensing Eligibility Required per ARS 41-1080 >>Please attach a copy of identification – both sides of ID.

Check the type of I. D. you will be submitting:

□ AZ driver license issued after 1996 or AZ non-operating I.D. license

□ A driver license issued by a state that verified lawful presence in U. S. (Licenses from HI, IL, ME, MD, NM, TX, UT, and WA are NOT

acceptable)

□ A birth certificate issued in any state, territory or possession of the U. S.

□ A U.S. certificate of birth abroad □ A U. S. passport □ A foreign passport with U. S. visa

□ A I-94 form with a photograph □ A U. S. certificate of naturalization □ A U. S. certificate of citizenship

□ A U. S. citizenship and immigration service employment authorization document or refugee travel document

□ A tribal certificate of Indian blood □ A tribal or Bureau of Indian Affairs affidavit of birth

By my signature below, I hereby certify, under penalty of perjury that the copy of the document I am providing is a true and accurate copy of the original

document and that I am legally authorized to be present in the United States. If further agree to operate under all requirements of the Arizona Food Code

and La Paz County regulations as outlined in the statements above.

6a Licensee Applicant signature

Date

>< >< >< >< Health Department Use Only >< >< >< ><

Received Date Received within 15 days Yes No

Action:




Documents

La Paz County Health DepartmentLa Paz County Health Department Environmental Health Division A Healthy Environment is a Healthy Community 1112 Joshua Ave., Parker AZ 85344 928-669-1100