Food Safety
Start with these important preparations, then read the full Shelby County Health Department guidelines below for all requirements.
Food temperatures
Keep food that needs to stay cold below 41°F and food that needs to stay hot above 135°F.
- Bring an instant-read food thermometer and check food temperatures regularly.
- Use a cooler with enough ice to keep uncooked and prepared food cold.
- Use a pot, grill, or food warmer to keep hot food hot.
Hand-washing station
Bring the following supplies:
- Two collapsible water containers (~$22)
- Two 5-gallon buckets: one for clean water and one for dirty water
- Hand soap and paper towels
- Garbage bags and a covered garbage can
Key points from the diagram:
- The water dispenser must have a spigot that stays open on its own, without holding or pressing it.
- Set out hand soap, paper towels, and a waste basket next to the dispenser.
- Catch used water in a bucket and pour it into a sanitary sewer drain — never on the ground.
- Bring enough clean water for workers to wash their hands many times and to clean utensils.
Full food safety guideline
Read Temporary Food Stands: Guidelines for Food Vendors from the Shelby County Health Department. This 14-page guide covers permits, booth setup, hand washing, food handling, temperature control, sanitation, and inspections.