California Retail Food Facilities Law Section 114314 requires that community event organizers obtain a health permit for each community event where food or beverages are sold. Under this health permit, the event organizer will be responsible for providing and maintaining shared facilities such as restrooms, hand washing stations, common utensil sinks or other features as required by the law. The community event permit does not eliminate the required health permit for individual food booths. Each booth operator must still obtain a separate health permit.
The organizer must submit the following items to YCEH at least 2 weeks prior to the event:
- A completed Community Event Organizer Permit application for the event.
- A plan showing individual food booth locations. Include booths where any edible items will be sold. Also indicate on the plan the location and number of restrooms and associated hand washing facilities that will be provided. There must be one (1) toilet for every fifteen (15) food workers.
- A list of food booth participants that includes the name of the business or organization, contact person, phone number, and the location of the booth.
- Provide the event schedule including the dates and times of booth set-up, official opening and closing time of event.
Forms & Guidelines
Community Event VENDOR Guidelines
The vendor must submit their permit application to YCEH at least 2 weeks prior to the event. A reduced fee amount will be applied if the application is submitted seven (7) business days prior to the event.
- Community Event Vendor Permit Application
- Application Fee (find the appropriate category - see definitions below)
High Risk vs. Low Risk
HIGH RISK food items are potentially hazardous foods which are foods that allow for the rapid growth of bacteria if not held at the right temperatures. Examples are: Raw and cooked meat, dairy products, cooked vegetables, pasta & rice, raw seed sprouts, cut melons and cut tomatoes.
LOW RISK food items are non-potentially hazardous food items which are foods that are not required to be held at a certain temperature and do not normally allow for rapid growth of bacteria. Examples are whole fruits, vegetables, popcorn and shaved ice.
1. A non-profit organization is exempted from the Temporary Food Facility Requirements and public health permits if it meets the following criteria:
a. It conducts or participates in an occasional event which occurs not more than three days in any 90 day period
b. The occasional event is open only to the members of it's organization. The public is excluded, with the exception of guests (i.e. family, friends and other organization members).
2. A for profit business selling food at the occasional event is exempt from permits if no monetary benefit is received.
3. A facility that has 25 square feet or less of prepackaged non perishable food items only.
Qualifying Armed Forces Veterans are exempt from permit fees. Veterans must complete the Affidavit Exemption (page 11) and provide a copy of honorable discharge document (DD-214).