So we have thought about Bownanza and doing a cook team. We never have done one before and I am sure someone who has can help us out with this before we get much farther.
Do we need a health permit? and no not trying to be funny. 3 yrs ago we did a benefit for a coworker selling BBQ plates. We had a nice facility (outside), running water, etc.
City Code and health guys came in and said we had to shut it down. They said we did not have items on ice, temps were not controlled etc. Yes we were SELLING the plates to help. The major burn was that we did not have a permit before hand. That seemed to really tick them off. BTW we are a non-profit organization.
I asked if we were to give the left over plates away if that was any different. They said "no". We were advised if any of our food was going out to the general public for a fee or free a permit was required.
I was advised it was accountability and someone (organization or person) that could be tracked down in case of illness. I do not want to get anyone sick and I never have thought this far ahead until now. I am not sure, is this what they are referring to:
PERMIT REQUIRED: Each temporary food establishment, unless operated by a
non-profit registered as a 501(C) organization, or in an area that is under the
jurisdiction of a local health authority, shall have a valid permit issued by the
Department. The single event permit is valid for one individual food booth or unit
at one specific event, and is valid for 14 consecutive days from the initial effective
date. The multiple event permit is valid for one individual food booth or unit at
multiple events for 2 years from the initial effective date. You may request a
permit application by calling the Department at (512) 834-6626 or by
downloading the application from the following website:
http://www.dshs.texas.gov/foodestabl...ting.aspx#temp.
The submission of the permit application and payment of the fees may be
completed on-line. NOTE: IF THE EVENT IS TO BE HELD IN AN AREA
PERMITTED AND INSPECTED BY A CITY, COUNTY OR PUBLIC HEALTH
DISTRICT, YOU MUST CONTACT THAT AGENCY FOR PERMITTING.
FOOD PREPARATION: Food shall be obtained from approved sources and be in
sound condition. Food shall be prepared only in permitted or licensed
establishments. Food prepared in a private home is not allowed. The Texas
Food Establishment Rules (TFER) requires that meat and poultry products be
cooked to the following minimum internal temperatures: Poultry-165°F, Ground
Meats-155°F, Pork-145°F, and other Meats-145°F. Time/temperature control for
safety (TCS) foods (i.e., foods which consist in whole or in part of milk or milk
products, eggs, cut tomatoes, cut melon, raw seed sprouts, cooked vegetables,
meat, and seafood) shall be held at 41°F or lower, or at 135°F or above.
Equipment adequate to cook and maintain foods at the required temperatures shall
be provided. An accurate food temperature thermometer (metal stem) shall be
used to monitor the proper internal cooking and holding temperatures of TCS foods.
Packaged foods shall not be stored in direct contact with water or undrained ice.
EQUIPMENT: Food, utensils and single service articles shall be protected from
contamination during storage, preparation, display and service. Utensils, including
ice scoops, shall be provided to minimize handling of foods. Food contact surfaces
shall be easily cleanable and washed, rinsed and sanitized as necessary using three
suitably sized basins as follows: wash with warm soapy water, rinse in clean water
and sanitize with 50 ppm chlorine or 200 ppm quaternary amm
Do we need a health permit? and no not trying to be funny. 3 yrs ago we did a benefit for a coworker selling BBQ plates. We had a nice facility (outside), running water, etc.
City Code and health guys came in and said we had to shut it down. They said we did not have items on ice, temps were not controlled etc. Yes we were SELLING the plates to help. The major burn was that we did not have a permit before hand. That seemed to really tick them off. BTW we are a non-profit organization.
I asked if we were to give the left over plates away if that was any different. They said "no". We were advised if any of our food was going out to the general public for a fee or free a permit was required.
I was advised it was accountability and someone (organization or person) that could be tracked down in case of illness. I do not want to get anyone sick and I never have thought this far ahead until now. I am not sure, is this what they are referring to:
PERMIT REQUIRED: Each temporary food establishment, unless operated by a
non-profit registered as a 501(C) organization, or in an area that is under the
jurisdiction of a local health authority, shall have a valid permit issued by the
Department. The single event permit is valid for one individual food booth or unit
at one specific event, and is valid for 14 consecutive days from the initial effective
date. The multiple event permit is valid for one individual food booth or unit at
multiple events for 2 years from the initial effective date. You may request a
permit application by calling the Department at (512) 834-6626 or by
downloading the application from the following website:
http://www.dshs.texas.gov/foodestabl...ting.aspx#temp.
The submission of the permit application and payment of the fees may be
completed on-line. NOTE: IF THE EVENT IS TO BE HELD IN AN AREA
PERMITTED AND INSPECTED BY A CITY, COUNTY OR PUBLIC HEALTH
DISTRICT, YOU MUST CONTACT THAT AGENCY FOR PERMITTING.
FOOD PREPARATION: Food shall be obtained from approved sources and be in
sound condition. Food shall be prepared only in permitted or licensed
establishments. Food prepared in a private home is not allowed. The Texas
Food Establishment Rules (TFER) requires that meat and poultry products be
cooked to the following minimum internal temperatures: Poultry-165°F, Ground
Meats-155°F, Pork-145°F, and other Meats-145°F. Time/temperature control for
safety (TCS) foods (i.e., foods which consist in whole or in part of milk or milk
products, eggs, cut tomatoes, cut melon, raw seed sprouts, cooked vegetables,
meat, and seafood) shall be held at 41°F or lower, or at 135°F or above.
Equipment adequate to cook and maintain foods at the required temperatures shall
be provided. An accurate food temperature thermometer (metal stem) shall be
used to monitor the proper internal cooking and holding temperatures of TCS foods.
Packaged foods shall not be stored in direct contact with water or undrained ice.
EQUIPMENT: Food, utensils and single service articles shall be protected from
contamination during storage, preparation, display and service. Utensils, including
ice scoops, shall be provided to minimize handling of foods. Food contact surfaces
shall be easily cleanable and washed, rinsed and sanitized as necessary using three
suitably sized basins as follows: wash with warm soapy water, rinse in clean water
and sanitize with 50 ppm chlorine or 200 ppm quaternary amm
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