Environmental Health and Safety
202 Nelson Smith Building
Campus Box 1320
Normal, IL 61790-1320
Telephone: (303) 438-8325
Facsimile: (309) 438-3086
TEMPORARY FOOD PERMIT APPLICATION INSTRUCTION SHEET
A. Applications must be received at least 5 working days prior to the
event.
- Events such as bake sales and distribution of prepackaged nonperishables such as cookies, pop tarts, and etc., do not require a
permit or inspection.
- Events requiring permits and inspection involve food provided
from outside venders (so as to confirm proper storage before and
during distribution) and food being prepared on/off campus by
students or staff to be distributed on campus grounds (such as
grilling food on the quad).
B. Application must be read thorough and filled out completely to avoid
complications with processing.
C. The fee for an ISU Temporary Food Permit is $10.00.
D. Name and phone number of the person(s) supervising the temporary
food facility must be included with the application. It is very
important that a telephone number is included where a
representative can be reached or contacted between 8:00 am and
4:30 pm, Monday – Friday. Upon receipt of the Temporary Food
Permit Application, a representative of the ISU Environmental Health
and Safety Department will contact the individual listed in part 4 of
the application.
E. Each point on the Temporary Food Checklist, beginning on the
bottom of page 2, must be read thoroughly. Please initial on the line
provided to the right of each statement after it is read and understood.
A representative from the ISU Environmental Health and Safety Dept.
is available to discuss these points with you prior to the temporary
food event if necessary.
F. Included at the end of this packet is an example of a temporary hand
washing station and a temporary food booth layout. The booth layout
example is intended only as a guide when setting up or designing your
booth.
G. All requirements must be met prior to the issuance of the temporary
food permit. Failure to comply with Illinois Department of Public
Health Food Code will result in the suspension or revocation of the
temporary food permit.
H. *Prohibited items  No custard, cream or pudding based pies such as banana,
chocolate, vanilla, pumpkin and/or Meringues.
 No home canned food or condiments such as BBQ, salsa, salad
dressings, jams, jells, pickled items, vegetables, etc…
 No homemade cheeses or yogurt.
 No meat from wild game or unapproved sources. Meaning that
a person or persons cannot sell meat that was caught or hunted
in the wild. Additionally all meat must come from a locally or
federally approved sources such as licensed butcher shops or
grocery stores.
 No pre-diced or pre-washed produce, meaning all vegetables
and fruits must be prepared onsite and kept cold.
 No turnover food for multi day events or leftovers from home,
meaning that if a permit is provided for an event lasting more
than one day any extra food must be disposed of properly and
not reused for the next day of sales.
*please note: these items are prohibited due to potential health
risks associated with ingredient or preparation, thank you.
Illinois State University
Temporary Food Service Permit Application
Illinois State University
202 Nelson Smith Building
Campus Box 1320
Normal, IL 61790-1320
Ph: (309) 438-8325
Fax: (309) 438-3086
Website: www.EHS.ilstu.edu
FOR OFFICE USE ONLY
App. Approved ___________ Permit# _________
Req’d Fee $10.00 Req’d Fee Paid ( Yes / No )
Permit To Be Delivered _____________________
Picked Up _____________Mailed _____________
APPLICATION MUST BE RECEIVED AT LEAST 5 WORKING DAYS PRIOR TO EVENT
1.
Name of Organization: ___________________________________________________________
Address: ______________________________________________________________________
City: ________________________________ State: ______________ Zip: _________________
2.
Name Of Special Event or Celebration: ______________________________________________
Location(s) of Food Preparation: ___________________________________________________
___________________________________________________
Location(s) of Food Service: ______________________________________________________
____________________________________________________
Date(s) of Food Service: _________________________________________________________
Time(s) of Food Service: _________________________________________________________
Approximate Time Food Service will be set up and ready for operation: ____________________
3.
Please indicate the type of environment for the temporary foodservice Facilities (check one):
[ ] INDOOR
4.
[ ] OUTDOOR
[]
MOBILE FOOD TRAILER
The representative listed in this section must be an individual who will be in charge or will
be supervising this temporary food facility. If it is needed for the permit to be mailed it will be
sent to the address given below. Note: this address will not be used for any other purpose than
official uses only.
Name of Representative Supervising Temporary Food Service: ___________________________
Mailing Address: _______________________________________________________________
City: ______________________________ State: ____________________ ZIP: _____________
Home Phone: ____________________________ Day time Phone: ________________________
5.
Please complete the table and check list on the following pages. Then sign and date the
application.
1.
All Food Items
Example:
Hamburgers
Food Source
Location Where Food
will be Prepared
Kroger Deli
On site
Date & Time of Food
Preparation
5/10/2010 11:30am
Temporary Food Service Checklist
** Please read the following and initial on the line provided to the right of each statement below.
**Initials

Food and ice must be obtained from an approved source. Receipts may be required.
All food must be prepared on site or in an approved kitchen. Home prepared food
will not be allowed for service with the exception of non-potentially hazardous
baked goods prepared at home with prior authorization from the ISU EHS. Proper
scoops must be used for dispensing ice.

Adequate cold holding equipment must be provided to maintain potentially hazardous
cold foods at 410F or below. Mechanical refrigeration is strongly recommended for all
temporary food events.

Adequate hot holding equipment (electric or gas, or other approved equipment) must
be provided to maintain potentially hazardous hot food at 1400F or above.
2.
**Initials

Proper cold (<410F) and hot (>1400F) holding temperatures must be maintained during
transportation.

A metal-stemmed thermometer must be provided ranging from 00F-2200F for
monitoring internal cooking and holding temperatures. Thermometer must be accurate
to +/- 20F.

Hand washing facilities must be provided including a hands free flowing type
container with spout, warm water, liquid soap, single use/disposable paper towels, and
a container for catching waste water. Avoid direct hand contact with ready-to-eat
foods by providing gloves, tongs, deli tissue, hand sanitizer, etc.

An approved water source must be provided.

Dishwashing facilities may be required such as a 3 basin set up to wash, rinse, and
sanitize equipment and utensils. Sanitizer concentration must be 50ppm chlorine or
equivalent (approximately 1 tablespoon or capful of bleach per gallon of water).

Wiping cloth bucket must be provided with 100ppm chlorine concentration or
equivalent to sanitize all food contact surfaces (this packet contains instructions to
determine sanitizer concentration).

All liquid wastewater must be disposed of into public sewers or in a manner approved
by the Dept. of Environmental Health & Safety. Adequate waste receptacles must be
provided.

All temporary food stands must be provided an overhead cover to protect the interior of
the stand from the weather. Covers must be provided over all cooking equipment. A
physical separation between food preparation and customers must be provided, such
as a sneeze guard.

Effective hair restraints must be provided and used by all employees (i.e. hats, hairnets,
etc.). Only single-service utensils shall be used (forks, knives, spoons, cups, and plates)
and shall be stored and dispensed in a way to prevent contamination.

Condiments (i.e. sugar, sauces, etc.) must be dispensed from approved, covered
containers or single-serve packets (i.e. pump dispenser, “squeeze” type bottle, containers
with self closing lids, etc.).
NOTE: Any question about this check list can be directed to Environmental
Health and Safety (309) 438-8325 or the ISU Sanitarian Christy Bazan.
3.
6.
The fee for an ISU Temporary Food Permit is $10.00. This fee is applied to accommodate the ISU
Food Sanitation program. Please make the check or money order payable to Illinois State University
or money transfer to Christy Bazan, office account, #10702-01-522-000606-553700.
I certify that I have reviewed this permit application and completed it to the best of my knowledge. I agree to be
onsite at the time of the event and will comply with all the rules and regulations of the ISU Dept. of
Environmental Health and Safety’s Revised Code for Food Service and the Illinois Department of Public Health
Food Code.
__________________________________________________
Signature of Representative Submitting Application
4.
______________________________
Date
Basic Steps to a Clean and Sanitary Food Service Area
Whether you are working in a kitchen or an outdoor event, there are three basic steps to
keeping a Food Service Area clean and sanitary.
Step 1 Wash all surfaces, pots, pans and utensils with warm soapy
water.
Food particles and dirt can harbor germs, so be sure to remove all food and dirt from
kitchen surfaces and cookware. Use some ‘elbow grease’ if you need to. Plain dish soap
and water is best- there is no need to use an antibacterial soap. Soap is designed to lift dirt
off surfaces, sometimes with scrubbing, and warm water will help soap to work most
effectively. There isn’t any need to use very hot water; cold water will work in a pinch.
Step 2 Rinse surfaces, pots, pans and utensils to remove dirt and soapy
residue. Use warm, running water to rinse away food particles, dirt, and soapy residue.
As you rinse away dirt and soap, germs will also be washed away.
Step 3 Sanitize rinsed surfaces to kill remaining germs. Once surfaces, pots,
pans and utensils have been washed and rinsed, it’s a good idea to follow up with a
sanitizing step. A sanitizing step will help kill any germs that might remain on a cleaned
surface. There are two common types of chemical sanitizers- chlorine bleach and
quaternary ammonium compounds. Chlorine bleach is the easiest and most effective
chemical sanitizer to use.
Instructions for using chlorine bleach:
• Mix 1 teaspoon bleach per quart of warm water in a spray bottle. Spray surfaces
such as countertops and cutting boards with this bleach solution and allow to air
dry. If you choose to dry surfaces with a towel, then allow the bleach spray to
remain on the surface for at least 30 seconds.
• Mix 1 Tablespoon of bleach per gallon of warm water in a sink or pail. Allow
pots, pans and utensils to soak in the dilute bleach solution for 2 minutes. Drain,
and allow to air dry.
• Do not add more bleach than is recommended, and be sure to start off with a
surface that has been washed and rinsed, or the bleach will not be effective.
• This type of dilute chlorine bleach solution can be stored in a closed container
such as a spray bottle for up to one week. If you mix a bleach solution in an
open pail or sink, be sure to change the solution at least once every 2 hours, or
more often as needed.
Products such as Lysol® disinfectant are quaternary ammonium chemical sanitizers or
quats. The active ingredient in this type of sanitizer will be listed on the product label,
e.g. alkyl (C12, C14, C16) dimethyl benzyl ammonium chloride. Unlike bleach-based
sanitizers, quats can often effectively kill germs on surfaces that have not been fully
washed and rinsed. But the disadvantages to using a quat are that these compounds
usually must remain on a surface for at least 10 minutes, and very often a surface must be
rinsed after a quat is used and before food is placed on the surface. Some commercial
kitchens may have a contracted supply of quaternary ammonium sanitizer. A dishwasher
can also serve to effectively sanitize dishes, but first check to make sure the water
temperature reaches at least 180°F.
Note: Be sure to read and follow label directions carefully for any type of chemical
compound that you choose to use.