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How to for applications and information

A permit is required for the sale and/or


distribution of FOOD to the public:
Section 113781 of the California Retail Food Code
defines FOOD as follows:
"FOOD" means a raw, cooked, or processed edible substance,
ice, beverage, an ingredient used or intended for use or for
sale in whole or in part for human consumption, and
chewing gum.

NOTE: This includes prepackaged food, such as candy,


jam, bottled wateretc. A permit is required even if the
food is not consumed at the event.
Application due two weeks prior

Organizer application turned in with ALL food vendor


applications as a packet for review.
Single vendor events are reviewed and processed once received
and do not need an organizer app.

Vendors pay their permit fee to organizer, who then


pays our office with one payment for the total amount.
Organizer application packet review fee.

Fee based on # of food vendors at the event.

Billed for extra time spent for any additions/changes to their


application packet after initial approval.
All food vendors including fixed facilities, mobile food
facilities and temporary food facilities are required to
submit an application.

All food vendors must submit their application and fee


to the ORGANIZER prior to the organizers due date of
two weeks prior to the event.
The fees for vendors:

Fees are RISK BASED (Low & High)

There are two available Annual TFF permits (Low &


High)
A permit is required unless otherwise specified:

Annually Permitted Mobile Food Facilities (MFF, ex: churro cart, hot dog cart) & Mobile
Food Facility Preparation Units (MFPU, ex: taco truck, catering truck).
Annually Permitted Temporary Food Facilities
County, City, and School Districts (Exempt from organizer and vendor fees)
DD214 Veterans
For-Profit entity that donates ALL proceeds to a Non-Profit 501(c). They must provide a
letter from the Non-Profit organization stating that their funds will be donated and a copy
of the 501(c) for that non-profit.
A for-profit entity that gives or sells food at an event that occurs not more than three days in a
90-day period for the benefit of a nonprofit association, if the for-profit entity receives no
monetary benefit, other than that resulting from recognition from participating in an event.
-California Retail Food Code Section 113789(c)(4)
A permit is not required

ALL must provide proof of their exemption with their application.


More Details = safer food, safer event
Needed information is split up into categories
Numbered to help the vendor/organizer know what to
fill in next
Approved Source (vendors)
If food is made away from event, give info. (see #20)
Include where they got their food from. (see #21)
Drawings
Vendors must draw booth layout (see Sketch Sheet pg. 2)
Organizer must draw event map (see pg. 3 of organizer app)

Applications must be complete. When in doubt, ASK.


Food safety information for vendors
i.e. Booth examples

Event information for organizers


i.e. Cannot let unapproved vendors set up

Available at:
http://www.countyofmerced.com/eh
Applications, Forms, & Permits
When do I need an enclosed booth?
Any booth that is handling OPEN FOOD must have an
enclosed booth. Non-Profits exempt from this requirement.
As a non-profit, am I exempt from permit fees?
No, due to the implementation of Prop 26 (see handout) and
changes with our fees ordinance all food vendors must pay the
same permitting fees no matter their non-profit status.
Can I use a hand washing sink in the restroom/building
nearby?
No, you must have a hand washing station in your booth, unless
the food preparation is being done in the building with a hand
washing sink. Gloves may be approved for certain set ups.
When do I need a utensil washing station?
You must have a utensil washing station if you will be
handling/serving OPEN FOOD. Up to 8 booths can share a
station
Under Prop 26 all food facilities must pay for their
permit unless they fall under a Veterans (DD214)
exemption, they are another Merced County
department, City Entity, or School District.

Food Vendors:
Includes: Temporary and Fixed Facilities
High Risk Vendor
$92.00 (single event)
$462.00 (annual high risk vendor, renewed annually)
Low Risk Vendor
$32.00 (single event)
$162.00 (annual low risk vendor, renewed annually)
Recurring/weekly events (i.e. Market on Main Street)
$372.00 (maximum of 25 consecutive or nonconsecutive days in a
90 day period)

Fees are based on time spent in the review of applications and


the inspection of the event(s).
Organizer review fees
No exemptions

Fees based on # of food booths/vendors, and is based on


time spent for the review and processing of permits
2-5 = $186.00
6-15 = $309.00
16-25 = $433.00
26+ = $680.00
Shannon Warkentin, REHS
Environmental Health Specialist III
Merced County Division of Environmental Health
260 E 15th St.
Merced, CA 95341

Direct Line: (209)381-1082


Front Desk: (209)381-1100
Fax: (209)384-1593
Email: swarkentin@co.merced.ca.us

Lao Yang, EHS


Environmental Health Specialist I
Merced County Division of Environmental Health
260 E 15th St.
Merced, CA 95341

Direct Line: (209)381-1086


Front Desk: (209)381-1100
Fax: (209)384-1593
Email: lyang@co.merced.ca.us
Protecting the public through good food safety practices.
A permit is required for the sale and/or
distribution of FOOD to the public:
California Retail Food Code defines FOOD as follows:
Section 113781. "FOOD" means a raw, cooked, or
processed edible substance, ice, beverage, an ingredient
used or intended for use or for sale in whole or in part
for human consumption, and chewing gum.
This mean anything consumed at or after the event.
This includes prepackaged items. Seasonings, herbs,
shake mixes and bottled water are all considered
FOOD.
A temporary event that can vary from a few low-risk food
facilities and consumers, to a large number of high-risk
food facilities with extensive preparation and thousands of
consumers.

It can vary from a one day event to a 25 day* event.


*TFF LIMIT: 25 consecutive or non-consecutive days in a 90 day
period

It is open to the public in some way such as through an


advertisement, article or ticket sales.
This can include being visible and open to anyone who may
be walking by the event, even if you did not advertise and just
have a sign up.
Any event where the
people were privately
invited and only those
people who were invited
may attend.
Weddings
Office parties
Church potlucks (no
external advertising)
Birthday parties
Why is a permit required for a temporary event?
It ensures that the enforcement agency has enough
information to determine if the event food vendors are
capable of preparing and distributing food products
from their booth in a safe and unadulterated manner.

This information also allows the enforcement agency to


ascertain the risk associated with any food dispensing
operation and to determine allocation of resources to
ensure the event is operated in compliance with
California Retail Food Code.
Risk based permitting:
High Risk Food:
Food and beverages that are considered POTENTIALLY
HAZARDOUS (PH).
PH Foods require cold or hot holding to prevent growth of pathogens
that can lead to foodborne illness. Examples of potentially hazardous
food include: meats, tamales, cooked beans, rice, cut vegetables,
potato salad, eggs, and dairy products.
Low Risk Food:
Food and beverages that are not considered potentially hazardous
(non-potentially hazardous, NPH).
NPH Foods do not require cold or hot holding to prevent growth of
pathogens that can lead to foodborne illnesses. Examples of non-
potentially hazardous food include: baked breads, cookies, candy
bars, chips, Churros, unopened jams/jellies, shaved ice (sugar syrup
only, kettlecorn, popcorn, whole uncooked produce, and nuts.
The following are exempt from paying permit fee(s),
however a permit is still required (unless otherwise noted):
Annually Permitted Mobile Food Facilities (MFF, ex: churro
cart, hot dog cart) & Mobile Food Facility Preparation Units
(MFPU, ex: taco truck, catering truck).
Annually Permitted Temporary Food Facility
County, City, and School Districts
DD214 Veterans
No Permit Required: For-Profit that donates ALL proceeds
to a Non-Profit (501(c)3).
They must provide a letter from the Non-Profit organization stating
that their funds will be donated and a copy of the 501(c)3 for that
non-profit.
It is recommended that all food handling and preparation take place within a fully enclosed food
booth.** At minimum, there shall be overhead protection. (see NOTE below)
Floors: When operating on grass or dirt use plywood, tarp, or similar material.

Walls: Shall be made of 16 mesh per square inch screens or other effective means approved by this
office.

Ceilings: Shall be smooth, durable, and readily cleanable.

Lighting: If necessary, lighting shall be adequate, and bulbs shall be protected with a shatterproof
shield.

Storage: All food and equipment shall be stored under the overhead protection and shall be protected
from insects at all times. (Store food min. 6 inches off the ground).

Signage: The NAME (facility & operator) and CITY, STATE, ZIP of the facility shall be legible and
clearly visible to patrons. The name of the facility shall be in letters at least 3 inches high and shall be of
a color contrasting with the temporary food facility. Letters and numbers for the address and the name
of the operator may not be less than 1 inch in height. NAME and ADDRESS must match the name and
address on your vendor application.

**NOTE: This office may find that because of the type of food, the amount of food
preparation, or the lack of control of insects, your operation may require a fully-enclosed
booth.
Vendors who are
handling open and
unpackaged food or
beverages must have a
hand washing facility.
It can be an unplumbed
temporary set up as seen
in the image if the event
is 3 days or less.
If there is any food
preparation happening
on site at the booth a
utensil washing facility
will be required.
Must be located outside
the booth for fire safety
The BBQ may not be
used for warming foods
or maintaining food
temperatures in pots or
other containers.
All other food
preparation, food
storage, and equipment
storage shall be inside
the booth.
No home canned or home processed foods shall be
permitted within a temporary food facility, unless it
has been registered or permitted under the Cottage
Food Operation laws.
Nonpotentially beverages and baked goods may be
offered for sale, sold, or given away by a nonprofit
charitable organization (501(c)3) or by an established
club or organization that operates under the
authorization of a school or educational facility for
fundraising purposes at community events. (CalCode
114339)
Some local enforcement agencies will inspect at every
TFF event. However, manpower in some jurisdictions
may allow only for application review.
The decision on whether to conduct a field inspection
of a TFF event is based primarily upon public health
risk factors, but also upon the enforcement agencys
capacity to inspect.
DEGREE OF HAZARD
EVENT Low Medium High
CRITERIA Risk Based
(anticipated Analyses
or historical)
The following chart
is an example matrix
Daily <500 500-5,000 >5,000
Attendance of factors that can
Duration of 1 2 3 or more be considered when
Days estimating the
Number of 1 2-10 >10 relative food safety
Food risks of various
Facilities events. More than
Past Event Good Fair Poor one factor is
Compliance considered when
History
assigning risk.
Types of Food No food Food Food
preparation, preparation of preparation of
prepackaged non-potentially potentially
non-potentially hazardous hazardous
hazardous foods. foods.
foods.
Shannon Warkentin, REHS
Environmental Health Specialist III
Merced County Division of Environmental
Health
260 E 15th St.
Merced, CA 95341

Direct Line: (209)381-1082


Front Desk: (209)381-1100
Fax: (209)384-1593
Email: swarkentin@co.merced.ca.us

Lao Yang, EHS


Environmental Health Specialist I
Merced County Division of Environmental
Health
260 E 15th St.
Merced, CA 95341

Direct Line: (209)381-1086


Front Desk: (209)381-1100
Fax: (209)384-1593
Email: lyang@co.merced.ca.us