Temporary Food Application Process

1. All temporary food service applications must be completely filled out. All fees and

permits must be paid and picked up before 3 P.M. No permits will be granted after

3 P.M.

2. The application must have a signature.

3. Any establishment that is not licensed in the City of Boston must attach a copy of their

license from the City/Town they are licensed in.

4. Any food truck/trailer that is not licensed in the City of Boston must get an approval from

the Boston Fire Department and bring that approval to the Health Division before the

Health permit can be issued.

5. Any vendor that does not have a licensed establishment to operate, must obtain a copy of

the Health permit and a letter from the establishment stating they have permission to use

the facility.

6. Any vendor doing pre-packaged products must pick up the product the day of the event;

nothing should be stored at home.

7. ALL applications must be submitted by the coordinator of the event. Individual

applications will not be accepted unless other arrangements have been made

between the coordinator and the Health Division.

8. No application will be processed unless all the criteria are met.

1010 Massachusetts Ave. 4th FL., Boston, MA 02118 Email: [email protected] Website: Cityofboston.gov/ISD/Health Tel: (617) 635-5300 Fax: (617) 635-5388

(Rev. 2021)

1010 MASSACHUSETTS AVE., 4TH FLOOR, BOSTON, MA, 02118 •Tel. (617) 635-5326 •Fax: (617) 635-5388

Email: ISDHealth@boston.gov Website: www.boston.gov

(Rev. 2021)

Inspectional Services Department

Temporary Food Service Application

Name of Applicant: __________________________________ Phone: ________________________

Name of Owner (if different): __________________________________________________________

Address: ___________________________________________________________________________

City: __________________________ State: _____________ Zip Code: _____________________

Licensed establishment where foods are prepared: __________________________________________

Copy of Permit Provided: Yes_____ Pending_____

Email Address: _______________________________________________________________________

Name of Event: ______________________________________________________________________

Event Coordinator: _________________________________ Phone: _________________________

Event Address: ______________________________________________________________________

City: _________________________ State: ______________ Zip Code: ______________________

Date/Time of Event: __________________________________________________________________

Signature of Applicant: _______________________________________________________________

TRANS FAT FOODS CANNOT BE SERVED

List all food/beverages that will be served and the establishment where the food was purchased. If shell

stock is utilized, please have copies of tags available for inspection.

ITEMS: LOCATION PURCHASED:

FEES ARE AS FOLLOWS: 1 DAY EVENT - $30 Example: 01/01/20 - $30

PLEASE NOTE: TIME TEMPERATURE CONTROLLED FOR SAFETY FOOD PRODUCTS (TCS)

ALWAYS REQUIRE A HEALTH INSPECTION ON SITE.

1010 MASSACHUSETTS AVE., 4TH FLOOR, BOSTON, MA, 02118

Email: ISDHealth@boston.gov Website: Cityofboston.gov/ISD/Health

Phone: (617) 635-5326 Fax: (617) 635-5388

(Rev. 2021)

Temporary Food Service Application

FEES ARE AS FOLLOWS:

1 DAY EVENT - $30 Example: 1/1/21 - $30

$30 FOR THE FIRST DAY AND $5 FOR EACH Example: 1/1/21-1/3/21=$40

CONSECUTIVE DAY UP TO 14 DAYS

PREPARATION/COOKING FACILITIES:

Onsite: Yes ___ No ___ N/A ___ If Yes, please describe the facilities and equipment:

______________________________________________________________________________

Offsite: Yes ___ If yes, please describe the location:

______________________________________________________________________________

Type of Tableware: Paper Products _________ China ________

Describe ware washing facilities for utensils and equipment:

______________________________________________________________________________

FOOD PROTECTION:

Describe the equipment and means of transporting COLD Food (45°F or below) and HOT Food

(140°F or above): _______________________________________________________________

______________________________________________________________________________

Refrigeration: Required ____ Not required ____

Method of Refrigeration: _________________________________________________________

______________________________________________________________________________

Type of Cooking/Hot Holding Equipment: ___________________________________________

______________________________________________________________________________

Describe measures to protect food from contamination during preparation, storage, and display:

1010 MASSACHUSETTS AVE., 4TH FLOOR, BOSTON, MA, 02118

Email: ISDHealth@boston.gov Website: Cityofboston.gov/ISD/Health

Phone: (617) 635-5326 Fax: (617) 635-5388

(Rev. 2021)

______________________________________________________________________________

GARBAGE AND RUBBISH:

Describe means for storage and disposal:

______________________________________________________________________________

PERSONNEL AND FOOD HANDLING PRACTICES:

Disposable Gloves Provided: Yes ____ No ____

Hair Restraints Provided: Yes ____ No ____

Number of Food Handlers: __________

Location of Handwashing Facilities: __________

Location of Toilet Facilities: __________

Instructions for a Food Truck Permit and Food Truck Inspection

● Food Truck Permits must be applied for online through the Boston Fire Department

portal at: https://www.boston.gov/departments/fire-prevention

● Once the Food Truck Permit has been applied for online through the Boston Fire

Department portal you must schedule a Food Truck Inspection with the Boston Fire

Department.

● Food Truck Inspections are by appointment only Monday through Friday from

8am-11AM.

To schedule a Food Truck Inspection: Call or email Kristina Grublin at 617-343-3447 or

[email protected]

Boston Fire Department

Fire Prevention Division

Special Hazards Unit

1010 Massachusetts Ave. 4th FL., Boston, MA 02118 Email: [email protected] Website: Cityofboston.gov/ISD/Health Tel: (617) 635-5300 Fax: (617) 635-5388

(Rev. 2021)

Temporary Food Establishment Operations

Use this guide as a checklist to verify compliance with MA food safety regulations.

Submit a completed temporary food establishment application to the local Board of Health at a minimum

of 30 days prior to the event.

⬜ Application

1010 Massachusetts Ave. 4th FL., Boston, MA 02118 Email: [email protected] Website: Cityofboston.gov/ISD/Health Tel: (617) 635-5300 Fax: (617) 635-5388

(Rev. 2021)

FOOD & UTENSIL STORAGE AND HANDLING

⬜ Dry Storage

Keep all food, equipment, utensils, and single service items

stored above the floor on pallets or shelving, and protected from

contamination.

⬜ Cold Storage

Keep potentially hazardous foods at or below 41°F. An

effectively insulated container with sufficient coolant may be

approved by the Board of Health for storage of less hazardous

foods, or use at events of short duration.

⬜ Hot Storage

Use hot food storage units when necessary to keep potentially

hazardous food at or above 140°F.

⬜ Thermometers

Use a thermometer to check temperatures of both hot and cold

potentially hazardous food. Each refrigeration unit shall have a

thermometer to accurately measure the air temperature of the

unit.

⬜ Wet Storage

Wet Storage of canned or bottled non-potentially hazardous

beverages is acceptable when the water contains at least 10 ppm

of available chlorine and the water is changed frequently to keep

the water clean.

⬜ Food Display

Protect food from customer handling, coughing, or sneezing by

wrapping, sneeze guards or other effective barriers.

1010 Massachusetts Ave. 4th FL., Boston, MA 02118 Email: [email protected] Website: Cityofboston.gov/ISD/Health Tel: (617) 635-5300 Fax: (617) 635-5388

(Rev. 2021)

⬜ Food Preparation

Food employees must use utensils, disposable papers,

disposable gloves or any other means approved by the Board of

Health to prevent bare hand contact with ready-to-eat food.

● Protect all storage, preparation, cooking, and serving

areas from contamination.

● Obtain food from an approved source. Potentially

hazardous foods and perishable items may not be

prepared in residential kitchens.

● Cooking: PHF’S- Beef 140°F,

Pork 150°F, Ground Beef 155°F,

Poultry 165°F, and other PHF’S 140°F

PERSONNEL

⬜ Person in Charge (PIC)

There must be one person designated in charge at all times

responsible for compliance with the regulations. Check with

the Health Division’s Temporary Liaison to see if food

protection management certification is required.

⬜ Handwashing

A minimum two-gallon insulated container with a spigot,

basin, soap, and disposable towels shall be provided for hand

washing (see attached). The container shall be filled with

warm water 100°F to 120°F. A hand washing sign must be

posted.

⬜ Health

The (PIC) must tell food employees that if they are

experiencing vomiting and/or diarrhea, or have been diagnosed

with a disease transmissible through food, they cannot work

with food or clean equipment and utensils. Infected cuts and

lesions on fingers and hands must be covered and protected

with waterproof materials.

Handwashing:

1. An accessible and functional hand washing facility with hot water shall be provided within the perimeter of

any business involved in the sale of food. If only pre-packaged food products are sold, hand washing

facilities are not required.

2. Handwashing facilities shall not be used for the cleaning of equipment, storage of wiping cloths, or the

disposal of liquid waste.

3. All food products, cooking equipment, and serving utensils shall be protected from any splash or spillage

involved in the washing of hands.

4. Disposable paper towels shall be provided with each hand washing facility and will be properly disposed of

after being used.

5. Any of the following set-ups can be used as a handwashing facility:

a. Portable commercial hand sinks that produce water flow 10 seconds of activating a hand pump or

opening a dispensing valve. Soap from a sanitary dispenser shall be provided.

b. Minimum of 2-5 gallons of potable water will be maintained in a container capable of dispensing

water through a valve. This valve shall enable a constant flow of water when opened. The

wastewater shall be collected and disposed of to a sanitary sewer. Soap from a sanitary dispenser

shall be provided.

6. An accessible and functioning commercial hand sink will accompany any toilet utilized by food handlers.

Soap from a sanitary dispenser and disposable single-use towels shall be provided. The sink shall be used

for hand washing only. Handwashing facilities shall be checked regularly for adequate soap, towels, and

water.

A convenient hand washing facility must be available onsite for employee hand washing whenever handling

unpackaged foods. This facility shall consist of a least sufficient warm running water, soap, and individual paper

towels. The Board of Health may approve the use of chemically treated towelette in lieu of hand washing facilities if

only frankfurters, non-potentially hazardous foods and non-perishable foods are served and there is no bare hand

contact. Chemically treated towelettes must be made available for use by customers in self-service operations.

1010 Massachusetts Ave. 4th FL., Boston, MA 02118 Email: [email protected] Website: Cityofboston.gov/ISD/Health Tel: (617) 635-5300 Fax: (617) 635-5388

(Rev. 2021)