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