Food Service Vendors at Special Events
In order to sell food or beverages at an outdoor special event or festival, you must have a current Colorado Retail Food Establishment License and a Colorado Sales Tax Identification number. La Plata, Archuleta and San Juan counties have specific rules and regulations that must be followed to ensure the public's health and safety.
Download (scroll to bottom for PDF form) and complete the application for Temporary Food Establishment Permit and return to San Juan Basin Health Department a minimum of 30 days in advance of the event.
Retail Food Establishment license must be obtained in advance of any Temporary Food Establishment permits.
• Apply for a license at least 30 days prior to the event.
• Your license must be posted at your booth.
Our goals and objectives when evaluating a temporary food event are to Protect Publich Health. Our objectives are to: 1) Promote Health Environments for Special Events. 2) Educate Event Participants on Sanitation. 3) Reduce the Risks to the public. 4) Abate Hazardous Conditions at Special Events.
Checklist for Operations:
Food service workers shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods. Food workers shall have clean outer garments, aprons, and effective hair restraints. Smoking, eating and drinking are not allowed by food workers in the food preparation and service areas. All non-working, unauthorized persons shall be restricted from food preparation and service areas.
• All food must come from an approved source and be prepared in an approved facility. No food shall be prepared in home kitchens.
• You must provide overhead protection for all food including ice. All food must be stored off the ground.
• Foods must be cooked to the correct temperatures and maintained at correct holding temperatures. (3-401, 3-402, 3-403)
• An approved hand washing station must be set up and used during all periods of food preparation and service. This station must be set up before any food handling can begin. Food service workers shall wash their hands prior to entering the TFE. Workers MUST abide by the regulations regarding hand-washing in food service establishments.
• All food must come from an approved source and be prepared in an approved facility. No food shall be prepared in home kitchens.
• You must provide overhead protection for all food including ice. All food must be stored off the ground.
• Foods must be cooked to the correct temperatures and maintained at correct holding temperatures. (3-401, 3-402, 3-403)
• An approved hand washing station must be set up and used during all periods of food preparation and service. This station must be set up before any food handling can begin. Food service workers shall wash their hands prior to entering the TFE. Workers MUST abide by the regulations regarding hand-washing in food service establishments.
NO bare-hand contact with ready-to-eat food is allowed.
• Counters/tables must have washable surfaces.
• Sick employees may not work in any food service capacity.
• Counters/tables must have washable surfaces.
• Sick employees may not work in any food service capacity.
• It is the responsibility of the event sponsor to ensure that all requirements are met.
• Event sponsors are required to submit a list of food/beverage vendors 10 calendar days before the event.
• Only fully self contained mobile food service units or a food service booth meeting approved design criteria are allowed.
• See Colorado Retail Food Rules and Regulation #10-111 for details.
• A list of menu items used by the vendor shall be submitted to San Juan Basin Health Department a minimum of 30 days prior to the event. SJBHD may impose additional requirements to protect against health hazards related to the vendor and may prohibit the sale of some or all potentially hazardous foods.
• When no apparent health hazard will result, SJBHD may waive or modify requirements of these rules and regulations.
• Only Potentially Hazardous Foods (PHF) requiring preparation limited to seasoning and cooking shall be served. The preparation or service of other potentially hazardous foods, including pastries filled with cream or synthetic cream, custards and similar products, salads or sandwiches containing meat, poultry, eggs or fish is prohibited unless approved and adequate equipment and facilities are provided. (#10-102)
• ICE that is consumed food must be obtained from approved sources in chipped, crushed or cubed form and in single-use safe plastic or wet-strength paper bags filled and sealed at the point of manufacture. (10-103) Ice must be dispensed with a handled scoop.
• EQUIPMENT must be located and installed to prevent food contamination and to facilitate cleaning. Food contact surfaces must be protected from contamination by individuals and agents. (10-104)
• WATER which is potable must be available for food preparation, cleaning and sanitizing and hand washing.
• WASTEWATER: No wastewater, grease or other liquid may be dumped on the ground, in gutters or storm drains. Wastewater must be disposed of either in barrels provided by the event, in sanitary sewer drains or carried back to approved kitchen facilities for disposal in their sanitary sewer system. The vendor is responsible for the cleanliness of the booth and disposing of waste properly. Only ice melt is allowed down open drains. (10-108)
• SALES TAX LICENSE is required for the City of Durango and for the State of Colorado:
To obtain a Colorado Sales Tax Account Number, contact: Department of Revenue Bruce Kolisek 970-248-7140
Forms: #CR0100 (see link to the right of this page)
To obtain a business license for the City of Durango: 382-6280
To obtain a Food Service License from SJBHD for Archuleta County, La Plata County and San Juan County: 247-5702
Additional licensing may be required for the following:
Archuleta County Special events:
Pagosa Springs Chamber of Commerce 264-2360
Parks Arts & Crafts Festival Folk West - 731-5582
Four Corners Folk Fest Fairfield Arts & Crafts Festival - Activities Center - 731-8060
Ignacio: Georgann Valdez, 563-9494, Town Hall
Southern Ute Indian Tribe: Delores Valdez, SU Police Dept - 563-0246 Silverton: Kim White - 387-5543
Bayfield: Melissa Miller - 884-9034
Vendors who qualify for a no-fee license:
• Vendors preparing/serving only hot coffee, hot tea, instant hot beverages.
• Non-hazardous doughnuts/pastries obtained from sources complying with all laws related to food and food labeling
• Establishments that handle only non-potentially hazardous prepackaged food and operate serving only commercially prepared/prepackaged foods requiring no preparation other than the heating food within its original containers.
• Vendors that offer only uncut fresh fruit/vegetables
• Operations that supply only prepackaged, non-potentially hazardous food/drink in bottles, cans or cartons.
• Non-profit organizations or charitable organizations, schools, penal institutions, and churches and others that qualify for a no- fee license. These organizations must meet the same food service requirements as licensed vendors.
• Event sponsors are required to submit a list of food/beverage vendors 10 calendar days before the event.
• Only fully self contained mobile food service units or a food service booth meeting approved design criteria are allowed.
• See Colorado Retail Food Rules and Regulation #10-111 for details.
• A list of menu items used by the vendor shall be submitted to San Juan Basin Health Department a minimum of 30 days prior to the event. SJBHD may impose additional requirements to protect against health hazards related to the vendor and may prohibit the sale of some or all potentially hazardous foods.
• When no apparent health hazard will result, SJBHD may waive or modify requirements of these rules and regulations.
• Only Potentially Hazardous Foods (PHF) requiring preparation limited to seasoning and cooking shall be served. The preparation or service of other potentially hazardous foods, including pastries filled with cream or synthetic cream, custards and similar products, salads or sandwiches containing meat, poultry, eggs or fish is prohibited unless approved and adequate equipment and facilities are provided. (#10-102)
• ICE that is consumed food must be obtained from approved sources in chipped, crushed or cubed form and in single-use safe plastic or wet-strength paper bags filled and sealed at the point of manufacture. (10-103) Ice must be dispensed with a handled scoop.
• EQUIPMENT must be located and installed to prevent food contamination and to facilitate cleaning. Food contact surfaces must be protected from contamination by individuals and agents. (10-104)
• WATER which is potable must be available for food preparation, cleaning and sanitizing and hand washing.
• WASTEWATER: No wastewater, grease or other liquid may be dumped on the ground, in gutters or storm drains. Wastewater must be disposed of either in barrels provided by the event, in sanitary sewer drains or carried back to approved kitchen facilities for disposal in their sanitary sewer system. The vendor is responsible for the cleanliness of the booth and disposing of waste properly. Only ice melt is allowed down open drains. (10-108)
• SALES TAX LICENSE is required for the City of Durango and for the State of Colorado:
To obtain a Colorado Sales Tax Account Number, contact: Department of Revenue Bruce Kolisek 970-248-7140
Forms: #CR0100 (see link to the right of this page)
To obtain a business license for the City of Durango: 382-6280
To obtain a Food Service License from SJBHD for Archuleta County, La Plata County and San Juan County: 247-5702
Additional licensing may be required for the following:
Archuleta County Special events:
Pagosa Springs Chamber of Commerce 264-2360
Parks Arts & Crafts Festival Folk West - 731-5582
Four Corners Folk Fest Fairfield Arts & Crafts Festival - Activities Center - 731-8060
Ignacio: Georgann Valdez, 563-9494, Town Hall
Southern Ute Indian Tribe: Delores Valdez, SU Police Dept - 563-0246 Silverton: Kim White - 387-5543
Bayfield: Melissa Miller - 884-9034
Vendors who qualify for a no-fee license:
• Vendors preparing/serving only hot coffee, hot tea, instant hot beverages.
• Non-hazardous doughnuts/pastries obtained from sources complying with all laws related to food and food labeling
• Establishments that handle only non-potentially hazardous prepackaged food and operate serving only commercially prepared/prepackaged foods requiring no preparation other than the heating food within its original containers.
• Vendors that offer only uncut fresh fruit/vegetables
• Operations that supply only prepackaged, non-potentially hazardous food/drink in bottles, cans or cartons.
• Non-profit organizations or charitable organizations, schools, penal institutions, and churches and others that qualify for a no- fee license. These organizations must meet the same food service requirements as licensed vendors.
| Attachment | Size |
|---|---|
| TFE coordinators application.pdf | 78.1 KB |
| Temp Food App Permit.pdf | 64.94 KB |
| TFE Food Prep Attachments.pdf | 87.02 KB |