A canopy or roof cover is required. If the ground is wet, muddy, or dusty, approved flooring may also be required.

All food must come from an approved source. Food prepared or stored in a private home is not permitted.

Pre-packaged food must be individually labeled with the name and address of the person or facility that packaged it.

Only single-use (disposable) dishes and utensils are permitted unless approved dishwashing methods are provided.

All food contact surfaces must be smooth, non-absorbent, and easy to clean.

Food must be served in a safe and sanitary manner by staff. Self-service is not allowed, except for pre-packaged items.

Food, utensils, and workspaces must be protected from contamination at all times.

Hot food must be kept at 60°C (140°F) or higher, and cold food at 4°C (40°F) or lower. Thermometers must be provided on-site.

Food handlers must maintain good personal hygiene, wear clean clothing, and no smoking is allowed in food areas.

If preparing potentially hazardous food (e.g. meat, poultry, seafood, eggs), a handwashing station with hot & cold potable water, soap, and paper towels is required.

Covered, lined garbage containers must be available and emptied regularly.

At least one FOODSAFE Level 1 certified person must be present at the booth during the event.

A Food Safety Plan and Sanitation Plan must be available at the event and followed by the food vendor.

If reusing utensils, a two-compartment sink with hot & cold water must be provided, unless otherwise approved.

An approved sink may also serve as a handwashing station if permitted by the EHO.

Water supply lines must be approved potable waterlines and equipped with a backflow prevention device.