||National Park Service
US Department of the Interior
|Office of Public Health
||1201 Eye Street, NW
Washington, DC 20005
|Office of Public Health - Temporary Food Events Factsheet
|Points Of Contact
|Assistant to Director for Science
|Assistant to Director for Field Operations
|National Capitol Region
|Pacific West Region
Temporary food events are required to comply with
National Park Service (NPS) Public Health Guidelines (NPS-83). This checklist is
meant to highlight the most important provisions relevant to temporary food
events and to provide guidance consistent with existing NPS public health policy.
Temporary food events need to comply with all items on this checklist and the
USPHS/FDA Food Code.
- Certified Food Safety Manager (recommended no more than 3 years since training)
on duty at all times.
- Menu limited to approved items list.
- Source – All food items are from an approved source.
- Source - food items prepared off-site are prepared in a pre-approved
licensed establishment (copy of current license , inspection report and
establishment agreement submitted with application).
- If required, HACCP temperature logs maintained on potentially hazardous
foods prepared offsite.
- Cold food packed <41°F.
- Temperature of cold foods maintained during transport.
- Hot food packed >140°F.
- Temperature of hot foods maintained during transport.
- Food stored in new food bags not in garbage bags.
- Raw meats stored so that they will not contaminate other foods.
- Toxic materials are stored separately from foods.
- Cold food maintained at <41°F while being held onsite.
- Hot food maintained at >140°F while being held onsite.
- Healthy; no illnesses or infection symptoms such as:
- (a) diarrhea,
- (b) fever,
- (c) vomiting,
- (d) jaundice,
- (e) sore throat with fever, or
- (f) open cuts or sores
on the hands or wrists.
- Employees thoroughly wash hands with soap and water before working, after
breaks and after using bathroom, and any other time their hands become
- Employees are wearing clean clothes.
- Food containers cleaned and sanitized after each use.
- Sufficient refrigeration or drained ice to maintain cold temperatures <41°F.
- Sufficient hot holding devices to maintain hot temperatures >140°F.
- Cooking equipment to heat food to 165°F.
- Approved clean food thermometers are available and used frequently for
measuring food temperatures during cooking and holding.
- Approved refrigeration thermometer for each cold holding unit.
- Handwashing facilities - Insulated container with spigot, warm water and
- Three compartment sink or equivalent for dishwashing.
- Counter protection (sneeze guards) if food is to be held on counter for
- Tables, stands, pallets or other devices to keep all food, utensils, single
service, equipment, food prep and other operations off the ground or pavement.
- Clean and sanitized water containers to transport water to food booth.
- Wiping cloth sanitizer containers.
- Sufficient utensils, disposable gloves for food prep and dispensing.
- Sufficient garbage storage containers for food prep.
If you have any questions, please contact your nearest Regional Point of Contact,
park sanitarian or call WASO Public Health for more information.
- Sufficient supply of sanitary disposable towels.
- Sufficient supply of handsoap.
- Sufficient dishwashing soap.
- Sufficient chemical sanitizer (chlorine, quat or iodophor).
- Sufficient supply of sanitizer test strips for selected sanitizer.
- Sufficient fuel for cooking and hot holding.
- Sufficient ice if needed for cold holding.
- Extra plastic wrap and/or foil to cover food containers during holding.
- Wiping cloths are stored in a 50-100 PPM chlorine solution (1 capful of
household bleach per gallon of water) or in another approved sanitizer (quat or
- Sanitizing water is changed when it becomes dirty.
- Wiping cloths are either discarded or washed when soiled.
Return to Food Safety Page