West Windsor Township 271 Clarksville Road, West Windsor, NJ 08550 ' Tel. ( 609) 936-8400 ' Fax ( 609) 799-2136 DEPARTMENT OF HUMAN SERVICES Division of Health 2018 Repeat Temporary Food Vendor Application Procedures Vendors applying for multiple permits to serve food at temporary retail food events throughout the 2018 calendar year should follow the following procedures. FIRST EVENT OF 2018 File the full Health license application and plan of operation, pages 1-3. EACH ADDITIONAL EVENT IN 2018 File only a license application for the specific event, page 1. A separate fee is required for each event and must accompany the license application. Fees are not refundable or transferable between events. A late fee of$ 50. 00 is applied to all license applications filed within 7 days of the event. Please ensure that the initial license application for your first event is complete. This will help the Department streamline the review and license processing. If the menu or plan of operation changes significantly during the season, the vendor must update the plan on file with the Health Department by resubmitting pages 2 and 3 of the application. Health Department inspections will be conducted based on risk assessments, past performance and available staffing resources. The above does not apply to vendors holding an annual mobile vendor license from West Windsor Township. Some vendors will also require Fire Safety Permits: 609-799- 8735. questions regarding this process can be addressed to Eileen Lang at 609-936- 8400 or elang@westwindsortwp. com.
WEST WINDSOR TOWNSHIP HEALTH DEPARTMENT REQUIREMENTS FOR TEMPORARY FOOD LICENSES The West Windsor Township Health Department licenses and inspects all temporary and mobile food handlers for compliance with Chapter 24 ( N. J. A. C. 8: 24). Please review the following guidelines: 1. Completed applications must be received at least thirty (30) days prior to the date( s) of the event. 2. Plan your menu carefully. The preparation of potentially hazardous foods (any food items which consist in whole or in part of milk or milk products, eggs, meat, poultry, rice, fish, shellfish or edible crustacean) is strictly regulated by the New Jersey State Sanitary Code and may be prohibited, if deemed necessary. All potentially hazardous foods must be maintained at safe temperatures. 3. Safe cooking temperatures for potentially hazardous foods are as follows: 130 F for rare steak or roasts; 145 F for fish, meat, pork and game animals; 155 F for ground meat/ fish, injected meats or raw shell eggs; 165 F for poultry, stuffed fish/ meat/ or pasta. 4. Safe holding temperatures for potentially hazardous foods areas follows: 41' F and below for cold holding and 135 F and above for hot holding. 5. Indicating thermometers are required to monitor safe temperatures ofpotentially hazardous foods and must be onsite. A thin-tipped probe thermometer ( range from 0-220 F) is needed for thin meats. 6. Foods must be protected from contamination while being stored, prepared, displayed or served. All food must be kept covered when on display or behind a sneeze guard. Overhead protection is needed for exposed food preparation areas. 7. Shellfish tags must be onsite, when applicable. 8. Gloves or utensils must be used to eliminate bare hand contact with all foods. 9. Sternos and steam tables may NOT be used for reheating. 10. Condiments shall be provided in squeeze- type containers or single service packets. 11. Ice must be from an approved source. Ice from a home on a private well is prohibited. 12. Hand washing facilities are required and should consist of dispensed water, hand cleaning liquid in a pump dispenser and individual, disposable paper towels. Hand wash stations must be set- up upon arrival, prior to any food preparation or service. a. Risk Type 2 and 3 must have a hand wash station. b. Risk Type 1 may use containers with pre- moistened towelettes 13. A " wash, rinse and sanitize station" shall be provided for utensils, pans, and equipment used onsite. An approved means of sanitization is 1/ 3 cup of bleach per 5 gallons of warm water. Test strips are required. 14. Dust and/ or mud control may be necessary for the ground surface of the food preparation area if conditions warrant. 15. State Law prohibits the home preparation or storage of foods for retail sale. 16. If food is stored or prepared off-site, applicants must designate a Base of Operation and provide the most recent inspection results, ie. placard. Additional documentation may be requested. Rev. 2/ 21/ 17 Page 0
I REQUIREMENTS FOR A TEMPORARY FOOD EVENT DO YOU HAVE? HAND WASH STATION AND 4 HAND WIPES Risk 2 & 3 Risk 1, 2 & 3 0- r. sckff Hand Sanitizers do not replace the requirements for a temporary hand washing station FOOD MONITORING THERMOMETERS Do you need a Thin Probe Thermometer? REFRIGERATION THERMOMETERS rer a A thin probe thermometer is needed to monitor thin foods ( ex. meat patties and fish fillets) SANITIZER: BLEACH OR QUATS TEST STRIPS Do the test strips match your sanitizer? am I Btl i. Y' W&M Awsc WAff THREE COMPARTMENT SINK SEE APPLICATION FOR COMPLETE REQUIREMENTS AND REMINDERS CALL WEST WINDSOR TOWNSHIP HEALTH DEPARTMENT AT 609-936- 8400 FOR ADDITIONAL INFORMATION
WEST WINDSOR TOWNSHIP HEALTH DEPARTMENT 271 CLARKSVILLE ROAD WEST WINDSOR, NJ 08550-609- 936-8400 2018 APPLICATION FOR A TEMPORARY FOOD ESTABLISHMENT LICENSE EVENT LOCATION DATES TO HOURS SPONSOR PHONE# ( FAX # VENDOR/ TEMPORARY FOOD FACILITY OWNER/ OPERATOR OF TEMPORARY FOOD FACILITY MAILING ADDRESS PHONE # EMAIL PERSON IN CHARGE OF FOOD HANDLING: Include food manager' s certification if applicable) Please check one: r Initial Application r Repeat Applicant Applicant has an approved Plan of Operation on file with the Health Department for this calendar year of 2018 and this event will conform with the original plan. THIS APPLICATION IS NON- REFUNDABLE AND NOT TRANSFERABLE BETWEEN EVENTS FEES: TAX EXEMPT NUMBER( IF APPLICABLE) APPLICATION IS INCOMPLETE WITHOUT FEE Events that begin Monday through Friday ( before 5pm)--------------------------------------------------------$ 65. 00 Events that begin Saturdays, Sundays, Legal Holidays or after 5: 00 pm-------------------------------------$ 80. 00 Late Fee: Any application completed less than 7 calendar days prior to operation----$ 50. 00 The undersigned has read the attached Health Department requirements for Temporary Food Licenses. The undersigned agrees to operate the aforementioned food establishment in accordance with all applicable state and local laws and regulations. Signature: Date: Print Name: FOR OFFICE USE ONLY LICENSE:# ISSUED:' PAID$ CHECK#:'= CASH Rev. 1/ 10/ 18 Page 1
PLAN OF OPERATION BASE OF OPERATION: LOCATION OF FOOD PREPARATION AND STORAGE PRIOR TO THE EVENT r Satisfactory r Conditional Menu item Quantity Served Equipment used Arrive at event Describe in detail Hot or cold onsite Hot, cold, or frozen Indicate sources: Ice Potable Water 1. List of Sources( s) where food will be brought from and purchased: 2. Will food preparation be conducted off-site of the event? YES NO 3. If yes, where will the foods be prepared? ( NOTE: FOODS CANNOT BE PREPARED AT HOME) 4. How are food temperatures maintained during transport? 5. How will potentially hazardous hot foods be held at 135 F and above? of units: Steam Table Sterno Grill Other 6. Will a refrigerated truck be used for cold food storage? YES NO 7. How will potentially hazardous cold food be kept at 41 F or below? units: Refrigerator Freezer Ice Chest Other 8. What materials will be used for overhead protection? Rev. 1/ 10/ 18 Page 2
9. What equipment will be used to protect food on display? Sneeze Guards_ Covers Sealed/ Wrapped_ Other 10. How will wastewater be disposed of from your food facility operation? Sketch the layout including hand wash station, three- basin utensil wash, cooking equipment, cold hold equipment, food prep tables, storage and display areas. IMPORTANT REMINDERS! THERMOMETERS! Place them in coolers, refrigerators, and hot boxes. Stem- type indicating thermometers are required. Sanitizer test strips must be available. Food and money should be handled by separate personnel. Hair restraints ( hair nets or baseball- type caps) are needed for food handlers. Food handlers may not smoke or eat while engaged in food handling or while in food prep areas. Food/ Supplies must be stored off the floor/ground. Exposed lighting must be protected from breakage. Electrical cords must be properly located to prevent tripping hazards. To prevent burn accidents- grills, fryers and hot equipment should be located where the public will not easily gain access. Interview conducted with: Date: Rev. 1/ 10/ 18 Page 3