A food boothalso called a food kiosk, food stand, food stall or temporary food service facilityis generally a temporary structure used to prepare and sell food to the general public, usually where large groups of people are situated outdoors in a park, at a parade, near a stadium, or otherwise. Sometimes the term also refers to the business operations and that operate from such booths.
Background
There is evidence to suggest that certain foods have either originated from, or gained in popularity through food booths.
[A confectionery booth is depicted in an etching by Christoph Weigel (1654-1725) From One Hundred Fools c.1700.] For example, the popularity of the ice cream cone in North America is attributed to the St. Louis World's Fair in 1904.
According to legend, an ice cream seller had run out of clean dishes, and could not sell any more ice cream. Next door to the ice cream booth was the
waffle booth, unsuccessful due to intense heat. The waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was subsequently copied by other vendors.
Operations
A common practice is for modern food booths to operate as
at various kinds of special events. These may be operated by small independent vendors, catering companies, or by established
offering a subset of items featured from a more comprehensive menu. Alternatively, some food booths may be operated by local nonprofit organizations as a means of
fundraising. In some situations, nonprofit orgs may face slightly lower processing fees, or less stringent regulations and contractual requirements, making such operations relatively more advantageous.
[ See e.g., Chapter 5.38 Leavenworth Municipal Code][See e.g., Environmental Health Services: Temporary Food Facility Application Santa Barbara County, California [2] ]
Regulations
Depending on the jurisdiction, and local customs, operators of such booths ordinarily require a temporary food sales permit and government-issued
.
Typically operators also must demonstrate compliance with various regulations for
sanitation,
public health and
food safety.
[See e.g., California Health and Safety Code (CHSC); California Uniform Retail Food Facilities Law CURFFL, an excerpt from the California Health and Safety Code: Sanitation requirements for temporary food facilities §§113700-114475 et. seq. [3].][See e.g., California Conference of Directors of Environmental Health (CCDEH) 10 Questions and Answers Regarding Health Department Regulation Of Temporary Food Facilities [4] ]
Such regulations include, for example:
-
structural requirements for the construction and placement of booths
[(E.g., San Francisco Department of Public Health: Food Safety Program [5] .)]
-
requirements or limitations regarding the hours and number of days of continuous operation
[(E.g., License Application For Retail/Food Booth at the Skidmore Saturday & Sunday Market [6] ).]
-
restrictions on the handling and preparation of ingredients
[(E.g., CURFFL §114317. et. seq.)]
-
restrictions on the storage, transport and placement of ingredients
-
rules regarding availability and proximity of waste disposal facilities and toilets
[(E.g., CURFFL §114321. et. seq.)]
-
rules governing conduct and cleanliness of operators
-
rules governing animals and the use of pest control measures
-
provisions imposing additional requirements if deemed necessary by an authorized on-site health inspector
[(E.g., CURFFL §114328.)]
On-site inspection
To oversee compliance with applicable regulations, many municipalities hire and deploy
, or provide general guidelines for inspection, in order to ensure food booths do not present an unreasonable risk of harm to customers.
[See e.g., Nevada State Health Division Bureau Of Health Protection Services Temporary Food Booth Self Inspection Sheet [7]] Hired inspectors are usually permitted to make unscheduled inspections of facilities with little or no advance notice to the proprietors. The rules regarding the frequency, scope and extent of routine on-site inspections vary depending on the jurisdiction. Also, some jurisdictions may establish priorities based on the type of food served, the type of organization involved, and other ancillary factors, such as any prior history of customer complaints.
[Carroll County, Maryland]
See also
External links
