The Environmental Health Department licenses and inspects temporary food service events. If you are planning on hosting an event which provides food to the public you will need to complete a temporary food service application along with a $35 application fee. An Environmental Health Specialist is also available to answer any questions you may have regarding an event by calling the main office for Environmental Health at 603-589-4530.
Temporary Food Service Events present a unique challenge to food safety as the food is served, and sometimes prepared, outside the controlled environment of a commercially licensed kitchen. The CDC estimates that each year 1 in 6 people get sick, 128,000 will be hospitalized, and 3,000 people will die from a foodborne illness.
There are several contributing factors to foodborne illness, but being aware of some of the common causes are critical in ensuring food safety for all patrons. Common causes of foodborne illness include:
Improper Cooling and Cold Holding (Cold food must be held below 41F)
Improper Hot Holding (Hot food must be held above140F)
Improper reheating of previously cooked food to above 165F
Preparing food too far ahead of service increases risk of temperature abuse
Poor personal hygiene, such as poor or improper hand washing, and infected food workers