/Requirements for Equipment & Operation of Annually-Permitted Itinerant Food Service Permits

Requirements for Equipment & Operation of Annually-Permitted Itinerant Food Service Permits

The purpose of this requirement sheet is to provide guidance regarding the minimum standards for Annually-Permitted Itinerant food establishments providing indoor and outdoor food service.

For more information view the Annual Itinerant Food Establishments – Regulations Governing the Sanitation and Safety.

  1. Definition: Annually-Permitted Itinerant Food Service is a single facility, operated by the person listed on the permit, providing food service to the final consumer, in association with any recognized Special Event activity, which takes place within the timeframe covered under the issued permit. A schedule of events the operator plans to attend must be presented to the Health Authority with updates provided at least seven days in advance of attendance at any given event.
  2. Purpose: The purpose of this type of permit is to allow food service establishments to serve food products to the public at special events throughout the year utilizing the issued permit, without the need for individual permit applications for each special event. Food service and handling may be limited by the health district to preserve food safety to the maximum extent possible.
  3. Types: Annually-Permitted Itinerant Food Service Permits are subcategorized as packaged foods/non-potentially hazardous foods (non-PHF), and open food-handling (non-PHF & PHF/TCS). All Annually-Permitted Itinerant permits must:
    1. Meet all applicable requirements of the Annual Itinerant Food Establishments- Regulations Governing the Sanitation and Safety.
    2. All food products must be from an approved source.
    3. Have NSF or equivalent equipment, wares, and food contact surfaces, where applicable.
    4. Be within a reasonable distance of an approvable restroom (functional commode, hot & cold pressurized water service, dispenser-fed soap & towels, ventilated with self-closing door). Use authorization letter required from restroom owner.
    5. Have either an on-site or remote permitted support kitchen / commissary (use authorization letter required from support kitchen/commissary permittee), that is capable of supporting the proposed operation (operation plan must be submitted in writing). All food transport equipment must be third-party certified to the appropriate ANSI/NSF standard and capable of maintaining required temperatures and providing protection from contamination. All equipment and wares must be transported to the support kitchen for cleaning.
    6. Be capable of maintaining required temperatures of, and protection from contamination for, all food products.
    7. All food products packaged for individual sale at the commissary / support kitchen must meet the labeling requirements. PDF 88KB
    8. Must provide health district operations with a schedule of special events that the vendor plans to attend. Schedule must not be submitted less than seven days prior to any event. Schedules can be faxed to (702) 383-0844.
  4. Specific Requirements
    1. Packaged foods (non-PHF):
      1. Packages may not be opened (no sampling);
      2. Packages may not be stored on the floor/ground/pavement, and must be otherwise protected from contamination.
      3. Storage commissary letter on file.
    2. Packaged Foods (PHF/TCS):
      1. Above (1) (a)-(c); plus:
      2. NSFI or equivalent refrigeration or hot-holding equipment with approved power source.
    3. Open Food-Handling (non-PHF & PHF/TCS):
      1. Above (1) (a)-(c); plus:
        1. NSFI or equivalent refrigeration or hot-holding equipment with approved power source.
        2. A permanently plumbed hand-washing station with hot & cold water service under pressure;
        3. or a self-contained hand-washing station capable of containing at least 5 gallons of potable water, 2.5 gallons of tempered water, and 7.5 gallons of waste water;
        4. or a combination of components including:
          1. A potable water container or tank (5 gallon), capable of holding, or connected to a system that is capable of generating, tempered water (90-110°F) for hand-washing;
          2. A faucet or spigot capable of a hands-free flow of water;
          3. A basin, which must drain to a waste-water storage tank. The storage tank must be at least 5 gallons, and the waste-water must flow to the tank from the basin via a closed system (no open buckets). The tank will need to be vented when in place, but be capable of being sealed for transport.
        5. Will be required to have a support kitchen in addition to a storage commissary, unless the storage commissary is permitted to support food service operations.
        6. Outdoor operation must have overhead protection.
        7. Both indoor & outdoor operations must provide customer interface food-shield protection as necessary.

Visit the Forms & Regulations webpage to download copies of the Annual Itinerant Food Establishments Regulations, Plan Review and Permit Requirements, Guidelines for the Special Event Coordinator, and Plan Review Application.

The Annual Itinerant Food Establishments Regulations Section 2.10.2 require that the health district be notified of the scheduled events for an annually-permitted itinerant vendor. Download the Annual Itinerant Notification Form PDF 282KB and email the completed form/schedule to AnnualItinerantNotification@snhd.org.

Contact Information

(702) 759-1258


Updated on: May 24, 2019

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