Single event or celebration that offers food or beverages to the public.
The Event Coordinator: is responsible for crowd control, confirming application submittal of vendors, trash control, management of utilities, access to toilet facilities, and traffic control.
The Temporary Food Vendor: The Temporary food establishment permit is valid for one individual food booth or unit at one specific event and is valid for the dates and times of the coordinated event up to a maximum of fourteen (14) consecutive days. TemporaryFood establishments under the non-profit status mustmeet all requirements of this District Order 2023-2 except for the permit fee.
Preventing foodborne illness is a responsibility shared by all individuals involved in food production, distribution and preparation.
PERMIT REQUIRED: The Event Promoter must submit the coordinator application in order for NET Health to recognize a “single event or celebration” and the food vendor may apply to set up for the event. The Temporary food establishment permit is valid for one individual food booth or unit at one specific event and is valid for 14 consecutive days from the initial effective date. You may request a permit application by calling the Health Department at (903) 535 0037 or by downloading the application from the following website: www.mynethealth.org The submission of the permit application and payment of the fees may be completed on-line.
NOTE: IF THE EVENT IS TO BE HELD IN THE COUNTY, YOU MUST CONTACT SMITH COUNTY COURT (903) 590 4610
FOOD PREPARATION: Food shall be obtained from approved sources and be in sound condition. Food shall be prepared only in permitted or licensed establishments. Food prepared in a private home is not allowed. The Texas Food Establishment Rules (TFER) requires that meat and poultry products be cooked to the following minimum internal temperatures: Poultry-165°F, Ground Meats-155°F, Pork-145°F, and other Meats-145°F. Time/temperature control for safety (TCS) foods (i.e., foods which consist in whole or in part of milk or milk products, eggs, cut tomatoes, cut melon, raw seed sprouts, cooked vegetables, meat, and seafood) shall be held at 41°F or lower, or at 135°F or above. Equipment adequate to cook and maintain food at the required temperatures shall be provided. An accurate food temperature thermometer (metal stem) shall be used to monitor the proper internal cooking and holding temperatures of TCS foods. Packaged foods shall not be stored in direct contact with water or undrained ice.
EQUIPMENT: Food equipment, utensils and single service articles shall be protected from contamination during storage, preparation, display and service. Utensils, including ice scoops, shall be provided to minimize handling of foods. Food contact surfaces shall be easily cleanable and washed, rinsed and sanitized as necessary. Wash with warm (110F) soapy water, rinse in clean water and sanitize with 50/100ppm chlorine or 200/400 ppm quaternary ammonia.
PERSONAL HYGIENE: Personnel shall maintain a high degree of personal cleanliness and conform to good hygienic practices. They shall be free of infections which may transmit foodborne illness. Hands shall be washed as often as needed during food preparation, cooking, serving. Handwash stations must include potable, clean, warm water (100F), soap, disposable towels and a waste receptacle.
WATER: A sufficient supply of flowing potable water from an approved source shall be provided to prepare food and to clean hands, equipment and utensils.
TOILET FACILITIES & WASTE DISPOSAL: Conveniently located toilet facilities shall be provided. All sewage and wastewater shall be disposed of through a sewage system according to law.
BOOTH CONSTRUCTION: Floors shall be constructed of concrete, asphalt, dirt or gravel if covered with mats, removable platforms or other suitable materials approved by the regulatory authority, such as but not limited to tarps. Overhead protection above food preparation areas shall be constructed of wood, canvas or other materials to protect against the weather. Doors, walls, screening and other measures may be required.
ADVISORY: Texas Food Establishment Rules (TFER), District Order provides that “The regulatory authority may impose additional requirements to protect against health hazards related to the conduct of the temporary food establishment.
The Temporary Food Permit can be obtained by filling out the Temporary Food Establishment Application and submitting it to our office at 815. N Broadway Ave Tyler Texas or via email at [email protected]
Permits will be provided during the event right after the inspection is completed and approved.
The permit fees are for the first three (3) days $75.00 and $15.00 for each additional day.
For High-Risk Vendor Permit (Complex Menu) per event/per unit; the first three (3) $100.00 and $15.00 each additional day.
Permitted NET Health Mobile Food Units – unable to go back to the commissary to clean, dump wastewater, or refill the first three (3) days $75.00, $15.00 each additional day of the event.
All temporary food establishments must comply with the Texas Food Establishment rules, District order 2023-2.
Food vendors need to be invited by the promoter of the event, apply for the permit with NET Health, have the proper equipment to safely operate, have a valid Texas Sale Tax, and photo identification, and submit the application at least 7 days prior to the event.
Yes. If the event involves community outreach.
No. if the event is only for the church members.
Yes. You need a temporary food establishment permit to give away food to the public unless it is commercial pre-packaged food that doesn't require temperature control.
The Temporary Food Establishment can only participate at a fixed location for a period of time of no more than fourteen (14) consecutive days in conjunction with a coordinated single event or celebration.
Twelve (12) events per year. Unless the temporary food vendor has a yearly food permit for a central food preparation/commissary with a servicing area for equipment cleaning, storage, and supply storage.
No. Cottage food production operations are not retail food establishments, so a retail food establishment permit is not required.
Menu and food preparation will determine the setup needed. Basic Items needed tent sinks with hot and cold running water under pressure, cover floors, refrigeration. Not an all-inclusive list.
Call NET Health at (903) 535 0037
Email [email protected]
