Food & Lodging

Festival & Special Events

  1. Cooking Potentially Hazardous Food - Time and Temperature (PDF)
  2. Employee Health Agreement - English (PDF)
  3. Employee Health Agreement - Spanish (PDF)
  4. Event Organizer Application (PDF)
  5. Food Safety (JPG)
  6. Non-Permitted Temporary Food Service Operation Checklist (PDF)
  7. Permit Exemption Letter (PDF)
  8. Sample Food Employee Health Policy - English (PDF)
  9. Sample Food Employee Health Policy - Spanish (PDF)
  10. Temporary Food Service Establishment Application (Vendors) (PDF)
Food Safety Education - Clean, Separate, Cook, Chill

Following four simple steps at home - Clean, Separate, Cook, and Chill - can help protect you and your loved ones from food poisoning.

Always Wash Your Hands -| Germs can grow almost anywhere in your kitchen. Be a Food Safety Hero by washing all surfaces that come into contact with food thoroughly with hot, soapy water.

Separate raw meats and fruits - Keep fresh produce separate from raw meat, poultry, seafood, and eggs. Use separate cutting boards and plates.

Always use food thermometers - Cooking meat to a safe internal temperature kills harmful germs that could make you sick. Be a Food Safety Hero by using a food thermometer to make sure your food is safe to eat.

Always refrigerate perishable food - Never leave food sitting out for long periods of time. Germs multiply quickly at room temperature. Place food in the refrigerator within 2 hours of cooking (1 hour if it's above 90°F outside).

Learn more at CDC website.