Temporary Food Service

Temporary Food Service Permits

One-time Event: $35

A temporary food service establishment is any food service establishment that operates for a period of not more than fourteen (14) consecutive days in conjunction with a single event or celebration. All temporary food service establishments within Randolph County must apply for a Temporary Food Service prior to operation. Additionally, all food establishments operating within Moberly city limits must obtain a business license.

Completed applications should be delivered along with payment to:

Randolph County Health Department
1319 Hwy 24 E., Suite A
Moberly, MO 65270

If you are a non-profit organization with a tax exempt letter, please bring this in lieu of payment.

If you advertise the event to the General Public with flyers, banners, newspaper articles or by other means, it is a temporary food service.

Examples of these may include:

  • Auctions
  • Bazaars
  • Carnivals
  • Fairs
  • Festivals
  • Fundraisers
  • Garage/Yard Sales
  • Political Events
  • Potluck Dinner
  • Public Exhibition

Your event is NOT considered a temporary food service if the food is prepared or provided by members of the group FOR members of the group and their invited guests.

This includes:

  • A meeting or an event of a private or charitable organization, association, or club;
  • An activity of a church or other religious congregation;
  • A gathering such as a party, picnic, or potluck held by a neighborhood, family, community, school, or office

Food cooked in individual private homes MAY NOT be served at these kinds of events. All food must be prepared in a kitchen that is permitted by the Health Department or purchased from a source that is permitted by the Health Department.

Temporary Food Service Guidelines

Use these guidelines to ensure your temporary food service is ready for operation. Everyone preparing or serving food at your temporary food service must be familiar with these rules so they will know the right and wrong way to prepare food for your customers.

  1. Fill out a temporary food service application and submit the form to the Randolph County Health Department at least 7 days prior to the event.
  2. Obtain Moberly Business License (if applicable)
  3. Obtain a food handling certificate for all events lasting 4 days or longer
  4. Review all guidelines and ensure staff are appropriately trained
  • All food must be clean, wholesome, free from spoilage, free from adulteration, and safe for human consumption.
  • All food must be from an approved source. 
  • All potentially hazardous foods (meats, cheeses, dairy products, fish, etc.) must be prepared on the site by the permitted operator or be prepared at another permitted facility. No foods prepared in a private home or an unpermitted facility may be used. 
  • All meats must be pre-formed or pre-cut.
  • All cooking and serving areas must be protected from contamination. Barbeque areas must be roped off or otherwise segregated from the public.
  • Hand washing facilities must be provided in all cases except where only pre-packaged foods are sold. Acceptable hand washing facilities include:
    • A two-gallon (or larger) insulated container with a faucet type spigot (no push buttons) for warm water, along with a basin, soap, and dispensed paper towels. 
  • Employees must be free of open cuts and sores or diseases transmittable by food. 
  • Hair restraints and clean clothing must be worn
  • Ready-to-eat foods cannot be touched with bare hands. Tongs, spatulas, deli tissues, or disposable gloves must be used. 
  • Eating and drinking while preparing food is prohibited. 
  • Tobacco use is prohibited in any food preparation or service area
  • All potentially hazardous foods must be kept below 41°F or above 140°F at all times. Pre-cooked foods must be re-heated to 165°F before serving. Equipment must be provided for maintaining these temperatures at all times..
  • Partial cooking of potentially hazardous foods is prohibited.
  • Metal stemmed dial-type thermometers accurate to within plus or minus 3°F must be provided to monitor cooking temperatures. The FDA food code should be used to determine adequate cooking temperatures. 
  • If time is used as a Public Health control, it must be stated in writing. Foods must be held no longer than 4 hours then promptly disposed of. The length of time foods are held may be required in written logs.
  • All food used for temporary events should be purchased the day of the event, unless stored in an approved location. Storage in a home is not an option. 
  • Store all food, equipment, utensils, and single-serve items at least 6 inches off the floor to protect against contamination
  • All potentially hazardous foods must be kept at appropriate temperatures. Cold foods: 41°F or below. Hot foods:140°F or above 
  • Each refrigeration unit must be equipped with a thermometer to accurately measure the air temperature of the unit. 
  • All food must be protected from consumer handling, coughing, and sneezing by wrapping, utilizing sneeze guards, etc.
  • Adequate facilities must be available for cleaning and sanitizing food contact surfaces such as cooking utensils, cutting boards, knives, etc. Three labeled containers of adequate volume must be utilized in the following manner:
    • Wash (hot, soapy water)
    • Rinse (clean water)
    • Sanitize (approved sanitizer & water)
  • An approved sanitizer must be on the site and used in the above manner at all times.
  • All food contact surfaces must be smooth, easily cleanable, non-absorbent, and non-toxic. They must be durable and kept in good repair.
  • All other equipment must be constructed and maintained in a manner consistent with departmental standards.
  • All food waste, soiled paper, etc. must be stored in a cleanable container with a tight-fitting lid.
  • Plastic bags with tie tops must be used in all cans where food debris will be deposited.
  • Trash must be stored in a manner that will prevent insect and rodent problems.
  • An adequate supply (at least 5 gallons) of potable water from an approved source must be on-site at all times during the event.. This water must be stored in an approved covered container and poured from a dispensing spout.
  • In the case where hot water is not available to the site, a means of heating water must be provided by the operator. Coffee urns or hot plates are two possible
    choices for heating water.
  • When only pre-packaged food is sold a water supply requirement will be waived.
  • All wastewater must be disposed of in an approved sanitary sewage system
  • Adequate bathrooms must be available 

RCHD provides equal treatment in employment and provision of services to employees, applicants, and clients without regard to race, color, national origin, sex, religion, age, disability, genetic information, veteran status, ancestry, or sexual orientation. Click Here for Full Non-Discrimination Statement

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