A. Temporary Food Establishment: A temporary food establishment shall comply with all the provisions of this chapter which are applicable to its operation. The regulatory authority may augment such requirements that, when needed to ensure the service of safe food, may prohibit the sale of certain time/temperature control for safety foods and may modify specific requirements for physical facilities when no imminent health hazard will result.
1. A category I temporary food establishment must operate under the supervision of a certified food protection manager. A category I temporary food establishment serves foods with extensive or complicated preparation, high risk foods, or high risk operations, such as ribs, chili, pig roasts, or barbeques.
2. A category II temporary food establishment is not required to have a certified food protection manager present. A category II temporary food establishment serves foods with limited preparation or handling, such as hot dogs, hamburgers, or foods pre-packaged in individual portions by a licensed food establishment.
3. Any event which has two (2) or more temporary food establishments or mobile vendors must designate an event coordinator. The event coordinator must submit an event information sheet in addition to any required temporary food permit applications. The event information sheet must be submitted at least five (5) business days before the scheduled event.
4. A maximum of twelve (12) temporary event permits may be issued to a person or organization per license year.
5. No direct sale of baked goods from a home kitchen will be permitted at a temporary food establishment except non-time/temperature control for safety baked goods such as cookies, cakes and high acid fruit pies, which have not frequently been associated with foodborne illness. These foods may be prepared in non-inspected kitchens provided the products are only sold at a bake sale sponsored as a fundraiser for a non-profit organization. Baked goods made in a non-inspected kitchen shall prominently display a placard mentioning that the kitchen/baked goods have not been inspected and that the kitchen may also process common food allergens.
B. Farmers' Market: A farmer who engages in the retail sale of farm products at farmers' markets must obtain a farmers' market permit annually in accordance with section 3.3 of the Food Handling Regulation Enforcement Act.
C. Cottage Food Operations: A cottage food operation must register with the regulatory authority annually. In the event of a consumer complaint or foodborne illness outbreak, the regulatory authority is allowed to inspect the premises of the cottage food operation in question and set a reasonable fee for that inspection.
D. Samples: Any licensed farmers' market vendor or registered cottage food vendor sampling their products must obtain a Farmers' Market Food Product Sampling Handler Certificate from Illinois Department of Public Health prior to providing samples.
E. Violations: In the case of temporary food establishments or a farmers' market vendor, violations must be corrected within a specified period of time, not to exceed twenty four (24) hours. Failure to comply with such notice shall result in immediate suspension of the permit. (Ord. 2018-10, 10-9-2018, eff. 12-1-2018; amd. Ord. 2022-11, 10-11-2022)