Temporary Food Events

Temporary events are short, but the food rules do not shrink with them. The permit and the plan are the exam focus.

Key points:

• Obtain a permit from the regulatory authority before you serve.

• Provide a handwashing station and a way to control temperatures on site.

• Keep food covered and off the ground, protected from insects and customers.

• Store and dispose of garbage so it does not attract pests.

Every one of these points maps back to a specific Food Code provision, which is why the exam can test it in more than one domain.

Free practice bank: FoodSafe Prep.

Related: ServSafe Manager practice test.