Special Event


Hand washing equipment required

Temporary Food Establishments

Temporary Food Establishment:  a food establishment that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration.

  • ServSafe or other approved food safety training copy of certificate (if not a Cambridge Restaurant)
  • Copy of food establishment license (if not a Cambridge restaurant)
  • Temporary Food Service Application (completely filled out)
  • List of food items to be offered
  • Food will be purchased from an approved source
  • Food will be prepared at the event.
    • Food may be prepared offsite in a permitted restaurant
    • Provide a copy of the restaurant’s food permit or license
    • Provide a copy of food safety manager training certificate for the Person-In-Charge
  • A list of the equipment used to cook food.
    • If using propane, it must have a quick disconnect.
  • Hot food will be kept hot (140°F or hotter).  How will you accomplish this?
  • Cold food will be kept cold (41°F or colder).  How will you accomplish this?
  • Provide a place to properly wash utensils, etc. (3 bus buckets with soap and water, rinse water and sanitizer.)
  • Provide a sanitizer bucket with wiping cloths.
  • Provide trash barrels and trash bags.  Trash can be disposed of at the event.
  • All grease must be taken away at the end of the event and properly disposed of.
  • Maintain your area in a clean manner.
  • How many food handlers will be working in the booth?
  • Food handlers will use hair restraints and gloves.
  • Provide a convenient handwashing station. 
    • Example:  a container filled with water that has a spigot.  Also required are: pump soap, paper towels and a waste-water catch container.
  • Post a sign stating: “Before placing your order, please inform your server if a person in your party has a food allergy.”
  • Food handlers must have knowledge of all menu ingredients.
  • All food items must abide the Cambridge Trans Fat Free Policy.

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