CLICK HERE FOR THE TEMPORARY FOOD SERVICE PERMIT APPLICATION

General

Food: all edible substances, ice, beverages, and ingredients to be sold or given away.

Any group, organization, company, or individual selling or offering for free any food item to the public must obtain a temporary food permit.

Application Process and Fee

A fee of $25.00, plus $5.00 for each additional day will be required at time of application along with a copy of a valid health permit and last inspection report of the food establishment or commissary preparing the food off site. To obtain a temporary food permit application click here.

NOTE: Duncanville food establishments with a valid permanent Duncanville Food Permit exempted from fee; however, they must still obtain a temporary food permit.

Operational Guidelines

All food must be approved by the Duncanville Health Inspector before the event and be from an approved source. No raw meat, poultry or fish prepped on site or at a home (approved licensed commercial kitchens only).
Cooking of raw meat, poultry, or fish unless frozen will not be allowed with out special permission from the Duncanville Health Inspector prior to the event.
Home preparation and/or cooking of food in a home and delivered to the site is not allowed.
All condiments available for customer self service must be available in single self-service packets, or be dispensed from sanitary automatic dispensers. Single service plates, cups, and utensils only.
All perishable food must be stored at 41 degrees Fahrenheit or colder, or at 135 degrees Fahrenheit or hotter to prevent incubation of food borne pathogens.
Open unprotected displays of food are not allowed.
All food items must be handled with proper utensils (scoops with handles, tongs, spoons, plastic gloves, no wood utensils). Bare hand contact with the food prohibited.
Food service metal stem thermometer must be present and accurate within +/- 2 degrees Fahrenheit.
There must be close access to a hand wash station with running water from a dispenser with a catch basin, pump soap, paper hand towels.
All trash and waste must be contained in a lined trash can with a lid.
Food contact surfaces of equipment shall be protected from contamination by customers, insects, bird, and other contaminating agents. Equipment shall be readily cleanable and maintained clean.
The floor or ground shall not be dirt or grass. Set up on concrete, asphalt, boards, heavy plastic tarp or such, and keep clean of spills and debris.
All cases of food and single service supply must be 6 inches off the ground.
All stands shall have a suitable cover/roof over food preparation, cooking, and service area to prevent rain, dust and bird dropping contamination.
All stands must provide for proper wash, rinse, and sanitizing of food service equipment. Sanitizing solution must be 50 ppm if chlorine is used, and 200 ppm if quaternary ammonia is used.
All employees shall:

Wear clean clothes.
Have hair restrained to prevent contact with food.
Wash hands with soap and water. Hand sanitizer can be used, however gloves must be worn when contacting ready to eat food. You may operate a grill without gloves if tongs or spatulas are used for food contact.
Not handle food if open sores or cuts are present on hands or forearms unless a bandage and glove completely covers the wound.
Watch the Duncanville Food Handler Training streaming video.

City of Duncanville

Health Services

Health & Safety