Food Service

A temporary food business is an establishment operating at a fixed location for not more than fourteen (14) consecutive days in conjunction with a single event or celebration. Examples include:

• a food booth at a fair, football game, etc.
• a restaurant preparing food offsite
• a private organization serving food to the public
• a rental hall
• a catering kitchen

To apply for a temporary food establishment you must submit a Temporary Food Service License Application and pay any associated fees at least four (4) working days in advance of the proposed first day of operation.

The required plan review items can be submitted in the following ways:

• Deliver printed application in person to the Environmental Health front desk
• Emailed to: EHincoming@kalcounty.com

• Mailed to:

  Attn. Environmental Health
  Kalamazoo County Health and Community Services
  311 East Alcott Street
  Kalamazoo, MI 49001

Instructions for completing the Temporary Food Establishment License application

Contact our office at 269-373-5210 if you have specific questions about your operation.

Proper Food Holding and Cooking Practices

Cross-Contamination:

Raw animal foods must be kept separate from ready-to-eat foods during storage, preparation, holding, and display. After being used for raw animals foods, utensils and equipment must be cleaned and sanitized before being used for ready-to-eat foods.

Proper Holding Temperatures:

• Cold food must be held at 41°F or below.
• Hot food must be held at 135°F or above.

Proper Cooking Temperatures:

• Poultry: 165°F
• Stuffed Products: 165°F
• Hamburger: 155°F
• Sausage: 155°F
• Pork: 145°F
• Beef: 145°F
• Fish: 145°F
• Hot Dogs: 135°F

Thermometers:

A metal stem thermometer must be provided to check internal temperatures of potentially hazardous hot and cold food. The thermometer must have a range of 0-220°F, and be accurate to within +/- 2°F. In addition, each cold holding unit must have a working thermometer inside it.