University of Houston-Victoria

Emergency Management

Food Safety

Permit Request Cheat Sheet

Temporary Food Dealer's Permit Request

  • Please see Food Permit Decision Tree to determine if your event requires a food permit request.
  • ALL items being served/sold must be listed on the permit. -Store name(s) and address(es) where food items were purchased must be stated on the permit.
  • Events that will serve food items from an off-campus vendor (caterer, restaurant, fast food, etc.), must submit the vendor’s establishment permit and food service manager’s certificate.
  • All information may not fit on one permit—attach a separate page with the requested information.
  • At least one person on-site must have a valid Food Handler’s Certification acquired through an ANSI approved program*: https://www.dshs.texas.gov/food-handlers/training/online.aspx

Open Flame Permit Request (if required)

  • Required if using candles, sternos, chafers, grills, etc.
  • Fill out an Open Flame Request form.
  • State the type of open flame that will be used during the event.
  • Agree to the terms and ensure that the proper extinguisher will be on-site.
  • Open flame devices are only allowed indoors:
    • When necessary for ceremonial, or religious purposes.
    • On stages and platforms as a necessary part of a performance.
    • Where candles on tables are securely supported on substantial non-combustible, and candle flame is protected.
  • The use of liquid fuel is discouraged.

*Must have when serving high risk food items. High risk food items are described in the UH Temporary Food Dealer’s Permit policy: https://www.uh.edu/fls/food-safety/temporary-food-dealers/temporary-food-dealers-policy/uh-temporary-food-dealers-policy.pdf

What to do and have on-site

Food Safety

  • ALL food items should have a separate serving utensil.
  • ALL food items should be labeled and include a list of ingredients.*
  • ALL food items deemed high risk should be stored properly on-site (hot hold items should have an internal temperature above 135°F; cold hold items should has an internal temperature below 41°F).
  • Trash bin must be on-site.
  • Hand sanitizer (Large enough to last you throughout the duration of your event, not a pocket hand sanitizer)
  • Readily accessible hand wash sink equipped with soap, water and single-use drying towels or drying method.*
  • Protective wear (gloves, scarf, hairnet, hair cap, etc.) must be worn for everyone serving food items
  • Calibrated thermometer
  • Sanitation solution = 2 caps full of bleach to 1 gallon of water*

Fire and Electrical Safety

  • Must have charged ABC extinguisher on-site at all times.
  • Must have a Class K (Kitchen) extinguisher if using a fryer on-site.
  • Fryers and grills may not be underneath a tent.
  • Gasoline for generators must be stored 10 feet away from the generator itself and any open flames.
  • Open flame must be 25 feet away from combustible structures.
  • Fires must be reported immediately.
  • The electrical system and equipment must be isolated from the public by proper elevation or guarding.
  • All electrical fuses and switches must be enclosed in approved enclosures.
  • Cables on the ground in areas travel by the public must be placed in trenches or protected by approved covers (yellow jacket etc.).
  • All electrical systems must be properly grounded (GFCI).
  • Generators must be placed so that exhaust fumes do not enter tents and be at least 10 feet from tents or any other structure.
  • Generators must have a grounding rod attached to the generator. - Electrical Installations must comply with the National Electrical code (NFPA70).