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
- 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).