FAQs • St Charles County, MO • CivicEngage

What is a temporary food establishment?: A temporary food establishment is one that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration. Special events — such as the Festival of the Little Hills, Oktoberfest, the St. Charles County Fair, parish picnics and others — require temporary licenses. Also in this category are fundraiser-type activities like church suppers, community barbecues and small food stands.

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Temporary Food Establishments

1. What is a temporary food establishment?: A temporary food establishment is one that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration. Special events — such as the Festival of the Little Hills, Oktoberfest, the St. Charles County Fair, parish picnics and others — require temporary licenses. Also in this category are fundraiser-type activities like church suppers, community barbecues and small food stands.

2. Do I need a license to operate a temporary food establishment?: All organizations operating a temporary food establishment are required to obtain a license from the Division of Environmental Health and Protection. All applications for a temporary food establishment must include a Commissary Agreement. There may be a fee required along with this license, although some organizations are exempt. Please complete the Temporary Food Facility License Application. Please call 636-949-1800 if you have questions.

3. What type of food products may be sold at a temporary food establishment?: Most types of food products may be prepared and sold or distributed at a temporary food establishment — provided that the ingredients are obtained from an approved, commercial source. The food must be prepared entirely on-site or at a commercial food establishment (the home preparation of food is prohibited). In addition, the distribution site must contain enough hot and/or cold food holding equipment to store the food product at a safe temperature at all times. The division may restrict certain potentially hazardous foods from distribution at temporary food establishments.

4. What is a potentially hazardous food product?

Any food that is natural or synthetic that requires temperature control because it is in a form that is capable of supporting:

The rapid and progressive growth of harmful organisms that could lead to infections or other toxigenic microorganisms
The growth and toxin production of Clostridium botulinum
In raw shell eggs, the growth of Salmonella enteritidis

5. Where can we store and prepare food for our temporary food establishment?: Food and supplies used in a temporary food establishment cannot originate (be stored, prepared, etc.) from a private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters.

6. What is a Commissary, and what is the necessity for having one?

A commissary is a base of operation for temporary food establishments and mobile food facilities. Commissaries are necessary because most of these establishments are not equipped to be fully self-sustaining.

Some of the issues are:

Cleaning and sanitizing of utensils (to ensure a high standard of food safety, all utensils must be washed, rinsed and sanitized)
Proper disposal of wastewater
Food storage (Food may only be stored in a licensed and/or inspected food establishment. The St. Charles County Food Code does not allow food to be stored in private homes.)
Fresh water source (Only fixed food establishments that have a current operating license are approved as a source for fresh, potable water. In certain cases, temporary food establishments or mobile food facilities may be required to purchase additional units of bottled water for their food preparation needs.)