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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.)