Planning to feed a lot of People?
If you intend to set up a temporary food establishment, state law requires that you follow established food safety practices. Also, most local health authorities require a permit and may have additional safety requirements for food vendors and the booths themselves. These regulations apply to booster clubs, PTOs, little leagues, or nonprofit organizations involved with one-time, seasonal, or special events where they will serve food. Contact your local health department to find out about local food sales, preparation and safety regulations.
Foodborne illness is caused by harmful germs in food. When food is not handled and served properly, germs can contaminate the food and multiply very quickly. When food that is contaminated with bacteria is served, anyone can get sick. However, people that are especially at risk include young children, pregnant women, the elderly, and the chronically ill. That is why it is important to follow established food safety guidelines.
For more information, please visit FoodSafety.tamu.edu.