TFE Vendor Checklist
The following operational checklist is provided as a courtesy and outlines the minimum requirements for a temporary food establishment. Additional items or permits may be required based on menu and setup. Vendors are responsible for complying with all applicable North Carolina Temporary Food Establishment rules.
Review NC Temporary Food Establishment Rules (15A NCAC 18A .2600)
Employee Practices
- A designated person in charge must be on-site during all food preparation and service.
- Employee Health Policy Agreement available.
- Single-use gloves and proper hand hygiene.
- Hair restraints and limited jewelry.
Structure, Lighting, and Pest Control
- Canopy or weatherproof structure covering the operation (BBQ smokers may be exempt).
- Three solid or mesh sides with approved fly control.
- Ground cover to reduce dust and mud.
- Shielded lighting over food and preparation areas for night operations.
- The temporary food establishment must remain connected to all required utilities whenever food is prepared, served, or stored.
Water Supply, Washing, and Wastewater Disposal
- Approved water source with labeled, sanitized potable water hose.
- Hot water available or approved heating method.
- Handwashing station with warm water, soap, disposable towels, and wastewater container.
- Three-compartment utensil washing setup labeled Wash, Rinse, Sanitize.
- Approved sanitizer with test strips:
Chlorine: 50–200 ppm
Quaternary ammonium: 200–400 ppm - Labeled containers for gray water; disposal only into approved sewage systems.
Food Handling, Storage, and Temperature Control
- Food from approved sources with invoices available.
- Food and single-service items stored off the ground and protected.
- Separate sink or basin for washing produce.
- No previously heated foods or unpackaged TCS foods.
- Accurate food probe thermometer available.
- Cold foods held at 41°F or below; adequate hot-holding equipment provided.
- Food shields or barriers to prevent customer contact.
- Only approved self-serve condiments allowed.
- Food tampering prevention, including locks or latches when unattended.