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Content Overview

For anyone planning to participate in a temporary event in Hawaii where food will be distributed or sold, understanding the requisites of the Temporary Food Permit Hawaii form is crucial. This comprehensive form, overseen by the Sanitation Branch of the Department of Health, is a gateway for organizations, establishments or individuals to provide food in a public setting for a limited duration—specifically not exceeding 20 dates within any given 120-day period. The form itself demands a meticulous input of information, ranging from the event's name and location to detailed contact information, alongside specifying the date(s) and time(s) of the event. It mandates the identification of an approved kitchen, often referred to as a commissary, where all food preparation and related activities must occur, explicitly prohibiting the use of home kitchens for these purposes. Applicants are required to furnish a list of all food items intended for sale or distribution at the event, ensuring compliance with health standards that dictate keeping hot foods above 140° F and cold foods below 45° F. Additionally, the submission of a site plan illustrating the booth layout and handwashing facilities is indispensable. With a non-refundable fee of $25, applications must be submitted at least ten working days prior to the event to ensure timely processing. This permit is both a regulatory requirement and a testament to the commitment of event organizers to uphold public health standards, encapsulating the Department of Health's stipulations for operating a temporary food establishment within the state.

Document Example

SANITATION BRANCH

 

 

 

 

 

 

 

 

 

 

 

STATE OF HAWAII

54 HIGH STREET, ROOM 300

 

 

 

 

 

 

 

 

 

 

 

DEPARTMENT OF HEALTH

WAILUKU, HAWAII 96793

 

 

 

 

 

 

 

 

 

 

 

 

 

TELEPHONE NUMBER: (808) 984-8230 FAX: (808) 984-8237

 

 

 

 

 

 

 

 

 

 

 

 

 

 

APPLICATION FOR TEMPORARY FOOD ESTABLISHMENT PERMIT

 

 

 

 

 

(Please type or print in black or blue ink)

 

 

 

 

(A)

NAME OF ORGANIZATION OR ESTABLISHMENT

 

(B)

LOCATION OR ADDRESS OF EVENT (ONLY ONE) Whale Day Celebration

 

 

 

 

 

 

 

 

 

Kalama Park: 1900 S. Kihei Road, Kihei, HI 96753

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(C)

CONTACT PERSON

 

 

 

(D)

CONTACT PERSON PHONE #

FAX PHONE #

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DAY

 

(E) DATE OF EVENT

(F) TIME OF EVENT

 

DAY

(E) DATE OF EVENT

 

(F) TIME OF EVENT

1.

 

 

2/21/2009

9:00 a.m. - 5:30 p.m.

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(G) NAME OF APPROVED KITCHEN (COMMISSARY)

(H) STREET ADDRESS OF KITCHEN

 

 

(I) PERMIT NO.

 

 

 

 

 

 

 

 

 

 

 

 

 

KITCHEN USE AUTHORIZED BY: (J) (OR ATTACH LETTER OF AUTHORIZATION)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(K) SIGNATURE OF AUTHORIZED PERSON

 

 

 

 

 

 

(L) KITCHEN PHONE NUMBER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(M) PRINT NAME OF AUTHORIZED PERSON

 

 

 

 

 

 

(N) TITLE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(O)

LIST FOOD ITEMS. NO HOME PREPARED FOOD.

REMINDER: KEEP HOT FOOD ABOVE 140° F. KEEP COLD FOOD BELOW 45 °F.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(CONTINUE FOOD ITEMS ON A SEPARATE PAPER IF NEEDED)

(P) ATTACH: SITE PLAN – INCLUDE HAND WASHING FACILITIES, BOOTH LAYOUT

The Sanitation Branch, Department of Health reserves the right to deny your Temporary Food Establishment Permit or revoke the permit for failure to comply with the sanitary requirements of Hawaii Administrative Rules, Title 11, Department of Health, Chapter 12, Food Establishment Sanitation. The permit applicant may be required to submit a complete menu and schematic plan of the proposed operation.

THIS PERMIT IS ONLY VALID FOR TWENTY (20) DATES IN ANY 120 DAY PERIOD

 

(Q) DATE

(R) SIGNATURE OF APPLICANT

 

 

 

 

 

 

(S) TITLE

(T) PRINT NAME OF APPLICANT

FEE $25.00 NON REFUNDABLE

SUBMIT APPLICATION AND FEE AT LEAST TEN WORKING DAYS PRIOR TO EVENT

MAKE CHECKS PAYABLE TO:

STATE OF HAWAII

(BANK ACCOUNT NAME AND ADDRESS MUST BE ON THE CHECK)

SUBMIT COMPLETED APPLICATION AND FEE TO:

 

SANITATION BRANCH

 

 

 

 

 

54 HIGH STREET, RM. 300

 

 

 

 

 

WAILUKU, HI 96793

THERE WILL BE A SERVICE FEE OF $25.00 FOR ANY CHECK DISHONORED BY THE BANK.

APPROVED:

DATE

SIGNATURE OF AGENT/DEPARTMENT OF HEALTH

R.S. LIC. NO.

Department of Health Seal

 

SECTION BELOW FOR OFFICIAL HEALTH DEPARTMENT USE ONLY

 

FEE

$25.00

DATE PAID

METHOD OF PAYMENT

RECEIPT NO.

RECEIVED BY

SAN APP TFE MAUI 11/07

INSTRUCTIONS FOR

TEMPORARY FOOD PERMIT APPLICATIONS

•All establishments, organizations, or individuals distributing or selling food to the public for a limited period of time (not exceeding 20 dates within a 120 day period) are required to submit a Temporary Food Establishment Permit Application to the Department of Health, Sanitation Branch. Applications will not be processed if the form is incomplete.

•Applications and $25.00 fee should be submitted at least ten (10) working days prior to event.

•All exemptions will be decided by the Department of Health Sanitation Branch.

•Approved permit may be picked-up OR faxed OR mailed to you (include a self-addressed, stamped envelope with the application).

A.NAME OF ORGANIZATION OR ESTABLISHMENT: Name of organization or establishment administering the food operation. Each permit applies to one (1) organization or establishment only.

B.LOCATION OR ADDRESS OF EVENT: Site of food distribution. Each permit applies to one (1) location.

C.CONTACT PERSON: Name of person(s) representing the organization or establishment.

D.CONTACT PHONE OR FAX NUMBER: Phone number of person(s) representing the organization or establishment.

E.DATE OF EVENT: One date per line (Maximum of 20 dates within a 120 day period, starting from the date of the first event).

F.TIME OF EVENT: Start to end time of event.

G.NAME OF APPROVED KITCHEN (COMMISSARY): Name of approved commercial kitchen (commissary) where food preparation, food storage, utensil washing, etc. will be done.

The proposed approved kitchen (commissary) must still be approved by the Department of Health for the temporary food event. Home kitchens are not acceptable for use.

H.STREET ADDRESS OF KITCHEN: Street address of approved commercial kitchen (commissary) where food preparation, food storage, utensil washing, etc. will be done.

I.PERMIT NO.*: Permit number of the approved commercial kitchen (commissary) where food preparation, food storage, utensil washing, etc. will be done.

*Permit number issued by the State Department of Health.

J.(OR ATTACH LETTER OF AUTHORIZATION): Instead of having the Authorized Person sign the application, a letter of authorization from the person in charge of the kitchen may be submitted which must include information G, H, I, K, L, M, and N.

K.SIGNATURE OF AUTHORIZED PERSON: Signature of person giving permission to use the approved commercial kitchen (commissary).

L.KITCHEN PHONE NUMBER: Phone number of approved commercial kitchen (commissary).

M.PRINT NAME OF AUTHORIZED PERSON: Print name of “(K) Signature of Authorized Person.”

N.TITLE: Title of “(K) Signature of Authorized Person.”

O.LIST OF FOOD ITEMS: All food and drink items being sold or distributed at the event (in the case of “BBQ” chicken sales, include the number of pieces of half or whole chickens to be sold).

P.SITE PLAN, BOOTH LAYOUT: On a separate paper draw a site plan and indicate the booth where food will be distributed including handwashing facilities, warmers, burners, cookers, etc.

Q.DATE: Date submitting application.

R.SIGNATURE OF APPLICANT: (Applicant and contact person need not be the same person).

S.TITLE: Title of “(R) Signature of Applicant.”

T.PRINT NAME OF APPLICANT: Print name of “(R) Signature of Applicant.”

▼ PDF Form

Document Characteristics

Fact Name Detail
Application Requirement Temporary Food Establishment Permit Application must be submitted at least ten working days prior to the event.
Fee The application fee is $25.00, non-refundable.
Event Limitation Permit valid for 20 dates within any 120 day period.
Payment Information Checks should be made payable to the State of Hawaii, with the bank account name and address on the check.
Service Fee for Dishonored Check A $25.00 service fee will be charged for any check dishonored by the bank.
Permit Issuance Authority The Sanitation Branch, Department of Health, reserves the right to deny or revoke permits for non-compliance with Hawaii Administrative Rules, Title 11, Chapter 12.
Use of Kitchen Food preparation must occur in an approved commercial kitchen; home kitchens are not allowed.
Submission Address Completed applications and fees should be sent to the Sanitation Branch, 54 High Street, Room 300, Wailuku, HI 96793.
Governing Law Hawaii Administrative Rules, Title 11, Department of Health, Chapter 12, Food Establishment Sanitation.

Guidelines on Utilizing Temporary Food Permit Hawaii

For those planning to distribute or sell food at public events in Hawaii, obtaining a Temporary Food Establishment Permit is a crucial step. This permit ensures that all food handling and distribution activities comply with the sanitary requirements established by the Hawaii Department of Health. The process might seem daunting at first, but by following these straightforward steps, applicants can ensure they complete the form accurately and submit all necessary documentation on time.

  1. Fill in the Name of the Organization or Establishment at the top of the form. Each permit is specific to one organization or establishment.
  2. Enter the Location or Address of the Event where food will be distributed. Note that each permit applies to only one location.
  3. Provide the Contact Person's Name, who represents the organization or establishment.
  4. List the Contact Phone and Fax Number of the contact person for ease of communication.
  5. Specify the Date(s) of the Event. You can list up to 20 dates, provided they all fall within a 120-day period starting from the date of the first event.
  6. Indicate the Time(s) of the Event, from start to finish.
  7. Name the Approved Kitchen (Commissary) where all food preparation, storage, and utensil washing will take place. Remember, home kitchens are not permitted.
  8. Provide the Street Address of the Kitchen used for food preparation and other related activities.
  9. Enter the Permit No. of the Kitchen, ensuring it is a number issued by the State Department of Health.
  10. If not signing directly, Attach a Letter of Authorization from the kitchen's responsible person. This letter must include all required details about the kitchen's approval.
  11. Have the Authorized Person Sign the form, or ensure their signature is included in the attached authorization letter.
  12. List the Kitchen's Phone Number for contact purposes.
  13. Print the Name of the Authorized Person giving permission for kitchen use.
  14. Indicate the Title of the authorized person.
  15. List All Food Items to be sold or distributed at the event, adhering to the rule against home-prepared food.
  16. On a separate sheet, Attach a Site Plan and Booth Layout, showing the setup, including handwashing facilities and cooking equipment.
  17. Date the Application
  18. Sign the Application as the applicant, who may or may not be the same person as the contact person.
  19. Provide the Title of the person signing the application.Finally, Print the Name of the applicant clearly.

With the completed application form, remember to attach the non-refordable $25.00 fee. Checks should be made payable to the State of Hawaii and include the bank account name and address. Applications must be submitted at least ten working days before the planned event to allow for processing time. Inclusion of all requested documentation and information ensures a smoother review process, facilitating compliance with Hawaii's food safety regulations.

Understanding Temporary Food Permit Hawaii

Temporary Food Permit Hawaii FAQ

  1. What is a Temporary Food Establishment Permit and who needs it?

    A Temporary Food Establishment Permit is required for any establishment, organization, or individual planning to distribute or sell food to the public in Hawaii for a limited time, not exceeding 20 dates within a 120-day period. This is essential to ensure that food distributed meets health and safety standards.

  2. How do I apply for a Temporary Food Establishment Permit in Hawaii?

    To apply, fill out the application provided by the Sanitation Branch of the Hawaii Department of Health with all the necessary details like name of the organization, event location, contact person, and food items. Submit the completed application along with a $25 fee at least 10 working days before your event.

  3. Can I use a home kitchen for food preparation for my event?

    No, food preparation for the event must be done in an approved commercial kitchen or commissary. Home kitchens do not meet the criteria set by the Hawaii Department of Health for temporary food events.

  4. What information is required in the application?

    You'll need to provide details like the name and location of the event, contact information, date(s) and time(s) of the event, the name and address of the approved kitchen, a list of food items to be sold or distributed, and a site plan showing booth layout and hand washing facilities.

  5. What is the fee for the Temporary Food Establishment Permit, and is it refundable?

    The application fee is $25.00, which is non-refundable. Make sure to submit your application and fee with sufficient time before your event to avoid any delays.

  6. What happens if my check for the application fee is dishonored by the bank?

    If your check is dishonored, a service fee of $25.00 will be charged. To avoid this, ensure that your bank account has sufficient funds before submitting the check.

  7. How long before my event should I submit the application?

    Submit your application and the fee at least ten (10) working days before the event. This gives the Department of Health ample time to process your permit and address any issues.

  8. Can my permit be denied or revoked?

    Yes, the Sanitation Branch reserves the right to deny or revoke permits for failure to comply with the sanitary requirements as outlined in the Hawaii Administrative Rules, Title 11, Department of Health, Chapter 12, Food Establishment Sanitation.

  9. How many events can I hold under one permit?

    Each permit allows you to hold events on up to 20 dates within a 120-day period starting from the date of the first event. Each event must adhere to the health and safety guidelines set by the Department of Health.

Common mistakes

When applying for a Temporary Food Establishment Permit in Hawaii, people often make several common mistakes that can delay approval or result in a denied application. It's crucial to pay close attention to the application's details to ensure smooth processing. Here are six mistakes to avoid:

  1. Failing to submit the application in a timely manner: Applicants must submit the form and the fee at least ten working days before the event. Late submissions might not be processed in time.
  2. Using home-prepared food: The guidelines strictly prohibit home-prepared food items. All food must come from an approved kitchen or commissary.
  3. Forgetting to list all food items: Every single food and drink item to be sold or distributed must be listed on the application or on an attached page if more space is needed.
  4. Incorrect or incomplete information about the kitchen: Information regarding the approved kitchen, including the permit number and authorization, must be accurately filled out or attached as a letter of authorization.
  5. Not including a site plan or booth layout: A detailed plan of the food distribution site, including locations for handwashing facilities, must be attached to the application.
  6. Omitting contact information: Some applicants forget to provide complete contact information, including a phone number and name for both the contact person and the kitchen authorization.

Aside from these mistakes, ensure that the application is filled out using black or blue ink, and all attached documents are legible and comprehensive. Paying attention to these details can significantly streamline the process of obtaining a temporary food permit in Hawaii.

Documents used along the form

When preparing for a temporary food event in Hawaii, obtaining a Temporary Food Establishment Permit is a critical first step. To ensure compliance and a smooth operation, various other documents and forms are often required to complement this permit. Having a comprehensive package of these documents can help streamline the approval process, ensure health and safety standards are met, and provide a structured plan for the event's food service operations.

  • Business Registration Proof: Demonstrates that the organization or establishment is legally recognized to operate within the state.
  • Food Safety Training Certification: Proof that individuals involved in food preparation, handling, and distribution have been trained on proper food safety practices.
  • Letter of Authorization from Kitchen Owner: Provides confirmation that the event organizers have permission to use the approved kitchen (commissary) facilities for food preparation and storage.
  • Menu and Ingredients List: A detailed list of all food items to be sold or distributed at the event, including ingredients, to identify potential allergens and comply with labeling regulations.
  • Waste Management Plan: Outlines how the event will handle waste disposal, recycling, and any special waste like cooking oil, to minimize environmental impact and comply with local ordinances.
  • Food Handler’s Health Permit: Ensures that individuals handling food meet health and hygiene standards to prevent foodborne illnesses.
  • Fire Safety Inspection Certificate: Verifies that the cooking equipment, electrical setups, and overall booth or food truck meet fire safety standards.
  • Liability Insurance Certificate: Offers proof of liability insurance coverage for the event, protecting against potential claims arising from foodborne illness outbreaks or accidents.
  • Site Plan Approval: A document showing the approved layout of food service areas, including placement of booths, cooking equipment, and handwashing stations, indicating compliance with health and safety standards.

Each document plays an integral role in ensuring that food services at temporary events operate within legal and health standards, creating a safer environment for both the vendors and patrons. Organizers should prioritize gathering and submitting these forms early in the planning process to avoid delays and ensure all regulations are sufficiently met.

Similar forms

The Temporary Food Permit Hawaii form is similar to other documents used in the regulation and approval of food-related activities and establishments. These documents share common elements designed to ensure public health and safety by requiring detailed information about food preparation, event specifics, and facility usage.

Food Establishment Permit Application: This document is quite similar to the Temporary Food Permit Hawaii form, especially in the way it asks for detailed information about the food establishment's operations. It requires applicants to provide information about the business location, ownership, type of food service, and menu items. Both forms focus on ensuring that food is prepared, stored, and served safely to the public. They also require details about the physical setup, like the layout of the kitchen and dining area, to ensure compliance with health and safety standards.

Special Event Food Vendor Permit Application: Similar to the Temporary Food Permit Hawaii form, this document is used for vendors looking to sell or provide food at special events, festivals, or markets. The similarities lie in the detailed requirements for event specifics, including the dates, times, and locations of the event. Both documents necessitate specifics about the source of food preparation—emphasizing the use of approved and inspected kitchens or commissaries—and include guidelines on maintaining food at safe temperatures, thus ensuring public health safety at temporary events.

Health Department Complaint Form: At first glance, this may seem less similar, but it shares a crucial underlying principle with the Temporary Food Permit Hawaii form; both are tools in the enforcement of public health standards. While the Permit Application is proactive—seeking to prevent health issues by ensuring safe food practices from the outset—the Complaint Form is reactive, allowing the public or health inspectors to report violations. Both forms contribute to maintaining high sanitary and health standards in the realm of public food service.

Dos and Don'ts

When applying for a Temporary Food Permit in Hawaii, it's crucial to follow the provided guidelines to ensure your application is processed smoothly. Below is a list of dos and don's to keep in mind:

  • Do print or type in black or blue ink to ensure readability.
  • Do not use a home kitchen for food preparation as it is not acceptable; make sure to list an approved commercial kitchen (commissary).
  • Do make sure to provide a clear, complete list of all food items, following the guideline that hot food must be kept above 140°F and cold food below 45°F.
  • Do not submit your application without a site plan that includes handwashing facilities and booth layout. This is crucial for approval.
  • Do submit the application and fee at least ten working days prior to the event to avoid any delays.
  • Do not forget to include a check with your bank account name and address on it, as this is required for payment.
  • Do ensure that the signature of the authorized person is included if you are using a kitchen that you do not own. Alternatively, attach a letter of authorization containing all required information.
  • Do not fill out the application incompletely. Applications will not be processed if they are missing information.
  • Do remember that the permit is only valid for twenty (20) dates in any 120-day period, so plan your events accordingly.

By following these steps, you can help ensure your Temporary Food Establishment Permit application is complete and compliant, leading to a smoother approval process. Remember, attention to detail and thorough preparation are key to success.

Misconceptions

There are several misconceptions about applying for a Temporary Food Permit in Hawaii that need to be clarified to ensure compliance and smooth operation during events. Here are eight common misunderstandings:

  • Any kitchen can be used for food preparation. Among the major misconceptions is the belief that food can be prepared in any kitchen, including home kitchens. In reality, the state requires food to be prepared in an approved commercial kitchen or commissary, which must be validated by the Department of Health.
  • The permit process is lengthy and complicated. While it might seem daunting, the process is designed to be straightforward. Applicants are required to submit their forms at least ten working days prior to the event, along with a $25 fee, which is manageable for most event organizers.
  • One permit covers multiple events at different locations. A common misunderstanding is that a single permit allows an organization to hold events at various locations. Each permit is location-specific, meaning a new permit is needed for each new location.
  • The permit is valid for any period within the 120 days. Another misconception is that the permit validity extends throughout the 120-day period for which it can be applied. However, it is only valid for up to 20 event dates within those 120 days.
  • Home-prepared foods are allowed if they are pre-packaged. Despite some beliefs, no home-prepared foods are allowed to be sold or distributed under the temporary food permit. All food items must be prepared in an approved kitchen to ensure safety and compliance.
  • The $25 application fee is refundable if the permit is denied or the event is canceled. The application fee is non-refundable, regardless of whether the permit is granted or if the event is subsequently canceled.
  • Site plans and booth layouts are optional. Some might think that submitting a site plan or booth layout is not mandatory. Contrary to this belief, a detailed site plan including booth layout and handwashing facilities is required to secure the permit.
  • Only food items need to be listed in the application. While listing food items is crucial, specifying beverages is equally important. Every item to be sold or distributed, including drinks, must be declared in the application.

Understanding these key points helps applicants navigate the temporary food permit process efficiently, ensuring that events contribute positively to the community while adhering to health and safety standards.

Key takeaways

Filling out the Temporary Food Permit form in Hawaii is necessary for any establishment, organization, or individual planning to distribute or sell food to the public temporarily. To ensure a smooth application process and compliance with the Department of Health, here are five key takeaways:

  • Applications must be submitted at least ten working days before the event, accompanied by a non-refundable fee of $25.00. This helps ensure that the Department of Health has adequate time to process the application and address any compliance issues.
  • The permit is specifically designed for temporary food establishments intending to operate for not exceeding 20 dates within a 120-day period. This limitation is crucial for applicants to plan their event dates accordingly and avoid any operational violations.
  • All food preparation and storage activities must occur in an approved commercial kitchen or commissary. The application must include the kitchen's name, street address, and permit number, ensuring that the food sold or distributed meets health and safety standards. Home kitchens are not permitted.
  • Applicants need to provide a detailed list of food items they plan to sell or distribute, including specific quantities for items like BBQ chicken. Additionally, a schematic plan or site plan showing the booth layout and handwashing facilities is required, emphasizing the importance of food safety and sanitation.
  • The Sanitation Branch of the Department of Health reserves the right to deny or revoke permits for reasons including failure to comply with sanitary requirements. This stipulation highlights the need for applicants to adhere strictly to all health guidelines and regulations.

Keeping these key points in mind can streamline the permit application process, ensuring that food service at temporary events is safe, enjoyable, and compliant with Hawaii's health standards.

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