Pop-up operation requirements
All food shall be held and served in accordance with California Retail Food Code during the actual event.
Use of food prepared or stored at home is prohibited at a pop-up function. All foods, beverages, utensils and related equipment must be stored at least 6 inches off of the floor.
Food served during the event must be displayed in a safe, sanitary manner and protected from contamination. Sneeze guards may be required.
Food may be served by employees.
- Sanitary food handling techniques must be practiced at all times.
- Whenever practical, servers shall use tongs, disposable plastic gloves or single use tissue when handling food.
- Service displays shall be monitored by staff.
- Service displays shall be protected from overhead contamination.
- For service items, an adequate utensil for serving must be provided.
The pop-up must have equipment such as steam tables, chafing dishes, refrigerators, coolers to keep all perishable food at or below 41 F or at or above 135 F during service.
A calibrated metal stem/probe type thermometer with a temperature range of 0 - 220 degrees F, accurate to +/-2 degrees F, must be available at all times to monitor temperatures of food prior to transport, upon arrival, and at the time of serving.
A log of temperatures for each food served at the event must be kept. The log must include the date, time, and address of the event and each food and beverage item served.
Understand the difference between a caterer, a catering facility, and a commissary
A Caterer supplies food and beverages to a location away from where the food is prepared. The California Retail Food Code requires that caterers have a valid health permit. A catering permit does not allow direct retail sales.
Commissaries and Catering Facilities are types of food facilities where any of the following occur:
a) Food, containers, or supplies are stored
b) Food is prepared or prepackaged for sale or service at other locations
c) Utensils are cleaned
d) Liquid and solid wastes are disposed, or potable water is obtained.
Commissaries and Catering Facilities can provide these services to vending machines, caterers, and temporary food facilities at festivals. The main difference is that Commissaries are also allowed to provide services to mobile food trucks and mobile support units, whereas Catering Facilities are not.
Learn what you need to do to safely transport food to the pop-up location
The transport vehicle must be adequately constructed so as to protect the food, food service equipment, and utensils from contamination at all times during transportation.Interior surfaces of the vehicle must be clean.
Hot foods that are potentially hazardous must be kept at a minimum temperature of 135 F at all times and be transported in NSF-listed thermal transport containers similar to Cambro type. Hot transport containers must be durable, smooth, and easily cleanable.
Cold foods that are potentially hazardous must be kept at or below 41 F at all times and be transported in containers capable of maintaining this temperature. Cold transport containers must be durable, smooth, and easily cleanable. Cardboard and Styrofoam are not acceptable.
When transport time exceeds one hour, mechanical refrigeration and mechanical hot holding equipment must be provided.
Understand the requirements for handwashing facilities at your pop-up
Hand washing facilities shall be provided inside of the food prep area(s). Adequate hand washing facilities must also be provided next to the service area.
Restrooms with adequate hand washing facilities shall be located within 200 feet of the service area.