您有參加戶外大型活動的經驗嗎？屢屢看到小吃攤生意鼎盛，想想如果自己有機會也來嘗試一番這種生意是不是也會日進萬金呢？本報特別將Santa Clara縣衛生局的相關規定做一次整理，讓想做做臨時小吃攤生意的讀者有一種依規。
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臨時小吃攤規定法則
REQUIREMENTS FOR TEMPORARY FOOD FACILITIES IN THE COUNTY OF SANTA CLARA
許可證的規定
Permit Requiremenrs
所有活動申請和申請費用必須在活動舉辦至少兩週前提交環境衛生單位。All event applications and applicable fees MUST be submilled to the Department of Environmental Health at least 2 weeks before the event.
活動中有兩個或兩個以上的臨時食物設施，個人或組織必須負責共用設施（如廁所，廢物處理），並且必須申請活動協調員/組織者許可證。
At events with two or more temporary food facilities, a person or organization MUST be responsible for shared facilities (eg, restrooms, waste disposal) and in addition MUST apply for an event coordinator/organizer permit.
申請一旦獲得批准，未經環境衛生單位同意不得變更。
Once the application is approved. NO changes may be made without approval of the Department of Environmental Health.
未經授權的更改或違反會導致食物設施的關閉，直到不足之處得到改正.如果任何許可證暫停，將會收取重檢費
Unauthorized changes or non-compliance may result in closure of food facility until dificiencies are corrected. Re-inspection fees may be assessed if any permits are suspended
食品攤位搭建
FOOD BOOTH CONSTRUCTION
所有食品和飲料攤位必須有四邊，屋頂，和地板，規定如下： 食品攤位搭建必須有足夠空間以滿足所有食物製備，處理和存儲需求
Booth must be large enough to accommodate all food preparating ,handling,and storage needs
地板表面必須平整和容易清潔
Floor surfaces MUST be smooth and cleanable
平整鋪磚，膠合板，帆布，等可以使用
Smooth pavement ,plywood, canvas, etc. is approved
草地或泥土層必須覆蓋經核准的防水布或膠合板
Grass or dirt floors MUST be covered with approved tarps or plywood
牆壁和天花板必須完全包住食品飲料攤位，並且由經核准的材料建成（參見消防署食品飲料亭建材要求）
Walls and ceilings MUST completely enclose the booth and be made of approved materials (check with fire department for booth material requirements) .
木材，帆布，塑膠,16眼防蠅幕或類似的材料等可以使用
Wood,canvas,plastic,16-mesh fly screening,or similar material is approved) .
傳遞窗口開口不得超過四三二平方英寸，並且能完全封閉（例如velcro ）。窗戶開口最小距離不得少於18英
Pass-thru window openings MUST not exceed 432 square inches and have tighe-fitting closures (eg,Velcro) .Minimum distance between window openings shall not be less than 18 inches
例外情況：只處理預包裝食物或飲料的攤位不須完全密封，架空簷篷和易清潔地板即可。所有食品和飲料，必須在未開啟原包裝情況下出售或提供服務EXCEPTION: Booths that handle ONLY food or beverage PREPACKAGED at an approved facility are NOT required to be fully enclosed, just an overhead canopy and cleanable flooring. All food and beverage MUST be sold or served in unopened original packaging
必須安裝清楚可見的標識，標明攤位名稱：城市，州，郵遞區號，及被批准人姓名。非營利慈善攤位，無需提供此類指示牌
A clearly visible sign MUST be providod listing the booth name: city, state, zip code,and name of permittee.Non-profit charitable booths are NOT required to provide this signage。
攤位名稱字母至少為3英寸高，筆劃至少3 / 8英寸寬
The hooth name MUST be at least 3 inches high, with strokes at least 3/8 inches wide
市，州，郵遞區號，及被批准人姓名字母至少1英寸高度
The city, state, zip code, and name of permittee MUST use lettering at least 1 inch in height
食物製備及處理
FOOD PREPARATION AND HANDLING
所有食品必須來自核准的供應者
All food MUST be from an approved source
在私人住宅儲存、製備食物飲料不得作為銷售品提供，直接出售，或分發
Food or beverage that has been stored or prepared in a private home may NOT be offered for sale, sold, or given away
有發票副本/收據供專家審查
Have copies of invoices/receipts for food, available for review by Specialist
所有設備和器具，必須經過環境衛生單位核准
All equipment and utensils MUST be approved by the Department of Environmental Health
與食物接觸的表面必須平整， 容易清潔，無吸收特性（例如，櫃檯，砧板，餐具，設備）
Surfaces that come in contact with food MUST be smooth, cassily cleanable, and non-absorbent (eg,counters, cutting boards, utensils, equipment.)
不使用鍍鋅或搪瓷塗層炊具或餐具
Do NOT use galvanized or enamel coated cookware or utensils。
所有的食具及煮食設備，除了燒烤用具和深油炸鍋（見下文） -必須安裝在臨時食物場所內，除非當地消防署另有規定
ALL utensils and cooking equipment-except for barbecue units and deep fat fryers (see below) –MUST be inside the temporary food facility unless otherwise required by the local fire department
食物儲存和陳列：
Food storage and display:
所有食物（包括冰）和食物容器必須存放臨時食物設施內，擱置在離開地板的器具架或櫃檯上
All food (including ice) and food containers MUST be stored inside the temporary food facility and off the floor on shelving or counters
已打開或無包裝的食物不可存放或陳列在服務櫃檯
NO open or unpackaged food may be stored or displayed at service counters.
調味品必須存放在一次性小包，泵型容器，或擠壓容器
Condiments MUST be in single-service packets, pump-type containers, or squeeze containers
例外：用品和無潛在危害食品在未開啟原商業包裝狀態下可存儲在食品攤位以外
EXCEPTION: Supplies and non-potentially hazardous foods in unopened original commercial packaging may be stored outside the facility
盡量減少裸手接觸食物。只要需要，使用適用的器具，如鉗，食品用紙，或一次性手套
Minimize bare hand contact with food. Use appropriate utensils such as tongs ,food tissue, or disposable gioves whenever practical
露天燒烤或深油炸區域必須進行分隔，以防止公眾進入
OPEN AIR BARBECUE AND DEEP FAT FRYING Perimeter fencing MUST be provided to prevent public access to open-air barbecue or deep fat frying area
燒烤和深油炸食品允許在封閉的食品攤位外食用
Barbequing and deep-fat frying ate allowed OUTSIDE an enclosed food facility.
烹飪之前，所有食品必須存放核准的封閉區域內
Prior to cooking ,all food must be stored INSIDE an approved enclosed area.
所有烹飪後食物必須立即移回核准的內部區域以作下一步製備，保溫，或提供服務
Immediately after cooking .all food MUST be moved back to an approved INSIDE area for further preparation, hot holding, or service.
WASTE
廢水-每個食品攤位必須配備液態廢棄物容器。所有液體廢物必須處理放置在核准的容器內（例如，graywater bins）和下水道。
Wastewater – a container for liquid waste MUST be provided INSIDE each facility .All liquid waste MUST then be disposed of into approved containers (eg,graywater bins) the sanitary sewer
垃圾桶-每個食品攤位必須配備容器以存置食品殘留、垃圾和廢棄物。食品殘留、垃圾和廢棄物必須儲存在防漏的容器內，並處理放入dumpsters或垃圾罐
Trash – a container for food waste .garbage, and refuse MUST be provided INSIDE each facility. All trash and food waste, garbage, and refuse MUST be stored in leak –proof containers and disposed of into dumpsTers or garbage cans.。
油脂-烹調或深油炸鍋油脂必須以安全和衛生的方式處理，例如使用油脂容器
Grease – cooking or deep fat fryer grease MUST be disposed of in a safe and sanitary manner such as a lallow container
木炭和煤球必須以安全和衛生的方式進行處理
Charcoal and briquettes MUST be disposed of in a safe and sanitary manner
TOLET FACILITIES
每個臨時食品設施200英尺範圍內必須配備經核准的衛生設施
Approved toilet facilities MUST be provided within 200 feet of each temporary food facility
如果使用便攜式廁所，必須有足夠的洗手台，並配備肥皂和手紙機
When portable toilets are used , they MUST be provided with an andequale munber of handwashing stations equipped with both soap and paper towel dispensers
APPITIONAL REQUIREMENTS
提供足夠的飲用水，並保證來自經核准的供應來源
An adequate supply of potable water MUST be provided from an approved source.
飲料用冰塊必須與用於降溫的冰塊分開存放。請記住，冰是食物
Beverage ice MUST be kept separate from ice used for cold-holding. Remember, Ice is food
不得在臨時食物設施或燒烤區吸煙，所有食物加工者必須穿著乾淨
Smoking is NOT sllowed in tempotary food facilities or barbecue areas / All food handiers must wear clean clothing。
除了導盲犬，信號狗，或其它服務性用狗，任何活體動物不得帶入臨時食品攤位
Live animals are NOT allowed in temporary food facility except for guide dogs, signal dogs, or service dogs
聯繫當地消防署關於防火規定，申請任何必要的許可證
Contact the local fire department regarding fire regulations and any necessary permits.。
在臨時食品設施張貼環境衛生許可證
Post the Environmental Health Permit in your temporary food facility。
有任何問題請電環境衛生單位408-918-3400
Contact the Department of Environmental Health at 408-918-3400 if you have any questions or concerns.
安全食物溫度
SAFE FOOD TEMPERATURES
如果出售提供有潛在危害的食品，必須使用探針型金屬溫度計。每次使用之前和之後清潔和消毒溫度計
A probe-tybe metal thermometer MUST be used if potenlially hazardous foods are served. Clean and sanitize thermometer before and after each use
所有有潛在危害的食品，必須保持在所需的溫度。保持溫度標籤
All potentially hazardous foods MUST be maintained at required temperatures. Maintain temperature logs
烹飪要求：
COOKING requirements:
家禽，釀肉，和其他填充食品
1650F , stuffed meats, and other stuffed foods
絞細牛肉（漢堡）
1570F Ground beef (hamburger)
魚，蛋，和豬肉
1450F Fish,eggs,and prk
重新加熱要求
RE-HEATING requirements
有潛在危害的食品重新加熱後，放置在保溫設備中
1650F Re-heat potentially hazardous foods before placing in a warming unit
營業性食品設施溫度保持要求
HOLDING requirements for PROFIT facilities:
有潛在危害的冷食或飲料，溫度必須保持在或低於450F
450F Cold potentially hazardous food or beverages MUST be maintained at or below 450F
在此溫度下，食品在24小時一個週期內最多可保存12小時
Foods may be kept at this temperature for up to 12 hours in any 24-hour period
經營結束，這些冷食必須
At the end of the operating day,these cold foods MUST be :
放置在核准設施中冷櫃內，溫度保持低於450f
placed in a refrigeration unit with in an approved facility and maintained at or below 450F
以核准的方式銷毀
ldestroyed in an approved manner
有潛在危害的熱食或飲料，溫度必須保持在或高於1350F 。經營結束，熱食必須：
1350F Hot poltentially hazardous food or beverages MUST be maintained at or above 1350F . At the end fo the operating day, these hot foods MUST be either:
以核准的方式銷毀
Destroyed in an approved manner
捐贈給免費食物發放所
Donated to a food bank
非營利性的慈善設施溫度控制要求
HOLDING requirements for NON-PROFIT CHARITABLE facilities
有潛在危害的冷食或飲料，溫度必須保持在或低於450F
450F Cold potentially hazardous food or beverages MUST be maintained at or below 450F at all times
請注意…
PLEASE NOTE
在不適宜或不安全溫度下對食物進行處理和保存會受到環境衛生署的斥責，食品會遭到銷毀
Food handled improperly or held at unsafe emparatures may be condemned or destroyed by the Department of Environmentall Health.
HANDWASHING
經營處理無包裝或打開食物飲料的臨時食品設施，必須在設施內配備洗手設施
Facilities that handle unpackaged or open foods or beverages MUST provide handwashing facilities
所有食物處理人員必須勤洗手以防止食物污染。在一下情況下（包括，但不限於）必須洗手：處理食物前，使用衛生間後，使用煙草後
All food handlers must wash hands frequenly to prevent the conamination of food.This includes,but is not limited to, washing hands BEFORE handling food,AFTER visiting the restroom and AFTER using tobacco products
每個設施必須配備一個重力流洗手設備
Each facility MUST provide a gravity flow handwashing set-up consisting of
一個容器-存放水量：2加侖或以上，可以鎖上的水嘴。
a container-2 gallons or more-with a spigot that can lock in the open position,
泵壓皂液
pump soap
紙巾
paper towels
承接廢水的桶或缸
a catch bucket or tub for wastewater
必須經常檢查洗手設施，隨時根據需要補充水、紙、皂液等
Hand washing facility MUST be checked frequently and refilled when needed.
用具清洗和消毒
UTENSIL WASHING AND SANITIZING
處理無包裝或打開食物飲料的食品設施內必須配備用具清洗和消毒設施
Facilities that handle unpackged or open foods or beverages MUST provide utensil washing and sanitizing facilities INSIDE the temporary facility
用具清洗包括三個裝滿飲用水的容器。每個容器必須大到足以容納最大的用具清洗
Utensil washing set-up inctudes three containers filled with potable water. Each container MUST be large enough to accommodate the largest utensil to be washed.
用肥皂水洗刷
Conatiner#1-WASH-with soapy water
用清澈乾淨的水沖洗
Conatiner#2-RINSE-with clean and clear water
用消毒溶液消毒-需要時，換水並且增加消毒劑
Conatiner#3-SANITIZE-with sanitizing solution. Replace water and add sanitizer whenever necessary.。
保證足夠的空間，通風良好以晾乾所有用具
Adequate space to air dry all utensiis
用來擦拭與食物溢漏接觸的表面布件必須用消毒溶液
A sanitizing solution MUST be provided for cloths used to wipe spills on food contact surfaces
消毒溶液應該為每加侖水加一湯匙家用漂白水。亦可使用其他經批准的殺菌劑
Sanitizing solution may consist of 1 tablespoon household bleach for each gallon of water,Other approved sanitizers may be used
所有臨時食物設施營辦商
TO ALL TEMPORATY FOOD FACILITY OPERATORS
本套文件包含您在聖塔克拉拉縣申請臨時食品設施許可證，並妥善運作所需要的信息
This packet contains the information you need to apply for a permit and properly operate a temporary food facility in Santa Clara County
活動的組織者/協調員的應用（如果有一個以上的點）
Event Organizer/Coordinator Application(Required if more than one point of food distribution)
辦臨時食物場所申請表與食品信息表
Application to Operate a Temporary Food Facility with food information sheet開
非營利性地位聲明
Declaeation of Non-Profit Status
要求臨時食物設立所聖塔克拉拉縣臨時食品設施規定
Requirements for Temporay Food Facility in the County of Santa Clara
自查對照表
Seif-inspection Checklist
用品對照表
Supplies Chenklist
溫度標籤
Temperature log
請注意，所有的食物攤販.食品攤位的經營者，僱員，和志願人員在準備和經營期間必須遵守本文件中的要求.如果您缺失任何以上所列的資料一項，請聯繫本單位408- 918-3400，
Please note that All food vendors.food booth operator employees,and volunteers MUST comply with the requirements as outlined in this packet during preparation and all hours of operation.Please contact this Department at 408-918-3400 if your packet is missing any of the above listed information.
所有申請表格及費用至少提前兩週提交該署環境衛生署.申請材料不全或截止日後提交將不獲批准，菜單可能受到限制
All application forms and fees must be submitted to the Department of Enviromental Health at least ?weeks prior to the event. Incomplete applications or those submitted after the deadline may NOT be approved, menu maybe restricted.
臨時食物設施經營者
TEMPORARY FOOD FACILITY OPERATOR
填寫雙面申請表格，與申請費用以及補充文件一起交給活動主辦者
Complete BOTH sides of the application and return it with applicable fees and additional documentation to your event coordinator
仔細閱讀所附文件-你都必須遵守
Read the attached documents carefully –you are required to comply
使用隨附的自我檢查和用品清單，以幫助籌建並確保遵守
Use the attached self –inspection checklist and supplies checklist to assist in setting up and ensuring compliance.。
您的設施須接受環境衛生署檢查，未能遵守規定會導致你的設施被關閉，直至所有不足得到糾正
Your facility is subject to inspection by the Department of Environmental Health,and FAILURE to comply amy result in closure of your facility until deficiencies are corrected。
活動的組織者/協調員
EVENT ORGANIZER/COORDINATOR
收齊經營申請表格，填寫活動組織者/協調員申請表格，會同申請費用交至本署
Ruturn ALLoperator application forms AND event organizer/coordinator application AND applicable fees to this Department. ruturn alloperator
提交場地分佈計劃，並列出食品飲料經營者名單
Submit site plan and list of food vendors
On day(s) of event,person in charge of food facilities MUST be availzble to conduct a walk –thru inspection with Department of Environmental Health representatives. 活動舉辦期間，食品設施負責人必須能夠隨時陪同環境衛生署代表進行檢查。
如果您想 安排活動前會議以討論食物安全，請聯絡 408-918-3437
If you would like to schedule a pre-event meeting to discuss food safety,please contact: 408-918-3437
FLOORING REQUIREMENTS FOR TEMPORARY FOOD FACILITIES
近期隨著對通用’聚乙烯防水布’和核准地板材料使用的普遍，公眾關注日益加強，在聖塔克拉拉縣環境健康衛生署內形成了統一政策規定的需求。在充分考慮州以及地方關於帳篷和薄膜結構消防規定的規定，此項政策作為DES對此類問題的官方規定實施。
Recent concerns regarding the use of generic ‘poly-tarps’ and approved flooring materials in general have created a need for uniform policy requirements among the Santa Clara County Environmental Health and Eire authorities .This policy shall serve as the official DEH requirement on this matter with consideration to the state and local fire regulations for tents and membrane structures
環境衛生署規定：臨時食物設施經營非預先包裝食品，對泥地，草，風化花崗岩，或其他類似的表面應進行地板覆蓋，由平整，無吸收性，容易清潔的材料建成。在食品設施內烹調或加熱本身引發補充規定：所有膜結構包括地面處理都必須經過核准以保證阻燃，或有不可燃的特點。通用“聚乙烯防水布”，作為一個核准的地板材料，並不能滿足加州消防法第24章要求
The Department of Environmental Health requires that temporary food facilities handing non-prepackaged foods and operating in an environment of dirt , grass, decomposed granite ,or other similar surfaces shall provide a floor covering constructed of smooth ,non-absorbent ,easily-cleanable materials . Cooking or heating elements inside the food booth itself trigger an added requirement that all membrane structures including flooring be treated with a flame retardant in an approved manner or have non-combustible characteristics .The use of generic “poly tarps” as an approved floor material does not satisfy the requirements of Chapter 24 of the California Fire Code
聖縣環境衛生署（ DEH系統）臨時食物設施規定指出“所有食品飲料攤位，必須建造有四邊，屋頂，地板，如下… …地板表面必須光滑和清潔… …平整鋪磚，膠合板，帆布等… …草地或泥土地面必須覆蓋核准防水布或膠合板“
The Santa County Department of Environmental Health (DEH)requirements for Temporary Food Fealties document states that: “All food and beverage booths MUST be constructed with four sides ,a ceiling ,and a floor as follows……floor surfaces MUST be smooth and cleanable……smooth pavement , plywood , canvas etc……grass or dirt floors MUST be covered with approved tarps or plywood.”。
“臨時食物設施，處理非預先包裝食品應鋪設由瀝青混凝土，堅固木料，或其他類似的材料作為材料的地面”
“Temporary food facilities that handle non-prepackaged food shall provide floors constructed of concrete asphalt ,tight wood ,or other similar material kept in good repair.”
鑑於要求經營非預先包裝食品臨時食物設施在泥土，草，或風化花崗岩等環境下進行核准的地面處理，以及通用“聚防水布”不符合Article 32 Sec 2404 of the California Fire Code美國加州消防守則，環境衛生署不會允許這種使用以違反消防規例
Since the Department of Environmental Health requires temporary food facilities handing non-prepackaged foods who also operate in an environment of dirt ,grass ,or decomposed granite to provide approved floor coverings and the use of generic “poly tarps” does not satisfy the requirements of Article 32 Sec 2404 of the California Fire Code Environmental Health will not permit such use in violation of Fire regulations
還應當指出，如果當地的建築和消防法規禁止在臨時食物場所內煮食（加州健康和安全法規Section 114341 ） ，燒烤或其他核准的戶外烹飪可以設在臨時食物設施毗鄰場所
It should also be noted that barbecues , grills ,or other equipment approved for
outdoor cooking may be located adjacent to the temporary food facility if local building and fire codes prohibit cooking inside the temporary food facility (California Health and Safety Code Section 114341)
還有一些情況，在草地、泥地之類臨時食物場所內安裝烹飪或加熱設備， DEH和當地消防管理局將共同確定使用的地板材料是否符合規定
In the cases where cooking or heating equipment is set up within a temporary food facility located in a grass or dirt like environment , both DEH and the local Fire authority will determine the conformity of any flooring materials in use
一般情況下，當超過一個臨時食物設施獲得許可，活動的組織者應被視為負責，確保或核實使用核准的地板材料。否則，唯一的食物或飲料受許可人須確保搭建和地面符合要求
Generally speaking the Event Organizer shall be deemed responsible for securing or verifying the use of approved flooring when more than one temporary food facility is under permit .Otherwise ,the sole food or beverage permit tee shall secure the required tent and floor structures
