A low-risk temporary food establishment has a limited menu. You may not cook raw meat, fish, or eggs, cool food, serve sushi, ceviche, or raw shellfish, or have any complex food handling at your booth. Examples of allowable menus include:
- Factory sealed packages of processed foods that do not require cooking for safety. These foods may be heated and hot held prior to service. No unattended hot holding – items must be served or discarded at the end of each day for multi-day events.
- Intact (unopened) frozen packages of raw meat, raw fish, or other frozen items prepared at a WSDA/USDA/FDA-licensed facility and sold for customers to prepare at home.
- Pasteurized dairy products, espresso drinks, or commercial beverage mixes
- Pancakes, funnel cakes, donuts, or other fried dough products made from a commercial powder mix and water.
- Sno-cones or other ice-based drinks or foods made with purchased ice and commercial syrups or mixes.
- French fries, onion rings, other deep-fried foods made from frozen, commercially packaged product.
- Commercially pre-washed fresh or commercially canned or frozen fruit or vegetables cut or served on site.
- Max of two fresh produce items cut and washed. You must have adequate produce washing facilities at your commissary or the event.
- Pre-made, ready-to-eat items received from a permitted food establishment or licensed food processor and served without any further preparation and in a manner that prevents contamination. May be hot or cold held. Examples:
- Commercially made pizza from a licensed restaurant, hot held, sold by the slice.
- Cold appetizer, dessert or other trays prepared & plated at a commercial facility and served cold.
- Pancake breakfast buffet with cooked eggs and sausage provided ready-to-eat by a permitted restaurant.
- Baked goods that require time or temperature control for safety (ie., pumpkin pie, cheesecake) sold by the slice or whole.
