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Food booth

From Wikipedia, the free encyclopedia
Food booth vendors cooking sausages at University District Street Fair, University District,Seattle, Washington

Afood booth– also called afood kiosk,food stand,food stallortemporary food service facility– is generally a temporary structure used to prepare and sell food to the general public, usually where large groups of people are situated outdoors in a park, at a parade, near a stadium, or otherwise. Sometimes the term also refers to the business operations andvendorsthat operate from such booths.[1][2]

Background

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There is evidence to suggest that certain foods have either originated from, or gained in popularity through food booths.[3]For example, the popularity of theice cream conein North America is attributed to theSt. Louis World's Fairin 1904.[4]According to legend, an ice cream seller had run out of clean dishes, and could not sell any more ice cream. Next door to the ice cream booth was thewafflebooth, unsuccessful due to intense heat. The waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was subsequently copied by other vendors.[4]

Operations

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Kaleenka Piroshky food booth atNorthwest Folklife Festival,Seattle Center.
Food booth atZandvoortbeach, the Netherlands

A common practice is for modern food booths to operate asconcession standsat various kinds of special events. These may be operated by small independent vendors, catering companies, or by establishedrestaurantsoffering a subset of items featured from a more comprehensive menu. Alternatively, some food booths may be operated by localnonprofit organizationsas a means offundraising.In some situations, nonprofit orgs may face slightly lower processing fees, or less stringent regulations and contractual requirements, making such operations relatively more advantageous.[5][6]

Regulations

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Depending on the jurisdiction, and local customs, operators of such booths ordinarily require a temporary food sales permit and government-issuedlicenses.[7]Typically operators also must demonstrate compliance with various regulations forsanitation,public healthandfood safety.[8][9] Such regulations include, for example:

  • structural requirements for the construction and placement of booths[10]
  • requirements or limitations regarding the hours and number of days of continuous operation[11]
  • restrictions on the handling and preparation of ingredients[12]
  • restrictions on the storage, transport and placement of ingredients[12]
  • rules regarding availability and proximity of waste disposal facilities and toilets[13]
  • rules governing conduct and cleanliness of operators
  • rules governing animals and the use of pest control measures
  • provisions imposing additional requirements if deemed necessary by an authorized on-site health inspector[14]

On-site inspection

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To oversee compliance with applicable regulations, many municipalities hire and deployhealth inspectors,or provide general guidelines for inspection, in order to ensure food booths do not present an unreasonable risk of harm to customers.[15]Hired inspectors are usually permitted to make unscheduled inspections of facilities with little or no advance notice to the proprietors. The rules regarding the frequency, scope and extent of routine on-site inspections vary depending on the jurisdiction. Also, some jurisdictions may establish priorities based on the type of food served, the type of organization involved, and other ancillary factors, such as any prior history of customer complaints.[16]

See also

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References

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  1. ^Pariser, Harry (2004).Explore the Virgin Islands.Harry S. Pariser.ISBN1-893643-54-9.
  2. ^Kaplan, Anne (1986).The Minnesota Ethnic Food Book.Minnesota Historical Society Press.ISBN0-87351-198-0.
  3. ^"Comfits".Archived fromthe originalon 2016-11-02.Retrieved2007-07-22.A confectionery booth is depicted in an etching byChristoph Weigel(1654-1725) From One Hundred Fools c.1700.
  4. ^ab"historic food: ice cream cone".Retrieved2007-07-22.
  5. ^See e.g., Chapter 5.38Leavenworth Municipal Code
  6. ^See e.g., Environmental Health Services:Temporary Food Facility ApplicationSanta Barbara County, California[1]Archived2007-10-06 at theWayback Machine
  7. ^"See e.g.,City of San Fernando Special Event Permit Application"(PDF).Archived fromthe original(PDF)on 2007-10-27.Retrieved2007-07-05.
  8. ^See e.g.,California Health and Safety Code(CHSC); California Uniform Retail Food Facilities Law [CURFFL], an excerpt from the California Health and Safety Code:Sanitation requirements for temporary food facilities§§113700-114475 et. seq.[2][permanent dead link].
  9. ^See e.g., California Conference of Directors of Environmental Health (CCDEH)10 Questions and Answers Regarding Health Department Regulation Of Temporary Food Facilities[3]Archived2007-07-09 at theWayback Machine
  10. ^(E.g., San Francisco Department of Public Health:Food Safety Program[4]Archived2007-04-30 at theWayback Machine.)
  11. ^(E.g., License Application For Retail/Food Booth at the Skidmore Saturday & Sunday Market[5]Archived2007-09-29 at theWayback Machine).
  12. ^ab(E.g., CURFFL §114317. et. seq.)
  13. ^(E.g., CURFFL §114321. et. seq.)
  14. ^(E.g., CURFFL §114328.)
  15. ^See e.g., Nevada State Health Division Bureau Of Health Protection Services Temporary Food Booth Self Inspection Sheet[6][permanent dead link]
  16. ^"Carroll County Health Department: Community Hygiene - Food Service Facilities".Archived fromthe originalon 2007-07-07.Retrieved2007-07-05.Carroll County, Maryland
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