Temporary Food Event Preparation Checklist

This page contains a checklist to assist in preparing for your temporary food event.

Vendor Name (optional):

Did you remember?

  • Approved transportation equipment for hot and cold foods.
  • Mechanical hot holding equipment (i.e., no heat lamps or crockpots).
  • Mechanical cold holding commercial refrigeration or freezers (i.e., no household refrigerators).
  • Probe and equipment thermometers for checking food and equipment temperatures.
  • Flooring and overhead cover, if not provided by the organizer.
  • Dunnage racks or pallets to store all food and paper goods off the ground.
  • Additional clean, wrapped cooking utensils.
  • Dispensers for condiments (i.e., pre-packaged, squeeze bottles or hinged lid containers).
  • Handwashing facilities with paper towels and liquid hand soap (i.e., a camp sink or a container with a hands free tap and a bucket to catch the waste water).
  • Clean clothes and hair covering (i.e., cap, visor or bandana) for employees.
  • Wash, rinse and sanitize containers that are large enough to hold soiled utensils.
  • Cleaning supplies (i.e., dish soap, sanitizer, sanitizer test strips, brooms, trash bags and garbage cans with lids).
  • Wiping cloths and extra buckets, fans, containers for used cooking oil and charcoal, extension cords, fire extinguishers and first aid kits.
  • All food is obtained from approved commercial sources (i.e., local stores, distributors, or restaurants). Home-prepared food is prohibited.
  • Vendor bringing prepared food from outside DuPage County - A current health inspection report for the facility where food was prepared is required.
  • Add an item:
  • Add an item:
  • Add an item:
  • Add an item:
  • Add an item:
  • Add an item:
  • Add an item:
  • Add an item:
  • Add an item:
  • Add an item: