Special Event Food Vendor Requirements
*Vendors will not be able to operate until these requirements are met.*
►Fire Extinguishers:
Cooking operations using stoves/ovens, griddles, grills or food warmers shall have:
- 2A10BC Min. rated (RED A-B-C) extinguisher.
Cooking operations using oil or grease shall have:
- 2A10BC Min. rated (RED A-B-C) extinguisher.
- K – Class (Silver) 1.5-gallon extinguisher.
Cooking operations using solid fuel cooking appliances shall have:
- 2A10BC Min. rated (RED A-B-C) extinguisher.
- K-Class (Silver) One 2.5-gallon extinguisher, or two 1.5-gallon extinguishers.
All extinguishers are required to have a current commercial inspection tag.
►All combustible material shall be kept a minimum of 36” away from any cooking unit.
►Fryer units shall be kept a minimum of 16” away from any open flame or have an 8” baffle separating them.
►Trucks/Trailers with cooking appliances shall have a commercial hood with a suppression system, professionally cleaned at least annually and current inspection tags.
►Tents shall be constructed of a fire-retardant material with an affixed tag verifying such or a certificate shall be kept on location.
►All compressed gas cylinders and tanks shall be secured in the upright position to prevent tipping.
►Egress clearances shall be provided and maintained.
►Propane cylinder requirements:
- All tanks shall be located outside of tent or structure.
- Tanks shall not be placed in an aisle of travel or near vehicle traffic.
- Tanks shall be secured and kept tamper-proof from the public.
►TURN OFF ALL TANKS AND APPLIANCES AT THE END OF THE DAY.