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:

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.