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Collects event and organization details, primary food contact information, and requires a certified food protection manager signature. Includes fee schedules for Class I and Class II/III with event-duration categories, non-profit 501C option, and late-fee rules based on payment timing. Provides a checklist of operational questions covering menus, food sourcing, storage, temperature control, cooking and hot-holding, sanitation, dispensing, toilet facilities, and submission of a layout and CFPM certificate.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/temporary-food-service-establishment-license-application/340550/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/temporary-food-service-establishment-license-application/340550.png","ImageObject",300,407,{"name":92,"@type":93},"Blaney","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-30","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"How far in advance must the application and payment be submitted?","Question",{"text":112,"@type":113},"Application and payment must be submitted at least 2 weeks prior to the event to avoid late fees.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What are the Class I and Class II/III fee differences?",{"text":117,"@type":113},"Class I covers TCS pre-packaged foods and non-TCS foods, with separate fees for 1 day versus 2–14 days. Class II & III applies to TCS foods such as hotdogs, hamburgers, soup, chili, and sandwiches, with higher fee amounts for the same time categories.",{"name":119,"@type":110,"acceptedAnswer":120},"What must be completed before approval can be granted?",{"text":121,"@type":113},"The application must include answers to operational questions about the full menu, food sourcing, storage and temperature control, cooking and hot-holding, protection and handwashing facilities, water source, sanitation methods, storage and dispensing of items, toilet facility location, and a drawn layout plus the CFPM certificate.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},340550,1790127769,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":24},1236954677761,"https://us-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","2080 Silas Deane Highway, Suite 100, Rocky Hill, CT 06067  \nPhone: (860) 785-8380 Fax: (860) 785-8533  \n[www.ccthd.org](www.ccthd.org)  \nPUBLIC HEALTH for BERLIN, NEWINGTON, ROCKY HILL, & WETHERSFIELD  \nTEMPORARY FOOD SERVICE ESTABLISHMENT LICENSE APPLICATION  \n(Please complete one application per booth)  \nAPPLICATION AND PAYMENT MUST BE SUBMITTED AT LEAST 2 WEEKS PRIOR TO THE EVENT TO AVOID LATE FEES * Event:   Event Coordinator:   Phone:    \nEvent Location:   Town:    \nDate(s) of Event:   Time(s) of Event:   Name of Your Organization:   Phone:    \nAddress of Organization:    \nAddress City State Zip Code  \nPlease PRINT name, address, and phone number of primary contact person for food at event:  \nName:   Phone:   \nAddress City State Zip Code  \nE-Mail:    \nCertified Food Protection Manager:    \nX     \nSignature of Primary Contact  \nTemporary Food Service FEES:☐Class I (1 day) $45.00 ☐Class I (2-14 days) $75.00 ☐ Class II & III (1 day) $65.00 ☐ Class II & III (2-14 days) $130.00  \nDate  \nClass I: TCS pre-packaged foods and non-TCS foods  \n(i.e, Temperature controlled for safety food items, cookies, ice cream, popcorn) Class II or III: TCS foods  \n(i.e, hotdogs, hamburgers, soup, chili, sandwiches, etc)  \n☐ Non-Profit Status Fees-Please submit 501C  \n☐ Class I (1 day) $25.00 ☐ Class I (2-14 days) $40.00 ☐ Class II & III (1 day) $35.00 ☐ Class II & III (2-14 days) $65.00  \n*Late Fees for Temporary Food License: Payment received 4-14 days before event= 50% of license fee Payment received 1-3 days before event= 100% of license fee  \n*Late Fee Due (if applicable) $   \n,  \nOFFICE USE ONLY Total Amt. Received   Date   Check \\#   Entered    \nAPPROVED   Date   Entered    \nDirector of Health or authorized representative  \nPlease send payment (checks only) to: \"Central Connecticut Health District\", 2080 Silas Deane Hwy, Rocky Hill CT 06067  \nThe following questions must be completed before approval may be granted. See the attached instructions for guidance on answering the questions. Answers will be reviewed by a Sanitarian, and you maybe be contacted for further information, if necessary. NOTE: If TCS foods are to be prepared or served there must be a properly trained manager on-site to supervise operations.  \n1. List all items on the proposed menu plus condiments.  \n2. Where will the food to be served be purchased?  \n3. Where will the food be stored and/or prepared prior to the event?  \n4. How will the food items be kept cold? (Below 41ºF)  \n5. How will the food items be cooked?  \n6. How will the hot food items be kept hot? (Above 135􀂓 F)  \n7. How will the food be protected?  \n8. Describe the type of hand washing facility that will be used inside the booth.  \n9. Indicate the water source that will be used for cooking, cleaning and hand washing.  \n10. How will utensils, cutting boards, [etc. be](etc. be) sanitized?  \n11. How will excess food and single service items be stored?  \n12. How will condiments and single service items be dispensed?  \n13. Location of employee/volunteer toilet facility.  \n14. Please include a drawn layout of the proposed operation and copy of CFPM certificate with your application  \nReviewed and APPROVED  DATE   \nDirector of Health or Registered Sanitarian","cbCaivq3O4p8aSfL","https://ap.wps.com/l/cbCaivq3O4p8aSfL","pdf",204225,"English","# Temporary Food Service Establishment License Application\n## Event and Organization Details\n## Primary Contact and Certified Manager\n## Temporary Food Service Fees and Late Fees\n## Required Operational Questions Before Approval","[{\"question\":\"How far in advance must the application and payment be submitted?\",\"answer\":\"Application and payment must be submitted at least 2 weeks prior to the event to avoid late fees.\"},{\"question\":\"What are the Class I and Class II/III fee differences?\",\"answer\":\"Class I covers TCS pre-packaged foods and non-TCS foods, with separate fees for 1 day versus 2–14 days. Class II \\u0026 III applies to TCS foods such as hotdogs, hamburgers, soup, chili, and sandwiches, with higher fee amounts for the same time categories.\"},{\"question\":\"What must be completed before approval can be granted?\",\"answer\":\"The application must include answers to operational questions about the full menu, food sourcing, storage and temperature control, cooking and hot-holding, protection and handwashing facilities, water source, sanitation methods, storage and dispensing of items, toilet facility location, and a drawn layout plus the CFPM certificate.\"}]","Temporary Food Service Establishment License Application | PDF",1790037282]