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It explains submission timing and key participation requirements, including limited on-site preparation, menu and commissary approval letter based on operational details, and handwashing provisions. The application collects vendor, event, and commissary information, requires a booth layout diagram, and requests detailed food process and temperature-control methods, including handling of leftover food and sanitation practices. A signed agreement to comply with Colorado food sanitation rules is required.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/temporary-event-food-service-application-colorado/276592/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/temporary-event-food-service-application-colorado/276592.png","ImageObject",442,249,{"name":88,"@type":89},"Dipper","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-23","2026-09-15",true,{"@type":98,"interactionType":99,"userInteractionCount":30},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"When must the completed temporary event food service application be submitted?","Question",{"text":108,"@type":109},"The completed packet must be submitted to Environmental Health at least 2 weeks before the event.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How is commissary approval determined and why is a commissary needed?",{"text":113,"@type":109},"The need for a commissary is based on the menu, type of operation, event duration, and available equipment and services. The commissary must support safe food handling.",{"name":115,"@type":106,"acceptedAnswer":116},"What temperature and food handling details are required for the menu and food processes?",{"text":117,"@type":109},"The form asks how foods are kept below 41°F or above 135°F during transport and during the event, including cooling, cold holding, reheating, and hot holding procedures. It also requests information on leftover food handling and sanitation practices.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},276592,1790277367,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":30,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":76,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":9},1374404997633,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Dedicated to protecting and improving the health and environment of the people of Colorado  \nTEMPORARY EVENT FOOD SERVICE APPLICATION  \nCompleted packet must be submitted to Environmental Health at least 2 weeks before the event.  \nRequirements for participating in a temporary event:  \n􀂉 Only LIMITED food preparation is allowed on-site.  \n􀂉 Menu  \n􀂉 Commissary approval letter.  \n• The need for a commissary is based on the menu, type of operation, event duration, and equipment and services available at the event.  \n• If you do not operate out of a licensed facility within 30 minutes of the event, you must arrange to have a commissary within 30 minutes of event and obtain an approval letter from that commissary.  \n• The commissary must be adequate to support the safe handling of food.  \n􀂉 Temporary handwashing must be supplied by either the vendor or the event coordinator.  \n􀂉 Do not dump any waste in the street. All waste must be properly disposed of in event trash bins or back at your restaurant/commissary.  \nNAME OF ESTABLISHMENT/VENDOR:    \nADDRESS:   CITY:   ZIP CODE:   \nBOOTH/VENDOR CONTACT PERSON:  PHONE NUMBER:   \nEMAIL:   \nNAME OF EVENT:   LOCATION:   \nDATE OF EVENT:   HOURS OF OPERATION:   \nEVENT COORDINATOR:  PHONE NUMBER:   \nNAME OF COMMISSARY:   \nADDRESS:   \nPHONE:   \nCONTACT AT THAT LOCATION:   \nAN APPROVAL LETTER FROM A REPRESENTIVE OF YOUR COMMISSARY MUST BE ATTACHED  \n4300 Cherry Creek Drive S., Denver, CO 80246-1530 P 303-692-2000 [www.colorado.gov/cdphe](www.colorado.gov/cdphe)[ ](www.colorado.gov/cdphe)Jared Polis, Governor | Jill Hunsaker Ryan, MPH, Executive Director  \nMenu and Food Processes  \n\n| Item and Ingredients | Process (cooling, cold holding, reheating, hot holding) |\n| --- | --- |\n| Pork taco (shredded pork, pineapple and cabbage slaw, cilantro, corn tortilla) | Pork is cooked and cooled at commissary. It is reheated and kept warm on truck. Canned pineapple and pre-shredded cabbage are held cold until use. |\n|  |  |\n|  |  |\n|  |  |\n|  |  |\n|  |  |\n|  |  |\n|  |  |\n|  |  |\n|  |  |\n|  |  |\n\n4300 Cherry Creek Drive S., Denver, CO 80246-1530 P 303-692-2000 [www.colorado.gov/cdphe](www.colorado.gov/cdphe)[ ](www.colorado.gov/cdphe)Jared Polis, Governor | Jill Hunsaker Ryan, MPH, Executive Director  \nWho supplies the food for your operation at the event?  \nWhat food handling/storage/cooking equipment will be used? List the type of equipment and how it will be used. (An example is a cooler filled with ice for cold holding)  \nHow are cold and/or hot foods maintained below 41°F or above 135°F during transportation to the event?  \nHow are food temperatures maintained during the event? (include equipment list):  \nWill leftover food be handled and stored for next day use? If YES, how? ( Provide cooling & reheating procedures, equipment and storage location)  \nWill the event provide handwashing facilities for the food vendors? No If YES, indicate number: If NO, please provide a description of your handwashing set-up? (example provided below)  \nDescribe where and how frequently utensils and equipment will be cleaned and sanitized.  \nYou must include a diagram of the layout of your booth with this application.  \nIf you have any questions, please contact CDPHE Retail Food Safety Program staff at 303-692-3645, option  \n\\#1. Once completed, please submit all required [forms/documents to:cdphe_laponduty@state.co.us](forms/documents to:cdphe_laponduty@state.co.us)  \n[Please note that no fees for this application or permitting are required for operating as an event vendor.](Please note that no fees for this application or permitting are required for operating as an event vendor.)  \nI HEREBY AGREE TO COMPLY WITH THE RULES AND REGULATIONS GOVERNING THE SANITATION OF FOOD SERVICE ESTABLISHMENTS IN THE STATE OF COLORADO. IF MY FOOD SERVICE FACILITY IS INSPECTED BY THE COLORADO DEPARTMENT OF PUBLIC HEALTH AND ENVIRONMENT (CDPHE) AND FOUND TO BE IN VIOLATION OF ANY CRITICAL ITEM ADDRESSED IN THESE RULES OR REGULATIONS, I WIL","cbCairbPBElClLSz","https://ap.wps.com/l/cbCairbPBElClLSz","pdf",1437221,"English","# Requirements for participating in a temporary event\n## Limited on-site food preparation\n## Menu and commissary approval letter\n## Handwashing and waste disposal\n# Vendor and event information\n## Establishment/vendor contact\n## Event details\n## Commissary details\n# Menu and food processes\n## Cooling, cold holding, reheating, hot holding\n## Food temperature maintenance during transport and the event\n## Leftover food handling\n## Cleaning and sanitizing utensils and equipment\n# Additional submission items\n## Booth layout diagram\n## Required forms/documents submission and compliance agreement","[{\"question\":\"When must the completed temporary event food service application be submitted?\",\"answer\":\"The completed packet must be submitted to Environmental Health at least 2 weeks before the event.\"},{\"question\":\"How is commissary approval determined and why is a commissary needed?\",\"answer\":\"The need for a commissary is based on the menu, type of operation, event duration, and available equipment and services. The commissary must support safe food handling.\"},{\"question\":\"What temperature and food handling details are required for the menu and food processes?\",\"answer\":\"The form asks how foods are kept below 41°F or above 135°F during transport and during the event, including cooling, cold holding, reheating, and hot holding procedures. It also requests information on leftover food handling and sanitation practices.\"}]","Temporary Event Food Service Application - Colorado | PDF",1789494165]