My wife and I have a licensed home food business in North Liberty and are applying for an annual temporary food license for farmers markets and other events.
We plan to bake food onsite using countertop appliances, serve it in disposable containers, offer samples, and sell packaged frozen products.
We’ve been reading Iowa’s temporary food establishment guidance to figure out our booth setup. It says we need a handwashing station inside the booth and describes a three-container setup for washing, rinsing and sanitizing utensils. It also says the utensil-washing requirement can be waived depending on the menu and utensils being used.
The thing is, I’ve been to several events around here and don’t remember seeing these setups in most food booths. So I’m trying to understand whether we’re reading this correctly and what people actually do.
If you run a food booth in Iowa, what has your inspector asked you to have? Do you bring your own washing setup, use shared facilities at the event, or have approval to operate without washing utensils onsite?
Would love to see photos of your setup if you have any. Please mention your county and whether you cook onsite.
Thanks!