The sale of perishable foods also requires the approval and licensing of the Wood County Health Department. The following are basic guidelines that should be followed to minimize the transmission of foodborne disease. Some or many of these guidelines may not be applicable to your specific event. Adequate ventilation is available to prevent the buildup of grease and odors.
Adequate lighting is available to perform all food service functions.
Adequate toilet facilities are available. Handwashing facilities are available on site. Handwashing shall follow use of the restroom, smoking and otherwise periodically throughout the working day. Hot water is available on site. Water may be provided from a coffee urn or heated on grills.