Open a Food Pop-Up

You need permission from your host facility to conduct your pop up in their space. Download and complete the fillable form with the host facility owner’s signature.

Pop Up Location Authorization Form.

List everything you plan to prepare and serve:

• All food items
• Condiments
• Beverages

You need a floor plan that shows:

• Equipment (Show all and indicate the equipment you will use)
• Sinks
• Tables
• Storage areas
• Details of the pop-up setup

You need an operational plan.

Complete the Operational Plan for Pop Up Food Vendor

• Hand washing facilities shall be provided inside of the food prep area(s). Adequate hand washing facilities must also be provided next to the service area.
• Restrooms with adequate hand washing facilities shall be located within 200 feet of the service area.

Consider how your food will be safely transported from your permitted food facility (i.e. catering facility, restaurant, etc.) to the Pop-Up host facility. This should include how food will be protected from contamination and how food will be held at proper temperature (i.e. hot/cold holding).

• Transport vehicles must be adequately protect the food, food service equipment, and utensils from contamination at all times during transportation. Interior surfaces of the vehicle must be clean.
• Hot foods that are potentially hazardous must be kept at a minimum temperature of 135 F at all times and be transported in NSF-listed thermal transport containers similar to Cambro type. Hot transport containers must be durable, smooth, and easily cleanable.
• Cold foods that are potentially hazardous must be kept at or below 41 F at all times and be transported in containers capable of maintaining this temperature. Cold transport containers must be durable, smooth, and easily cleanable. Cardboard and Styrofoam are not acceptable.

When transport time exceeds one hour, mechanical refrigeration and mechanical hot holding equipment must be provided.

Get certified online after taking a course and test.

• At least 1 person has to be certified as a food safety manager.
• Almost all others who work with food should get a food handler card

Operational requirements for food safety:

• All food shall be held and served in accordance with California Retail Food Code during the actual event.
• Use of food prepared or stored at home is prohibited at a pop-up function. All foods, beverages, utensils and related equipment must be stored at least 6 inches off of the floor.
• Food served during the event must be displayed in a safe, sanitary manner and protected from contamination. Sneeze guards may be required.
• Whenever practical, servers shall use tongs, disposable plastic gloves or single use tissue when handling food.
• Service displays shall be monitored by staff.
• Service displays shall be protected from overhead contamination.
• For service items, an adequate utensil for serving must be provided.
• The pop-up must have equipment such as steam tables, chafing dishes, refrigerators, coolers to keep all perishable food at or below 41 F or at or above 135 F during service.
• A calibrated metal stem/probe type thermometer with a temperature range of 0 - 220 degrees F, accurate to +/-2 degrees F, must be available at all times to monitor temperatures of food prior to transport, upon arrival, and at the time of serving.
• A log of temperatures for each food served at the event must be kept. The log must include the date, time, and address of the event and each food and beverage item served.