Temporary Food Establishment Application For Vendors Form - Denville Division Of Health, New Jersey Page 2

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Denville Temporary Food Vendor Application 
Page 2 
 
FOOD PREPARATION & MENU (ATTACH SHEETS IF NECESSARY) 
 
 Menu:  Only food items listed below will be approved to serve.  Approval for 
any changes must be requested prior to the event. 
 Cooling of food must be done at an approved kitchen.  Cooling is not permitted 
at the temporary event.  Menu items that require cooling will not be approved 
unless a completed Commissary Agreement is submitted with the application. 
 Transportation/Holding:  Any food found in the Danger Zone between 41° F and  
135° F the day of the event will be discarded. 
 Electrical or propane devices are recommended for hot holding.  
A thermometer is required for monitoring food temperatures
 
 
Food Item 
Where 
Prep in 
Transport 
Cold 
Cooking/Reheating 
Hot Holding 
Purchased 
Booth or 
Hot or Cold?  
Holding 
Equipment Used?  
Equipment 
Approved 
Equipment 
Equipment 
Final Cook/Reheat 
Used? 
Kitchen? 
for 
Used? 
Temperature? 
Transport? 
 
EXAMPLE: 
Sussex 
Booth 
Cold:  Ice 
Ice Chest 
Grill 
Grill/Steam 
Hamburger 
Meat 
Chest below 
below 41° F 
155° F 
Table  
Patties 
Packing 
41° F 
>135° F 
 
 
EXAMPLE: 
All 
Sally’s 
Hot:  Cambro 
Walk‐in at 
Cooking:  Stove at 
Steam Table at 
Chili 
ingredients 
Diner 
at >135° F 
Diner 
Sally’s Diner to 165° F 
>135° F 
 
purchased 
Cool to 41° F in 2 
at Costco 
hours using shallow 
containers and ice 
wands and hold in 
walk‐in. 
Reheating:  Stove at 
Sally’s Diner to 165° 
F. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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