Originally Posted by HoDeDo
Many of the festivals around here sell temporary vendor permits. Usually those are provided by the city or county. You have to meet some basic requirements (three sinks, warming aparatus, aka, chafers, instant read thermometers, etc. ) but it is not as strengent as say, what they expect of a diner kitchen. You pay as part of your booth fees, and an inspector "approves" your area prior to prep/serving.
Some states require a safeserve certificate to get a temporary vendors permit.
(Brewmaster and Pitmaster)
BBQ Team: Lawn Guyland Smokers
Brewery: Black Dog Brewery
"Sam I Am": XL Big Green Egg
"R2 and D2": Twin 22" Weber Smokey Mountains
Custom Made Automated Souped Up Sabco