Food Vendors

Conditions for all Vendor

• No cooling will be permitted on site at any temporary/special event.  
• Washing, slicing, dicing, and other extensive food preparation is only permitted in a commissary kitchen or enclosed mobile unit.  
•  Food must be transported at proper hot or cold temperatures (below 41 °F or above 135 °F). 
•  Time as a public health control must be pre-approved. 
•  If operating at a recurring event (series events such as movies in the park, farmer’s market, etc.), a calendar year license is required. Additional requirements may apply based on menu.

Use of a Commissary

When required, a commissary must be used for all produce washing and ware-washing. Preparing foods or washing produce, utensils, and equipment on-site or in a private residence is prohibited. The commissary shall be within 30 minutes/miles unless approved otherwise.

Certified Food Protection Manager

Full service calendar year operations are required to have a certified food protection manager. Certificate must be available for inspection.

Control Temperatures

• Cold foods shall be kept at 41°F or below. Coolers must be hard, non-absorbent, and have a drain. 
•  Hot foods shall be kept at 135°F or above. Sternos as a heat source are not permitted. 
• Cook all foods to minimum re-quired temperature according to the food regulations. 
•  Transport all foods to and from the event at the proper hot or cold temperature. 
•  Reheat all previously cooked foods to at least 165°F quickly within 2 hours. 
•  Always have a thermometer capable of reading 0°-220°F (thin mass thermometer required if serving thin foods such as ham-burgers, chicken wings, deli meats, etc.).

Hygienic Practices

• Wash hand at required times (before starting work, before donning or changing gloves, after returning from restroom, after coughing, sneezing, or touching clothing or hair, after handling any raw animal foods, after using chemicals, and at any other time hands become contaminated or tasks are changed).
• Provide adequate water, soap and paper towels, and catch bucket to allow for proper hand washing for duration of event. Catch bucket should be at least 5 gallons and must be disposed of in an approved receptacle or location. Disposing on the ground or in storm drains is prohibit-ed.
• Provide gloves and/or utensils to pre-vent bare hand contact with ready-to-eat foods. Bare hand contact with ready to eat foods is prohibited.

Cleaning and Sanitizing

• Utensils shall be continuously used for no more than 4 hours. Bring enough supplies to use new utensils every 4 hours. All dish washing must be done at commissary.
• Wiping cloths must be stored in sanitizer solution, and test strips must be onsite. Chlorine sanitizer shall be between 50-200 ppm, quaternary ammonia shall be be-tween 150-400 ppm, or per manufacturer instructions.

If you already have a retail food license and want to verify that it is acceptable, do not complete an application.  Instead, email a copy of your license and where and when you would like to operate to he-tempevents@weldgov.com.  

2025 Food Vendor Application FOR ALL VENDOR TYPES

Commissary Agreement Form(PDF, 90KB)

Colorado Retail Food Rules and Regulations

Colorado State Sales Tax

Cottage Foods Act