The purpose of this document is to provide guidance regarding the minimum standards for Annual Itinerant food establishments providing indoor and outdoor food service.

For more information about annual itinerants, view the  2023 SNHD Regulations Governing the Sanitation of Food Establishments, chapter 14, section 14-3.

1. Definition: An annual permit for a food establishment designed to operate in conjunction with a special event, swap meet, farmers market, or other approved venue.
   1. An annual itinerant food establishment is a single facility, operated by the person listed on the permit, providing food service to the final consumer, which takes place within the timeframe covered under the issued permit.
   2. A schedule of events the operator plans to attend must be presented to the Health Authority with updates provided at least two days in advance of attendance at any given special event, swap meet, farmers market, or other approved venue. Failure to notify the Health Authority within the required timeframe will result in administrative action up to and including permit revocation.

2. Purpose:The purpose of this type of permit is to allow food service establishments to serve food products to the public at special events, swap meets, farmer’s markets, or other approved venues throughout the year utilizing the issued permit, without the need for individual permit applications for each special event, swap meet, farmer’s market or other approved venue. Food service and handling may be limited by the health district to preserve food safety to the maximum extent possible.

3. Types:Annual Itinerant  health permits are subcategorized as packaged foods/non- time temperature control for safety food (non-TCS), and open food-handling (non-TCS & TCS). All Annual Itinerant health permits must:
   1. Meet all applicable requirements of the 2023 SNHD Regulations Governing the Sanitation of Food Establishments.
   2. Not exceed 200 square feet in size.
   3. All food products must be from an approved source. Submit menu changes that will result in a change to the equipment or the risk level to the Health Authority for approval prior to implementation.
   4. Have ANSI/NSF or equivalent equipment, wares, and food contact surfaces, where applicable.
   5. An approvable restroom (equipped with functional toilet, pressurized hot & cold running water, dispenser-fed soap & disposable paper towels, ventilated with self-closing door) must be conveniently located for food handler/operators to use. Provide a permission letter from the property owner for the location where the annual itinerant permit will be operating.
   6. Have either an on-site or remote permitted support kitchen / commissary ( provide permission letter required from support kitchen/commissary permittee), that is capable of supporting the proposed operation (operation plan must be submitted in writing). All food transport equipment must be certified to the appropriate ANSI/NSF standard and capable of maintaining required temperatures and providing protection from contamination. All equipment and wares must be transported to the support kitchen/commissary for cleaning and sanitizing.
   7. Be capable of maintaining required temperatures of, and protection from contamination for, all food products.
   8. All food products packaged for individual sale at the commissary / support kitchen must meet the labeling requirements.
   9. Must provide health district operations with a schedule of events that the vendor plans to attend. Schedule must not be submitted less than two days prior to any event. Schedules can be emailed to annualitinerantnotification@snhd.org.

4. Specific Requirements
   1. Packaged foods (non-TCS):
      1. Packages may not be opened (no sampling);
      2. Packages may not be stored on the floor/ground/pavement, and must be otherwise protected from contamination.
      3. Storage commissary letter on file.
   2. Packaged Foods (TCS):
      1. Above (4) (a) plus:
      2. ANSI/NSFI or equivalent refrigeration or hot-holding equipment with approved power source.
   3. Open Food-Handling (non-TCS & TCS):
      1. Above (4) (a)-(b) plus:
         1. ANSI/NSFI or equivalent refrigeration or hot-holding equipment with approved power source.
         2. A permanently plumbed hand-washing station with hot & cold water service under pressure with a faucet or spigot capable of a hands-free flow of water;
         3. or a portable, self-contained hand-washing station capable of containing at least 5 gallons of potable water, and wastewater tank that is 15% larger than the potable water tank;
         4. Will be required to have a support kitchen in addition to a storage commissary, unless the storage commissary is permitted to support food service operations.
         5. Outdoor operation must have overhead protection.
         6. Both indoor & outdoor operations must provide customer interface food-shield protection as necessary.

5. Operational Restrictions
   1. Annual Itinerants must:
      1. Conduct minimal food preparation on site,
      2. Not conduct complex food processes, including but not limited to cooling, at the event location,
      3. Prohibit TCS food served or displayed at an event from being re-served or held over for future service, and
      4. Prohibit use or sale of reduced oxygen packaged foods which were packaged at a retail food establishment unless prior approval has been granted by the Health Authority.

Visit the  Permits and Regulations webpage, Permits & Regulations – Southern Nevada Health District, to download copies of the2023 Food Regulations, Plan Review and Permit Requirements, Guidelines for the Special Event Coordinator, and Plan Review Application.

Access the Annual Itinerant Notification Form and email the completed form/schedule to AnnualItinerantNotification@snhd.org.

Phone: (702) 759-1127

Email:   specializedfood@snhd.org