I have been reading the applications for lots of different festivals in California. One thing that seems to come up on the health department side is storage of food. Specifically overnight storage. Most of the applications state that the food has to be kept in an approved facility overnight at the right temp ect. Well I’m going to be in a temporary food booth and on the road. So my question is how do you professional temporary food vendors store your food overnight for a 2 or 3 day event? After all Ill be far from home and will virtually know no one. I need some ideas……Thanks

In the county’s and cities I sell in in So Cali (Orange, San Diego, Riverside, Los Angless) The health dept frowns on left overs being reused the second day by street vendors. You would need a NSF refrigerator to be able to cool the product in the safe amount of time.  For storing product that has not been cooked We use 5 day coolers and thermometers. We also freeze the meats that will be used the second day. This helps keep the temperature down in the cooler and keeps the ice expenses down. We keep the coolers in the  truck over night.  No mater how much the overnight security the festival has we now take all food to the truck every night. We lost $300.00 worth of tri-tip and ribs overnight form an event that had a fenced lot and all night security. what a morning to get in and find all of your meat gone cooler and all.  Lastly we have found that using the reusable Ice blankets form restaurant depot  realy helps in the coolers and the health dept realy likes that the blanket covers everything in the cooler