Standard for Outdoor Carnivals and Fairs

Scope

This standard shall apply to individual tents, temporary structures or membrane structures less than 200 square feet in area and canopies less than 400 square feet in area used as outdoor carnival and fair booths.

Permits and Approval

Definitions

Cooking Booths

are booths where food is prepared by a heating or cooking process such as but not limited to grilling, frying, barbecuing, flambé, deep fat frying, baking, warming, and boiling.

Deep fat frying

is any cooking operation or process whereby the product floats or is submerged in hot oil during the cooking process.

Vendor Booths

include all booths other than cooking booths.

Cooking Booth Constructions and Location

1. All fabrics or membranes covering cooking booths must be certified flame retardant or treated with a fire retardant paint or spray.

2. Decorative materials must be inherently fire resistive, or must be treated with a fire- retardant paint or spray.

3. Flooring material used within a cooking booth and under cooking equipment, shall be non-combustible or fire-retardant treated. EXCEPTION: 3/8" plywood or similar material. Note: For items 1, 2 and 3, a flame test may be required for non-certified flame retardant or treated materials. A field flame test will require a sample of material measuring 2 inches by 12 inches.

4. Each cooking booth shall have at least one exit way, minimum 3 feet wide by 6'8" high (booth frame shall not obstruct exit path).

5. Cooking booths shall have a minimum clearance of 10 feet on at least two sides with clearance of at least 10 feet from any vendor booth.

6. A 10-foot wide separation shall be provided for every 10 connected cooking booths.

Cooking Equipment

1. All interior cooking equipment shall be of an approved type and open flame cooking shall be a minimum of 18 inches from booth back/side drop materials.

2. Camping type stoves may be used only with approved fuel under the following conditions:

   • Do not add liquid fuel to stoves in booth.

   • Maximum of two gallons of fuel capacity for each appliance is allowed with no additional fuel storage inside of booth.

   • Do not use kerosene or gasoline.

3. Butane or Propane equipment shall conform to the following:

   • Cooking appliances must have an on-off valve and located far enough away to be safely shut off in case of fire.

   • Shut-off valves must be provided at each fuel source.

   • Hoses must be of type approved for use with the equipment and fuel type.

   • Tank must be protected from damage and secured in an upright position.

   • No storage of extra butane or propane tanks is allowed in the booth.

   • Tanks not in use must be turned OFF.

   • Maximum quantity for use inside booths is ten gallons.

   • The booth operator shall test all connections for leaks with a soap and water solution prior to use.

   • Unused fuel cylinders shall be stored in a secured position. Maximum outside storage is 10 gallons.

     Note: Specialized-cooking equipment, used outside of the booth may have larger tanks, when approved by the authority having jurisdiction.

Vendor Booth Construction and Location

1. Each vendor booth shall have at least one exit way, a minimum of 3 feet wide by 6'8" high (booth frame shall not obstruct exit path).

2. Vendor booths shall have a minimum clearance of 20 feet on at least one side with clearance of at least 10 feet from any cooking booth.

3. A 10-foot wide separation shall be provided for every 200-lineal feet of vendor booths.

Electrical Power

1. Generators shall be placed in approved locations for festival use.

2. Refueling of generators is prohibited during event hours. No extra fuel shall be stored during event hours.

3. During approved refueling times, no smoking or open flames are allowed within 25 feet of the refueling operation.

4. Extension cords shall be of a grounded type and approved for exterior use.

Charcoal Cooking

1. Use only an electric starter or commercial sold lighter fluid.

2. Charcoal cooking and storage of lighter fluid is prohibited inside booths.

3. Charcoal cooking shall be located a minimum of 10 feet away from booths and in areas away from public access.

4. Charcoal cooking shall be 10 feet away from combustible structures and parked vehicles.

5. Coals shall be disposed in metal containers approved by the authority having jurisdiction.

Deep Fat Frying/Flambé/Open Flame Cooking

1. Deep fat frying, flambé or open flame cooking operations shall be located outside the booth and no closer than 18 inches from any combustible material.

2. The cook area shall not be accessible by the general public.

3. Deep fat frying equipment must be equipped with a temperature regulating device or other method of regulating temperatures approved by the Fire Department.

4. Separation shall be maintained with a minimum of 3 feet clearance between deep fat frying and flambé or open flame cooking.

Fire Extinguishers

1. Each cooking booth shall be equipped with a fire extinguisher with a minimum rating of 2A:10B:C. Booths with deep fat frying or flambé cooking shall be equipped with an extinguisher rated for class "K" fires.

2. For vendor booths, the maximum travel distance to a fire extinguisher with a minimum rating of 2A:10B:C shall not exceed 75 feet.

3. Fire extinguishers in cooking booths shall be mounted adjacent to the exit and must be visible and accessible.

4. Fire extinguishers shall be properly maintained and serviced.

5. Each generator shall be provided with a fire extinguisher with a minimum 40B:C rating. The extinguisher shall be located near the generator and accessible at all times.

Miscellaneous

1. All compressed gas cylinders shall be secured in an upright position.

2. Clean all cooking areas regularly to prevent the build-up of grease.

Fire Safety Tips

1. Know where the fire extinguisher is and how to use it.

2. DO NOT leave cooking unattended.

3. DO NOT wear loose fitting clothing while cooking

4. Remove trash accumulation regularly.

5. Keep combustibles away from heat sources.

6. In case of emergency, DIAL 9-1-1.

NOTE: COOKING BOOTHS are limited to single rows only. Back-to-Back rows are not permitted. Maximum length of row is 100 feet.