Northeast District Department of Health

69 South Main Street, Unit 4, Brooklyn, CT 06234
Phone 860-774-7350 / Fax 860-774-1308 /
Web Site www.nddh.org Email Address: email@nddh.org
March 4, 2025 Brooklyn Fair Vendors,
The Northeast District Department of Health is delighted to again partner with the Windham County Agricultural Society to make the annual Brooklyn Fair the cleanest, healthiest, and safest it can be for fairgoers and vendors alike.

New requirements include a 2-week application deadline and a phone consultation with a food inspector before the event.
CT now follows the 2022 FDA food code. All food vendors are required to obtain an NDDH Fair Permit. This permit must be displayed in a prominent location in your booth during the entire fair. In addition, all food vendors must possess a current Certified Food Protection Manager (CFPM) certification or Food Awareness and Safety Training (FAST) certificate. Submit a copy with your application and retain a copy to display in your booth. Information on a free FAST class is contained in this packet.

Applications: Each Vendor must submit a completed application by August 6, 2025. No late applications will be accepted.

Fees: Each Fair Permit is $190. Any application/fees received after August 6, 2025, is subject to a $90 late fee.
Vendors must pay for separate permits for multiple booths (e.g., three booths will require $570 in permit fees.)

Notice to Veterans: NDDH is again happy to extend a professional courtesy to all U.S. Veterans by waiving one NDDH Fair Permit fee. The veteran must own and operate the concession and will be required to pay for additional booths. Veterans must submit a copy of their DD214 with application.

Notice to Soft Serve Ice Cream Vendors: In order to sell soft serve ice cream at the fair, you must have a frozen dessert license from the Connecticut Dept. of Consumer Protection. You may contact main office at (860)713-6160, dcp.foodandstandards@ct.gov or https://www.elicense.ct.gov/ . Please obtain this well in advance of the fair to avoid disruption of service during the fair.
Inspections: In the event that the vendor does not pass an initial inspection, NDDH inspectors will make every effort to return within two hours for a second inspection. A Re-inspection fee of $145.00 will be charged at the time of any re- inspections.

Please complete the enclosed application in its entirety and submit with the appropriate fees by August 6, 2025 to:
Northeast District Dept. of Health, 69 South Main Street, Unit 4, Brooklyn, CT 06234
Fees payable by check to: NDDH or by CC / E-Check through our website www.nddh.org

If you have questions regarding proper preparation and sanitation procedures, please contact a member of the NDDH Environmental Health staff at 860-774-7350.
Proper food handling is the responsibility of all food vendors at the fair. We are here to help you achieve the goal of making the Brooklyn Fair a safe experience for all.
Sincerely,
Northeast District Dept. of Health

Northeast District Department of Health

69 South Main Street, Unit 4, Brooklyn, CT 06234
Phone (860) 774-7350 / Fax (860) 774-1308 / Web Site www.nddh.org

How to Pass a Health Department Inspection at the Fair
Northeast District Department of Health Inspectors will be at the Fair to conduct food booth inspections. You must meet the minimum requirements in order to receive your food permit. Please note that this list is not all- inclusive:

Application submitted and fees paid
Backflow Prevention on water line (Bibb for threaded hoses) and food grade hose for water connection
Thermometer for taking food temperatures and alcohol wipes to sanitize thermometers
Hand washing facilities with warm water at 85 min., soap, disposable towels, and correct wastewater collection container (blue boy, self-contained unit and containers to hold wastewater or approved septic
Food-Grade bleach water solution, chlorine, or Quaternary ammonium solution made to manufacturer instructions with appropriate test strips
Adequate refrigeration equipment to maintain food at 41º F (coolers with ice are not acceptable refrigeration)
Adequate hot holding equipment to maintain food at 135º F
Adequate food protection from dust, dirt and flies
Clean outer clothing
No open cuts, sores or diseases transmitted by food
3 bay sink or facilities to wash, rinse and sanitize
All food must come from an approved source
ALL COOKED FOODS MUST BE DISCARDED AT THE END OF EACH DAY
ALL FOOD MUST BE THAWED UNDER REFRIGERATION

PROTOCOL FOR CLOSURE OF A FOOD BOOTH
The Northeast District Department of Health will conduct an initial inspection of all food vendors located at the fair. At the completion of this inspection, if the vendor is compliant with the Connecticut Public Health Code, the NDDH inspector will issue a permit.

In the event that the vendor does not pass the initial inspection, NDDH inspectors will make every effort to return within two hours for a second inspection. A Re-inspection fee of $145.00 will be charged.

After the 3rd inspection, if the vendor still does not comply with the Connecticut Public Health Code, NDDH inspectors will ask the Fair Manager and/or General Manager to accompany them to the food booth for closure. NDDH, in conjunction with Fair officials, will close the booth and no additional options will be given to the food vendor. The specified booth remains closed for the duration of the event.

Time/Temperature Control for Safety (TCS) Also known as Potentially Hazardous Foods (PHFs), these foods grow bacteria more easily.

Temperature Danger Zone

Control food temperature and time spent in the temperature danger zone, below 41F for cold food and above 135F for hot food.

If food stays in the temperature danger zone:
	After 2 hours, food becomes a risk 	After 4 hours, food is harmful and
unsafe to eat

Short Easy Reminders For Healthy Food Service
Top 5 CDC risk factors for food-borne illness
Improper holding temperatures
Inadequate cooking temperatures
Poor personal hygiene
Contaminated equipment
Food from unsafe sources
Definition of a TCS food
Time/Temperature Control for Safety Food means a FOOD that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation.
Cold Holding 41°F, or less
Check refrigerator temperatures regularly and store all readily perishable foods under refrigeration.
Hot Holding 135°F, or greater
Check temperatures of foods in steam tables and hot display units regularly.
Cooling
Cooling of properly cooked TCS foods 6 hours (135ºF to 70°F within the first 2 hours, 70°F to 41°F within the last 4 hours)
Cooling of TCS foods made from room temperature ingredients to 41°F within 4 hours
Cooling received TCS foods 4 hours
Reheating
Hot holding must reach 165° for 15 seconds within 2 hrs.
Wash your hands
Thoroughly wash your hands with warm water and soap before beginning work, after each break, and as often as necessary.

Do not work if you are ill
Report illness to your supervisor and stay away from food handling activities.

No bare hand contact
For ready-to-eat foods use gloves, utensils or single service paper for food handling whenever possible.

No smoking
Absolutely no smoking in work areas. After smoking outside work areas, wash your hands before returning to work.

Keep service openings screened
Minimize the number of flies by keeping openings screened and doors closed at all times.

Wear clean clothing
Wear clean clothing including aprons and garments. Store coats, etc. away from food areas.

American Society of Sanitary Engineering (ASSE) Standard #1022 Backflow Preventer for Carbonated Beverage Machines ANSI Approved – 2003
ASSE Issued - 2003
Anderson Brass Company
Revision: 2003
Model: ABF-1 & ANF-1SS
Size: 3/8” w/NPT & Compression Connections Issued: 06/23/2004
Amended: 09/29/2004

Apollo Valves/Conbraco Industries, Inc.
Revision: 1996 Model: CBBP Size 3/8” & ¼”
Issued: 10/20/1998

IMI Manufacturing de Mexico
Revision: 1996 Model: CI-BP2 Issued: 03/26/2001
Watts Regulator Company
Revision: 2003
Model: SD-3 with/without integral strainer Size: ¼” & 3/8” (Flare and NPT adapters)
Modification to an existing product carrying the ASSE seal to remove the integral strainer – 10/20/2000
Issued: 01/06/1999
Amended: 10/07/2003; 09/27/2005
Wilkins Regulator
Revision: 1998
Model: 38-740 Size: 3/8”
Issued: 06/04/2001

Soda Machine Backflow Information

The backflow preventer goes "Downstream from the copper pipes and immediately downstream from removable inline mesh screen in the water pump inlet" -Cross Connection Control Manual

Check Valve

Back Flow Preventer

Carbonation Tank

Motor

Pump

“The Bump”

Northeast District Department of Health

69 South Main Street, Unit 4, Brooklyn, CT 06234
860-774-7350 / Fax 860-774-1308	www.nddh.org

Temporary Event Sanitizer Requirements
Chlorine or QAC sanitizers are required for proper sanitation per the FDA food code.
Sanitizing solutions must be made daily using warm water.
All containers must be properly labeled with the type of sanitizer, correct solution strength, and date of preparation.
Sprayed surfaces must be wet for one minute before wiping dry with a disposable paper towel.
Wet wiped surfaces must wait two minutes before being wiped dry with a disposable paper towel.
Chorine solutions must be between 50-100ppm:

Water	Bleach Strength 2.75%	Bleach Strength 5.25-6.25%	Bleach Strength 8.25%	
1 Gallon	1 Tbsp	2 tsp	1 tsp	
1 Quart	1 tsp	½ tsp	¼ tsp	

QAC solutions must be between 200-400ppm:

Northeast District Department of Health

69 South Main Street, Unit 4, Brooklyn, CT 06234
Phone 860-774-7350 / Fax 860-774-1308
Web Site www.nddh.org Email Address email@nddh.org

Temporary Food License and Food Service Inspection Application
Complete the enclosed application in its entirety and send it with the appropriate fees by August 6, 2025. No applications will be accepted after August 6th . Any fee paid after August 6th is subject to a $90 late fee.

Event: 2025 BROOKLYN FAIR
Name of Organization/Individual
Applying for Permit: 	

Vendor Location: 	 Concession Name:	

Booth Name (If different than above): 	
Title of Event:	BROOKLYN FAIR
Location of Event:	BROOKLYN FAIRGROUNDS
Street Address: ROUTES 169 & Fairgrounds Road 	Town: Brooklyn
Type of Facility: e.g., Tent, Food Trailer, Food Booth, Cart, etc. 	 Start Date: 08/21/2025 End Date: 08/24/2025		Operation Times: Normal Fair Hours Is above organization a non-profit? Yes	 No	 If so, tax exempt #	 

Contact Person (Owner or Manager of Food Concession):

Name: 	 Mailing Address: 			 City:			State:	Zip:		 Primary Phone:		 Alternate Phone: 		 Primary Email:   						
Name of CFPM/FAST Participant Overseeing Event: 	 Copy of CFPM certificate or FAST Certificate must be attached to application. If no one has current CFPM or FAST training, please complete the attached registration form for the class being provided by NDDH at the Fairgrounds on August 21st, 10:30 am to 12:30 pm

PLEASE COMPLETE RESERVE SIDE!

Please list all items on proposed menu:

Food Storage/Disposal:
How will foods be stored at proper temperatures?
Hot: 	 Cold: 	
Method of grease disposal? 	 What are your transportation methods? (If applicable):	 

What/who is your food source? 	 What are your overnight storage methods? 	 Is there running water? Yes    No    Hot?     Cold?    
Date water last tested: Water test provided by Brooklyn Fair

Soft Serve Ice Cream Vendors: CT Frozen Dessert License# 	 Exp. Date 	

Please list names of all workers and those who hold a FAST/CFPM Certificate.

Signature: 	 Date: 	

For Concessions/NDDH Use Only:
Fee Paid: $	 Date Received: 	 Receipt #: 	

Check #: 	 Cash	CC	E-Ck	MO #: 		
FAST/CFPM Received:	YES	NO			DD-214 Received:  YES	NO	
Re-Inspection Required: 			 Invoice #: 		 Date sent: 	 Re-Insp Fee Paid: $	 Date Received: 	 Receipt #: 	 Check #: 		 Cash  CC  E-Ck  MO #: 		

FOOD AWARENESS AND SAFETY TRAINING for BROOKLYN FAIR VENDORS
Sponsored by the Northeast District Department of Health

The FAST class provides training in proper food handling techniques and is ideal for business owners, volunteers, and new employees working with food which have not taken the Certified Food Protection Manager Course. This FAST Certification is valid for fair dates only.

Date: Thursday, August 21, 2025
Time: 10:30 a.m. – 12:30 p.m Location:
Brooklyn Fairgrounds
Route 169 & Fairground Road Brooklyn, CT 06234
(Check with Food Concession Office for exact location on fairgrounds.)

To register, return this form or call the Northeast District Dept. of Health at (860) 774-7350.

Date of Class:  08/21/2025	Date Submitted: 	

Name: 		 Home Address: 		 City: 	State:	 
Zip: 	 Phone: 	

Mail:
Northeast District Department of Health 69 South Main Street, Unit 4
Brooklyn, CT 06234
Ph: (860) 774-7350 Fax: (860) 774-1308
Email Address: email@nddh.org

VENDOR/BOOTH NAME: