Iredell County residents know just how humid those Piedmont summers can get, which calls for just one thing: ice cream!
Ice cream stands are an American summer tradition and an opportunity for local entrepreneurs to be a part of those traditions. A memorable brand with signature flavors will also draw crowds at local events.
Before you can become everyone’s favorite ice cream spot, you need to get all your ducks in a row first. Your business model must include a plan for permits, health and safety compliance, and commercial equipment.
Add the following steps to your small business checklist.
What Permits Do You Need for an Ice Cream Stand in Iredell County?
First, always check the latest permit guidelines from the Iredell County Health Department.
There are three types of permits for ice cream stands in Iredell County. Permit categorization depends on the duration of your service and the type of mobility, whether you’re a pushcart or a food truck, for example.
Temporary Food Establishment Permit
If you’re planning on setting up a stand at a local fair, festival, or another public event, you’ll need to obtain a temporary food establishment (TFE) permit from the health department.
Permits are for single locations and are valid for only 21 days. There is a $75 application fee, and TFE permit applications must be submitted at least 15 days before the event start date.
Mobile Food Unit Permit
If you plan to operate an ice cream trailer or food truck at various locations during the summer, you’re going to need a mobile food unit (MFU) permit. Applicants must pay $250 for a review and inspection of the unit.
Pushcart Permits
A pushcart permit is the go-to permit for smaller ice cream stands. However, you can only sell pre-wrapped food items like ice cream bars, ice cream sandwiches, and lidded pints, for example. If you want to scoop ice cream, you’ll need a food trailer and an MFU permit.
What Do You Need to Obtain an Ice Cream Stand Permit?
Obtaining a permit involves more than an application.
You must have a compliant unit and a fully compliant operations plan that includes a commissary. Meaning, your ice cream stand must work in conjunction with a dedicated commercial kitchen, cafe, or restaurant. You cannot use a home-based kitchen as your commissary, even if you have a registered home food business.
The commissary serves as your operations hub. If your commissary is a commercial kitchen, it’s where your commercial ice cream freezers are installed for extra food storage. You can also run a small ice cream store as your commissary, which houses both back-of-house freezers and dipping freezers for scooping.
A commissary is also necessary for compliant cleaning and wastewater disposal to maintain food safety standards.
The County’s Health Department requires detailed floor plans for MFU permits. Plumbing system plans must detail how fresh water and wastewater will move through the unit. You must also provide an equipment specification document that proves every commercial appliance is recognized by the National Sanitation Foundation.
What is the Site Approval Process for Ice Cream Stands?
Next, you’ll need to supply a list of all locations you plan to operate your ice cream stand. The County Health Department will also use this list to conduct unannounced stand inspections, so always operate with compliance in mind!
For example, during an inspection, a County food inspector will check for a handwashing station. You can install a compliant, dedicated handwashing station at an ice cream stand using a 2-gallon insulated container, a laminar flow faucet, warm water, soap, and paper towels.
Allergen and Food Safety Standards for Ice Cream Stands
It’s important to strictly control food items at temporary food establishments like food stands. For instance, the Iredell County Health Department prohibits certain items from being served at TFEs, like cream-filled pastries, pies, and smoothies, due to spoilage risks.
However, packaged ice cream products are considered low risk and may be sold as long as freezer temperatures are compliant. You may also scoop ice cream from a dipping freezer if you have a TFE and MFU-compliant unit with proper sanitation protocols, handwashing stations, and freezer temperatures.
When serving ice cream, you must wear hair restraints, either hairnets or hats, to maintain hygiene. Food handlers must wear gloves and use tongs when serving cones and adding toppings.
Equipment Checklist for Ice Cream Stands
Dipping cabinet freezers (for scooping) should range between -10°F and 5°F. Packaged ice cream freezer temperatures should be set to -10°F and -20°F to maintain texture. Your back-of-house storage freezers should be set to 0°F -10°F to prevent ice crystals.
You’ll also need a dipper well with running water. A multi-compartment sanitation setup for your scooping tools is ideal.
Become the Top Summer Spot
Do your part to create summer memories in Iredell County. Follow these steps to open an ice cream stand that makes the entire community line up for more.
Obtain the right permits, procure a compliant unit, establish a commissary, and follow food safety standards for a happy and healthy summer for all!