Temporary events, potlucks and fundraisers

Events outdoors or away from your kitchen bring the same rules, with fewer tools to follow them.

Do you need a permit?

Food offered to the public, free or paid, needs a temporary food permit from your county health department. Who is invited matters, not the price.
A members-only potluck (no sales, not advertised to the public) is generally outside the rules. Confirm with your county once, in writing, and keep the answer.
Salt Lake County: apply at least 7 days ahead; a late fee applies after that. Nonprofits are not exempt from the fee. Check your own county's deadline.
In Salt Lake County, a permitted caterer may serve a nonprofit fundraiser without its own temporary permit if it isn't paid and its food safety manager stays the whole event.

Sources: Utah Code 26B-7-401 · County health regulation (Salt Lake County temporary food events)

Food and people

At public events, all food comes from approved sources. No home-cooked dishes. Keep receipts.
Home-cooked dishes belong only at members-only potlucks.
Turn away home-canned food, raw milk, wild-picked mushrooms, dishes with raw or undercooked eggs, and anything that arrives in the danger zone with an unknown history.
At a public event, at least one food handler permit holder stays at the booth the whole time.
Everyone does the health check-in before touching food.

Sources: Food Code 3-201.11 · Food Code 3-201.16(A) (Utah amendment) · County health regulation (Salt Lake County temporary food events) · Source protocols: dish intake (turn away)

Handwashing station

Set it up next to the cooking and serving area before any food comes out:

An insulated container of warm water with a spigot that stays open hands-free (counties often want about 5 gallons; ask yours)
A catch bucket underneath, emptied into a sanitary sewer drain
Pump soap, paper towels and a trash can
A sign: "Handwashing only"

Sources: Food Code 2-301.15 · Food Code 6-301.11 · Source protocols: outdoor handwashing station

Outdoors

Keep food covered except while serving. Keep tables in the shade, out of wind and dust.
Lidded trash cans at least 20 feet from food. Portable toilets well away, with a handwashing station beside them.
Three labeled tubs for utensils: wash, rinse, sanitize.
Grease and wash water go to a sanitary sewer drain, never onto grass or into a storm drain.
On days above 90°F, the source protocols throw out perishable food after 1 hour out (USDA advice).

Sources: Food Code 3-306.11 · Source protocols: outdoor barbecue station; flies carry Shigella; time limits (1 hour above 90°F, USDA)

The rules behind it

Utah food handler permit. Food handlers finish an approved course within 14 days of starting and get a county permit within 30 days. Valid 3 years. Utah Code 26B-7-413; R392-103; R392-102-4(14) · source
Temporary food event permit. Food offered to the public, free or paid, needs a county temporary permit. Apply at least 7 days ahead (Salt Lake County). County health regulation; Utah Code 26B-7-401 · source
Handwashing. Wash hands and forearms 20 seconds at a handwashing sink only; double wash after the restroom; sanitizer never replaces washing. Food Code 2-301.12, 2-301.14, 2-301.15, 2-301.16; R392-102-14(4)–(8)
Receiving and approved sources. Cold 41°F or below, frozen solid, eggs in 45°F air; USDA or Utah inspected meat; reject damaged or temperature-abused food. Food Code 3-201.11, 3-202.11; R392-102-11(2), 12(1)