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8.13. - Page 66 of 72 <br />1 <br />Attachment II <br />STANDARDS FOR OUTDOOR FAIRS AND BOOTHS <br />These standards apply to individual tents, temporary structures, or membrane <br />structures less than two hundred k2001 square feet in area, and canopies less than <br />four hundred (400) square feet in area used as outdoor fairs and booths. Permits <br />and approval shall be in accordance with requirements of the Fire Department. <br />A. Definitions <br />For the purposes of this document, the following definitions shall apply: <br />Cooking Booth - A booth where food is prepared by a heating or cooking process <br />such as, but not limited to, grilling, frying, barbecuing, flaming, deep fat frying, <br />baking, warming, or boiling. <br />Deep Fat Frying - Any cooking operation or process whereby the product floats or <br />is submerged in hot oil during the cooking process. <br />Vendor Booth - Any booth other than a cooking booth. <br />B. Cooking Booth Construction and Location <br />1. All fabrics and membranes covering cooking booths shall be certified flame <br />retardant or treated with a fire -retardant paint or spray. <br />2. Decorative materials shall be inherently fire resistive or shall be treated with <br />a fire -retardant paint or spray. <br />3. Flooring materials used within cooking booths and cooking equipment shall <br />be non-combustible or fire -retardant. (Exception: 3/8" plywood or similar <br />material.) <br />4. Each cooking booth shall have at least one exit, a minimum of three (3) feet wide <br />by six (6) feet and eight (8) inches6W high. Booth frames shall not obstruct exit <br />paths. <br />5. Cooking booths shall have a minimum clearance often (10) feet on at least two <br />sides with clearance of at least ten (10) feet from any vendor booth. <br />6. A minimum ten (10) foot separation shall be provided between every ten L10 <br />connected cooking booths. <br />Page 20 of 26 <br />258 <br />