Do food vendors need their own portable toilets in NJ?

Yes. Under N.J.A.C. 8:24, food service workers must have convenient access to sanitary facilities. It is highly recommended to provide separate 'staff-only' units to prevent cross-contamination from the general public.

How many restrooms do I need for event staff?

For general event staff and volunteers, we recommend 1 portable restroom per 20 workers. For security and production crews, place units at key checkpoints (loading docks, main stage) to ensure they do not have to abandon their posts.

Where should staff restrooms be placed at a festival?

Staff restrooms should be placed in 'Back of House' areas, such as behind the main stage, near the catering kitchen, or in the volunteer parking lot. This keeps lines short for workers and hides functional units from the public view.

Vendor & Staff Restroom Planning Guide

Don't let long guest lines keep your crew from working. From Food Truck Festivals to Construction Sites, ensure your New Jersey event meets N.J.A.C. 8:24 health codes with dedicated staff sanitation.

Diagram showing separate portable toilet placement for event staff vs guests — **Strategic Separation:** Placing staff units "Back of House" reduces guest wait times and keeps food vendors compliant with health inspections.

Why "Staff-Only" Units are Required (Not Just Optional)

In New Jersey, mixing public traffic with food service workers isn't just inconvenient—it can be a violation. According to N.J.A.C. 8:24 (Sanitation in Retail Food Establishments), food vendors must have convenient access to sanitary facilities to prevent cross-contamination.

🍎 Food Vendors & Caterers

Requirement: Must have immediate access to toilets and dedicated handwashing stations separate from the public crowds.

Best Practice: Place 1 Handwash Station per 4 Food Trucks.

🚧 Production & Security

Requirement: Security staff cannot abandon posts to wait in 20-minute guest lines.

Best Practice: Place single Standard Units at perimeter checkpoints and backstage loading docks.

Staff-to-Restroom Ratio Calculator

Use these ratios to ensure your back-of-house operations run smoothly:

Staff Type	Recommended Ratio	Placement Strategy
General Event Staff	1 Unit per 20 Workers	Back-of-House / Volunteer Tent
Food/Bev Vendors	1 Unit + 1 Sink per 15 Vendors	Within 200ft of Food Court (Service Alley)
VIP / Talent	1 Private Trailer or VIP Unit	Directly behind Main Stage / Green Room

Download the Vendor Logistics Checklist

Ensure your site map passes inspection. Download our checklist for placement of staff toilets, handwashing stations, and grey water tanks.

📥 Download Vendor Planning PDF

Serving Staff & Crews Across NJ

From festival grounds in Wildwood to construction sites in Jersey City, we handle the logistics.