Temporary Food Permit Application
Temporary Food Permit Information
Fee Schedule
What is a Temporary Food Establishment?
A Temporary Food Establishment (WAC 246-215-131) is where a person prepares or sells foods with a fixed menu at a fixed location for (a) no more than 21 consecutive days in conjunction with a single event, such as a fair, or (b) no more than three days a week in conjunction with an approved, recurring event, such as a farmers market.
Who Needs a Temporary Food Permit?
All individuals or groups planning to hold events that serve food and are open to the public are required to obtain a permit. If you advertise (with newspaper, television or radio announcements, flyers, signs, banners or other means) to the public, you are required to get a permit.
Why is a Temporary Food Permit Necessary?
Food service is serious business, as is preventing foodborne illnesses. A temporary permit is required by state law (WAC 246-215). The state food regulation states that all retail food establishments must have a valid permit conspicuously posted in the establishment. The temporary permit is issued after consultation with the health district. We will review your application to find ways to increase your efficiency and safety, and possibly limit your menu or preparation steps to protect public health.
How to get a Temporary Food Permit
- Complete the temporary application. Return the completed application to our office at least 7 days before the event. If the application is not submitted at least 7 days before the event we will not issue a permit. We no longer will be accepting late submissions with a late charge.
- Have your application reviewed and approved by one of the health district's Environmental Health Educator.
- Pay the appropriate fee (the fee schedule is printed on the application).
- Make sure at least 1 person with a valid Washington State Food Worker Card is in the booth at all times.
- Post the permit in your booth.
Temporary Food Booth Guidelines
Temporary food booths must meet many of the same requirements as permanent establishments. Because of the lack of certain facilities however, temporary food booths also have restrictions that do not apply to other establishments. As a temporary food booth operator, you are responsible for maintaining your booth to meet Washington State food service (WAC 246-215-131) requirements.
1. Food Worker Card
At least one food worker with a valid Washington State Food Worker Card must be in the booth at all times. The card, or a legible photocopy, must be posted in the booth.
2. Employee Health
Any person with a communicable disease, such as with diarrhea, vomiting, or a fever; or with open sores or infected cuts on their hands, may NOT work in any food establishment.
3. Hand Washing Policy
All employees must wash their hands after:
Eating, smoking and drinking are not allowed in the food preparation areas. All unauthorized people must stay out of the food preparation areas. Animals (including service animals) are not permitted in the food preparation area.
At least one food worker with a valid Washington State Food Worker Card must be in the booth at all times. The card, or a legible photocopy, must be posted in the booth.
2. Employee Health
Any person with a communicable disease, such as with diarrhea, vomiting, or a fever; or with open sores or infected cuts on their hands, may NOT work in any food establishment.
3. Hand Washing Policy
All employees must wash their hands after:
- going to the restroom (food workers are required to wash hands twice after using the restroom-once in the bathroom and again in the kitchen area)
- handling raw meat
- handling garbage
- touching the eyes, nose, mouth, face or hair
- taking a break
- eating, drinking or smoking
- taking off or putting on gloves
- any time the hands become dirty
Eating, smoking and drinking are not allowed in the food preparation areas. All unauthorized people must stay out of the food preparation areas. Animals (including service animals) are not permitted in the food preparation area.
Booth Construction
5. Accessible Employee Bathroom
All food booths must be within 200 feet of a restroom with handwashing facilities including warm running water, soap, and paper towels.
6. Public Access
All food preparation and storage must be done toward the back of the booth or otherwise protected from public contamination. When using a grill or hot oil, the equipment must be separated from the public by at least 4 feet to protect people from burns.
7. Surfaces
All food preparation and storage areas must have a weather-proof, overhead cover. Lights must have safety shields to prevent food contamination from broken glass. Food contact surfaces must be smooth and easily-cleanable. Flooring should limit mud and dust.
8. On-Site Preparation Only
ALL FOOD PREPARATION must be done in the booth or in an approved kitchen facility. Approval must be granted by the health district in advance.
All food booths must be within 200 feet of a restroom with handwashing facilities including warm running water, soap, and paper towels.
6. Public Access
All food preparation and storage must be done toward the back of the booth or otherwise protected from public contamination. When using a grill or hot oil, the equipment must be separated from the public by at least 4 feet to protect people from burns.
7. Surfaces
All food preparation and storage areas must have a weather-proof, overhead cover. Lights must have safety shields to prevent food contamination from broken glass. Food contact surfaces must be smooth and easily-cleanable. Flooring should limit mud and dust.
8. On-Site Preparation Only
ALL FOOD PREPARATION must be done in the booth or in an approved kitchen facility. Approval must be granted by the health district in advance.
Sanitation
9. Handwashing facilities
All temporary food booths must have at least 1 handwash facility available for employee use. The handwash facility must be set-up before food preparation begins. The handwash facility MUST have at least:
All food establishments must prepare fresh sanitizer before food preparation. A sanitizer is used to destroy germs (bacteria and viruses) on clean surfaces. A common, approved sanitizer is 1 teaspoon of regular, unscented bleach (5.25 percent sodium hypochlorite) in 1 gallon of cool water. Sanitizer may be kept in an open bucket with clean wiping cloths or in a spray container. Once a surface is sanitized, it should be allowed to air-dry. Sanitizer and wiping cloths must be replaced frequently throughout the day.
11. Dishwashing facilities
Equipment and utensils must be washed in three separate compartments. Dishwashing procedure:
All temporary food booths must have at least 1 handwash facility available for employee use. The handwash facility must be set-up before food preparation begins. The handwash facility MUST have at least:
- a 5-gallon, insulated container with a continuous-flow spigot with warm (80-100ºF) water
- pump soap
- paper towels
- catch bucket (to catch the dirty water)
- garbage can
All food establishments must prepare fresh sanitizer before food preparation. A sanitizer is used to destroy germs (bacteria and viruses) on clean surfaces. A common, approved sanitizer is 1 teaspoon of regular, unscented bleach (5.25 percent sodium hypochlorite) in 1 gallon of cool water. Sanitizer may be kept in an open bucket with clean wiping cloths or in a spray container. Once a surface is sanitized, it should be allowed to air-dry. Sanitizer and wiping cloths must be replaced frequently throughout the day.
11. Dishwashing facilities
Equipment and utensils must be washed in three separate compartments. Dishwashing procedure:
- wash in hot, soapy water in the 1st compartment
- rinse in hot water in the 2nd compartment
- sanitize in the 3rd compartment
- air dry the dishes
Temperature Control
Potentially Hazardous Foods (PHF) are foods that let bacteria grow quickly.
These foods include:
A metal-stem thermometer is required to check the internal temperatures of all potentially hazardous foods. Thermometers are available at restaurant supply and larger department stores. Thermometers must be able to measure from 0-220ºF and must be accurate to ± 2ºF. Click here for calibration procedure. Room temperature storage of potentially hazardous foods is not allowed. Potentially Hazardous Foods found in the Danger Zone are subject to disposal, destruction or removal from sale.
Keep it Hot, Keep it Cold Or Don't Keep it!
13. Hot-holding
Electrical equipment is requested for hot-holding. Due to electrical problems at past events however, propane stoves or grills capable of holding food at 135ºF or hotter may be used and/or should be available for backup. Canned heat (ex: Sterno) is only allowed for short (less than 3 hours), indoor events.
14. Cold-holding
Mechanical equipment is required for cold-holding at events over 8 hours. Due to a history of electrical problems at past events, however, an ice chest (with ice from an approved source) may be required to replace a poorly-operating refrigerator on a hot day.
These foods include:
- milk, soy, soy and milk products
- eggs
- meat, poultry
- fish, shellfish
- vegetable sprouts
- garlic-in-oil mixtures
- cut melons
- cooked starches-potatoes, beans, pasta and rice
- cooked vegetables
A metal-stem thermometer is required to check the internal temperatures of all potentially hazardous foods. Thermometers are available at restaurant supply and larger department stores. Thermometers must be able to measure from 0-220ºF and must be accurate to ± 2ºF. Click here for calibration procedure. Room temperature storage of potentially hazardous foods is not allowed. Potentially Hazardous Foods found in the Danger Zone are subject to disposal, destruction or removal from sale.
Keep it Hot, Keep it Cold Or Don't Keep it!
13. Hot-holding
Electrical equipment is requested for hot-holding. Due to electrical problems at past events however, propane stoves or grills capable of holding food at 135ºF or hotter may be used and/or should be available for backup. Canned heat (ex: Sterno) is only allowed for short (less than 3 hours), indoor events.
14. Cold-holding
Mechanical equipment is required for cold-holding at events over 8 hours. Due to a history of electrical problems at past events, however, an ice chest (with ice from an approved source) may be required to replace a poorly-operating refrigerator on a hot day.
Cooking Temperatures
15. Cooking temperatures
All potentially hazardous foods that require cooking must be cooked with no interruption AT THE EVENT. Do not partially cook, parboil, or otherwise blanch products. All potentially hazardous foods must reach these minimum internal temperatures: 165ºF Poultry, ground poultry, stuffings and casseroles 155ºF Raw hamburger and raw sausage 145ºF Fish, eggs, shellfish, lamb, pork (not including sausage) 135ºF All other potentially hazardous foods:
All foods that have been heated through the Danger Zone (41-135ºF) must be discarded at the end of the day. Cooling of foods at temporary events IS NOT generally permitted.
All potentially hazardous foods that require cooking must be cooked with no interruption AT THE EVENT. Do not partially cook, parboil, or otherwise blanch products. All potentially hazardous foods must reach these minimum internal temperatures: 165ºF Poultry, ground poultry, stuffings and casseroles 155ºF Raw hamburger and raw sausage 145ºF Fish, eggs, shellfish, lamb, pork (not including sausage) 135ºF All other potentially hazardous foods:
- Commercially pre-cooked hamburgers
- Hotdogs from a USDA-inspected facility
- Commercially-canned chili, soup or other products. (Home-canned products are NOT permitted for public food events.)
All foods that have been heated through the Danger Zone (41-135ºF) must be discarded at the end of the day. Cooling of foods at temporary events IS NOT generally permitted.
Food Protection
16. Avoid Bare Hand Contact with Ready to Eat Foods
You are required to prevent bare hand contact (BHC) with all RTE foods.
Uncontrolled cross-contamination has lead to numerous foodborne illnesses. To prevent cross-contamination, you are required to:
Approved sources include:
Store chemicals below or away from all food storage and preparation areas. Keep all chemicals labeled.
20. Food and single-service articles.
Store all foods and single-service articles protected from contamination--off the ground and under a water-proof cover. All foods must be covered to protect from insect, animal, or dirt contamination. Unless otherwise approved, use only disposable plates, utensils and cups to serve food to the public. Condiments must be in individual packets, squeeze containers or in containers with lids or protected with sneeze guards.
You are required to prevent bare hand contact (BHC) with all RTE foods.
- Use a barrier:
- Tongs, forks, spoons, scoops
- Gloves. Change your gloves when they become contaminated or ripped. Remember to wash your hands each time you change gloves.
- OR, modify your preparation:
- Buy pre-shredded cheeses and pre-sliced vegetables.
- Buy commercially-prepared potato and macaroni salads rather than preparing your own in the booth.
Uncontrolled cross-contamination has lead to numerous foodborne illnesses. To prevent cross-contamination, you are required to:
- Wash, rinse, and SANITIZE all surfaces after handling raw meat
- Store raw meat BELOW all other foods
- Wash hands after touching raw meat
- Keep raw meat away from all RTE foods
- Use a separate cooler for raw meats. Be sure to store raw meat in water-tight containers.
- Buy pre-cooked (commercially cooked in a USDA facility) hamburger patties and sausages. These are available from larger grocery stores and restaurant supply warehouses.
- Use separate cutting boards and areas for raw meat preparation. Clean and sanitize all equipment and surfaces before beginning RTE food preparation.
Approved sources include:
- Commercially-canned foods
- USDA-inspected meats
- Municipal water (from a food-grade container)
- Commercially-prepared ice
Store chemicals below or away from all food storage and preparation areas. Keep all chemicals labeled.
20. Food and single-service articles.
Store all foods and single-service articles protected from contamination--off the ground and under a water-proof cover. All foods must be covered to protect from insect, animal, or dirt contamination. Unless otherwise approved, use only disposable plates, utensils and cups to serve food to the public. Condiments must be in individual packets, squeeze containers or in containers with lids or protected with sneeze guards.
Waste Disposal
21. At least one garbage container with a tight-fitting lid must be available in the booth.
Garbage must be emptied regularly.
22. All liquid waste must be dumped into a city sewer or health department-approved waste-water dump.
Streets, storm drains, portable toilets and the ground ARE NOT approved waste-water dumps.
Garbage must be emptied regularly.
22. All liquid waste must be dumped into a city sewer or health department-approved waste-water dump.
Streets, storm drains, portable toilets and the ground ARE NOT approved waste-water dumps.