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Temporary/Seasonal Events
Would you like to sell food at an upcoming fair, festival, or another event? If so, you can start by filling out a temporary permit application found at the link below. Temporary permits are for those who would like to sell food at temporary events that last from 1 to 14 days.
Note: events lasting from 1 to 3 days have a $50 fee, while events lasting from 4 to 14 days have a $75 fee.
- Temporary/Seasonal Events
- Temporary Event Requirements
- Event Coordinator Application
- Seasonal Application
- Commissary Agreement
For those who are new to temporary events, here is some information that will help you prepare and keep you on schedule.
Before attempting to participate in a temporary event, be sure to contact the event organizers to see if an event coordinator has been assigned. All events with more than two food vendors require an event coordinator to help ensure unauthorized vendors do not attend the event and that all event requirements are met.
Need to operate for longer than 14 days, but don’t need an annual permit? A seasonal permit is likely what you are after. Seasonal permits are good for no more than 6 months and have a $125 fee.
A commissary is a base of operation for mobile food facilities. Commissaries are necessary because most mobile food facilities are not equipped to be completely self sustaining.
Please note, these items are required and failure to comply could delay or prevent you from participating in an event.
- Overhead Protection – All food preparation and ware washing areas must be covered by a tent, awning or other overhead protection to prevent contamination. Grills and smokers do not have to be covered by an awning but should have doors that close while food is not being accessed.
- Handwashing Station – A handwashing station is required for each food booth. The handwashing station should have a potable water dispenser, a catch basin, paper towels, and soap. The water dispenser’s spigot should be designed that it can be turned on and the user is able to wash both hands together under a continuous stream of water.
- Ware Washing Station – A washing station must be properly set-up for washing, rinsing, and sanitizing of all utensils/cookware used for the preparation of food/beverage. The containers must be large enough to completely submerge the largest utensil/cookware used in the preparation of food/beverage. When using chlorine bleach as a sanitizer for utensils, 50 parts per million (ppm) must be used. For 50 ppm, use ½ cap (not cup) of bleach per 1 gallon of water. Bleach must be unscented and not concentrated, just regular household bleach. In order to assure the correct amount of bleach being used, each booth must have chlorine test strips. These can be purchased at most restaurant supply outlets. The inspector will also have some available for your use. If enough clean utensils are provided to make it through the operating cycle or if only single-service articles are used, a ware washing station is not required
- Wiping Cloths - For the purpose of washing down tabletops, countertops, and all equipment, a 100 ppm of bleach is required. This can be measured as a full cap (not cup) of bleach per 1 gallon of water. Wiping cloths must be stored in a sanitizing solution between uses. *Ready-to-use sanitizing wipes meant for food surfaces are allowed as an alternative and are often much more convenient for temporary food establishments. If ready-to-use sanitizing wipes are used, it is recommended that multiple new containers be available. Old wipes can lose their concentration and a multi-day event will likely consume a large number of wipes.
- Bare Hand Contact – No bare hand contact is allowed with ready-to-eat foods. Gloves, utensils, or other barriers are required when handling these foods. Hands must be washed prior to putting on new gloves. Do not blow into gloves to get them to open, that contaminates both your hands and the gloves.
- Thermometers – All refrigerators and coolers that hold temperature-dependent potentially hazardous foods must have a thermometer. Probe-type thermometers are required for all booths that will be cooking potentially hazardous foods.
- Food Service –No food service or sales may take place until the Seasonal/Temporary Food Establishment Permit is issued. A pre-opening inspection will be conducted on the first day of the event.
- Food Preparation Location - All food items must be prepared at the event location. Food items cannot be prepared in a residential (home) kitchen and brought to the event. Food prepared by an approved source (permitted food establishment) and vended at the event location is acceptable.
- Trash can – Each food booth must have a covered trash can for food preparation activities. If public trash cans are not readily available as part of the event, the booth vendor must provide covered trash cans for customers.