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TEMPORARY FOOD SERVICE PERMITS

Temporary food permits are required for events where food is served to the public.  These permits are required in order to ensure that vendors understand the hazards involved in food handling and are equipped to handle food properly in order to prevent outbreaks of foodborne illness from occurring.

What is a Temporary Food Establishment?
A temporary food establishment is one that serves food to the public at a fixed location for not more than twenty-one (21) consecutive days in conjunction with a single event or celebration.  If the event is advertised to the general public with flyers, banners, newspaper articles or by any other means, a temporary food permit is required.  It makes no difference whether the food is being sold for profit or provided at no charge. 

Are there any events that DO NOT require temporary food permits?
Your event is not considered a temporary food service if the food is prepared or provided by members of the group for members of the group and their invited guests such as:

  • a meeting or an event of a private or charitable organization, association, or club;
  • an activity of a church or other religious congregation;
  • a gathering such as a party, picnic, or potluck held by a neighborhood, family, community, school, or office; or
  • a traditional Native Potlatch.

Again, this is only if the gathering is private.  Any public advertisement or public invitation will mean a permit is required. 

What about a BAKE SALE?
A bake sale is not considered a temporary event as long as only non-potentially hazardous baked goods are served and it is for a non-profit or charitable organization.  You must list all ingredients and display a placard that states that the food is prepared in a kitchen that is not inspected by a regulatory authority.

I sell items at a local FARMERS' MARKET, do I need a temporary food service permit?
Clallam County is currently developing a seasonal farmers´ market permit for food vendors.  At present, people serving prepared food items at a farmers market are required to obtain a temporary food service permit.  For more information, please see our farmers´ market page

Requirements

  1. Complete an application for Temporary Food Service Permit and submit it with the correct fees (see below) at least ten (10) working days before the event. An Environmental Health Specialist will review the application, and contact the applicant with questions or any necessary changes.
  2. Have receipts available for verification that food, water and ice are from an approved source.
  3. A metal stem thermometer with a range of 0°-220°F is required for checking hot and cold food temperatures, as well as cooking temperatures.  Thermometers can be purchased from restaurant supply companies or department stores, and must be kept calibrated.
  4. Handwashing facilities shall consist of at least free-flowing water, soap, paper towels and a bucket to collect dirty water.  An insulated container (with a capacity of at least five gallons and a spigot) a basin, soap, and dipensed paper towels are the minimum requirements.  A coffee urn with warm water is an acceptable device.
  5. Sanitizer must be present for rinsing and storing wiping cloths.  One teaspoon of bleach to one gallon of cool water will be acceptable.  Change this solution frequently during the day.
  6. All food preparation must be done in the booth or in an approved kitchen facility (under Environmental Health Division permit) to minimize the potential for food borne illness.  Home preparation of food is not allowed.  Non-potentially hazardous baked goods may be allowed upon approval of the Environmental Health Division.
  7. All cooking must be done in the booth away from the public to protect people from burns by hot grease.  Grill must be roped off.
  8. Food preparation areas shall be separated and protected from the public.
  9. Smoking, eating or drinking in booths while working is not allowed.  All non-working persons are to be kept out of the booth.
  10. Foods must be cooked to the appropriate internal temperature and held at 140°F or above.  Temperatures are as follows:
    • Chicken, turkey and other poultry – 165°F
    • Hamburger and other ground meats – 155°F
    • Pork – 150°F
    • Beef and Seafood – 140°F
    • All hamburgers must be cooked until the center is no longer pink and the juices run clear.
  11. All potentially hazardous foods must be held below 40°F or above 140°F.
  12. Crockpots, steam tables or other hot holding devices are not to be used as a means for heating up foods.  They are to be used only for hot holding purposes.  Cooling and reheating cooked food at temporary events is prohibited.
  13. All raw meats must be stored in a separate container, below and away from other items.
  14. Chemicals such as liquid bleach must be stored in a separate area away from food preparation and display areas.
  15. A refuse container with a tight fitting lid must be available for garbage.
  16. All liquid waste must be discarded in a holding tank or sewer.  Disposing of liquid waste in storm drains or on the street is prohibited.
  17. All temporary food booths shall have at least one (1) staff person with a valid Washington State food handler's card on duty at all times.  This person is responsible for compliance with the Environmental Health Department requirements and regulations.
  18. No person who is infected with a cold or the flu, nausea, vomiting or diarrhea, or who has any open sores or infected cuts on his/her hands, shall work in any temporary food establishment.
  19. Single service articles, such as paper plates and cups and plastic utensils are required for use by consumers.  Plates, cups and utensils which must be washed to be reused are not allowed.

Recommendations

  1. Hair should be effectively restrained.  Hats, nets, scarves, visors, etc. are acceptable restraints.
  2. A broom should be available for sweeping.
  3. Mechanical refrigeration is advised.  However, an ice chest (not styrofoam) with ice from approved source (store bought, bagged ice) may work better than a poorly functioning refrigerator on a hot day.

Fees
The fees listed below are due with the temporary food permit application.

  • Single Event – Potentially hazardous foods                  $100.00
  • Single Event – Non-potentially hazardous foods          $25.00
  • Late Fee*                                                                          $25.00

*There is a $25.00 late fee for all temporary food service permit applications received fewer than ten (10) working days prior to the event for which the permit is being requested. The late fee applies to permits for both potentially hazardous and non-potentially hazardous foods.  Late fees must be paid before a permit will be issued.

Contact Environmental Health with questions or comments about the information on this page.