Temporary Food Events

Application for Temporary Food Establishment

A Temporary Food Establishment Permit Application is needed for food establishments that operate at a fixed location in conjunction with a single event or celebration.  A higher fee is charged if the application and payment is received less than eight business days prior to the event (includes the day the payment is received, excludes day of event).  No money will be collected at the event (unpermitted establishments will be closed).  Incomplete applications will be returned.

Review the Temporary Food Establishments and Concessionaires’ Information Pamphlet (pages 5-8 of the Temporary Food Establishment Permit Application) for important information about operating requirements, food safety, handwashing stations, and low/high risk foods.

Application for Exemption

You may apply for an Exemption from Permit if you will only be serving the following foods:

• Popcorn (including kettle corn)
• Cotton candy
• Dried herbs and spices (if processed in an approved facility)
• Machine-crushed ice drinks (if made with nonpotentially hazardous ingredients and ice from an approved source, excludes snow cones)
• Corn on the cob (if roasted for immediate service)
• Whole roasted peppers (if roasted for immediate service)
• Roasted nuts and peanuts (including candy-coated)
• Chocolate-dipped ice cream bars (if made with commercially packaged ice cream bars)
• Chocolate-dipped bananas (if made with peeled and frozen in an approved facility)
• Sliced fruits and vegetables for sampling (if used for individual samples of nonpotentially hazardous produce)

Coordinator Checklist

As an event coordinator, it is your responsibility to submit a Temporary Food Event-Coordinator’s Checklist.  By providing the information, you will assist in identifying potential health problems.  In addition, each vendor is responsible for submitting a Temporary Food Establishment Permit Application.  If you need to add a vendor or make any changes prior to the event please inform the Chelan-Douglas Health District (link to contact us).

Multiple Location Application

The Multiple Location Application is for current recurring permit holders that want to operate at additional recurring temporary sites no more than three days per week, limited to one booth at a time, at a fixed location, with a fixed pre-approved menu, in conjunction with an approved, recurring, organized event, such as a farmers’ market.

Farmer’s Markets

While individuals may sell unprocessed fruits, vegetables, berries, or any other farm produce without a permit from the Health District, individuals or groups selling or serving food at Farmers’ Markets may need a Health District Temporary Food Establishment Permit.  Health District recurring permits are valid through the Farmers’ Market season, including the spring/summer and winter markets.  The Farmer’s Market Informational Handout outlines the permitting requirements for food commonly sold at farmers’ markets.  We know the rules are sometimes complicated and confusing, so please feel free to contact us (link to program staff above) if you have additional questions.

Foods Commonly Sold at Farmers’ Markets:

Mobile Units

Mobile Food Units (ie. Food Trucks) are defined as readily movable food service establishments.  A Permanent Food Establishment Plan and Menu Review, Permit Application, and applicable fees are required for Mobile Units. Section 10 of the Plan and Menu Review Application specifically addresses Mobile Unit permitting.

A servicing area, commissary, and toilet facilities for food workers will be required components of the Plan and Menu Review Application.  A servicing area is used to service, clean, sanitize, supply and maintain the mobile unit. A commissary is an approved food establishment which provides for storage, preparation, portioning, or packaging of food for service elsewhere.  If you are not the owner of the servicing area, commissary, or toilet facilities, you will need a written agreement/lease with the owner.

Food Safety Information

• Signs from DOH
  • Be a Germ-Buster…Wash Your Hands! – Sign illustrates the proper way to wash one’s hands.
  • Keep Them Clean – Food establishments are required under the Food Code to post hand washing reminder signs for employees at all restroom hand washing sinks. Food establishments can download and print the “Keep Them Clean” sign, order a sign from the Chelan-Douglas Health District, or create their own sign.
  • Keep It Healthy – Germs are easy to spread. Sick food workers may not work with food or food-contact surfaces.
  • Keep It Untouched – Bare hands may have germs that can spread to food. Ready-to-eat foods may not be handled with bare hands.
  • Keep It Separate – Cross contamination is the spread of bacteria from raw meat to other foods.
  • Keep It Hot – The food in this unit must be kept at or above 135 degrees F.
  • Keep It Cold – The food in this unit must be kept at or below 41 degrees F.
  • Keep It Hot or Cold – Bacteria may grow in potentially hazardous foods. Keep foods out of the Danger Zone (41 degrees F – 135 degrees F) for safety.
  • Cool It Quickly  – Cooling hot foods rapidly is important to prevent illness-causing bacteria from growing in food.
  • Keep Your Hands Off My Food! – No bare hand contact with ready-to-eat foods.
• Guidelines for Food Establishments During a Power Outage
• Charity Food Donations Guidelines
• Food Worker Cards
• Report Food Safety Complaint
• Washington Food Recalls
• Regulations
  1. Washington State Retail Food Code