PETER BROWNING, DIRECTOR
HOWARD LEIBRAND, M.D., HEALTH OFFICER
700 SOUTH SECOND STREET #301, MOUNT VERNON, WA. 98373 TEL. (360) 336-9380, FAX (360) 336-9401
Website: www.skagitcounty.net/food
Temporary Food Service
Application Packet
A Temporary Food Service is a food establishment operating at a single location for a
specific period of time (not to exceed 21 consecutive days) in conjunction with a single
event or celebration, such as a fair, festival, fund raiser, sporting event or similar
gathering. There are three types of temporary permits issued in Skagit County:
Limited: serving only a small number of low-risk foods from a specific list for up to 3 days
Regular: serving any foods that do not qualify under Limited
Extended: serving food at a regularly occurring special event – not more than 3 days per
week for a specific period of time. Examples include a Farmer’s Market or Sport Season
concession.
If you are having a cook-off event or only sampling food products or serving only foods
on the attached Exempt List, you will need a different application. Please contact our
office or website.
You will find in this packet:
ƒ Requirements for operating a Temporary Food Service
ƒ Application for Limited, Regular and Extended Temporary Food Services
ƒ A checklist to be used before opening each day of food service
ƒ A temperature recording chart for Potentially Hazardous Foods
ƒ A list of foods exempt from permitting
ƒ Handout: using Time as a Control at Temporary Events
Return the completed application with appropriate fee to:
Skagit County Public Health Department
700 S.2nd Street, Room 301
Mount Vernon, WA 98273
Requirements to Operate a Temporary Food Event:
Keep your operation simple to enhance food safety. For example, use canned products or
commercially made salads to save food preparation steps.
General requirements:
ƒ Complete application and submit with appropriate fee.
ƒ Person-in-Charge (PIC) must have valid Washington State Food Worker Card onsite and be present during all hours of operation.
ƒ All workers/volunteers must be free of any communicable disease and must be
instructed in safe food handling.
ƒ Smoking, eating or drinking while working is not allowed.
ƒ Non-workers are prohibited in the booth.
ƒ Water used for food preparation and all activities must be from an approved
source.
ƒ Wastewater must be disposed of in a sewer by other approved method. Do not
pour into storm drains or onto ground.
ƒ All food and ice must be from an approved source – either prepared in the booth
or in an approved kitchen. No home-prepared food or raw milk allowed.
ƒ All leftovers must be discarded.
Sanitation and food protection:
ƒ Store food off the ground.
ƒ Store raw meats in a separate cooler from all other foods.
ƒ Protect all foods from contamination: serve condiments in single service packets
or squeeze bottles; self-service items shall be covered.
ƒ Wiping cloths: Have a separate bucket of sanitizer for rinsing/storing wiping
cloths used to clean table tops and counters. A good sanitizer is one teaspoon
liquid bleach added to one gallon of cool water. The sanitizer should be changed
every one to two hours throughout the day. There must be a separate sanitizer
bucket used only for raw meats and another used for all other foods.
ƒ Keep chemicals away from foods.
ƒ Garbage cans with secure lids must be available.
ƒ Restrooms with handwashing shall be available within a reasonable distance.
ƒ Equipment and utensils must be washed in hot soapy water, rinsed thoroughly,
sanitized by immersion for one minute, and air dried.
ƒ Food preparation areas must have overhead protection; walls and flooring are
required to protect food from contamination due to weather, insects, etc.
ƒ Equipment and utensils must be washed, rinsed, sanitized and air dried in an
approved location
Hand-washing facilities:
ƒ Must have plumbed hot and cold water or a temporary hand wash set up (see
diagram). Must be located in food preparation area.
ƒ Wash hands often.
ƒ Prevent bare hand contact with ready to eat foods with an adequate supply of
gloves, utensils or other approved barriers. Utensils must be cleaned and
sanitized as necessary but no less often than every four hours.
Temperature regulation and food preparation:
ƒ Transport all food to the location in insulated containers to maintain foods below
41°F or above 140°F.
ƒ Metal stem thermometers or thermocouples (range 0° to 220°F) must be available
to check internal food temperatures.
ƒ All BBQ grills and other cooking equipment must be isolated from the public and
meet Fire Department regulations.
ƒ Crockpots and steam tables may not be used for reheating; they are acceptable
only for hot holding foods. Reheat food on a grill or stove to 165° within one
hour. Foods may be reheated only one time.
ƒ No cooling of foods allowed.
ƒ Thaw frozen foods by approved methods.
ƒ Ice for holding foods cannot be used for drink ice.
ƒ Cooking temperatures – see chart. No overnight cooking allowed without prior
approval.
ƒ If using Time as a Control, you must have a written policy available for
inspection. See handout.
Skagit County Public Health Department
www.skagitcounty.net/food
700 South 2nd Street #301
Mount Vernon, WA 98273
Phone: 360-336-9380 Fax: 360-336-9401
APPLICATION for TEMPORARY FOOD EVENT
(food not on Limited Low Risk food list)
A Temporary Food Service found operating without a permit will be charged double the usual permit fee
Permit Fees – circle appropriate fee(s)
Single temporary event: 21 consecutive days or less in single location for a single event or festival with a fixed menu…...$ 100.00
OOPS – I’m late:
Event within 3-14 days, add ……….$25.00
Event within 1-2 days, add ……….$50.00
TOTAL DUE…….$.________
NOTE: Critical violations may result in reinspection fees and/or closure of this Food Service
Food Service Event Information
Event Name: ___________________
Event Location/Address: _________________________________
Include city
Date(s) of Operation: __________________________________ Serving Time: ___________ (Example: 8AM to 2:30PM)
Circle:
M T
W Th
F
Sa
Su
Prep time: _________________
Name of Food Service:____________________________________________________________________
Person in charge on site (must have food worker card): ___________________________________________
Applicant’s name: ________________________________________________________________________
Applicant’s mailing address :_________________________ City/State/Zip_:____________________________
Contact phone number: _____________________________ Alternate phone: __________________________
Will food be prepared at a location other than where served? No Yes
If yes, please list the specific location where advance preparation of food will take place. (If food preparation will be outside of Skagit
County you must submit with your application a copy of the facility’s permit, your last inspection and a letter stating you are allowed
to use the facility.)
Name of facility: ____________________________________ Address: _________________________________________________
Date(s) and Time of Preparation: ___________________________________________________________ (Example: 1/1/10 at 8-10 am)
Food Preparation Procedures
Please list what foods will be served, and how they will be prepared.
Foods to be served:
Food
Prep off site
Prep on site

Example: Hamburger
Keep Cold
Cooked


Keep Hot
Other
Additional Information on Reverse Side
Dec2009 f/shared/environmental health/food/temp food application/ temp application
Page 1 of 2
Food Service Facility / Construction
Please describe the following (see requirements):
Handwashing facilities: ______________________________________________________________________
Handwash water must be at least 100 F
Cooking equipment (i.e. grill, stove, BBQ): ______________________________________________________
Refrigeration equipment (i.e. ice chests, mechanical refrigerators): ____________________________________
Hot-holding equipment (i.e. steam table, oven): ___________________________________________________
Dishes/serving utensils will be washed at: ________________________________________________________
Water source for washing/drinking: ____________________________________________________________
Must be from an approved drinking water supply
How will you connect to water supply: _________________________ _______________________________
Wastewater will be disposed at: _______________________________________________________________
Booth or Building Construction: _______________________________________________________________
_________________________________________________________________________________________
Must have walls, floor and overhead protection
Restroom facilities location: __________________________________________________________________
Bare hand contact with ready to eat foods will be eliminated by (i.e. gloves, utensils, tongs, deli paper barriers):
_________________________________________________________________________________________
__________________________________________________________________________________________
I hereby consent to inspection by the Skagit County Public Health Department and acknowledge that issuance
and retention of this permit is contingent upon satisfactory compliance with state and local temporary food
service requirements. I have read and understand the requirements for safe food service.
Signature: ________________________________________________________ Date: ________________
FOR HEALTH DEPT. USE ONLY
Fee: __________ Receipt #: ______________
Date Received: _______________________
Received by:
_____________________
Application approved:__________________
Dec2009 f/shared/environmental health/food/temp food application/ temp application
Date: ___________________
Page 2 of 2
Skagit County Public Health Department
700 South 2nd Street #301
Mount Vernon, WA 98273
Phone: 360-336-9380 Fax: 360-336-9401
web: www.skagitcounty.net/food
email: [email protected]
APPLICATION for LIMITED “LOW-RISK FOOD” EVENT
A Temporary Food Service found operating without a permit will be charged double the usual permit fee
Permit Fees
Temporary event meeting the following conditions:…………………………………………………………………...…….$ 35.00
 Event is for three consecutive days or less.
 Any leftover hot food is discarded daily.
 A maximum of 3 foods from the low risk list may be offered (see List).
Late Fee - Application received 3-14 days before event ………………………………..………………….………...…add $ 25.00
Late Fee - Application received 1-2 days before event …………………………………………………..…………….add $ 50.00
NOTE: Critical violations may result in reinspection fees and/or closure of this Food Service
Food Service Event Information
Event Name: ___________________
Event Location/Address: _________________________________
Include city
Date(s) of Food Service: _______________________ Serving Time: _____________________ (Example: 11AM to 2PM)
Name of Food Service:____________________________________________________________________
Person in charge on site (must have food worker card): ___________________________________________
Applicant’s name: ________________________________________________________________________
Applicant’s mailing address :_________________________ City/State/Zip_:____________________________
Contact phone number: _____________________________ Alternate phone: __________________________
Foods to be served – Must Meet Low Risk Restrictions
Food Item
Example: hot dogs
Food Supplied by:
Costco
Cold Held? Y/N
Y
Hot Held? Y/N
N (cook to order)
Food Service Set-Up and Operation
We agree to have:
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
N
N
N
N
N
N
N
N
N
N
N/A
N/A
N/A
N/A
N/A
Handwashing facilities (Handwash water must be at least 100 F)
Adequate cold holding equipment with thermometer
Ability to heat foods promptly to 140°F
Hot-holding equipment adequate for the conditions
Facilities for washing utensils and dishes
Y N A toilet to dump any dirty water
Walls, adequate flooring and overhead protection
An approved water source for washing/drinking (Name of source :)___________________________
Thermometers appropriate for the food service
Restrooms available for food workers
No bare hand contact with ready to eat foods
*Complete reverse side of form*
Nov 2010 f/shared/environmental health/food/temp food application/ temp application
Page 1 of 2
Some foods are considered safer for temporary booths to prepare and serve because they have limited preparation steps and
are less likely to result in food borne illness. Good sanitation and food handling practices must still be observed. A lower
permit fee is charged due to the lower risk associated with these items. Also consult the Exempt Foods List for foods that may
be served without a permit from the Health Department.
“Commercial” refers to foods prepared in a USDA/WSDA/FDA licensed facility or a location approved by our department for this
event. All foods must come from approved sources.
Low Risk Foods for Temporary Event Food Booths:

















Non-potentially hazardous baked goods made in a commercial facility – includes fruit pies that are safe to be stored at room
temperature
Commercially made candy, including fudge; portioned on site
Commercially canned/factory sealed chili, soups, baked beans or other USDA/FDA/WSDA processed foods that do not
require cooking for safety.
Corn dogs, hot dogs, precooked sausages, ham or other USDA-certified pre-cooked meats
Frozen intact packages of raw meat or raw fish; raw shell eggs by the dozen
Espresso and blended drinks made from a commercial mix or commercially frozen fruit
Pancakes, funnel cakes, donuts, fried dough products made from a commercial mix – no additional eggs or dairy
Shortcakes; commercially packed berries with canned aerosol whipped cream
Hand-dipped ice cream or ice cream floats
Sno-cones
Nachos using commercially processed cheese
French fries, onion rings, other deep fried vegetables made from frozen, packaged product
Fruit dipped in chocolate or other approved toppings
Pre-washed factory-sealed bagged produce
Lemonade or other cold drinks made from powders or syrups and water
Commercially made pizza sold by the slice
Cold appetizer, dessert or other trays prepared at a commercial facility and offered for cold buffet-type service
To assure food safety:
 monitor temperatures of cold and hot foods often
 surround/submerge foods completely with ice for cold holding
 keep foods covered at all times
 don’t touch food with bare hands, including buns and garnishes!
 keep surfaces clean and sanitized
 reheat foods quickly
 wash hands often
I hereby consent to inspection by the Skagit County Public Health Department and acknowledge that issuance
and retention of this permit is contingent upon satisfactory compliance with state and local temporary food
service requirements. I have read and understand the requirements for safe food service.
Signature: ________________________________________________________ Date: ________________
FOR HEALTH DEPT. USE ONLY
Fee: __________ Receipt #: ______________
Date Received: _______________________
Received by:
_____________________
Application approved:__________________
Nov 2010 f/shared/environmental health/food/temp food application/ temp application
Date: ___________________
Page 2 of 2
Skagit County Public Health Department
www.skagitcounty.net/food
700 South 2nd Street #301
Mount Vernon, WA 98273
Phone: 360-336-9380 Fax: 360-336-9401
APPLICATION for EXTENDED TEMPORARY FOOD EVENT
A Food Service found operating without a permit will be charged double the usual permit fee
Permit Fees – circle appropriate fee(s)
Extended temporary event: Maximum of 3 days/week in single location (recurring event) with fixed menu /low risk……$ 100.00
Extended temporary event: Maximum of 3 days/week in single location (recurring event) with fixed menu/high risk ……$150.00
OOPS – I’m late:
Event within 3-14 days, add ……….$25.00
Event within 1-2 days, add ……….$50.00
TOTAL DUE…….$.________
NOTE: Critical violations may result in reinspection fees and/or closure of this Food Service
Food Service Event Information
Event Name: ___________________
Event Location/Address: _________________________________
Include city
First Date of Operation: ______________ Ending Date:_________ Serving Time: ___________ (Example: 8AM to 2:30PM)
Circle:
M T
W Th
F
Sa
Su
Prep time: _________________
Name of Food Service:____________________________________________________________________
Person in charge on site (must have food worker card): ___________________________________________
Applicant’s name: ________________________________________________________________________
Applicant’s mailing address :_________________________ City/State/Zip_:____________________________
Contact phone number: _____________________________ Alternate phone: __________________________
Will food be prepared at a location other than where served? No Yes
If yes, please list the specific location where advance preparation of food will take place. (If food preparation will be outside of Skagit
County you must submit with your application a copy of the facility’s permit, your last inspection and a letter stating you are allowed
to use the facility.)
Name of facility: ____________________________________ Address: _________________________________________________
Date(s) and Time of Preparation: ___________________________________________________________ (Example: 1/1/10 at 8-10 am)
Food Preparation Procedures
Please list what foods will be served, and how they will be prepared.
Foods to be served:
Food
Prep off site
Prep on site

Example: Hamburger
Keep Cold
Cooked


Keep Hot
Other
Additional Information on Reverse Side
Dec2009 f/shared/environmental health/food/temp food application/ temp application
Page 1 of 2
Food Service Facility / Construction
Please describe the following (see requirements):
Handwashing facilities: ______________________________________________________________________
Handwash water must be at least 100 F
Cooking equipment (i.e. grill, stove, BBQ): ______________________________________________________
Refrigeration equipment (i.e. ice chests, mechanical refrigerators): ____________________________________
Hot-holding equipment (i.e. steam table, oven): ___________________________________________________
Dishes/serving utensils will be washed at: ________________________________________________________
Water source for washing/drinking: ____________________________________________________________
Must be from an approved drinking water supply
How will you connect to water supply: _________________________ _______________________________
Wastewater will be disposed at: _______________________________________________________________
Booth or Building Construction: _______________________________________________________________
_________________________________________________________________________________________
Must have walls, floor and overhead protection
Restroom facilities location: __________________________________________________________________
Bare hand contact with ready to eat foods will be eliminated by (i.e. gloves, utensils, tongs, deli paper barriers):
_________________________________________________________________________________________
__________________________________________________________________________________________
I hereby consent to inspection by the Skagit County Public Health Department and acknowledge that issuance
and retention of this permit is contingent upon satisfactory compliance with state and local temporary food
service requirements. I have read and understand the requirements for safe food service.
Signature: ________________________________________________________ Date: ________________
FOR HEALTH DEPT. USE ONLY
Fee: __________ Receipt #: ______________
Date Received: _______________________
Received by:
_____________________
Application approved:__________________
Dec2009 f/shared/environmental health/food/temp food application/ temp application
Date: ___________________
Page 2 of 2
Start off right!!
Temporary food booth checklist
___Hand washing station set up within 20 ft. of food prep
___Gloves, utensils or other barriers ready for handling ready-to-eat foods
___Sanitizer prepared (1 tsp bleach in gallon of water)
___Food properly stored/protected from contamination
___Thermometer(s) ready
___Cold holding < 41 o F
___ Food reheated to > 165°F before serving or holding
___ Food hot held at > 140 o F
___Steam tables preheated
___All surfaces cleaned and sanitized
___Food worker cards available for inspection
___All food workers healthy
___Food cooked/reheated to proper temperature
___Restrooms within 200 ft
___Wastewater disposal identified
___Covered garbage cans available
Some common cooking
temperatures
Poultry ------------165
Hamburgers ------155
Pork
Fish ------------145
Eggs
Cold-holding and/or Hot-holding chart for foods at temporary events
Establishment
Food Product
Date:
Take temperatures every 30-60 minutes
Time:
Cook foods to proper temperature (see reverse for guidance)
Keep all cold foods below 41 degrees
All hot holding must be above 140 degrees
Monitor food temperatures frequently to assure safety
Food Product
Food Product
Food Product
Temporary Food Service
List of Foods Exempt from Permit in Skagit County
There are foods that can be sold in Skagit County that do not require a Skagit County Health
Department permit.
Certain foods fall into a low risk category because they generally do not support the growth of bacteria
and are not handled by food workers as part of their preparation or after being cooked. It is important
that all people involved in the production and sale of these foods maintain good personal hygiene (washing
hands, using clean equipment), use disposable gloves or other barriers and have current Washington
State Food Worker’s Cards to ensure a safe product. Contact the Skagit County Public Health
Department at 360-336-9380 to discuss approval for your food service if you serve only items from this
list. We will send you an “Exempt Food Postcard” to have on display during your event.
Exempt items:
¾
¾
¾
¾
¾
¾
¾
¾
¾
¾
¾
¾
¾
¾
¾
¾
¾
Canned pop/juices
Hot Coffee/Tea (Espresso operations are subject to permitting)
Ice cream bars (plain or chocolate-dipped) that are prepackaged and commercially produced
Non-potentially hazardous, non-ready-to-eat foods such as dry beans
Popcorn and flavored popcorn
Cotton candy; caramel apples
Corn on the cob
Dried herbs processed in an approved facility
Machine-crushed ice drinks containing non-potentially hazardous ingredients and made from ice from
an approved source – this does not include shaved ice
Whole peppers roasted for immediate service
Roasted nuts and roasted candy-coated nuts
Deep-fried pork skins prepared from pork skins rendered at a food processing plant
Chocolate-dipped bananas prepared from bananas peeled and frozen in an approved facility
Individual samples of non-potentially hazardous sliced fruits and vegetables; Whole fruits and
vegetables sold by the grower. (Cut Melons and some other produce are potentially hazardous and
require a permit.)
Shelf stable jams or jellies made in a commercial facility from high acid fruits according to FDA
CFRv21. They must not be a reduced sugar formulation. Their sale will be limited to Farmer’s
Markets or Craft Fairs as a value added farm product.
Commercially packaged foods that do not require refrigeration to be kept safe
Non-potentially-hazardous baked goods made in a commercial facility for sale at a farmer’s market
or Craft Fair. Quantity limits apply.
NO HOME CANNED OR VACUUM PACKAGED POTENTIALLY HAZARDOUS FOOD IS
ALLOWED FOR SALE IN SKAGIT COUNTY
C:\temp\health\These foods don't require a permit.doc
1/2006 - JL
Skagit County Public Health Department Policy
Using Time as a Control at Temporary Events
Time as a Control (TAAC) as specified in WAC 246-215 will be approved for use
by temporary food vendors and at some catered events in Skagit County under
the following conditions:
•
•
•
•
•
•
Food service will occur over a scheduled, limited time, not to exceed four
(4) hours.
Conditions at the location of the food service do not allow for the ready
use of hot and cold holding.
Foods under Time as a Control are labeled with:
o date,
o time they were removed from temperature control,
o temperature at that time, and
o time the foods must be disposed, not to exceed 4 hours
from the time removed from temperature control.
Temperature at the time of removal from control must be either <41
degrees or >140 degrees. Food must have been previously fully cooked to
the correct temperature, and/or properly cooled, or not require cooking.
Documentation of time and temperature must be directly on the food
products – e.g. a sticker on each pan of food – a separate log sheet is not
acceptable.
Any food improperly labeled and found at improper hot- or cold- holding
temperatures must be immediately reconditioned (by proper reheating or
chilling) or discarded according to DOH guidelines.
To use time as a control (TAAC):
1. There must be a written procedure for each food type (e.g. fried chicken,
sandwiches, salads with hazardous ingredients).
2. Containers of food shall be marked with the time it will be discarded (must
be < 4 hours after removing the food from temperature control.) Type of
food or need of facility may make this time shorter.
3. Food shall be either served or discarded within the designated time
period.
4. TAAC cannot be used when serving a Highly Susceptible Population.
5. Food must be prepared safely before removing from temperature control
(no temperature abuse during preparation or storage).
An example of acceptable labeling:
Date:
Time Out:
Food:
Temp:
Must be <41 or >140 degrees
Dispose by:
Time Out + 4 Hours