AIR QUALITY
Temporary Food Facilities
Temporary food facilities are defined as those that serve food at fairs, temporary sites and other special public events. Permits are required for the preparation and selling of food items. Requirements must be met by both the Community Organizer of the event and the Temporary Food Vendor. Please click on the appropriate links and follow the instructions provided. Note that all food preparation area(s) must be inspected by Environmental Health prior to issuance of a permit.
Instructions and Information
1. If you are a Community event organizer or a Food Vendor, please go to Instructions to Temporary Event Organizer and Vendor
2. THEN, please go to and read the information provided in the Temporary Event Food Vendor Requirements Sheet
3. Once you have completed one and two above, proceed to the Application forms below and provide all requested information. 
Community Event Temporary Food Facility Application Forms:
EVENT ORGANIZER - Temporary Food Event Organizer Application Form & Site Plan
FOOD VENDOR - Temporary Food Event Vendor Application Form
Veteran's Fee Exemption Form (if applicable)
Provide the following items as indicated for each category with your Application:
The application and all seven categories must be addressed to constitute a complete application.
1. Site Plan Layout: A written indication (site plan) of the proposed layout of equipment, food preparation tables, food storage, warewashing, and handwashing setup
2. Facility Construction: Details on the materials and methods used to construct the temporary food facility
3. List of Food Products: A list of all food products that will be handled and dispensed
4. Preparation and Procedures Methods: Written procedures and methods of food preparation and handling
5. Procedures, Methods and Schedules for Cleaning and Refuse Disposal:
- Written procedures, methods, and schedules for cleaning utensils, equipment, and structures
- Written procedures and methods for trash and garbage disposal
6. Transportation and Protection:
- Written description of how food will be transported to and from a permanent or other approved food facility and the temporary food facility.
- Written description of the steps that will be taken to prevent contamination of food during transportation
7. Temperature Control: Describe temperature control methods and how potentially hazardous foods will be maintained at or below 41°F, or at or above 135°F
