Temporary Food Establishments

This page includes the basic information about:

• Temporary Food Establishment (TFE) permits
• Foods exempt from a TFE permit – Lower Risk Menu Items
• Obtaining a TFE permit
• General TFE set-up and operational requirements
• Other agency approvals

For complete information regarding temporary food establishments, contact us at (509) 324-1560, ext. 2.

• When an individual or group intends to serve food to the public at a fixed location, with a fixed menu, for not more than 21 consecutive days in conjunction with a single event or celebration, such as Spokane Interstate Fair, Pigout or Hoopfest; or
• When an individual or group is operating not more than three days a week at a fixed location, with a fixed menu, in conjunction with an approved, recurring, organized event, such as a farmers market.

Exempt Foods/Lower Risk Menu Items
Under the Washington State Food Service Regulations (Chapter 246-215 WAC), certain foods may be served without obtaining a permit. However, you still must comply with other sections of the regulations in order to ensure the food is prepared and served safely, and a TFE permit application must be submitted for these foods. Other foods are completely exempt from the regulations, meaning that neither the regulations nor the permitting requirements apply. Some items listed under the exemptions can be difficult to interpret. If you think the food you plan to serve meets either exemption on this list, contact us at (509) 324-1560, ext. 2 to verify the exemption.
Exempt from Rules, Exempt from Permit (doc)

Another option to consider is to limit the food you will be serving to lower risk menu items.  These menu items can be prepared and served at a lower risk of food-borne illness than some other items. Due to the lower risk, we may not need to inspect your operation, so the permit fee will be lower than if an operational inspection is required. A permit is required when serving lower risk menu items, so you must comply with the permit and facility requirements listed below.
Lower Risk Menu Items (PDF)

Obtaining a TFE Permit

1. Complete and return a Temporary Food Establishment Permit Application to the Food Safety Program. The person responsible for the food service operation must be the person who applies for the permit to operate. 
2. Submit the appropriate permit fee to the Food Safety Program. The permit fee is based on the length of the event, types of food offered, and the preparation steps for the food served. Contact us at 324-1560, ext. 2 to determine the correct permit fee. 
3. If you are operating in conjunction with a commissary, a Commissary Agreement must also be completed and submitted.
4. Submit the application and fee at least 14 days in advance of the event or a penalty of 100% of the permit fee will be charged. For large events, such as the Spokane Interstate Fair, Pigout, or Hoopfest – the deadline for submitting an application is 30 days prior to the start of the event. If the application is received less than 3 days before the event, the permit may not be issued.

A food safety inspector will contact the person in charge of the TFE and conduct an interview prior to the event. The person in charge must be prepared to answer detailed questions concerning food preparation and serving steps for each menu item. In addition, the person in charge must also be prepared to discuss facility requirements, including booth location, construction, equipment, and hand washing set-ups.

General Set-up and Operational Requirements for TFEs 
Are You Ready to Operate? (doc)

• Location: The food booth or concession cannot be located in any area presenting a danger to public health. The food service operation should not be located near sources of dust, odors, or pests. This includes but is not limited to:
  • Animal feed lots or pens
  • Chemical toilets
  • Solid waste storage sites
  • Dust-producing grounds

• Construction: The establishment/booth must have an overhead cover, walls, and a complete floor when located outdoors to protect the storage, food preparation, cooking and serving areas from contamination. A one-piece overhead covering is strongly recommended. If it is necessary to use multiple covers, seams must be joined in a manner that prevents leakage in the event of rain. Overhead lights must have covers, light shields, or shatterproof bulbs. The entire operation must be under overhead cover. If the booth is located on dirt or grass, the entire floor area (including under equipment) must be covered with a nonabsorbent, cleanable material, (e.g., tarp).  Carpeting, carpeted mats, cardboard, and other absorbent materials are not approved floor coverings.

• Hand Washing: A hand washing station with at least 5 gallons of comfortably hot water, soap and paper towels must be provided in each booth (Example: A 5-gallon insulated container with free-flowing spigot, liquid soap, paper towels, and a 5-gallon catch bucket underneath.)  A plumbed hand washing sink is required in any booth that is handling raw meats, poultry, or fish.  A sign or poster that notifies food employees to wash their hands must be provided at hand washing stations.
• Temporary Hand Washing Station (doc)
• Plumbed Hand Wash Sink Set-up

• Thermometers: A metal stem thermometer with a 0–220ºF range is required for checking cooking, hot holding, and cold holding temperatures of Potentially Hazardous Foods (PHF’s). Potentially hazardous foods include meat, fish, poultry, eggs, dairy products, cooked or processed potatoes, rice, legumes (peas, beans, lentils, etc.), sprouts, cooked pasta, cooked fruits, cooked vegetables, and cut melons. If your menu has small to thin foods, a digital thermometer, thermocouple, or thermapen is required. Thermometers must be calibrated.
  Calibrate Your Thermometer (PDF)

• Cold holding equipment: PHFs must be cold held at 41ºF or less. Commercial-grade, NSF-approved mechanical refrigeration is required for storing PHFs at events of two or more days, unless otherwise approved. Do not place refrigerators directly in the sun.  An accurate thermometer must be provided in each unit. When using ice to keep foods cold, the ice must be level with the food being stored in the ice. Store poultry separately from other meats.

• Cooking equipment: Approved cooking equipment must be present to adequately cook all PHFs to the required minimum temperatures. Propane stoves, barbecues, and grills are acceptable, but must be separated from the public by using an approved barrier in compliance with local fire department guidelines. 

• Hot holding equipment:  Equipment must be approved and properly functioning in the booth to keep all PHFs at 140ºF or above at all times during hot holding. PHFs should not be left out at room temperature for any length of time. Crock pots, steam tables, stovetops, and ovens may be used to store PHFs at 140ºF or above. Foods cannot be hot held overnight or cooled. Any hot held PHFs left at the end of the day must be discarded.

• Dishwashing: Utensils used in a TFE must be cleaned using an approved method.  If the temporary event is two or more days, or if utensils are re-used in the booth, the booth must have access, within 200 feet, to a three-compartment utensil washing sink.

• Sanitizer:  An approved sanitizing solution for wiping cloths must be maintained during all hours of operation. To make a chlorine solution, add one teaspoon of bleach (3/4 teaspoon of Ultra bleach) to one gallon of cool or lukewarm water, then test for the proper concentration and adjust as necessary. Test strips are required at the booth to monitor sanitizing solutions.

• Food display and food service: Sneeze guards are required if there will be any food preparation or storage on the front counter, or in other areas exposed to the public. Gloves or other barriers are required to prevent bare hand contact with ready-to-eat foods.

• Storage: In-use utensils used for PHFs must be stored in ice water at 41°F or less, in hot water 140°F or above, or in the food product with the handle out. In-use utensils may also be stored on a clean surface if they are washed, rinsed, and sanitized at least once every 4 hours. All foods and food contact surfaces, including single service items, must be stored off the floor.

• Foods served at the event:
  • All foods served to the customer, including ice and water, must be from approved sources. 
  • Food items prepared in the home or home-canned ingredients are not allowed. Hoses used to transport potable water must be food grade (NO GARDEN HOSES), and must be stored in a sanitary manner when not in use.
  • If you wish to begin cooking or preparing food a day or more before the event, be sure to consult the Food Safety Program for applicable guidelines.
  
  
• Food Worker Cards: The person in charge must have a valid WA State food worker card available for inspection and must be present at all times during the event.

Other Agency Approvals
SRHD is not the only agency required to issue approval for food establishments. The specific agencies involved vary depending upon your location and type of operation.
Agency Resource List (doc)