Temporary Event FAQ

Yes, a permit is always required to sell food or open drinks to the public

Yes, an application for a permit must be submitted and a permit is required if the prepackaged food requires being controlled by temperature (refrigeration or heating).  No, a permit is not required for certain prepackaged food that do not require being controlled by temperature; however, contact the Department for clarification of the types requiring a permit. Food sampling requires a permit.  Hand washing and utensil washing facilities are not required for prepackaged food, unless you intend to open the packages (i.e., to give samples). Then the requirements are the same as for any other booth with open food.

If the prepackaged drinks require being controlled by temperature (refrigeration or heating), then yes, a permit is required.  If the prepackaged drinks do not require being controlled by temperature, then no, a permit is not required. Hand washing and utensil washing facilities are not required for prepackaged drinks, unless you intend to open the container (i.e., to give samples). Then the requirements are the same as for any other booth with open food.

For any temporary event, whether it is one or several days or a recurring Farmer's Market, you must first get approval from the sponsor. After the event sponsor approves you as a vendor, you are required to submit a complete Temporary Food Establishment permit form to the Department for processing and pay the appropriate fee.

Yes, a permit is usually required for all food vendors.  The potential risk attached to handling and selling food is the same, no matter where the proceeds go.  You must also include a copy of your 501(c)(3) letter stating that your organization is tax exempt. 

You must obtain permission from the event coordinator.  Event sponsors or coordinators must contact the Inspections Department at 972-875-1234 to obtain a permit prior to the event. If you have heating equipment, you must contact the Fire Department at 972-875-1234.

The sponsor must ensure that all temporary food facilities comply with the state and local Health and Safety laws, including the possession of a valid health permit by each booth operator. In addition, the sponsor is responsible for shared facilities such as toilets and wastewater, grease and garbage disposal. They should ensure that food booth operators know where to find potable water and ice.

The booth must have overhead protection and needs to be protected on all sides if you are handling open food.  Food booths must operate on an improved surfaces (i.e., asphalt, concrete, or plywood) booths may not be located on the ground or grass.   If all food is prepackaged and the packages will be sold unopened, no screening protection or surface improvement are required.

Yes. A hand washing station must be set up with sufficient water available for the duration of the event in each booth where open foods or beverages are handled.  See the following link for information and instructions on how to properly set up your hand washing station: Hand washing station set-up 

Yes. BBQ and deep fat frying must be conducted outside the booth, in an area fenced off from the public. All other cooking should be inside the booth.  Always check with the Fire Department if you will be working with open flames. A fire extinguisher is required for any type of cooking or electricity operations within your booth.