Eyob MazengiaEnvironmental Health Supervisor

Public Health Seattle King County

Permanent

Temporary

Mobile

Catering

Home-based food establishments

Wine and distillery tasting rooms

Sampling?

Others:◦ Cottage food and wholesale food operations

◦ Food operations and bake sales that don’t need permits.

Determine what you want to do (i.e., what you are selling or making and where)

Visit our website: ◦ http://www.kingcounty.gov/healthservices/health/

ehs/foodsafety/FoodBusiness.aspx

Choose the permit type that best describes your operation.

Call to talk to PH (206-263-9566) or obtain your permit.

Allow at least 2 weeks for processing (late fees)

Events:◦ Sponsored events (e.g., annual festival)

◦ Usually more than food (e.g., fund raising)

Types of temporary permits:◦ A single day event (or a few hours).

◦ Multiple days event

common facilities(e.g., 3-comp sinks, restrooms)

Event coordinator

◦ Recurring events (e.g., little leagues, Farmer’s market)

Temporary food service plan guide◦ Guidelines for temporary food establishmentshttp://www.kingcounty.gov/healthservices/health/ehs/foodsafety/FoodBusiness/~/media/health/publichealth/documents/foodsafety/2014GuidelinesTempFoodService.ashx

◦ Temporary food service coordinator’s checklist

For events with five or more operators

◦ Recurring event coordinator’s check list

◦ List of limited food types.

Temporary food service permit application◦ PDF

◦ Online application

Temporary Food Service Application:

http://www.kingcounty.gov/healthservices/health/ehs/foodsafety/FoodBusiness/~/media/health/publichealth/documents/foodsafety/2014TemporaryFoodServiceApplication.ashx

Review the application form:

Foods that are exempt from permit: (no payment) ◦ Popcorn, - Whole peppers◦ cotton candy - Roasted nuts◦ Herbs and spices - Pork skins◦ Machine crushed ice drinks - Comm. Carmel apples◦ Corn on the cob - Fruit/vegetable

samples

***Commercial/commissary kitchen

Limited Foods (Low Hazards) ($55)◦ http://www.kingcounty.gov/healthservices/health/ehs/f

oodsafety/FoodBusiness/~/media/health/publichealth/documents/foodsafety/2014LimitedTemporaryFoodList.ashx

Other foods (High hazards)($281)

Recurring event coordinator’s checklist◦ http://www.kingcounty.gov/healthservices/health/

ehs/foodsafety/FoodBusiness/~/media/health/publichealth/documents/foodsafety/2014RecurringEventChecklist.ashx

Recurring event application form◦ http://www.kingcounty.gov/healthservices/health/

ehs/foodsafety/FoodBusiness/~/media/health/publichealth/documents/foodsafety/2014RecurringEventApplication.ashx

Questions?

Contact information:

Eyob Mazengia

Environmental Health Services: SupervisorPublic Health Seattle King County

206-263-8437 (direct)

206-263-9566 (office)

Prepackaged and non-potentially foods.

If you offer only minimally cut, unprocessed fruits, vegetables, and fresh herbs that are not potentially hazardous food or ready-to-eat food.

A food processing plant regulated by WSDA or USDA.

Offers only ready-to-eat food that is not potentially hazardous food produced in a licensed food establishment or food processing plant (such as premixed soda pop, powdered creamer, pretzels, cookies, doughnuts, cake, or meat jerky) that are served without direct hand contact, with limited portioning, directly onto or into sanitary single-use articles or single-service articles from the original package.

An establishment that offers only hot beverages (such as coffee, hot tea, or hot apple cider) that are not potentially hazardous food served directly into sanitary single-service articles

An establishment that offers only dry foods that are not ready-to-eat foods (such as dry beans, dry grains, in-shell nuts, coffee beans, tea leaves, or herbs for tea) and that are not potentially hazardous foods

An establishment that offers only prepackaged frozen confections produced in a licensed food establishment or food processing plant

A residential kitchen in a private home or other location, if only baked goods that are not potentially hazardous food are prepared and wrapped in a sanitary manner for sale or service by a nonprofit organization operating for religious, charitable, or educational purposes and if the consumer is informed by a clearly visible placard at the sales or service location that the foods are prepared in a kitchen that is not inspected by a regulatory authority

A location where foods that are prepared as noted above and are sold or offered for human consumption

A hotel/motel or other similar business that maintains an ice dispensing machine for self-service use by guests and the ice is not used by a food establishment

A kitchen in a private home operated as a family day care provider as defined in RCW 43.215.010 (1)(c) or an adult family home as defined in RCW 70.128.010, used only to prepare food for residents and other people for whom the operation is licensed to provide care

A private home that receives catered or home-delivered food

A private home or other location used for a private event

A donor kitchen

A location used for a potluck