Fees and requirements for Temporary Food Service Permits are based on a risk type. Your risk type is determined by the menu items and the amount of food preparation to be done on-site (see definitions below). Once you know your risk type, refer to our fee page to find out the proper amount.
Final determination of risk type and fee are made by the area Environmental Health (EH) Specialist. For any questions regarding your risk type determination, contact the area EH Specialist.
Risk Type Definition
Risk Type 3: Foods with minimal to no handling during preparation and service
Risk Type 2: Potentially hazardous foods that require limited handling and assembly on-site prior to cooking or serving or non-potentially hazardous foods that require extensive on-site preparation
Risk Type 1: Potentially hazardous foods that require extensive preparation or assembly on-site prior to cooking or serving.
Environmental Health Services staff reserve the right to limit menu items to assure food safety
Fee exempt organizations must still obtain a permit and are subject to all permit requirements