A temporary food service (TFS) permit allows you to sell food to the public at an event. Examples of events are farmer's markets, fairs, festivals, fundraisers, or sporting events. A TFS can operate at a single event for no more than 21 consecutive days, or at a recurring event for no more than 45 days total.
There are different situations where you may need a TFS permit. If you are setting up a food booth at an event, you will need a TFS permit. If you are an unlicensed mobile or a mobile licensed out-of-state, you will need a TFS permit in order to sell at an event.
You do not need a TFS permit to sell unopened, commercially packaged, shelf-stable products (e.g. granola bars, bottled water).
Licensed wholesalers are also not required to get a TFS permit for sampling events if they are only providing samples. See our Wholesale Food page or contact Missoula Public Health for more details.
If you are a registered cottage food vendor, you do not need a TFS permit to set a booth to sell your products.
Please also see our Montana Local Food Choice Act page for more information about ways you can sell food to the public without a permit.
A TFS can be anything from a lemonade stand to full menu food service. Because TFSs vary, each one requires a slightly different set-up. Below are basic guidelines:
- All food storage and preparation must take place at the event or at a commissary kitchen. No storing or preparing food at home kitchens.
- All utensils and dishes must be wash-rinse-sanitized prior to use. This can be done at your commissary kitchen or onsite with a temporary wearwashing station.
- Temporary warewashing stations can be approved if there are limited items to be wash-rinse-sanitized.
- Refrigerated foods must be kept cold while onsite. If you use a cooler with ice, make sure you have a thermometer in the cooler to monitor temperature is 41°F or below.
- You must have handwashing station if you do any food service or preparation onsite.
- You must have a food-safe sanitizer like quaternary ammonium or bleach if you do any food service or preparation onsite.
- Water used for your TFS must be approved drinking water. This can be water from your commissary or another approved source.
- Wastewater from your TFS must be disposed of at an approved wastewater system, such as at your commissary kitchen or an RV dump. Wastewater cannot be dumped on the ground.
- A Certified Food Protection Manager certification is required unless you are only serving beverages, shelf-stable food, or commercial pre-cooked and pre-packaged food. The certification is required within 90 days of permitting.
1. Create a defined plan for your temporary food service. Consider your menu and how you will prepare food. Review the TFS Permit Application. Decide if you will use a commissary kitchen.
2. Submit you permit application and pay the permit fee. The base permit fee ranges from $100 - $150 depending on the type of event and the size of your TFS. Submit at least a week in advance to avoid additional late fees.
3. Wait for your approval and permit. Keep a copy of your permit onsite at your booth. Your TFS may have an unannounced inspection by Missoula Public Health.
A commissary kitchen is a licensed kitchen that a TFS uses for operational support. A TFS may need the additional facilities to wash dishes, wash produce, cook food, store extra food, and more. Some kitchens advertise themselves as commissary kitchens, but any licensed food establishment can be used as a commissary if it has the appropriate equipment and space. You must have a system to make sure your TFS's food and preparation is kept separate from other kitchen users, such as a designated time slot or space.
Most TFSs are required to have a handwashing station.
A handwashing station must have:
- A minimum five-gallon insulated container of warm water
- A free-flowing spigot (i.e. no push buttons that must be held down)
- A catch bucket with lid for wastewater
- Hand soap
- Paper towels
A temporary warewashing station is optional. Some TFSs with limited dishes and utensils may choose to use this warewashing station instead of using a commissary kitchen to wash-rinse-sanitize dishes and utensils before service. Please note that a commissary kitchen will be required if your TFS has more extensive warewashing needs.
A warewashing station must have:
- An insulated container of warm water
- Three basins big enough to submerge your dishes
- Dish soap
- Bleach or other sanitizer
- Test strips
- A dish drying area or rack
- A storage bucket for wastewater with lid
Non-profits operating 4 days or less in a 12-month period are not required to get a permit. However, they are required to inform Missoula Public Health of their food service plans. This can be done by submitting a TFS permit application and providing your non-profit tax ID number.
Non-profits operating more than 4 days in a 12-month period are required to submit a permit application and obtain a permit but pay discounted permitting fees.