A Temporary Food Event is a temporary gathering where food is prepared, served, sold, or sampled.
Examples include:
- Fairs
- Festivals
- Farmers' Markets
- Concerts
- Community celebrations
- Tasting events
Food vendors operating at these events may be required to obtain approval from the Gallatin City-County Health Department prior to operation.
Montana Code Annotated (MCA) Definitions:
“Temporary food establishment” means a retail food establishment that in a licensing year either:
- operates at a fixed location for no more than 21 days in conjunction with a single event or celebration; or
- uses a fixed menu and operates within a single county at a recurring event or celebration for no more than 45 days.
Learn how to obtain a Temporary Food Event license:
It depends on your operation.
If you are operating from a licensed mobile food unit or a licensed retail food establishment with a catering endorsement, a Temporary Food Event Permit may not be required.
If you do not have a licensed mobile food unit or a catering endorsement and plan to prepare, cook, assemble, or serve food at a temporary event, a Temporary Food Event Permit is generally required.
Food prepared in a commissary kitchen or other approved facility and served at a temporary event may also require a Temporary Food Event Permit depending on the operation.
If you are unsure whether a permit is required, please contact our office prior to the event.
Retail Food Establishments must comply with:
- 2013 FDA Food Code: Food Code 2013 | FDA
Step 1: Determine Your Menu
Review the foods and beverages you plan to serve.
Step 2: Submit an Application
Submit a complete application and applicable fees.
Step 3: Receive Approval
The health department will review the application and may request additional information.
Step 4: Prepare Your Booth
Ensure all required equipment is available and operational.
Step 5: Complete Any Required Inspection
Health department staff may inspect the booth before or during operation.
Step 6: Operate Safely Throughout the Event
Maintain compliance with all food safety requirements throughout the event.
Temporary Events Frequently Asked Questions
Key Definitions
An Event is a temporary gathering where food is prepared, served, sold, or sampled. Examples include fairs, festivals, farmers' markets, concerts, community celebrations, and tasting events.
An Event Coordinator is the person responsible for organizing and supervising food-related activities at a temporary event.
Event Coordinators serve as the primary contact between the Gallatin City-County Health Department and participating food vendors.
A Commissary Kitchen is an approved operating base used by catering businesses, mobile food establishments, and other food operations. Commissary kitchens may be used for food preparation, equipment cleaning, disposal of liquid and solid waste, refilling water tanks, obtaining ice, and restocking food and supplies.
Licensing and Applications
It depends on your operation.
If you are operating from a licensed mobile food unit or a licensed retail food establishment with a catering endorsement, a Temporary Food Event Permit may not be required.
If you do not have a licensed mobile food unit or a catering endorsement and plan to prepare, cook, assemble, or serve food at a temporary event, a Temporary Food Event Permit is generally required.
Food prepared in a commissary kitchen or other approved facility and served at a temporary event may also require a Temporary Food Event Permit depending on the operation.
If you are unsure whether a permit is required, please contact our office prior to the event.
Temporary Food Event applications and applicable review fees should be submitted at least 21 days prior to the event to allow adequate time for review.
Applications received within 15 days of the event may be subject to an additional administrative fee.
Applications received within 2 business days of the event may not be approved prior to the event.
Temporary Food Event Permit fees are based on the number of employees working with food during the event.
- $85.00 – Booths with 2 or fewer employees working with food
- $115.00 – Booths with 3 or more employees working with food
Please note that nonprofit organizations may be exempt from permit fees but may still be required to obtain a permit and comply with all applicable food safety requirements.
No. Temporary food vendors must obtain approval prior to operating at an event.
Operating without an approved Temporary Food Event Permit or other required approval is a violation of state law and may result in enforcement action, including closure of the food booth.
Yes, if applicable. Nonprofit organizations are subject to the same food safety requirements as other food vendors and may be required to obtain a Temporary Food Event Permit depending on the operation.
While a permit may be required, nonprofit organizations are generally exempt from permit fees.
If you are unsure whether your organization requires a permit, please contact our office prior to the event.
Licensed retail food establishments may operate at temporary events if they have an approved catering endorsement.
Licensed mobile food units may operate at temporary events under their existing license.
Retail food establishments that do not have a catering endorsement and are not operating as a licensed mobile food unit must obtain a Temporary Food Event Permit prior to operating at the event.
Booth Requirements
Required equipment varies depending on the menu and food preparation processes being conducted.
However, most temporary food booths are required to have:
- A handwashing station if all foods are not prepackaged
- A food thermometer if hot or cold foods are being held
- Approved food-grade sanitizer
- Sanitizer test strips
- Overhead protection
- Equipment capable of maintaining required hot and cold holding temperatures
Additional equipment may be required depending on the operation.
A temporary handwashing station must include:
- A container with a free-flowing spigot that provides running water
- A catch basin or bucket to collect wastewater
- Handwashing soap
- Paper towels
Hand sanitizer does not replace the requirement for a handwashing station and may only be used in addition to proper handwashing.
Generally, no. Equipment used for hot holding, cold holding, and food preparation should be commercial-grade and designed for food service use.
Barbecues and grills may be used provided they are smooth, durable, easily cleanable, non-absorbent, and comply with applicable fire code requirements.
Yes. Ice may be used for food storage, cold holding, and beverages provided it is obtained from an approved source.
Ice used for cold holding food:
- Food containers must be surrounded by ice to the level of the food product.
- Ice must be replenished as needed to maintain required temperatures.
Ice used as a coolant:
- Ice must come from an approved source.
Ice used in beverages:
- Ice must come from an approved source and be protected from contamination.
If you run out of water or lose access to running water during the event, you must discontinue food operations immediately.
A temporary food establishment may not operate without running water for handwashing, cleaning, and other food safety activities.
Operations may resume once an adequate supply of running water has been restored and all food safety requirements can be met.
Food Safety and Approved Foods
No. Food prepared in a private residence may not be used or served under a Temporary Food Event Permit.
Food served at a temporary event must be prepared in an approved and licensed food establishment, approved commissary kitchen, or other approved facility, unless specifically exempt under Montana law.
An approved food source is food that has been obtained from a licensed and approved supplier, distributor, manufacturer, processor, or food establishment that is operating in compliance with applicable laws and regulations.
Food vendors must be able to provide documentation showing where food products were purchased or obtained upon request.
Foods prepared in a private home, foods from unapproved sources, or foods from unlicensed operations are generally not considered approved food sources and may not be used or served at a temporary food event.
Time/Temperature Control for Safety (TCS) foods are foods that require temperature control to prevent the growth of harmful bacteria.
Examples include, but are not limited to:
- Dairy products
- Meat and poultry
- Fish and seafood
- Cut tomatoes
- Cut melons, including watermelon
- Cooked rice and beans
- Cooked vegetables
Cold foods must be maintained at 41°F or below.
Foods intended to remain frozen must be kept frozen at all times.
Hot foods must be maintained at 135°F or above.
Alternatively, a vendor may use an approved Time as a Public Health Control (TPHC) procedure if written procedures have been developed and approved.
Yes, provided you have the equipment and procedures necessary to cool food safely in accordance with food safety requirements.
Yes. Raw animal foods such as beef, poultry, pork, fish, and eggs may be prepared at a temporary event provided they are handled safely and cooked to the required temperatures.
If animal foods are intended to be served raw or undercooked, a consumer advisory must be provided in accordance with applicable food safety regulations.
Generally, food used at a temporary event must come from an approved food source.
Food may be obtained from a licensed food manufacturer or other approved food establishment. Raw agricultural products, such as fruits and vegetables, may also be used if they are properly washed, prepared, and handled.
The most common sanitizers approved for use at temporary food events are:
- Quaternary Ammonium (Quat)
- Chlorine (Bleach)
- Iodine
Sanitizers must be used according to the manufacturer's instructions and maintained at the proper food-grade concentration.
Temporary food vendors are required to test sanitizer concentrations using the appropriate test strips.
Sanitizer solutions must be stored in a clean, labeled spray bottle or sanitizer bucket and be readily available during food preparation and cleaning activities.
Water and Wastewater
Water used at a temporary food event must come from an approved source.
Common approved sources include:
- An approved commissary kitchen
- A licensed food establishment
- Commercially packaged drinking water purchased from a local business
Wastewater generated at a temporary food event must be disposed of at an approved wastewater disposal location.
Many event coordinators arrange approved wastewater disposal options for vendors and can provide information on where wastewater may be disposed.
No. Wastewater generated at a temporary food event must be disposed of at an approved wastewater disposal location.
Wastewater may not be dumped onto the ground, into storm drains, or in any location not approved for wastewater disposal.
Special consideration must also be given to wastewater containing fats, oils, and grease (FOG).
Sampling
Yes. Food samples may be offered at temporary events provided they are handled safely and protected from contamination.
Please note that some operations may fall under other licensing requirements, such as a Retail Food License, Wholesale Food Manufacturer License, or other applicable licenses.
Yes. In most cases, food sampling at a temporary event requires a Temporary Food Event Permit unless the operation is operating under another approved license or exemption.
Prepackaged samples that are prepared, packaged, and labeled in an approved commissary kitchen or other approved facility may not require a Temporary Food Event Permit depending on the operation.
Yes. A temporary handwashing station is required when offering food samples to the public.
Event Coordinators
An Event Coordinator must register with the Gallatin City-County Health Department at least 14 days prior to the first day of the event when three or more food vendors will be participating.
There is no fee for Event Coordinator registration.
An Event Coordinator must submit a Temporary Food Event Coordinator Application when three or more food vendors will be participating in an event.
The application must include:
- Event dates
- Event location
- Food vendor listings
The Event Coordinator is also responsible for providing updates if vendors are added to or removed from the event.
Additional information may be requested depending on the event.
Yes. Event Coordinators are responsible for ensuring that participating food vendors obtain all required approvals prior to operating at the event.
Event Coordinators are responsible for:
- Ensuring food vendors obtain required approvals
- Maintaining the event grounds in a sanitary condition
- Providing adequate restroom and handwashing facilities
- Ensuring safe water supplies are available
- Ensuring proper wastewater disposal
- Ensuring food vendors obtain food from approved sources
Vendors should be included on the vendor list provided to the Gallatin City-County Health Department. Vendors that are at the event without the correct permits or licenses may be required to close.
Bed and Breakfasts
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Questions?
If you have questions regarding cottage food registrations, farmers’ market registrations, food licensing, temporary events, or food safety requirements, please contact the Gallatin City-County Health Department Environmental Health Division.
Email us at ehs@gallatin.mt.gov or call us at 406-582-3120.
Please note: Approval by the Gallatin City-County Health Department does not constitute approval under all other applicable federal, state, local, zoning, building, fire, business licensing, or land use requirements. Operators are responsible for obtaining all other required approvals and permits.
Contact Us:
Call: 406-582-3120
Email: ehs@gallatin.mt.gov
Temporary Office Location:
400 E. Babcock Street, Bozeman