Temporary Food Service or Retail Food Establishment Requirements - 2026 Temporary License

Sep 27, 2026

Temporary Food Service or Retail Food Establishment Requirements specify how to apply for a short-term license, including eligibility rules, where residents can operate, and the 2026 temporary fee schedule. The document outlines application timing, onsite inspection process, and what information is required (menu items and floor plan). It also provides a detailed checklist of required equipment, sanitation and handwashing setup, holding temperatures, and inspection-ready policies, forms, and posters.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages9

Reading Time23 min

AccessFree to download

2026 Temporary Food License Requirements

License terms and eligibility

Fees and application process

Temporary Food License checklist

Event information and inspection requirements

Menu, food preparation, and holding

Storage categories and cooking equipment

Food storage, sanitation, and handwashing

Temporary Food Service or Retail Food Establishment Requirements Temporary licenses are good for a maximum of five (5) consecutive days and one license per location. Residents of Wood County can purchase a temporary license for the Wood County Fair, and operate for the full ten days. (Non-Wood County residences must pay for two (2) licenses to cover the Wood County Fair.) 2026 Fee for Temporary Food License (effective 11/25/2025-cost subject to change) Temporary License- $96.32 How to obtain The Temporary Food License? Complete an application and pay the required fee to the Wood County Health Department at least ten days before the event. This may be done in person during regular business hours, 8:30 to 4:30 Monday through Friday. The application will require you to list the menu items and make a drawing of the "floor plan" of the food service areas. The sanitarian will come to inspect your temporary food operation the day of the event. The sanitarian may suggest changes at that time. When the sanitarian is assured the food service operation can provide safe food, the license will be issued at the time of the onsite inspection. Temporary Food License Checklist: ❑ Stem Thermometer ranging from 0° to 220°F or digital thermometer. ❑ Source of Hot Water (example-coffee urn) . ❑ Handwashing — container to hold 100° F water (example- igloo cooler with a free flowing spigot), soap, paper towels, container to catch waste water. ❑ 3 large plastic containers for dishwashing. Set up Wash-Rinse-Sanitize. ❑ Sanitizer to set up sanitizer bucket and for ware washing. ❑ Sanitizer bucket(s) to clean food contact surfaces. ❑ Test strips to monitor sanitizer concentration. ❑ Refrigerator or cold holding capabilities. ❑ Hot holding capabilities (electric roaster or crock pots) . ❑ Garbage can. ❑ Disposable gloves to handle ready to eat food. ❑ Hair restraints. ❑ Flooring- if not on pavement. ❑ Tent or covering for any exposed food or cooking equipment. The following MUST be available at the time of inspection: ❑ Employee Health Agreement (attached) ❑ Vomit/Diarrhea clean up policy (attached) ❑ Choking Poster (attached) All food must be prepared on site (not at home), or at a licensed food service location. Please feel free to contact us with any questions. Festival-Temporary Food Service or Retail Food Establishment Application Event Information: Name of the Event: Exact location of the Event: Date(s) of the Event): Hours during which food will be served: Time that you will be ready for an inspection: If the time changes or a cancellation is necessary contact the Wood County Health Department (419-354-2702) immediately Person in Charge: It is the responsibility of the license holder or person-in-charge designee to demonstrate applicable knowledge of foodborne prevention, hazard analysis and requirements of OAC Chapter 3717-1. Who is the person in charge is that will assume responsibility for this Food Service activity? Name: Address: Phone: Alternate Phone: Email: Menu All food must be prepared on site (not at home), or at a licensed food service location. Where will the foods be prepared? At the Temporary Location At a Licensed FSO/RFE Facility (additional information required) Name and address of the FSO/RFE: All perishable foods must be held in hot or cold holding units. Cold Holding Items | Food Items | Name of Source
(grocery store, restaurant) | Cold Food Storage
(cooler with ice, refrigerators) | | --- | --- | --- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Hot Holding Items | Hot Food Item | Source of Hot Food
(name of grocery store/restaurant or prepared on premise) | Hot Food Storage
(steam tables, crock-pots) | | --- | --- | --- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Non-Perishable Food Items | Food Item | Name of Source (grocery store

FAQs

What is required when submitting an application for a temporary food license?

List the menu items, provide a floor plan drawing, and complete the application with the required fee at least ten days before the event.

What sanitation and handwashing setup is required for temporary food operations?

Set up a three-compartment wash-rinse-sanitize system and provide sanitizer and corresponding test strips; also provide a handwashing station with potable water and containers to manage waste water.

Sep 27, 2026

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