Seasonal Food Permit application

Seasonal Food Permit application

For reasonable accommodations or alternative formats please contact the Minneapolis Health Department at 612-673-3000.

People who are deaf or hard of hearing can use a relay service to call 311 agents at 612-673-3000. TTY users call 612-673-2157 or 612-673-2626.

Para asistencia 612-673-2700 Rau kev pab 612-673-2800

Hadii aad Caawimaad u baahantahay 612-673-3500

A seasonal food permit is an annual permit. Seasonal vendors can take part in farmers markets and public events in Minneapolis.

You must submit your application two weeks before your first event.

Cottage food and product of the farm vendors do not need to fill out this application.

Section A - Applicant information

We will use this information to contact you. Please give us your best email and phone number for communicating with us.

Name*

Business name*

If none, write "none"

Street address*

City*

State*

ZIP*

Telephone #*

Phone

Email address*

Do you have a license in another jurisdiction?*

No

Yes

Jurisdiction (city, county, state or tribal)*

Enter your license number here*

License address*

Section B - Event information

Event name*

You must list at least one approved event or Farmers Market to be considered for a Seasonal Permit.

Start date*

End date*

How many markets and/or events*

How many markets and/or events do you plan on attending in Minneapolis from April 1st to March 31st?

Select or enter value

Section C - Food and beverages

Please list all food and beverages you plan on selling, giving away, or sampling*

Please list where you will get your food and beverages such as, grocery stores, food suppliers, and farms*

When will you purchase your food or beverages?*

Select one.

Before the first day of the event

On each event day. At end of each day, all remaining food is discarded.

On the first event day. At the end of each day, all remaining food is stored.

Section D - Licensed kitchen

Licensed kitchen name*

All food storage or preparation outside of the event can only occur in a licensed kitchen.

License #

Address, city, state, Zip*

Phone number

Phone

File Upload*

Submit the letter giving you permission to use or lease the licensed kitchen. Submit the letter with this application.

Drag and drop files here or

Section E - Transporting food to the event

How long will your food be in transit? (in miles and transportation time)*

What will you use to keep foods cold or hot?*

Section F - Equipment and handwashing

Equipment must be certified or classified for sanitation by an ANSI accredited or certification program (such as NSF, CSA, ETL, or UL).

Sterno™ and other canned heat are not allowed at outdoor events.
Domestic slow cookers and crock pots are not allowed.
Ice in coolers is not allowed to hold time or temperature control for safety (TCS) foods.

Please list all equipment you plan to use at the event*

Will you have handwashing within 10 feet?*

Required if you serve open food, beverages, or samples.

No

Yes

Will you have mechanical refrigeration at the event for cold holding?*

Required for all TCS food or beverages.

Yes

No

Section G - Food prepared before the event

List the menu item that is being prepared at the kitchen before the event*

Description (Example—cold holding, cooking, storing)*

Do you have more menu items to add?*

Yes

No

List the menu item that is being prepared at the kitchen before the event*

Description (Example—cold holding, cooking, storing)*

Do you have more menu items to add?*

No

Yes

List the menu item that is being prepared at the kitchen before the event*

Description (Example—cold holding, cooking, storing)*

Do you have more menu items to add?*

No

Yes

List the menu item that is being prepared at the kitchen before the event*

Description (Example—cold holding, cooking, storing)*

Do you have more menu items to add?*

No

Yes

List the menu item that is being prepared at the kitchen before the event*

Description (Example—cold holding, cooking, storing)*

Do you have more menu items to add?*

No

Yes

List the menu item that is being prepared at the kitchen before the event*

Description (Example—cold holding, cooking, storing)*

Do you have more menu items to add?*

No

Yes

If you have more than 6 items prepped at the kitchen, detail the menu items here, as well as how they are being prepared.*

Section H - Food prepared at the event

List the menu item you will prepare at the event*

Describe how you will prepare or store your menu items. If your food items are prepackaged, describe how you are holding the item.*

Do you have more menu items to add?*

No

Yes

List the menu item you will prepare at the event*

Describe how you will prepare or store your menu items. If your food items are prepackaged, describe how you are holding the item.*

Do you have more menu items to add?*

No

Yes

List the menu item you will prepare at the event*

Describe how you will prepare or store your menu items. If your food items are prepackaged, describe how you are holding the item.*

Do you have more menu items to add?*

No

Yes

List the menu item you will prepare at the event*

Describe how you will prepare or store your menu items. If your food items are prepackaged, describe how you are holding the item.*

Do you have more menu items to add?*

No

Yes

List the menu item you will prepare at the event*

Describe how you will prepare or store your menu items. If your food items are prepackaged, describe how you are holding the item.*

Do you have more menu items to add?*

No

Yes

List the menu item you will prepare at the event*

Describe how you will prepare or store your menu items. If your food items are prepackaged, describe how you are holding the item.*

Do you have more menu items to add?*

No

Yes

If you have more than 6 items, detail the menu items here, as well as how they are being prepared.*

Section I – Verification, signature and fees

Read and initial each item to verify you understand the requirements.

I understand:

That this is not a stand alone permit and I must be part of a city event or farmer’s market to operate*

Enter your initials if you agree

That I am required to use commercial equipment that has the appropriate NSF/ANSI ratings.*

Enter your initials if you agree

I must use mechanical refrigeration for TCS foods and may not hold TCS foods on ice at the event for any length of time.*

Enter your initials if you agree

I am required to use the food vendor checklist and have it available during my inspection*

Enter your initials if you agree

Hand washing must be set up within 10 feet of menu items being served or prepared.*

Enter your initials if you agree

That the city of Minneapolis has rules on containers used for serving food and drinks under the Green To Go city ordinance.*

All to-go containers must be reusable, recyclable, or compostable.

Enter your initials if you agree

I am required to have one full-time staff member hold a State of Minnesota issued Certified Food Protection Manager (CFPM) certificate.*

To learn about CFPM exemptions, refer to Minnesota Food Code 4626.0033(B)

Enter your initials if you agree

My food or beverage service will be immediately closed for any of these reasons:*

• Serving opened food or beverage without hand washing.

• Preparing or bringing food from home or from an unlicensed facility.

• Contamination or other immediate health hazards.

• Not bringing enough hot and cold holding equipment.

Enter your initials if you agree

Applicant signature*

Please type your signature in the field below

Date*

Please enter todays date

Fees

The seasonal permit fee for 2025 is $257.00
The late fee for 2025 is $100.00
If your application is received less than two days before the event, the menu may be restricted or it may not be approved.

Pay your fee*

You may pay through Docusign (fastest method). We will send you a secure link to enter your credit card information
We can call you to get your credit card information. We only call on Wednesday or Fridays

Use electronic method - DocuSign to collect

Please call me to obtain credit card info

Send me a copy of my responses

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