What Is a Temporary Food Permit?

A temporary food permit is required for anyone preparing or serving food to the public at a short-term event in Manchester (e.g., fairs, festivals, fundraisers, tournaments).

Not to be utilized for long-term operation greater than 14 consecutive days.

Do I Need a Permit?

You need a temporary food permit if:

• You are cooking, preparing, or serving food or drinks to the public.
• You are selling or giving away food.
• You are a restaurant, food truck, caterer, nonprofit, school, church, or club serving food at an event.

You may not need a permit for:

• Pre-packaged, shelf-stable snacks sold only in original, unopened commercial packaging.

Already licensed in Manchester?

• You may still need a separate temporary permit for events—contact us to confirm.

When & How to Apply

Apply at least 2 weeks before your event.
Late or incomplete applications may not be approved.

Steps:

1. Get event approval from the organizer and other city departments (City Clerk, Parks & Rec, Fire, etc., if needed).
2. Complete the Temporary Food Permit Application.
3. Submit application and fee to:
   Manchester Health Department – Environmental Health Division
   1528 Elm Street, Manchester, NH 03101
   (Drop off or mail)

Fees

• Temporary Food Vendor: $25 per day
• Late fee: Within 2 weeks, an additional $25 applies. This does not guarantee your event will be accepted.
• Nonprofit Organizations (with Tax ID): No fee

All vendors (including nonprofits) still need to apply and meet food safety requirements.

What You Must Have On Site (Day of Event)

1. Handwashing Setup

• Warm water container with a continuous flow spigot
• Bucket for wastewater
• Dispensed Liquid soap
• Dispensed Paper towels

2. Utensil Washing

• Three containers:
  • Wash (hot soapy water)
  • Rinse (clean water)
  • Sanitize (with test strips)

3. Temperature Control

• Thermometer (0–220°F)
• Cold foods at 41°F or below (coolers with ice or refrigeration)
• Hot foods at 135°F or above (steam table, chafers, etc.)

4. Food Protection

• Tent or canopy over food area
• Food and supplies off the ground (at least 6")
• Barriers or covers over food
• Condiments in squeeze bottles, lidded containers, or packets

5. Hygiene

• Gloves, tongs, or deli tissue for ready-to-eat foods
• No sick workers (vomiting, diarrhea, fever, etc.)

6. Waste

• Trash cans at the booth
• Proper disposal of wastewater and used oil

FAQs

How far in advance should I apply?
Submit at least 14 days before the event.

Can I cook or prep at home?
No. All prep must occur in a licensed commercial kitchen/commissary.

I already have a restaurant/annual license. Do I still need a temporary permit?
Yes, if you’re serving outside your licensed kitchen space.

Do I need a handwashing station if I only serve packaged food?
If you never open packages or handle unpackaged food/drink, a station may not be required. Most vendors handling any unpackaged food must provide handwashing.

Will there be an inspection?
Yes. An inspector may verify your setup before you begin serving.

What if my application is late?
Late applications may not be approved in time. Apply early to avoid delays.