Food Service Facility (FSF) Permits

Environmental
Issuance of a Health Department Food Service Facility Permit is based on the type of food served or sold in the facility and how the food is handled before, during, and after the day it is served.

Potentially hazardous foods of concern include meats, fish, eggs, dairy products, cooked rice and pasta, cut melons and bean sprouts. If not handled properly, cooked to the right temperature, or kept hot or cold, these foods are more likely to grow the type of bacteria that causes illnesses.

How to Apply
If you are interested in applying for a Food Service Facility (FSF) Permit, click on the application link under the correct category, print the application, follow the instructions at the top of the form and mail the completed application to the referenced address. An original signature must be on the application. Faxed applications are not accepted.
 
Categories of Food Service Facilities
High Priority FSF
High Priority FSF Permit Application (PDF)
  • Full-service restaurants
  • Buffets
  • Hospitals
  • Nursing homes where clientele consists of the very old, very young or hospitalized persons
Type of Food Served/Food Handling
  • Potentially hazardous food is served
  • Food is cooked ahead of time, or is served as a leftover, which means it was placed in cold storage after the first cook and, therefore, went from hot to cold
  • Food is cooked and kept hot for service for more than 4 hours
Moderate Priority FSF
Moderate Priority FSF Permit Application (PDF)
  • Fast food restaurants in which food is cooked and then served
  • Potentially hazardous food is served
  • Food is served to the customer right away
  • Hot-served food is not kept more than 4 hours before being discarded
Low Priority FSF
Low Priority FSF Permit Application (PDF)
  • Commercially packaged potentially hazardous foods served directly to the consumer;
  • Non-potentially hazardous food is cut, assembled, or packaged on the premises, such as candy, popcorn, and baked goods; or
  • Hand dipped ice cream.
Mobile FSF
Mobile Food Service Facility Permit Application (PDF)
A mechanically, electrically, manually, or otherwise propelled vehicle that is relocated following each day’s operation to an approved depot or other location acceptable to the approving authority.
  • Sale of food is not permitted on the public rights-of-way in Prince George’s County, except for ice cream vendors
  • Sale of food, other than pre-packaged ice cream, from a vehicle is only permitted at an approved food hub or in association with a farmer’s market, carnival, fair, circus or other similar event
  • This permit allows the handling/sale of foods for up to one year
Farmer's Market Vendor
Farmers' Market Vendor/Sampler Special Food Service Facility Permit Application (PDF)
The following permits are required to operate a Farmer’s Market:
  • A Farmer’s Market must have both Maryland State Department of Agriculture approval AND a Prince George’s County Department of Permitting, Inspections and Enforcement Use and Occupancy Permit
  • Sale of foods other than farm products requires a Prince George’s County Health Department Farmer’s Market Vendor Special Food Service Facility Permit
  • Contact the Food Protection Program staff at 301-883-7690 for more information
Temporary Event
Temporary Event Permit Application (PDF)
  • Issued to prospective food and drink vendors operating at a fixed location for not more than five consecutive days in conjunction with a fair, festival, carnival, community day, concession stand or special events
  • Contact the Food Protection Program staff at 301-883-7690 for more information
Warehouse/Processing Plant
  • Beginning January 1, 2016, the County Code no longer requires warehouses and food processing plants to have a County license. Instead, please contact the Maryland Department of Health and Mental Hygiene.

    Maryland Department of Health and Mental Hygiene
    Office of Food Protection
    6 St. Paul Street, Suite 1301
    Baltimore, MD 21202
    Phone: 410-767-8400
    Fax: 410-333-8931
    E-mail: dhmh.envhealth@maryland.gov
The Food Service Manager (FSM) Certification
Any operator of a restaurant or Class III Mobile Unit must have a Prince George’s County Certified Food Service Manager on duty at all times.
  • An individual obtaining a certificate for the first time is required to:
  • An individual obtaining a renewal certificate is required to:
    • Complete an 8-hour course from one of the approved instructors (PDF), and bring a letter from the instructor stating that he/she has completed the class
    • For more information regarding Non-Profit Food Manager Training, contact the Food Protection Program at 301-883-7650
How To Obtain a Prince George’s County Food Service Manager (FSM) Certificate
Bring the following to the office, 9400 Peppercorn Place, 1st Floor, during business hours:
Monday, Tuesday, Thursday and Friday, 8 a.m.- 3 p.m.
Wednesday, 9 a.m.- 3 p.m.

After your application is reviewed, your certification card will be issued if all criteria has been met. Your I.D. picture will be taken in our office.