Permanent food service business permit

How to renew an existing food business permit

Use the Public Health Permit Center to renew an existing food business permit.

How to request a change to an existing permanent food business

Use the Public Health Permit Center to request the below changes for existing permitted permanent food businesses:

• Change of:
  • Business name (DBA). Note that operating permits are NOT transferrable to new ownership.
  • Seating
  • Equipment
• Request for variance from the food code

Please note that submitting a request does not guarantee approval.

Employee requirements

• Food Worker Card
  All employees of a food business must get a Washington State Food Worker Card. You can take the class and test online or go to any of our in-person classes.
• Meat cutter license
  If you cut fresh beef, veal, lamb and/or pork, you will need to pass an exam to get a meat cutter license along with the food worker card exam.
• MAST / alcohol server permits, Washington State Liquor and Cannabis Board
  Anyone who serves, mixes, sells, or supervises the sale of alcohol at a business with a liquor license must take the Mandatory Alcohol Server Training (MAST).

What is a food establishment risk level?

See our Food Establishment Risk Levels guide (154 KB) for an overview of our risk-based inspection program.

Each food establishment in King County is assigned a risk level, based on the types of food offered, and the complexity of food handling processes. The more complex the food service is, the more opportunities there are for germs to grow and survive in food if proper food safety practices are not followed. The risk level of your food establishment determines how often your food facility will be inspected per year, and your annual permit fee. There are 3 risk levels for food establishments:

Risk 1

This risk level is assigned to food establishments that serve ready-to-eat, commercially packaged Time/Temperature Control for Safety (TCS) Foods*. No on-site cooking or baking is allowed under a risk 1 permit, nor is direct handling of unpackaged food. Some limited food preparation is allowed under a risk 1 permit, including:

• Scooping ice crem
• Preparing espresso drinks
• Preparing blended drinks from commercially packaged products
• Heating of individually commercially packaged, ready-to-eat food for immediate service

Other types of service allowed under a risk 1 permit:

• Hot holding and service of commercially prepared hot dogs is allowed (no other foods may be hot held under a risk 1 permit)
• Mobile food carts or trucks that only serve commercially prepared hot dogs and/or espresso drinks
  Mobile food carts or trucks serving frozen commercially prepared and packaged foods or meat
• Bed and Breakfast Operations

Risk 1 food establishments are visited once per year for a routine inspection.

Risk 2

This risk level is assigned to food establishments that prepare food, and may heat food for immediate service. No cooking is allowed under a risk 2 permit, nor is hot holding TCS Foods. Preparing raw meat or fish is also not allowed under a risk 2 permit.

Examples of what's allowed under a risk 2 permit:

• On-site baking
• Making Smoothies from fresh fruit
• Making sandwiches

Other types of service allowed under a risk 2 permit:

• Grocery stores or markets selling pre-packaged raw animal products
• School cafeterias participating in the National School Lunch Program
  Risk 2 food establishments are visited two times per year: one routine inspection and one educational visit (except for National School Lunch Program schools, which will instead receive two routine inspections per year).

Risk 3

This risk level is assigned to food establishments with complex food preparation steps, including cooking, hot holding, cooling, and reheating.

Other processes requiring a risk 3 permit:

• Any food establishment that handles unpackaged raw meat or fish will be assigned a risk 3 permit
• Food establishments using a specialized process that requires a HACCP Plan
• Food establishments using Time as a Public Health Control

Risk 3 food establishments receive are visited three times per year: two routine inspections and one educational visit.

*Time/Temperature Control for Safety (TCS) foods include meat, poultry, cooked starches, sliced melons, sprouts, fresh herb and garlic-in-oil mixtures, dairy products, cut leafy greens, cut tomatoes, and cooked produce.