Food Service Facility (FSF) Permits

Environmental Health Change in Permits Process

All Prince George's County Environmental Health Permits are processed in Momentum, including Food Service Facility (FSF) Permits. The new system allows customers to submit applications, upload documentation and make payments online. (Although the previous online system has been disabled, your licenses will be available and visible on the Momentum platform.) Paper applications are no longer accepted for Health permits and licenses. When the applications have been reviewed and approved, customers will be able to print their permits at work or at home.

  • For more information about Momentum, registration, step-by-step instructions, and "how to" videos, click Momentum.
  • To go straight to the application, click Momentum Portal.

Food Service Facility Permit Information


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.
 

Categories of Food Service Facilities


High Priority FSF


  • 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


  • 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


  • 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


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

Farmers' Market Vendor*


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


  • 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



Applicants will need the following documents:


  • Course certificate showing a passing grade
  • Copy of driver's license or other acceptable government-issued (United States or State) identification card
  • Passport photo to upload

After your application is reviewed, your certification card will be created using the passport photo and mailed to you.

Contact Information by Agency


​Name

Organization
Telephone Number
​E-mail Address
Area of
​Assistance
Bill Edelen DPIE (240) 832-9560 wkedelen@co.pg.md.us DPIE Inspections
Brandon Wright DPIE (240) 508-9639 bwright@co.pg.md.us DPIE Inspections
Clarence Moseley DPIE (301) 883-5913 cemoseley@co.pg.md.us DPIE Permitting
Heidi Stearlings DPIE (301) 883-3841 hkstearlings@co.pg.md.us DPIE Licensing
Karen Spears DPIE (301) 883-5941 khspears@co.pg.md.us DPIE Permitting
Vaughn Barkdoll Department of the Environment (301) 883-3198 vebarkdoll@co.pg.md.us Recycling
​Requirements
Gwen Hector Health Department (301) 883-7646 gahector@co.pg.md.us Food Services/
​Permitting &
​Inspections
LaTonya Hackley Public Safety Special Events Coordinating Group (240) 695-8146 lchackley@co.pg.md.us Special Events Coordinator
Jim Reilly Office of the Fire Marshall (240) 508-4937 jvreilly@co.pg.md.us Fire Code Enforcement/
​Inspections

*NOTICE:
Farmers’ Market Procedures During COVID-19 Emergency

Modifications have been made to the Farmers’ Market Temporary Use Code Operations. For more information, read the "COVID-19 Farmers’ Market Operations" list of vendor requirements.

Farmers’ Market Coordinator

To apply for a Farmers’ Market Permit, use DPIE’s online portal and select the Building Permit application.

Use the menu for Building Permit and select "ePlan Requested by the Applicant" option BEFORE the online application is submitted. Include the following information for the Farmer’s Market: beginning and ending dates of operation, hours of operation (from set up to end), number and sizes of all structures, tents/stages/generators, etc., that will be used at the Farmer’s Market in the WORK DESCRIPTION section of the application.

The following documents are required to be uploaded electronically (via ePlan):

  • Site plan showing the location of all structures that will be on the property that day.
  • A letter of authorization (not a contract) from the property owner.
  • If tents are used, the manufacturer’s flame retardation specifications/certification. Please indicate on the application the number and dimensions of tents that will be used for the event.
  • If generators are used, a master electrician has to obtain the electrical permit. Please indicate on the application the number of generators that will be used at the Farmer’s Market.
  • If there are structures i.e., tents/stages/platforms, structural drawings are required. Please indicate on the application the number of structures and dimensions that will be used at the Farmer’s Market.

To submit payment, use the link to Permit ePayments.

To schedule inspections, use the link to Third Party Inspections. To determine the requirements for your market, contact the Fire Marshall’s Office, Health Department Inspections and DPIE Inspections. Contact information is provided in the table.