Food Service Facility Categories

Information On Food Service Facility Categories

A health care facility; or
Serves potentially hazardous food that is prepared a day or more in advance;
Using food preparation methods that require the food to pass through the temperature range of 41°F to 135°F two or more times before service, such as cooking, cooling, and then reheating.

Serves potentially hazardous food;
Prepared food passes through the temperature range 41°F to 135°F not more than one time before service, such as cooking, hot holding, and then serving ; or
Food is cut, assembled, or packaged on the premises, such as meats, vegetables and fruits.

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 unit shall mean a special food service facility which is 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.
Public vending of food mobile units is prohibited on public rights of way in Prince George’s County and on private property except as permitted at a stadium, amusement park, in conjunction with a carnival, festival, fair or similar event which has been issued a Temporary Use Permit (TEP) from the Department of Environmental Resources.

Issued to prospective food and drink vendors that operate at a fixed location not more than five consecutive days in conjunction with a fair, festival, carnival, community day, concession stand or special events.
Basic Requirements Checklist (PDF)

Allows you to serve or sell foods defined in COMAR 10.15.03.27. Must be listed by the Maryland Department of Agriculture.