Environmental Health Forms


Food Facility Permits
Food Service Manager (FSM) Certification
Public Swimming Pools and Spas Permits
Facility Planning Guides for Prince George's County
More Environmental Health Applications & Forms
Resource Links

 

​Food Service Facility Permits

  • ​​Issuance of a Health Department food service facility permit is based on the type of food served or sold in that facility and ​how the food is handled before, during, and after the day it is served.

  • Foods of concern are called potentially hazardous (including meats, fish, eggs, dairy, cooked rice and pasta, cut melon and bean sprouts). These foods are likely to grow the type of bacteria that cause illnesses if not handled properly or cooked to the right temperatures and kept hot or cold.


​​How to Apply

  • If you are interested in applying for a Food Service Facility permit, click on the application link under the correct category, print the application and mail it, following the instructions at the top of the form.  Applications must contain an original signature — faxed applications will not be accepted.

 

Categories of Food Service Facilities  

High Priority Food Service Facility

High Priority FSF Permit Application (PDF)

  • 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.

Moderate Priority Food Service Facility

Moderate Priority FSF Permit Application (PDF)

  • 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.

Low Priority Food Service Facility

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 Food Service Facility

Mobile Food Service Facility Permit Application (PDF)
  • ​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 (UTZ) from the Department of Environmental Resources.

Temporary Event


  • 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

Farmer's Market Vendor

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

Warehouse/Processing Plant

Warehouse/Processing Facility Permit Application (PDF)

  • ​​​​​​​​​Any food that is stored or processed for wholesale distribution.​
   


 

Food Service Manager (FSM) Certification

 Any opera​​​​​​​​​​tor of a restaurant or Class III mobile unit must have a Prince George’s County Certified Food Service Manager on duty at all times.

Individuals getting their certificate for the first time are required to: 

Individuals getting their certificate renewed are required to:

  • Complete a 8-hour c​​​​​​​​​​​​​​​ourse from one of the approved instructors, and bring a letter from the instructor stating that they have completed the class.
For more information regarding Non-Profit Food Manager Training​, contact the Food Protection Program at 301-883-7650.

​How to Apply

Bring all of the following to the ​Department of Permitting, Inspections and Enforcement during business hours:  Monday, Tuesday, Thursday and Friday, 8:00 a.m.- 3:00 p.m.; Wednesday, 9:00 a.m.- 3:00 p.m.:

Your picture will be taken in our office.  After your application is reviewed, your certification card will be issued.


Prince George's County Department of Permitting, Inspections and Enforcement

9400 Peppercorn Place, 1st Floor
Largo, Maryland 20774

Office Hours: Monday, Tuesday, Thursday and Friday, 8:00 a.m.- 3:00 p.m.; Wednesday, 9:00 a.m.- 3:00 p.m.​, except County Holidays.

Office: 301-883-3840
TTY/STS Dial 711 for Maryland Relay

Food Service Manager (FSM) General Information

Office:  301.883.7650 
TTY/STS dial 711 for Maryland Relay 
E-mail:  foodprotectionprogram@co.pg.md.us 

Classes for Non-Profit Organizations

Office:  301.883.7650
TTY/STS dial 711 for Maryland Relay 
E-mail:  foodprotectionprogram@co.pg.md.us


Public Swimming Pools and Spas Permits

  • Public swimming pools, spas, hot tubs, etc.


Prince George's County Health Department

Environmental Engineering Program

Largo Government Center
9201 Basil Court, Suite 318
Largo, Maryland 20774

Office Hours: 7:30 a.m. to 4:00 p.m.
Monday through Friday, except County Holidays 

​Office: 301-883-7681
Fax: 301-883-7266
TTY/STS Dial 711 for Maryland Relay
Email: EnvironEngProgram@co.pg.md.us

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​​Facility Planning Guides for Prince George's County

Review plans for the construction, modification, remodeling and additions to all facilities that are licensed by the Prince George's County Health Department, Division of Environmental Health:

More Environmental Health Applications & Forms

 ​Resource Links

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