Food Service Facility (FSF) Permits
Health Licenses and Permits
Health Licensing processes permits and licenses for Food Health including Food Service Facilities and related licenses.
Electronic submission is available through the Momentum portal for health cases that don't require a DPIE building permit.
Guides and References
- Planning Guide: Food Service Facilities
- Food Plan Review Application
- Schedule a Health Inspection
- Guidelines for Submitting a Hazard Analysis Critical Control Point (HACCP) Plan
- Depot Letter (Mobile Unit Base of Operation)
Health Plan Review
DPIE's Building Plan Review Division's Health Section conducts the majority of health plan reviews including plans for new and remodeled food service facilities, as well as for pre-opening inspections of food service facilities.
Food Service Facility Permit Information
Health Department Food Service Facility Permits are issued by category, depending on the type of food served in a facility and how the food is handled before, during, and after the day it is served.
Potentially hazardous foods include raw and cooked meat, seafood, eggs, dairy products, cooked rice and pasta, and cut fruits and vegetables, such as salads. These foods are more likely to grow the type of bacteria that causes illnesses if not handled properly or cooked and stored at the right temperature.
Categories of Food Service Facilities
High Priority FSF
Type of Food Served/Food Handling
- Potentially hazardous food is served
Moderate Priority FSF
Low Priority 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.
Farmers' Market Vendor*
The following permits are required to operate a Farmers' Market:
The Food Service Manager (FSM) Certification
Any operator of a restaurant or Mobile Unit serving food other than ice cream must have a Prince George’s County Certified Food Service Manager on duty at all times.
How To Obtain a Prince George’s County Food Service Manager (FSM) Certificate
Applicants will need the following documents:
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||Email Address||Area of Assistance|
|Bill Edelen||DPIE||(240) email@example.com||DPIE Inspections|
|Brandon Wright||DPIE||(240) firstname.lastname@example.org||DPIE Inspections|
|Clarence Moseley||DPIE||(301) 883-5913||DPIE Permitting|
|Heidi Stearlings||DPIE||(301) 883-3841||DPIE Licensing|
|Karen Spears||DPIE||(301) 883-5941||DPIE Permitting|
|Vaughn Barkdoll||Department of the Environment (DoE)||(301) 883-3198||Recycling|
|Gwen Hector||Health Department||(301) 883-7646||Food Services/Permitting & Inspections|
|LaTonya Hackley||Public Safety Special Events Coordinating Group||(240) 695-8146||Special Events Coordinator|
|Jim Reilly||Office of the Fire Marshall||(240) 508-4937||Fire Code Enforcement/|
Farmers’ Market Procedures
* Farmers’ Market Coordinator
To apply for a Farmers’ Market Permit, use DPIE’s ePermits 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 Farmers' 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 Farmers' Market in the WORK DESCRIPTION section of the application.
The following documents are required to be uploaded electronically (via ePlan):
To submit payment, use the link to ePayments.
To schedule inspections, use the link to the Third Party Inspection Program. 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.
For more information, view the Farmers' Market page.