Transient Food License

Font Size: + -

Feedback Print

Farmers market.

What is a Transient Food License?

A transient license is required when selling food to the public at a special event such as: sporting events, trade shows, flea markets or farmers markets, public exhibitions by artists, craftsman, or vehicle enthusiasts; a fair, carnival, circus, or governmentally recognized celebration based on a specific calendar date such as a holiday or anniversary; or any other event approved by the regulatory agency. A special event is a public event that is planned and publicly advertised.

A “potluck”, wedding, anniversary, or private event not open to the public is not a “special event”. Transient licenses would not be valid for these types of events.

Food truck nights are NOT considered transient events by our Department.
Contact our Department if you have any questions.

This license will be valid for any special event throughout the state of Wisconsin for the entire licensing year. The local jurisdiction does have the right to inspect when in their county and charge for these inspections. All preparations of food must be done onsite or in a licensed facility. Foods made at a residential home are forbidden to be sold under the transient license.

Applying for a Transient Food License

Please give our department at least 14 days prior to your first event in order to process your application and fees.

In order to obtain a Transient License you will need to determine if you are “Prepackaged” or “Processing”.

Prepackaged means that all products that you are selling are individually wrapped. An example of this would include ice cream in individually wrapped containers.
Processing means that you are completing any of the following (but not limited to); portioning from bulk, cooking, hot holding, making any foods onsite.

Once you have determined your category, fill out the appropriate application.

Prepackaged: Transient Prepackaged Foods Only
Processing: Transient Food Licensing Application

Please read through the application very carefully. The application will have requirements for your activity.

See payment options available here.

Once we receive this information and payment we will mail a license to you. Keep this license with you every time you operate. This will be very important, especially when you are out of Sheboygan County. If you do not have your license onsite, the jurisdiction that you are in does have the right to issue you an additional permit with the associated fees.

Preparing for Operation and Inspection

Each year our department will attempt to complete a routine inspection of your transient stand at one of the events that you are operating at.

Below are links for your reference to help get yourself ready for operation and the inspection:

Requirements for a Processing Transient Stand

FOOD SOURCE: All food prepared, sold, or served to the general public must be from an approved source. Food must be prepared at the temporary food service booth or at a licensed facility approved by the Department of Health Services. The sale of foods prepared in a private home is not allowed.
COLD STORAGE: Refrigeration units shall be provided to keep potentially hazardous foods at 41º F or below. Ice may also be used for the transportation, storage, display, cooling and service of potentially hazardous food if approved by the Department of Health.
COOKING: Potentially hazardous foods must reach the internal temperatures required in the Wisconsin Food Code. Cook poultry & stuffed meats to 165º F, ground raw beef to 155º F, whole fish filets to 145º F, vegetables & commercially processed & packaged food to 135º F.
HOT HOLDING: Hot food holding units shall be used where necessary to keep potentially hazardous foods at 135º F or above.
WATER SOURCE: All water being used must be from an approved source, this could be from the venue that you are at, a licensed food facility, etc.
WASTE DISPOSAL: Waste water (even gray water) must be disposed of properly. Dumping water on the ground at the event is not an appropriate way to dispose of waste water.
DRY STORAGE: All food, equipment, utensils, and single service items shall be stored at least 6 inches above the ground and protected at all times.
HAND WASH SINK: Handwashing sinks shall consist of a covered insulated container of at least five gallons with a non-self-closing valve that allows for a continuous flow of water. The water must be hot. There must be a container to catch the handwashing wastewater so it does not create a hazard. All handwashing sinks must have hand soap and paper towels at all times.
WAREWASH SINK: When multi-use utensils are being used, hot and cold water and a three-compartment sink, or three food grade containers may be used for washing, rinsing and sanitizing.
NO BARE HAND CONTACT: Food employees may not touch ready-to-eat food with their bare hands. Food employees must use utensils such as deli tissue, tongs, or single-use gloves when handling ready-to-eat food.
PERSONAL HYGIENE: Food employees must perform good hygienic practices while engaging in food preparation or service.
METAL STEM THERMOMETER: A food thermometer must be provided where necessary to check the internal temperatures of both hot and cold food.

Requirements for a Prepackaged Transient Stand

A transient stand that is only prepackaged must maintain cold holding temperatures (if needed) at all times and make sure that food is from an approved source. No ill workers can be working on the stand at any time.

Questions and Resources

Do you have questions about lodging establishments in Sheboygan County?
Contact us at (920) 459-3207 or email at environmental.health@sheboygancounty.com.

10/30/2025

Free viewers are required for some of the attached documents.
They can be downloaded by clicking on the icons below.

Acrobat Reader