Licensing food vendors for special events, whether they are recurring or one-time. The type of license needed depends on the type of food being served and the type of event.
Become a Food Vendor at Events in Boulder County
Definition of Terms: Wholesale Items or Manufactured Foods
Wholesale or manufactured food is processed, produced/manufactured, packaged, and stored before being sold to storefronts or businesses for resale. These are licensed by the Colorado Department of Public Health & Environment (CDPHE).
Wholesale/Manufactured Foods Requirements
- Submit a wholesale food manufacturer application each year
- FDA registration is required if ingredients are being sold in interstate commerce
- USDA registration is required if the product contains more than 2% cooked meat, unless it is in a sandwich
Cottage Foods
Cottage Foods are shelf-stable foods that don’t require refrigeration and are sold directly to the customer in Colorado. These products may not be sold to restaurants, grocery stores, or involve interstate commerce. Basic food safety training is required.
Cottage Food products must contain a label with the following statement: “This product was produced in a home kitchen that is not subject to state licensure or inspection and may also process common food allergens such as tree nuts, peanuts, eggs, soy, wheat, milk, fish, crustacean shellfish, and sesame. This product is not intended for resale.”
Community Supported Agriculture (CSA)
Community Supported Agriculture (CSA) fosters relationships between farmers and community members, who pay annual membership fees. These fees help cover the cost of farm production, and the family receives a weekly “share” of the farm’s production during the harvesting season.
Product Types at Farmers Markets
- Produce includes fruits, vegetables, grains, flowers, bedding, and potted plants.
- Meats and other animal products, including eggs and milk.
- CSA pickups or collection of goods that have been paid in advance for the entire season.
- Value-added agricultural products are raw agricultural products that have undergone a physical transformation or change in form (e.g., strawberries into jam). They can be further defined as cottage food, wholesale, and prepared foods.
- Prepared food vendors prepare food on-site for consumption at the market.
- Packaged food vendors prepare and package food themselves for home consumption.
- Unpackaged food like bread and baked pretzels.
- Mobile units, including food trucks and push carts used to serve food onsite.
- Alcohol
- Non-food products
Depending on the market you are considering vending in, additional considerations may exist regarding what may or may not be sold.
Unprocessed Meat
Unprocessed meat from cattle, swine, sheep, and goats must be USDA-inspected and stamped.
- Meat Products and Food Safety (USDA)
Poultry
Poultry can be sold under the small flock exemption.
Eggs, Milk, and Cheese
Requirements
- Selling more than 250 dozen eggs per month
- Vendors selling fewer than 250 dozen eggs per month may operate under the Cottage Foods Act.
Honey
Honey can be sold as a wholesale item under the Cottage Foods Act.
Animal Product Vendor Requirements
- USDA inspected and stamped (unless exempt)
- Temperature control equipment
Raw Produce
Raw produce is any produce that will be sold in its whole form, having only been harvested and cut. Raw produce vendors don’t require a business/sales tax license. Any cut or packaged produce may require additional licensing.
Weight and measurement standards may also need to be considered.
Sprouts vs. Microgreens
Microgreens are immature greens, typically used as garnish. They are often brought in the soil, cut on site, and bagged for the customer. It is encouraged that these products have a “must wash” label and are kept cold after sale.
Sprouts are germinated seeds grown in water. A HACCP plan is required for production/sale, as the growing environment is favorable for bacteria growth.
Mushrooms
Cultivated mushrooms are grown under controlled conditions, and growers must comply with all federal, state, and local authorities.
Wild mushrooms are edible varieties that are picked from the natural environment.
- Wild mushroom identification experts must be approved to sell their wild harvests.
- Learn more about types of wild mushrooms
- Mushroom identification tips
Community Supported Agriculture (CSA)
Community-supported agriculture (CSA) vendors are allowed at farmers markets but often operate as prepaid pickup locations.
Licensing for Prepared Foods
Prepared Foods are made on-site and sold for consumption at the market. These can be either a table and tent setup or a mobile unit.
Commissary kitchens are commercial kitchens available for rent and periodic use. They are used for food storage and preparation and washing reusable utensils and equipment. A commissary agreement must be submitted.
Table and Tent Requirements
- Special event license with plan review
- Booth safety
- Fire inspection
- All sampling requirements (if interested)
Mobile Unit Requirements
- Retail food license for mobile unit with plan review
- Register vehicle
- Fire inspection (based on the city of operation, required to obtain a mobile vending license)
- Mobile vending permit (based on the city of operation)
- All sampling requirements (if interested)
Selling Unpackaged Foods
Unpackaged Foods don’t require any additional preparation before being sold to the consumer. This would include bread, chips, and many bulk items.
Food protection equipment may be used to reduce food contamination. The specific device necessary depends on the process or food being provided. Examples include a sneeze guard and tongs.
Commissary kitchens are commercial kitchens available for rent on a periodic basis. They are used for food storage and preparation, and the washing of reusable utensils and equipment. A commissary agreement must be submitted.
Table and tent setup requirements:
- Special event license with plan review
- Booth safety
- Fire inspection
- All sampling requirements (if interested)
Packaged Foods fall into one of the two following categories:
- Food that requires equipment for temperature control
- Food that doesn’t require temperature control
Packaged foods are often made in commissary kitchens, or commercial kitchens available for rent and periodic use. These kitchens are needed for food storage and preparation, as well as washing reusable utensils and equipment. A commissary agreement must be submitted.
Table and Tent Setup Requirements
Food that Requires Temperature Control Equipment
Table and tent setup requirements for food that requires equipment for temperature control:
- Special event license with plan review
- Wholesale license (if applicable to the operation)
- Meat products must be USDA-inspected and stamped
- Booth safety
- Fire inspection
- All sampling requirements (if interested)
Table and tent setup requirements for food that does not require equipment for temperature control:
- Prepackaged retail license, wholesale license, or cottage food exemption
- Booth safety
- Fire inspection
- All sampling requirements (if interested)
Mobile Units
Mobile units include readily movable retail food establishments, such as food trucks or pushcarts. The equipment needed will vary based on the menu. Some vendors may choose to utilize a commissary or commercial kitchen available for rent periodically. These will be needed to store and prepare food, as well as to wash reusable utensils and equipment. A commissary agreement must be submitted.
Mobile unit requirements:
- Plan review and mobile license
- Mobile vending permit (based on the city of operation)
Liquor Licenses
To sell alcohol products, vendors are required to have a liquor license.
Non-Food Businesses
Hemp products require a hemp business license:
Musicians/paid performers are not required to have a business license.
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