How to Sell Prepared Food at Markets & Events in Oregon

Cottage food covers shelf-stable goods you make at home. Farm direct covers raw produce you grow. This pathway covers prepared, ready-to-eat food — the kind that could make someone sick if handled wrong. That's why it's regulated by your county health department, not just ODA.

This applies if you're selling:

• Hot food (soups, tacos, grilled items, rice dishes)
• Cold prepared food (salads, sushi, sandwiches)
• Ready-to-eat items that need temperature control
• Beverages you prepare on-site (smoothies, lemonade, coffee)
• Food prepared at the event location

If your food is shelf-stable and you make it at home, that's Cottage Food. If it needs to stay hot or cold, you're here.

Required. Every person handling food at your booth needs one.

→ Washington County Food Handler Certification

This is the key step, and it varies by county. In Washington County (which covers Hillsboro, Beaverton, Aloha, Forest Grove, Cornelius), the Environmental Health division handles temporary food service permits.

What you'll need to find out:

• Temporary food service permit application and fee
• Whether you need a commissary kitchen
• Equipment requirements for your specific menu
• Health inspection process (some counties inspect at the event)
• Whether the permit covers a single event or a season

For Washington County:

Washington County Environmental Health — Phone: 503-846-8722

→ Washington County Environmental Health

→ Oregon County Directory (for other counties)

Many counties require that prepared food vendors have access to a commissary kitchen — a licensed commercial kitchen where you store ingredients, do initial food prep, clean and sanitize equipment, and dispose of waste water.

This doesn't mean you need to own a commercial kitchen. Options include:

• Renting time at a commercial kitchen — churches, community centers, restaurants with downtime, and dedicated commissary spaces often rent by the hour
• Partnering with a restaurant — some will let you use their kitchen during off-hours
• Shared kitchen spaces — look for commercial kitchen co-ops in the Portland Metro area

If your menu is simple enough (like serving only pre-packaged items or doing minimal prep on-site), you may be able to get an exemption. Ask your county.

Selling prepared food at events requires proper equipment. The specifics depend on your menu, but common requirements include:

For hot food:

• Propane burner or portable stove
• Chafing dishes or steam table for holding hot food (above 135°F)
• Food thermometer
• Fire extinguisher

For cold food:

• Coolers with ice or refrigeration to keep food below 41°F
• Thermometer for monitoring temperatures

For all vendors:

• Handwashing station (can be a gravity-fed water jug with soap and paper towels)
• Sanitizer solution for surfaces
• Gloves and hair nets/hats
• Covered food containers (protect from flies, dust, weather)
• Trash and waste water containers
• Tent or canopy (most markets require it)

Your county health department will have specific requirements for your menu. Ask before you buy.

Once you're permitted, start applying to events:

Farmers markets: Most have a vendor application process. Popular markets fill up early — apply months in advance for the season.

→ Oregon Farmers Markets Association

Community events and festivals: Contact event organizers directly. Many have a food vendor application with fees and insurance requirements.

Important: Some events require you to carry general liability insurance (typically $1M coverage). A basic food vendor policy runs $300–600/year. Some events offer event-specific coverage you can buy for a single day.

Markets and festivals are great — but they're only a few hours a week (or a few times a year). The rest of the time, you're invisible.

List on Marketless Farmer so your neighbors can find you, learn your schedule, and know where you'll be next.

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