TEMPORARY EVENT BLANKET PERMIT FOOD VENDOR APPLICATION COMPLETE ALL SECTIONS, BOTH PAGES. TYPE OR PRINT LEGIBLY. TURN IN TO EVENT COORDINATOR. EVENT COORDINATOR MUST SUBMIT ALL VENDOR APPLICATIONS AT LEAST 14 DAYS PRIOR TO EVENT.
- TFE-BO-9009183-2026 Blanket event BO#_________________________ Note: Event coordinator will have this number
- 1. Event Name: Seattle Wedding Show
Event Coordinator Email: pam@weddingshow.com
Event Coordinator: Pam Jensen
Event Location: Seattle Convention Center-705 Pike StCity: Seattle Event Start Date: 1/23/27
Event End Date: 1/24/27
Phone: 425-744-6509
Start Hour: 10:00 am
2. Name of Booth:
ZIP: 98101
End Hour: 5:00 pm
Contact Person:
Email:
Phone:
3. Prep Kitchen. All advance food preparation, cooling, and storage must be done in an approved kitchen facility. Kitchen Name:
Kitchen Contact Person:
Address:
City:
Phone: ZIP:
Completing this application does not constitute approval to operate. Please submit your food vendor application and menu to the blanket event coordinator. The coordinator will submit all applications as a packet. Once the application is approved, no changes may be made without approval. Do not submit your individual application to Public Health.
- EASTGATE 14350 S.E. Eastgate Way, Bellevue, WA 98007 (206) 477-8050
- DOWNTOWN SEATTLE 401 - 5th Avenue, Suite 1100, Seattle, WA 98104 (206) 263-9566
Available in alternative format upon request S:\EHSHARE\TECHDATA\Food\Food Forms\2017 Food Forms
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Blanket Event Food Vendor Application
Event Name Seattle Wedding Show
Name of Booth
4. Food Preparation and Menu
- LIST ALL FOODS Include beverages and condiments (indicate if bought packaged)
Purchased raw or precooked?
Example: Hamburger
Raw
- Produce washing location
- Where prepared (sliced, mixed, etc.)
- Cooking/reheating equipment used? Final cook/reheat temperature?
Kitchen
Kitchen
Kitchen:
Event
Event
Event: grill, 158°F
Kitchen
Kitchen
Kitchen:
Event
Event
Event:
Kitchen
Kitchen
Kitchen:
Event
Event
Event:
Kitchen
Kitchen
Kitchen:
Event
Event
Event:
Kitchen
Kitchen
Kitchen:
Event
Event
Event:
Kitchen
Kitchen
Kitchen:
Event
Event
Event:
Kitchen
Kitchen
Kitchen:
Event
Event
Event:
Kitchen
Kitchen
Kitchen:
Event
Event
Event:
- Method used if cooling (kitchen only)
- Transported hot or cold? Type of equipment used to transport?
- Cold holding equipment used at event? (41°F or below)
- Hot holding equipment used at event? (135°F or above)
Ice chest
Ice Chest
Grill
NOTE: Use a separate sheet of paper if all of your menu items do not fit onto this form. Temperatures to know: cold hold 41°F or below; hot hold 135°F or above; reheat for hot holding 165°F or above; final cook: eggs, fish, meat 145°F; ground meat 158°F; poultry 165°F S:\EHSHARE\TECHDATA\Food\Food Forms\2017 Food Forms
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