Seattle Catering Companies: Complete Food Safety Compliance Guide

Seattle Catering Licensing & Permit Requirements

Catering companies in Seattle must obtain a Food Service License from Public Health — Seattle & King County before operating. This requires a completed application, proof of food handler training for all staff, and an approved operational plan detailing food sources, preparation procedures, and storage. Seattle also mandates a separate Health Permit specific to catering operations, which covers temporary food service events. Depending on your commissary location (whether on-site or rented), you may need separate permits for food preparation facilities. A valid business license from the City of Seattle and proof of liability insurance are also required. All licenses must be renewed annually, with updated training certifications for food handlers.

PHSKC Inspection Process & Standards

Public Health — Seattle & King County conducts routine and unannounced inspections of catering facilities, typically annually, but high-risk operations may face more frequent inspections. Inspectors evaluate compliance with Washington State Food Code provisions covering temperature control, cross-contamination prevention, personal hygiene, and allergen management. Critical violations—such as holding foods at unsafe temperatures, using unapproved suppliers, or failing pest control measures—result in immediate corrective action orders. Non-critical violations are documented but allow time for correction. Seattle catering companies must also comply with FDA guidelines for Hazard Analysis & Critical Control Points (HACCP) planning, particularly for seafood and juice products. Inspection reports are public records available through PHSKC's online database.

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