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REQUIREMENTS FOR Mobile Food
Service
- Food grade hose for connection to
water supply. Hose must be distinguishable and separate
from gray water hose.
- All mobiles are to be equipped with
a backflow prevention device (only ASSE 1012 or ASSE 1024
are acceptable).
- Hot water tank to supply sufficient
quantity of hot water for hand washing and dishwashing.
- Three compartment sink (wash, rinse
and sanitize), sanitizer (chlorine, quaternary ammonia, or
iodine) and test strips.
- Hair restraints (ball caps or
hairnets), single-use gloves.
- No smoking or eating in the mobile
unit.
- Hand wash sink equipped with soap,
towels, waste receptacle, proper signage, and hot and cold
running water.
- All food must be from an approved
source. Foods, utensils, linens, etc. must be stored 6
inches off of floor. Foods must be protected from
contamination at all times.
- When food is prepared or opened, store
in appropriate container, date and label. Store cold foods
at 41 degrees or below and use within 7 days.
- All refrigerators must contain
thermometers. Maintain temperature of 41 degrees or below.
- Store eggs and raw meats on bottom
shelf to prevent possible contamination.
- Hot holdings must to be 135 degrees F
or above. Provide a probe type/stem thermometer.
- Floors, walls, ceiling and all
equipment and utensils must be kept clean and in good
repair.
- Lighting must have protective
shielding.
- No smoking signs must be posted at all
entrances.
- All C02 tanks must be
secured.
- Chemicals, cleaners, and personal
items must be stored separate from food storage.
- All waste water must be held in a
holding tank or a portable sewage dolly (Blue Boy). It must
be disposed of in a proper dump station or sanitary sewer.
- All mobiles are required to have
the name of the operation, city of origin and telephone
number displayed with individual lettering, measuring at
least 3 inches high and one inch wide, on the exterior of
the mobile unit.
- All mobiles must display their
original food service operation license.
Use these forms to supply menu,
layout, and restrictions when applying for your permit:
Mobile Food Operations and
Application
02/08 |
