



Community Services |
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Director: Patsy Smith Ph: (903) 731-6000 Assistant Director: Ricky Dorsey Ph: (903) 731-8492 Health Officer: Janet Migliaccio Ph: (903) 731-8493 Address: 201 N. Coronaca St. Hours: 8 a.m. - 5 p.m. Monday-Friday |
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Health - Mobile Food Establishments |
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Requirements |
![]() A Mobile Food Unit is a vehicle mounted, self or otherwise propelled, self-contained food service operation, designed to be readily movable (including, but not limited to catering trucks, trailers, push carts, and roadside vendors) and used to store, prepare, display, serve or sell food. Mobile units must completely retain their mobility at all times. A Mobile Food Unit does not mean a stand or a booth.
All mobile food units must comply with the following health and design regulations and provide any necessary documentation prior to obtaining a permit to operate. Readily Movable The owner/operator of a mobile food unit must demonstrate that the vehicle is readily movable and must be totally operable at time of inspection. Alterations or any other changes that prevent or otherwise reduce ready mobility of the mobile food unit are prohibited. Certified Food Manager Certification At least one employee must be a registered. All other employees must have a current Food Safety Training Certificate. The Manager is responsible for providing this information prior to obtaining a permit. Central Preparation Facility Authorization (if required) A copy of the most current health inspection of the central preparation facility must be maintained on the mobile unit at all times. Central Preparation Facility Inspection Report A copy of the most current health inspection of the central preparation facility must be maintained on the mobile unit at all times. Servicing Area Authorization A signed letter of authorization may be required by the regulatory authority to verify service area use, if the servicing area is not owned by the mobile unit operator. Menu of All Food Items to be Sold A copy of the menu showing all food items to be sold shall be provided to the Health Inspector upon submittal of the food service application. Single-Service Articles Mobile Food Units shall provide only single service articles for use by the consumer. Cooling, Heating and Holding Capacities Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified. Manual Ware-Washing, Sink Compartment Requirements A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils as specified. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils as specified under §228.107(b)(2) of this title. At least one hand-washing sink shall be available for convenient use by employees and properly provisioned in accordance with §228.175(b) - (c). Mobile Water System - Materials, Design and Operation Mobile Food Unit water systems shall meet the requirements of §228.149(f) of this title (relating to Water, Plumbing, and Waste). A Mobile Food Unit's water tank inlet shall be 19.1 mm (3/4 inch) in inner diameter or less; and provided with a hose connection of a size or type that will prevent its use for any other service. Fill hose and water holding tank shall be labeled as “Potable Water.” Sewage and Other Liquid Waste If liquid waste results from operation of a Mobile Food Unit, the waste shall be stored in a permanently installed retention tank. Capacity and drainage. A leak-proof sewage holding tank in a Mobile Food Unit shall be:
Toilet Rooms, Convenience and Accessibility Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Central Preparation Facility Mobile Food Units shall operate from a central preparation facility or other fixed food establishment and shall report to such location daily for supplies and for cleaning and servicing operations. The central preparation facility or other fixed food service establishment, used as a base of operation for Mobile Food Units, shall be constructed and operated in compliance with the requirements of these rules (pertaining to Physical Facilities).
Permitting All mobile food units must comply with the following health and design regulations and provide any necessary documentation prior to obtaining a permit to operate. |
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