HomeMy WebLinkAboutMobile Food Unit ChecklistQ:\FOOD & FOOD HANDLERS INSTRUCTORS\Mobile Food Units\mobilefoodunit checklist2013_Final Draft.docm
Application Fee: Mobile Truck Preparing Food - $100.00 (new, one time) plus Permit Fee - $50.00
Name of Business: ______________________________________________________
Owner:________________________________________________________________
Home Address: _________________________________________________________
Mailing Address: _______________________________________________________
Phone and Email: _______________________________________________________
Fixed Food Establishment: _______________________________________________
MOBILE FOOD UNIT FOR PREPARING AND SERVING FOOD (ANNUAL)
Time/Date of Scheduled Pre-op Inspection __________ Staff Review Date: ______ Yes No
Floor Plans (to scale) : Application: _____________________
Certified Food Handlers Certification (1) * Must be on site while prepping/serving food
Allergen Certification (1)
Menu:___ Consumer Advisories: Allergen _____ Meats, Eggs, or Animal Foods _______
Written Certification of the fixed, licensed food establishment or processing plant that they shall report
to at least daily for all food, water and supplies and for all cleaning and servicing operations. Only
commercial facilities shall qualify as a fixed food establishment or food processing plant.
*Ships and large vessels may be exempt from this requirement only if it is demonstrated that the mobile
food operation is of sufficient size to store and prepare all of the food proposed on the menu, as well as
provide all of the required equipment in full compliance with the state sanitary code, 105CMR 590.00
add local health regulations
Identification on vehicle: Person’s name and/or business name, city and telephone numbers in letters no
smaller that 3 inches, on the left and right door panels of the vehicle or on the left and right sides of the
trailer or boat.
A convenient hand washing sink, location shown on floor plan, with hot and cold running water, soap
dispenser, paper towel holder, and hand wash sign must be provided in the unit. It must be separate
from the 2 or 3 bay sink (or 1 bay designated for hand washing with splash guard).
Adequate water system, under pressure, to facilitate hand washing and/or cleaning and sanitizing of
utensils/ equipment.
Three compartment sink (or two compartment sink- with approved menu of limited food preparation)
Drain boards are needed to air dry equipment.
___________________________________________________________________________________
Hot water heating tank/heating unit capable of maintaining hot water at the temperature of at least 110F
through a mixing valve or combination faucet. For Fixed Locations- A heating facility capable of
producing enough hot water for these purposes shall be provided on the mobile food unit for the
number of hours requested. An onsite electrical connection, a generator, propane, and/or battery back-
up power may be used to satisfy this requirement.*
Sanitizer and the appropriate test strips for the 2 or 3 bay sink
Working stoppers for 2 or 3 bay sink.
Cut Sheets, equipment specification (for all new food equipment, must be NSF or UL approved)
Gloves, tissue paper and/or utensils used for handling food.
Thermometers for checking cooking temperatures.
Windows and door shall remain closed during food service operations. The serving window shall be
equipped with an electronic air curtain and/or with screens/windows which automatically or
mechanically self close; or if mechanical air-conditioning is provided, all service windows must be
closed and equipped with automatic or mechanical self closing devices.
Poisonous or toxic materials (storage location marked on plan, containers labeled, and must be stored
away from food product/storage)
Screens are required for all windows that are open.
Yes No
All mobile food operations selling or distributing ready-to-eat PHF’s shall be equipped with
mechanical refrigeration that can maintain PHF’s at or below 41 degrees F.
Freezer must maintain temperature of frozen foods.
Thermometers needed for each unit to show internal temperatures.
*A requirement for a unit that is requesting to remain at a fixed location for more than 4 hours must be
equipped with onsite electrical connection, a generator, propane, and /or battery back up power.
Mobile food operations shall be fully enclosed, with easily cleanable floors, walls, and ceilings (smooth
easily cleanable surfaces)
Lighting – sufficient/lighting shielded
Refuse containers covered (sufficient number and size, durable, easily cleaned, and insect and rodent
resistant)
Storage of personal items - to be kept out of the food prep area.
Restroom requirements to allow a mobile food unit to remain at a fixed location for more than (4)
hours: If there are no restroom facilities provided onsite, the mobile food unit shall be equipped with a
restroom facility (equipped with a toilet and its own hand wash sink which is separate from the hand
washing facility provided in the preparation area).
Notes:
Attention:
Bulk PHF’s, with the exception of frozen desserts, must be sold on the same day as purchased or
discarded at the end of the day.
All hot foods shall be discarded if not used or sold at the end of the day.
Plan approval shall be granted or denied within 30 days.
This list is a guidance and is not inclusive of all Federal, State and Local
requirements