Mobile Food Type 1055 Guidelines (Prepackaged Foods Only)

Definitions 

“Mobile Food Type 1055” means a food establishment that dispenses commercially processed, individually packaged foods and/or non-time/temperature control for safety (non-TCS) beverages.

“Vehicle” means a device in, on or by which a person or property is or may be transported or drawn on a public highway, excluding devices moved by human power or used exclusively on stationary rails or tracks.

“Commissary” means a food establishment that acts as a base of operation for a mobile food establishment, food vending establishment or an adventure food establishment.

Exemptions

• An establishment that offers only pre-packaged foods that are not time/temperature control for safety foods. 

Common Businesses that are permitted as Mobile Food Type I

Ice creams trucks/carts, and cold trucks that are selling food items in accordance with limitations of permit type.

Mobile Food Type 1055 permitting requirements 

• Complete Application
• Non-Passenger vehicle/receptacle/cart/trailer/unit (readily moveable at all times)
• Business Name on 2 sides and rear (3” high x 3/8 wide)
• If owner has more than one permitted unit, each unit must bear a unique identifier (e.g. Ice Cream Cart #1, etc.)
• Non-food contact surfaces (floors, walls, ceilings) shall be smooth, easy to clean, durable and non-absorbent surfaces.
  • All equipment shall be commercially and NSF/ANSI approved
  • Proposed Menu
  • Commissary Agreement
  • Thermometers
  • Generators/Power Source
  • Pictures of unit

Additional requirements for operating Mobile Food Type I permit

• Each vehicle/receptacle/cart/trailer/unit must be permitted separately
• If sampling, provide a written sampling procedure which details how food items will be portioned and protected.
• If approved to dispense open food/beverages, including sampling or dispensing bulk non-tcs beverages provide the following hand washing facilities:
  • Minimum 5 gallon insulated container for potable/fresh water (multiple containers may be used)
  • Water must be 100F
  • Catch-bucket to retain waste water generated from hand washing that is 15% greater than fresh water container (multiple containers may be used and a lid is recommended so that waste water does not spill during transport)
  • Soap and paper towels
• If operating away from the permitted vehicle, for example, from a booth at a farmers’ market
  • Original permitted vehicle shall be present on the premises
  • Provide a banner with the business name (6” high letter by 1 inch wide)
  • Temporary hand wash set-up, if sampling/dispensing food/beverage items
  • The permitted vehicle shall be located on the premises throughout the duration of market/event