Mobile Food Trucks Focus Sheet

FOOD SAFETY
MOBILE FOOD TRUCK GUIDELINES
FOOD TRUCKS AT UW MUST:
• Be licensed as a truck or trailer by the Washington
State Department of Motor Vehicles (DMV). If a
trailer is used, proof of ownership of a tow vehicle to
move the trailer is also required.
• Have a permit from the local fire department if it will
be using propane, charcoal, wood or oil-fueled
equipment.
2) A commercial stainless steel National
Sanitation Foundation-approved threecompartment sink with hot and cold running water
and drain boards on both ends constructed so that each
compartment is the same size. Each drain board’s
surface area must be at least as large as the surface
area of one of the sink’s compartments. All utensils,
pots, and pans must fully submerge in each of the sink’s
compartments.
• Have a sticker indicating that it passed Washington
State Department of Labor and Industries (L&I)
inspection (see example below).
For more information on State regulations, please see
Washington State Department of Labor and Industries (L&I)
REQUIRED ON-BOARD ITEMS
1) A fully functional, accessible handwashing sink
at least 10 inches wide by 10 inches long and 5 inches
deep with a drain, mixing faucet, hot and cold running
water, soap, and paper towels. If necessary to prevent
water from splashing onto food preparation equipment,
counters and sinks, the sides must have splash barriers
at least 12 inches high.
Page 1 of 2 | May 2017
3) A commercial stainless steel National
Sanitation Foundation-approved food preparation
sink if any fruits or vegetables will be washed in the
mobile unit. The drain board must be equal to the size
of the sink and located immediately to the left or right of
the sink. Food prep sinks must be indirectly plumbed
with at least a one-inch air gap in the waste line to
prevent sewage from backing up into the food prep sink.
If prep sinks are installed on the mobile unit, additional
potable water supply and wastewater tank capacity may
be required.
www.ehs.washington.edu | 206.543.7262 | ehsdept@uw.edu |
4) A water tank that provides sufficient water to
wash, rinse, and sanitize utensils plus a
minimum of five gallons of hand-wash water.
5) A wastewater tank with at least a 42 gallon
capacity and 15% larger than the clean water
tank.
6) A hot water tank that provides enough hot
water to fill two compartments of the threecompartment sink to the top and at least 100°F
water at all hand sinks.
7) A mechanically pressurized water system
providing both hot and cold water and at least
15 psi of pressure.
•
Mechanical units powered by propane,
electricity, or generators are required for
equipment used to keep food hot and must
maintain 135°F or above. Hot holding units must
be pre-heated before loading food into them.
•
All potentially hazardous food that is kept hot
must be served the same day. Cooling leftover
food in any mobile unit is prohibited. Leftovers
from a mobile may not be cooled or saved for
use at another time and must be discarded at
the end of each day.
•
Detailed written preparation steps are required
for all food items. Include which food
preparation and handling activities occur at the
commissary kitchen and which activities occur at
the sales site..
•
Some menu items may be restricted due to the
mobile food unit’s size limitations.
•
Cooking of raw meat is restricted to thin foods,
such as hamburger patties. Cooking of raw meat
thicker than one inch is not allowed.
•
Ventilation hoods are required for any cooking
equipment that produces grease. If deep fat
fryers are used, a tight-fitting, heat-resistant
cover must be locked in place for safe transport
of hot grease.
•
If seating is provided at the mobile site, a
plumbed restroom must be available for
customers within 200 feet of the unit.
ADDITIONAL REQUIREMENTS
•
All food, equipment, water tanks, utensils, paper
products, and cleaning supplies must be stored
on the mobile food unit.
•
Food preparation activities like cutting,
chopping, slicing, and similar processes are not
allowed in the mobile unit and must occur at the
commissary.
•
All raw meat must be prepared at the
commissary or have a separate food prep sink
on the mobile unit.
•
Mechanical refrigeration is required for all food
that must be kept cold. Food that cold must be
kept at 41°F or below. Thermometers must be
visible in all refrigeration units. Refrigeration
units must be pre-chilled before loading food
into them.
For questions about food truck safety requirements,
contact the EH&S Public Health program at 206.543.7262.
Page 2 of 2 | May 2017
www.ehs.washington.edu | 206.543.7262 | ehsdept@uw.edu |
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