HAE

Mobile retail food establishments include food trucks, trailers, carts and mobile food vending operations that sell prepackaged foods requiring temperature control for food safety.  Mobile units are intended to be just that, mobile and move from one operating site to another. They have a limited operating capacity compared to typical “brick and mortar” establishments that are plumbed to water and sewer systems, wired to the electrical grid, and can support more foodservice equipment, such as refrigeration.  In addition, mobile units may not have the capability to operate in cold or hot weather conditions that can impact plumbing and refrigeration equipment.    

Because of this limited capacity, a mobile unit’s menu needs to be relatively simple. Restricted to cook/heat and serve and simple assembly. Due to the described limitations, mobile units are expected to operate from a commissary or base kitchen for advanced food preparation, servicing, restocking, and maintenance each day they operate.  

Food trucks and trailers where the service of food is from the interior of the unit are called mobile units.  Units that are designed so food is served from the exterior of the unit are considered to be a cart.  Mobile food vending operations that sell prepackaged foods requiring temperature control for food safety, such as packaged frozen meats from a cooler or freezer, or packaged burritos from a hot holding cabinet, are considered prepackage mobile units. Booth setups that may include cooking at a grill and the service of food from a table, under a tent that often operate at a festival or temporary event are not considered to be mobile retail food establishments.

Requirements

Mobile Plan Review

Commissary Agreement