Mobile Food Service Requirements
A mobile unit is defined as a food service operation or a retail food establishment that is operated from a movable vehicle, portable structure, or watercraft and that routinely changes location.
Mobile food service units may not remain at any one location for more than forty (40) consecutive days.
All food preparation and handling must take place within approved mobile unit.
Public Health does not enforce zoning, electrical, fire, building or other regulations. Check with local municipalities for local regulations.
A fact sheet regarding Food Truck Safety from the National Fire Protection Association can be found at NFPA
New language added to the 2017 Ohio Fire Code (OFC) put basic safety measures into place for mobile food trucks. You can find information regarding these regulations at Ohio Department of Commerce
Mobile Food Service License Checklist
The following must be submitted to our office for approval of a mobile food service operation. Failure to provide required information will result in the plans being rejected.
- A three-compartment sink with sanitizer and test strips available.
- A hand sink with soap and paper towels available.
- A hot water tank large enough to supply water to all sinks.
- A sewage-holding tank that is at least 15% larger than the water tank (if water tank is used).
- A dual-check backflow prevention valve that meets A.S.S.E. standard 1012 or 1024 if a hose will be used to supply water to the mobile unit.
- A food-grade hose if the mobile connects to a water supply.
- Shielded lights that provide at least 50 foot-candles of light intensity in food preparation areas.
- All surfaces must be smooth and washable.
- All refrigeration must maintain 41 degrees F. or less and have a working thermometer.
- The name and city of origin must be placed on the outside of the mobile in letters at least 3" high by 1" wide. The phone number must also be posted but there are no size requirements for the phone number.
- If a water holding tank is used, it must be made from food-grade material and the inlet must be protected from contamination. The tank must be sloped to an outlet.
- Push carts must return to a licensed commissary each day.
- All mobile operators must wear a hair restraint (hat, hairnet, or visor) when working with food.
- Bare hand contact of ready-to-eat food must be avoided by using gloves, utensils, foil, or other methods.
- Hot holding temperatures must be maintained at 135 degrees F. or more.
- An application must be filled out and an inspection must be conducted prior to operating.
- The mobile operation may not operate in the same location for more than forty days.
- All new high risk mobiles must have one person in charge certification for at least one person in charge per license holder at each individual event.
Types of Mobile
A food trailer or food truck acts like a restaurant on wheels.
What is required?
- Restaurant-style food equipment
- Restaurant-style coolers and freezers
- No ice coolers
- A handwashing sink with hot water, cold water, soap, and paper towels.
- A 3-compartment sink for washing, rinsing, and sanitizing food utensils.
- Enough hot water to hands and utensils. At least 5 gallons is recommended.
- A wastewater holding tank that is at least 15% greater than the water tank.
- Adequate proper storage in unit for food and equipment.
Rules to follow:
- You cannot make food at home to serve on the trailer. Only make food on the trailer or at a commissary.
- You cannot dump wastewater into the storm drains or on the grass. Find a location that you can dump the wastewater.
- You must always keep the original food license with picture on the back on the trailer.
Identification:
- Name of mobile
- City, State, and Zip Code
- Phone number with area code
A pushcart is a cart for serving food that person stands at. They usually use ice for keeping food cold.
What is required?
- The cooking equipment (grill, flat top, hot hold steam table, etc.) is part of the body of the cart. It cannot be removed.
- Cold storage is part of the cart and uses ice.
- A handwashing sink with hot water, cold water, soap, and paper towels. The sink is attached to the pushcart.
- A 3-compartment sink for washing, rinsing, and sanitizing food utensils. The sink is attached to the pushcart.
- A commissary to prepare food and the cart at the beginning of the day and to clean-up at the end of the day.
Commissary Agreement
You must prepare food for a pushcart at a commissary. Fill out the commissary agreement form and give to your inspector.
Rules to follow:
- You cannot make food at home to serve on the trailer. Only make food on the trailer or at a commissary.
- You cannot dump wastewater into the storm drains or on the grass. Find a location that you can dump the wastewater.
- You must always keep the original food license with picture on the back on the trailer.
Identification:
You must put identification on the outside of the food trailer in letters that are 3 inches tall and 1 inch wide. Put the following:
- Name of mobile
- City, State, and Zip Code
- Phone number with area code
A tent with tables and equipment that are taken down at the end of the day
What is required?
- The stand must be on nonabsorbent ground (e.g.,concrete, asphalt) or a tarp must be placed underneath.
- Grass or dirt floors are not acceptable.
- Restaurant-style food equipment.
- Food to be served on the knock down must be prepared at the knock down.
- A handwashing sink with hot water, cold water, soap, and paper towels.
- A 3-compartment sink for washing, rinsing, and sanitizing food utensils.
- Enough hot water for the knock down to wash hand and equipment.
- A roof of some kind is required for rainy days. Food must be protected from dirt, water, pests, and animals.
- Commercial coolers and freezers must be placed under that knock down each time.
Rules to follow:
- You cannot make food at home to serve on the trailer. Only make food on the trailer or at a commissary.
- You cannot dump wastewater into the storm drains or on the grass. Find a location that you can dump the wastewater.
- You must always keep the original food license with picture on the back on the trailer.
Identification:
You must put identification on the outside of the food trailer in letters that are 3 inches tall and 1 inch wide. Put the following:
- Name of mobile
- City, State, and Zip Code
- Phone number with area code
Frozen food trucks and carts sell prepackaged frozen foods. Workers do not serve open foods.
Basic Requirements
- The frozen food must be received frozen and prepackaged and come from a commercial distributor.
- You cannot store frozen food in your home.
- Freezers must be restaurant-style.
Rules to follow:
- You will need to find out if some areas have limits on where and when the unit can operate.
- You must always keep the original food license with picture on the back on the trailer.
Identification:
You must put identification on the outside of the food trailer in letters that are 3 inches tall and 1 inch wide. Put the following:
- Name of mobile
- City, State, and Zip Code
- Phone number with area code
These units carry prepackaged and non-prepackaged hot and cold foods.
Basic Requirements
- You must be able to keep the food at the correct temperature.
- Packaged food on these trucks must come from a wholesale type facility that is inspected and licensed by Ohio Department of Agriculture.
Rules to follow:
- There may be local regulations that limit where and when this unit operates.
- The original food license with diagram must be available at all times during operation.
Identification:
An ID must be at least 3" tall and 1" wide, placed anywhere on the concession, and contain the following information:
- Name of mobile
- City, State, and Zip Code
- Phone number with area code
These are ovens on wheels. The cooking unit is mounted to the frame of the unit.
Basic Requirements
- The mobile cooker concession must the same infrastructure as a concession trailer or knockdown.
- Handwashing sink, 3 compartment sink, tanks for fresh water and for wastewater, storage space, commercial grade equipment, etc.
- Another trailer may be needed to accommodate the required items.
Rules to follow:
- Food to be served from the cooker will be prepared at the commissary or on the cooker. No food will be prepared at home.
- Wastewater must be disposed of in an approved manner and never dumped into a storm sewer.
- The original food license with diagram must be available at all times during operation.
- Food not prepared on the unit must be prepared at a commissary.
- The original food license with diagram must be available at all times during operation.
Identification:
An ID must be at least 3" tall and 1" wide, placed anywhere on the concession, and contain the following information:
- Name of mobile
- City, State, and Zip Code
- Phone number with area code
Plan Review Procedure
- A detailed set of plans must be submitted to this office for review along with Mobile Plan Review Application prior to construction of a new mobile food operation.
- The plans will be reviewed to ensure against problems with the pattern of food flow and to ensure compliance with all existing rules and regulations. An approval notice regarding the status of the plans will be sent within thirty (30) days.
- Once construction of the mobile unit has been completed, contact Public Health for an opening inspection. Criteria for licensing must include that the operation was constructed according to the approved plans and all equipment in the operation is the same as listed on the plans. The mobile food operation must be ready to operate at time of final inspection.
- At the opening inspection, all violations observed will be cited on the food operation inspection report. "OK to issue license" will be noted on the inspection report if the number of violations is minimal. Any restrictions or conditions on a license limiting the types of food that may be prepared or served by the mobile food operation will be posted on the back of the license. The operator may obtain his/her license to operate upon completion of the Application for a License to Conduct a Food Service/Retail Food Establishment and submission of the required fee (contact inspector for fee amount).
