Salt Lake Valley Health Department
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Food Protection
Construction, Equipment and Operation Guidelines for "Mobile Food Units"
Guidelines also available in pdf (203 KB)
Based on Salt Lake Valley Health Department Regulation #5
I. General Information
1. “Mobile Food Unit” is an enclosed inside readily moveable, vehicle-mounted food service establishment in which food is prepared and from which food is sold or given away (generally a truck or large enclosed trailer).
2. “Commissary” is a permanent facility where the mobile food unit is cleaned, stored, and stocked. This facility must have refrigeration, three-compartment sink, hand sink, mop sink, food preparation area, and food storage area and have a current Food Service Establishment Permit from the Health Department. If the mobile unit has adequate facilities to accommodate normal functions of the commissary some items may not be required at the commissary.
3. These “Construction, Equipment, and Operation Guidelines” are available to any person intending to construct, remodel, obtain a new permit, or convert a vehicle or trailer into a mobile food unit in Salt Lake County. It is intended as a general overview of the Health Department requirements and should not be considered all-inclusive. For a complete list of all requirements, please see Salt Lake Valley Health Department Regulation #5. Please contact our office at the above phone number for further information.
4. Plan reviews are required for all new or remodeled mobile food units. Prior to beginning construction, plans shall be submitted to the Bureau of Food Protection at the above address for review. Applicant must submit one copy of plans, and a plan review fee in the amount determined by Health Department policy. Generally, the plan review process takes up to 14 days to complete.
5. After your plans have been reviewed, you will receive notification from the Health Department regarding approval or needed modifications. Upon receipt of notification of approval, you may proceed with construction, remodeling, or conversion. During construction you may request a construction inspection. For this inspection you must schedule an inspection with the plan review inspector. Inspections are conducted on Monday through Friday from 9:00 am to 4:30 pm at the above address, or by appointment with the plan review inspector.
6. After all construction and equipment requirements are met, the applicant must apply for a Food Service Establishment Permit. A Food Service Establishment Permit fee in the amount determined by the Health Department policy must be paid. This is an annual fee that must be paid yearly.
7. After completing the application and paying the fee the applicant must schedule a final pre-opening inspection with the plan review inspector. This inspection must be completed at the commissary. The unit must be clean with all hot and cold holding units operating with stabilized temperatures, and all plumbing, and lighting operational. Upon completion and when the mobile food unit is in compliance, a permit and decal will be issued. The permit will be mailed to the applicant. The decal will be placed on the rear driver’s side of the mobile food unit by the inspector at the time of the inspection. It may be necessary to check with other regulatory or municipal authorities before operating.
8. Each applicant shall submit a proposed menu and list of all food and beverage items to be offered from the mobile food unit.
9. A vending route sheet of daily operations shall be available to the inspector for examination. The route sheet shall include site locations and addresses, approximate time in and time out of each stop, including times to be spent at the commissary and any other relevant information. If there are any changes in the routes the Health Department must be notified.
10. Each applicant must provide a written plan on the disposal of wastewater. All wastewater from the mobile food unit (i.e., cleaning water, sanitizer water, mop water, and water melted from ice) must be disposed of through the sanitary sewer. Cleaning, mop, and sanitizing wastewaters shall not be drained into the hand sink or 3-compartment sink.
11. Each applicant must provide a signed agreement to use a toilet facility that meets all Health Codes and is readily accessible whenever the mobile food unit is operating at the same site for more than a one-hour period. If there is no toilet facility access, the mobile food unit should not operate. Toilets must be located within 500 feet of the site. Applicable forms are available at the Bureau of Food Protection office.
II. Plans and Specifications
Plans must be drawn to scale (e.g. 1/4" = 1 ft.) on 8½ X 11 inches or larger white paper with dark ink, blue prints, or other standard floor plans. The plans must show a top schematic view of equipment layout and model numbers, and side view of electrical and plumbing installations and include the following information:
1. Mechanical schematics, construction materials, and finish schedules.
2. Proposed equipment types, manufacturers, model numbers, dimensions, performance capacities, and installation specifications. Sizes of clean water tanks and waste water tanks must be included.
3. Evidence that standard procedures to ensure compliance with the requirements of all Health Codes are developed or are being developed.
4. A description of equipment to be used in the commissary.
5. Any other information required by the Health Department for the proper review of the proposed construction, conversion or modification, and procedures for operating a mobile food unit.
6. Each applicant shall provide a signed agreement with an approved commissary and a signed agreement for the use of toilet facilities at the time they submit their plans. Copies of the agreements are acceptable. Applicable forms and necessary documents are available at the Bureau of Food Protection office.
III. Compliance and Requirements
Each mobile food unit shall be in compliance with ALL the following items before final approval and permit issuance:
1. Each mobile unit shall be constructed to minimize vermin, dust, dirt, splash, and spillage encountered under normal use, and shall be easily cleaned, maintained, and serviced. A mobile unit must be designed and constructed so that all areas of food preparation and food service are protected from contamination. Design and construction shall minimize the potential of cross-contamination.
2. Equipment for the commissary and the mobile food unit must be constructed of approved material, adequate in size, easily cleanable, and in good repair. Equipment design, construction, and installation must meet ANSI (American National Standards Institute) or NSF (National Sanitation Foundation) standards or equivalent. The use of noncommercial refrigerators, stoves, vent hoods, and other equipment is not permitted. Sinks used for hand sinks must be designed and constructed as a hand sink.
3. Surface materials in the food contact area shall be smooth, durable, corrosion resistant, nontoxic, stable, and nonabsorbent under normal use conditions. None of the material may impart an odor, color, or taste, or contribute to the adulteration of food.
4. Food contact surfaces in the food preparation areas shall be constructed of smooth, waterproof, and easily cleanable materials.
5. Food contact surfaces in the food preparation and utensil washing areas shall be free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, and crevices. Food contact surfaces shall be finished to have smooth welds and joints.
6. Steam tables and other hot food storage equipment shall be capable of maintaining food temperatures at 135o F or above at all times.
7. Refrigerators and ice chests shall be capable of maintaining food temperatures at or below 41 o F at all times.
8. The business name shall be plainly indicated on both sides of the vehicle. Letters must be made of contrasting colors and at least three inches high with a minimum of 3/8 inch wide.
9. Surfaces of floors, walls, and ceilings must be constructed of smooth, durable, nonabsorbent, easily cleanable materials that are light in color.
10. Junctures of walls and floor must have a smooth coved surface.
11. Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
12. Serve-out windows shall be protected against insect entrance by an approved sliding screen or window that shall be closed when not in use. Mechanical air curtains may be approved. Flies and insects must be kept under control at all times.
13. Entry/exit to food preparation areas shall have approved self-closures.
14. A NSF approved, or equivalent, three-compartment sink shall be provided. Drain boards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. The sink compartments must be large enough for the complete immersion of the largest item/utensil. A three-compartment sink in the mobile unit may not be required by the Health Department depending on the nature and scope of food preparation in the mobile food unit. If a mobile food unit does not have a 3-compartment sink, an additional potable water supply for culinary and cleaning purposes, in addition to the water supply used for hand washing will be required. A second sink on the mobile food unit or portable containers will meet this requirement. Containers must be constructed of food grade materials and used only for potable water.
15. Faucets shall be a mixing type in all sinks. Faucet necks shall reach all compartments in multi-compartment sinks.
16. A permanently installed hand sink with hot and cold water, supplied through a mixing faucet, to provide a minimum temperature of 100o F shall be provided in the food preparation area.
17. Hot and cold water shall be provided under adequate pressure for all sinks.
18. A water heating system shall be provided and have adequate capacity and recovery rate to furnish a continuous supply of hot water (110o F minimum) whenever the mobile food unit is in operation. The temperature required for the three-compartment sink is a minimum of 110o F. An instant water heater, meeting all requirements may be approved.
19. A permanently installed potable water tank must be provided. The tank shall be large enough to supply an adequate amount of water whenever the vehicle is operational. A minimum 30 gallons storage capacity in the potable water system is required.
20. An NSF or FDA approved water hose designated for drinking water use only shall be provided. (Garden hoses are not designated for drinking water.) This hose is to be used only to fill the fresh water tank. Store the hose on the vehicle with ends fastened together.
21. Wastewater storage tanks with a minimum holding capacity at least 15% larger than the potable water system tank shall be installed.
22. All connections on the vehicle for servicing mobile food unit wastewater disposal facilities shall be of different size or type than those used for supplying potable water to the mobile food unit. The wastewater connection shall be located lower than the potable water inlet connection to preclude contamination of the potable water system.
23. The wastewater tank shall have a spigot or other valve, of adequate size, located at the lowest point in the tank to allow for drainage.
24. The bottom of the wastewater tank shall be adequately sloped to completely drain the tank.
25. A splash guard that is made of waterproof material and is at least 12" high must be installed between the hand sink and the dish washing sink and/or food preparation area.
26. An exhaust ventilation hood system with at least 6” overlap on all open sides beyond the edge of the cooking equipment shall be provided. Hood design and volume of air to be exhausted must pass the fire department’s inspection. The exhaust ventilation hood system shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Contact the Fire Department for approval of ventilation hood systems.
27. Provide at least one metal probe type dial or digital thermometer with a scale reading 0-220o F in no greater than two-degree increments to measure internal food temperatures.
28. Commissary refrigeration units shall be equipped with a thermometer.
29. A sanitizer test kit shall be available in each mobile food unit to check the concentration of the sanitizing solution.
30. Each mobile food unit shall have adequate ventilation and lighting. Minimum lighting requirements are 50-foot candles for food preparation areas. Supplemental lighting must be available during hours when natural light does not meet this minimum. All light bulbs must be shatterproof or shielded.
31. Adequate and durable waste containers of easily cleanable construction, with self-closing covers shall be furnished for the use of customers and the operator.
32. Any change of commissary location must be submitted to the Health Department and approval must be granted prior to operating from the new location.
33. Any other changes in the above requirements must be submitted within 30 days.
IV. Additional Requirements
1. Food Handler Cards for all workers and at least one Food Service Manager Certification and Registration with the Health Department shall be provided before permit issuance.
2. Copies of past inspection reports, commissary agreement, toilet facilities use agreement, Food Service Manager Certification and Registration, and Food Handler Cards shall be kept on the mobile food unit at all times and for examination.
3. All food preparations including grilling, barbecuing, cooking, displaying, serving, and storage must be done at the commissary or inside the mobile food unit. Any type of food preparation or storage at home is prohibited.
4. Mobile food units that are connected directly to a municipal potable water system must also be connected to the sanitary sewer. Only connections of quick disconnect design to both sewer and potable water system may be approved.
5. When in operation the mobile food unit shall be on concrete, asphalt, or similar material to minimize dust, facilitate maintenance, and prevent muddy conditions.
6. The mobile food unit shall be self-contained and readily moveable at all times.
7. Each mobile food unit shall be operated in full compliance with all applicable environmental regulations duly adopted and all other Local, County, and State Rules, Ordinances, and Regulations pertaining thereto. Owners are responsible for compliance and knowing all the contents of the applicable regulations as pertain to said business.
8. No permit or decal is transferable from person-to-person, vehicle-to-vehicle, place-to-place, or from the type of operation specified in the application to another.
V. Food Protection and Operation Guidelines
Non-potentially hazardous foods may be served from mobile food units. The extent of potentially hazardous food menu may be dependent on the equipment present in the mobile food unit and the involvement required in the food preparation.
1. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: Food Type, Minimum Temperature, Minimum-Holding Time:
- Raw shell eggs that are broken and prepared in response to a consumer’s order and for immediate service, 145o F (63o C) for 15 seconds. Eggs prepared otherwise or to be held in hot holding 155o (680 C).
- Fish, meat, and pork including game animals raised commercially for food and game animals under voluntary inspection program, 145o F (68o C) for 15 seconds
- Poultry and wild game animals, 165o F (74o C) for 15 seconds
- Stuffed fish, meat, poultry, pasta, ratites, 1650 F (74o C) for 15 seconds
- Stuffing containing fish, meat, poultry, ratites, 165o F (74o C) for 15 seconds
- Comminuted fish, meat, game animals, 155o F (68o C) for 15 seconds
2. Potentially hazardous foods must be maintained at proper temperatures at all times. Hot foods at 135o F or above and cold foods at 41o F or below.
3. Potentially hazardous foods shall be reheated rapidly to 165o F or higher throughout the item before being placed in a steam table or other hot holding unit.
4. Approved hot holding units powered by electricity or propane shall be provided. Approved mechanical refrigeration or ice chests must be provided.
5. Ice chests holding potentially hazardous foods must have adequate ice at all times to maintain an internal food temperature of 41o F or lower.
6. Warm foods requiring cooling must be rapidly cooled by approved methods. If the mobile food unit does not have mechanical refrigeration, cooling must be done at the commissary in a commercial refrigerator.
7. All raw foods must be stored and kept separate from cooked or ready-to-eat foods to prevent cross contamination, including storage in ice chests and refrigeration units. Any ready-to-eat foods found by an inspector stored with raw meat may be discarded.
8. Each raw animal or poultry food stored in ice chests must be kept in its own separate, spill proof, hard surface container with a tightly fitted lid. For example, raw chicken, beef, pork, and other raw animal products must be kept in individual separate closed containers. Plastic or metal containers with tightly fitting lids are acceptable.
9. All raw meats including pork, beef, and poultry that are stored in the same ice chest must be cooked to 165o F.
10. Proper washing and sanitizing of all food contact surfaces is required.
11. Ice chests must be washed, rinsed, and sanitized at the end of the day, or before using them again.
12. Ice chests must be self-draining. Melted ice water must be disposed of through the sanitary sewer. Do not drain melted ice water into storm drains, hand sinks, or onto the ground or asphalt.
13. Packaged foods may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice.
14. Ice used in food contact surfaces, shall meet the requirements for the wholesomeness of food.
15. All foods and drinks shall be protected from dust, insects, vermin, degradation or pollution by rodents, improper handling, droplet infection, overhead leakage, and other sources of contamination.
16. All foods, drinks, single-service and single-use articles, fruits and vegetables shall be stored in clean storage cabinets, shelves or containers. Storing foods, drinks, utensils, single service and single-use articles under sinks and plumbing connections or on the floor is prohibited.
17. An approved commissary must be maintained for the storage of food and the cleaning of equipment and utensils and other service operations. The operator must report with the mobile food unit to the commissary daily, when in operation. At the end of the day or event the mobile food unit must be parked at the commissary or another Health Department approved location. The Health Department will periodically review the daily log of reporting to the approved commissary. Applicable forms and necessary documents are available at the Bureau of Food Protection office. See separate commissary handout.
18. All pre-packaged and pre-wrapped foods offered for customer self-service, except raw fruits and vegetables, shall be individually prepackaged and labeled, listing ingredients, and the location of the establishment where the food was prepared.
19. Refrigerated, ready-to-eat, potentially hazardous food prepared and held refrigerated for more than 24 hours shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is including the day of preparation.
20. Once placed and offered for sale, food shall not be rewrapped or re-dated.
21. Frozen food that has been thawed shall not be refrozen.
22. All food must come from an approved source. Any type of food preparation or storage at home is prohibited.
23. Proper utensils must be provided to minimize bare hand contact with ready-to-eat food. Food service workers shall use tongs, ladles, spoons, scoops, tissues, or disposable gloves to handle ready-to-eat foods.
24. In use utensils used for serving potentially hazardous foods can be stored in the food with the handle not touching the food. If the utensil is not stored in the food the utensils must be washed, rinsed, and sanitized every four hours. A sufficient number of back-up utensils must be available at the mobile food unit for the period the facility is in use.
25. Mobile food units shall provide only single-service articles for use by the consumer.
26. A supply of liquid hand soap and paper towels and a hand wash sign must be available at the hand sink at all times. The hand wash sink must be available and accessible at all times for operator hand washing only.
27. Manual washing, rinsing and sanitizing shall be conducted in the following sequence in the 3 compartment sink:
- Equipment and utensils shall be thoroughly washed in a sink compartment with a hot detergent solution that is kept clean.
- Equipment and utensils shall be rinsed free of detergent and abrasives with clean water in the second compartment.
- Equipment and utensils shall be sanitized in the third compartment by complete immersion into a sanitizing solution at the length of time, concentration, and temperature specified by the manufacture’s instructions. (An example is a solution containing 50-100 parts per million (PPM) of available chlorine such as hypochlorite at a temperature of at least 75o F.) Other approved sanitizing compounds may be used.
28. Sanitizing wiping clothes are required. Store clean wiping cloths in a sanitizing solution. The sanitizing solution must be at least 50 parts per million (PPM) and not more than 200 PPM of available chlorine such as hypochlorite. (You can mix 1/2 ounce of bleach to one gallon of clean water to produce a sanitizing solution of 50-PPM concentration.) Other approved sanitizing compounds at manufactures recommended concentrations may be used.
29. Sanitizer test kits must be available for measuring the sanitizer solution concentration.
30. Food may not be stored in direct contact with cloth towels or linens.
31. When the mobile food unit is in transit, all closures shall be in place and all food appropriately protected against contamination.
32. Salt, sugar, ketchup, mustard, and similar condiments or food toppings shall be served in individually wrapped, single-service containers, or from an approved dispenser stored inside the mobile food unit.
34. The regulatory authority may impose additional requirements to protect against health hazards related to the operation of the mobile food unit and may prohibit the sale of some or all potentially hazardous foods until no health hazard is present.
VI. Personal Health and Cleanliness
1. No person shall work in any mobile food unit if he/she:
A. Has symptoms associated with an acute gastrointestinal illness such as: diarrhea, fever, vomiting, jaundice, cold, flu, sore throat, runny nose, cuts, burns, and wounds.
B. Has been diagnosed with an illness due to Salmonella typhi, Shigella spp., Escherichia coli O157:H7, or Hepatitis A virus.
2. Food service workers shall use hair restraints, which prevent hair entering into food or contaminating food contact surfaces.
3. Food service workers shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are smooth and cleanable.
4. Unless wearing intact gloves in good repair, food service workers may not wear fingernail polish or artificial fingernails when working with exposed food.
5. Food service workers shall wash their hands and the exposed portions of their arms thoroughly with soap and warm water before starting work, during work as often as is necessary to keep them clean, and after smoking, eating, drinking, cleaning, or using the toilet.
6. Food service workers, while engaged in preparing or handling food shall not use tobacco in any form.
7. Food service workers shall wear clean outer garments, maintain a high degree of personal cleanliness, and conform to approved hygienic practices while engaging in handling, processing, preparing, or serving food.
8. Only persons necessary in the preparation and processing of food, or in the management or maintenance of the establishment shall be allowed inside the mobile food unit.
9. While preparing food, food employees may not wear jewelry on their arms and hands. This section does not apply to a plain ring such as a wedding band.
VII. Responsibilities of the Permit Holder
In order to retain the Food Service Establishment Permit, the permit holder shall:
1. Post the permit in a location on the mobile food unit that is conspicuous to consumers.
2. Comply with provisions of the Salt Lake Valley Health Department Regulation #5 including any other stipulations or conditions.
3. Immediately discontinue operations and notify the Health Department if an imminent health hazard may exist.
4. Allow representatives of the Health Department access to the mobile food unit.
5. Replace existing equipment with equipment that complies with the Health Code if
A. The Health Department directs the replacement because the equipment constitutes a public health hazard or nuisance or no longer complies with the criteria upon which the equipment was accepted,
B. The Health Department directs the replacement of equipment because of a change of ownership, or
C. The equipment is replaced in the normal course of operations.
6. Comply with directives of the Health Department including time frames of corrective actions specified in inspection reports, notices, orders, warnings, and other directives issued by the Health Department in regard to the permit holder’s mobile food unit or in response to community emergencies.
7. Accept notices issued and served by the Health Department according to law.
8. Be subject to the administrative, civil, injunctive, and criminal remedies authorized in law for failure to comply with the Health Code or a directive of the Health Department, including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives.
VIII. Management and Person-in-Charge Knowledge
During inspections and upon request the person-in-charge shall demonstrate to the Health Department knowledge of foodborne disease prevention and Health Code requirements. The person-in-charge shall demonstrate this knowledge by compliance, and by being a Certified Food Service Manager who has shown proficiency of required information through passing a test that is part of an accredited program, or by responding correctly to the inspector’s questions as they relate to the specific food operations. These areas of knowledge include:
1. Describing the relationship between the prevention of foodborne diseases and the personal hygiene of a food service worker.
2. Explaining the responsibility of the person-in-charge for preventing the transmission of foodborne disease by a food service worker who has a disease or medical condition that may cause foodborne illness.
3. Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness.
4. Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish. (Post a “Consumer Advisory” if serving under-cooked animal products)
5. Stating the required temperatures and times for safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous foods.
6. Describing the relationship between the prevention of foodborne illness and the management and control of the following:
- Cross contamination,
- Bare-hand contact with ready-to-eat foods,
- Hand washing,
- Maintaining temperatures potentially hazardous foods.
7. Explaining the relationship between food safety and providing equipment that is sufficient in number and capacity.
8. Explaining correct procedures for cleaning and sanitizing utensils and food contact surfaces of equipment.
9. Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from back flow and precluding the creation of cross connections.
10. Identifying poisonous or toxic materials in the mobile food unit and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law.
11. Identifying critical control points in the operation from purchasing through sale or service of food that when not controlled may contribute to the transmission of foodborne illness and explaining the steps taken to ensure that the points are controlled in accordance with Codes.
IX. Public Health and Consumer Expectations
It is a shared responsibility of the food industry and the Health Department to ensure that food provided to the consumer is safe and does not become a vehicle in a disease outbreak or in the transmission of communicable disease. This shared responsibility extends to ensuring that consumer expectations are met and that food is unadulterated, prepared in a clean environment, and honestly presented.
Accordingly, this handout should provide you with adequate information and systems of preventing and overlapping safeguards designed to minimize foodborne illness, ensure employee health, industry manager knowledge, safe food handling, nontoxic and cleanable equipment, and acceptable levels of sanitation in mobile food units; and promote fair dealing with the consumer.
This handout provides and addresses controls for risk factors identified by the Center for Disease Control and Prevention as contributors to foodborne outbreaks that have been investigated and confirmed. Those factors are unsafe sources; inadequate cooking; improper holding; contaminated equipment; and poor personal hygiene. It further establishes five key public health interventions to protect consumer health:
- Demonstration of knowledge
- Food worker health controls
- Controlling hands as a vehicle of contamination
- Time and temperature parameters for controlling pathogens
- The “Consumer Advisory”
X. Inspection of Mobile Food Units
All mobile food units must be in full compliance with all current Health Codes before any permit is issued. In order to pass inspection, the unit must be fully operational; with all water tanks filled, but not stocked with food supplies, and be inspected at the contracted commissary. Under some circumstances the Health Department may require that the operator of a mobile food unit bring the unit to the office for a routine or re-inspection. Once inspected, approved, and permitted a mobile food unit is routinely inspected at operational locations, during vending routes, or at the commissary
XI. Renewal of Mobile Food Unit Permit
Owners or operators of mobile food units are required to maintain valid permits from the Salt Lake Valley Health Department. An application to renew the permit to operate will be mailed to you about 30 days prior to the permit's expiration date. A delinquent fee according to department policy shall be assessed if permits are not renewed before the expiration date. It is your responsibility to renew your permit. The area inspector will place a renewal date sticker on the permit decal at the time the mobile food unit passes inspection for renewal.
The Health Department may renew your permit for an existing mobile food unit after the following:
- Properly completed application is submitted, reviewed, and approved
- Applicable fees are paid
- Current agreement with an approved commissary is submitted
- Current vending routes are submitted
- Current plan for wastewater disposal is submitted
- Authorization to use an approved toilet facility is submitted
- Inspection for renewal shows that the mobile food unit is in full compliance with current Salt Lake Valley Health Department Codes
- Food Service Manager Certification and Food Handlers Permits are submitted
XII. Business Responsibility
The owner(s) of a food cart establishment will assume all responsibility for the business being conducted, and that the establishment will be operated in full compliance with all applicable environmental regulations duly adopted and all other local, county, and state rules, ordinances and regulations pertaining thereto. In addition, the owner(s) is responsible for knowing and complying with the contents of the applicable regulations as they pertain to said business.