Environmental Public Health Division

Mobile Food Vendor Requirements
Food Preparation On Unit

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DEFINITION

A mobile food vendor is a vehicle mounted food establishment, designed to be readily moveable. Mobile units may not be permanently parked in one location. The food service establishment is housed in a truck or a trailer, commonly called a hot truck or an unrestricted mobile food unit. Food preparation is permitted on the unit once certain requirements are met and a health permit has been obtained.

SUBMITTING PLANS

Unless arrangements are made for an inspection on the mobile unit (see next section), plans shall be submitted to Harris County Public Health and Environmental Services on Monday’s 8:00 a.m. to 11:30 a.m.. For new construction, renovation or conversion of a unit to a mobile food unit, plans should show the equipment layout, and construction materials of the inside of the unit including food preparation, storage, and window service areas. See handout on plan approval process. A fee of $25 will be charged to check plans.

TO OBTAIN A HEALTH PERMIT A MEDALLION ALL UNITS MUST BE BROUGHT IN FOR INSPECTION

 Arrangements must be made for an inspection of the mobile food unit before food can be prepared and sold from the unit. All mobile units may be inspected Wednesdays at Harris County Animal Control located at 612 East Canino Rd. from 7:00 to 11:00 a.m. An application for a permit will be issued after the unit has passed an inspection.

In order to pass the permitting inspection and receive an application for a permit, the mobile unit must be in compliance with the Texas Food Establishment Rules. In Addition, you must bring:

1. A generator; there is no electric outlet available at the permitting site.

2. The original and one copy of your servicing contract with an approved commissary.

3. Recent trip tickets or receipts from the commissary for waste water disposal and fresh refills.

4. If the commissary is used only for cleaning the unit, recent receipts from an approved water supplier or form your purchase of bottled water and invoices from an approved wastewater hauler.

5. A Food Manager’s Certificate for the person in charge of the mobile food unit (individual must actually work on the unit).

Permitting inspections and reinspections will be conducted on a first come, first served basis. Operators of mobile units that arrive after 11:00 a.m. will be asked to return the following Wednesday.

Once an application is received, payment for the mobile unit permit and medallion may be by mail, or in person at:

HCPHES
Harris County Environmental Health Division
2223 W. Loop South, Suite 529
Houston, Texas 77027
Monday – Friday 8:00 a.m. until 3:30 p.m.

PERMIT AND MEDALLION

All mobile food-vending units must have a permit and a medallion issued by Harris County Public Health and Environmental Services. Once a permit application is issued, the permit and medallion may be purchased by cash, check, credit card or money order. Paying by cash, money order, or credit card will allow you to obtain the medallion and the health permit immediately. If you pay by check a holding period will be imposed to allow your payment to clear the bank before the permit and the medallion are mailed to you. Operation of a mobile food unit without a valid permit and a medallion will result in immediate legal action. Permits and medallions are valid for one year from date of issuance. Allow 4–5 weeks to receive the permit paid by check.

INSPECTIONS

Mobile food units are inspected several times a year. Please keep the health department informed of the general location of your mobile unit. If the inspector is unable to locate your unit and you do not visit the inspection site for renewal, before your permit expires, you will be subject to legal action for operating without a valid and current permit.

REQUIREMENTS

The following requirements for the mobile food unit permit were adopted from the Texas Food Establishment Rules (TFER) and from the Harris County Commissioners' Court order, "Rules for the Regulation of Food Establishments." The requirements must be met before an application is issued for a permit and a medallion.

FOOD MANAGER'S TRAINING

A certified food manager must be present at the mobile food unit during each day of operation. See Food School Schedule for class dates and locations.

FOOD SOURCE AND FOOD PROTECTION

1. All food sold on the unit must be either prepared on the unit or at an approved, permitted food establishment. Food may not be prepared at home. Foods offered for sale must comply with labeling laws where applicable. Food shall be in sound condition, free of spoilage, filth, or any other contamination and shall be safe for human consumption.

2. Only ice that has been made from potable (drinking) water shall be used or offered for sale. (See water supply.)

3. Food, whether raw or prepared, if removed from the original package or container shall be stored in a clean, covered, impervious and non-absorbent container, except during periods of preparation or service. Solid cuts of meat shall be protected by being covered during storage.

4. Containers of food shall be stored at least 6 inches above the floor in a manner that protects food from splash and contamination and permits easy cleaning of the floor.

5. No food can be stored in toilet rooms or vestibules.

6. No food, including packaged foods, shall be stored in contact with water or undrained ice. Wrapped sandwiches shall not be stored in direct contact with ice.

7. Conveniently located refrigeration facilities or effectively insulated facilities shall be provided to assure that potentially hazardous foods is maintained at 41ºF or below. Each refrigerator shall have an accurate thermometer.

8. Potentially hazardous food requiring refrigeration after preparation shall be rapidly cooled to internal temperatures of 41ºF or below. Potentially hazardous foods shall not be prepared in quantities so large that rapid cooling will not be possible.

9. Stored frozen foods shall be kept frozen.

10. Ice intended for human consumption shall not be used to cool foods, food containers, or food utensils. Ice used for cooling stored foods and food containers shall not be used for human consumption.

11. The internal hot holding temperature of potentially hazardous food shall be 140ºF or above except during necessary periods of preparation. Each hot storage unit must have an accurate thermometer available.

12. Live or dead fish bait shall be stored separately from food or food products.

13. A product (stem type) thermometer is needed to check internal temperatures of potentially hazardous foods.

UTENSILS

Only single service (plastic or paper) utensils, tableware, plates, etc. shall be used.

INSECT AND RODENT CONTROL

1. All mobile food units shall be constructed in such a manner as to prevent the entrance of flies, dust, dirt, or other foreign matter. Mobile food units must be provided with tight fitting, solid, or screened doors or windows.

FLOORS

1. Floors shall be constructed of smooth, easily cleanable materials such as ceramic tile, linoleum, or laminated wood.

2. Sawdust, wood shavings, peanut hulls, etc. are prohibited.

3. Mats and duckboards shall be non-absorbent and cleaned daily.

WALLS AND CEILINGS

1.  Walls and ceilings shall be light colored, smooth, non-absorbent and easily  cleanable.

2.  Walls and ceilings (including doors, windows, skylights, etc.) shall be maintained  in good repair.

3.  Construction studs and joist rafters shall not be exposed in food preparation or  storage areas.

4.  Food preparation areas must have 50-foot candles of light.

5.  All lights in food preparation areas must be shielded.

VENTILATION

1. The ventilation system shall be installed and operated according to law.

ANIMALS

1. Live animals shall be excluded from the surrounding areas of all mobile food  units.

CLEANING AND SANITIZATION OF EQUIPMENT

1. A two-compartment sink with hot and cold running water under pressure is  required. However, a three-compartment sink is recommended.

HAND WASHING FACILITIES

1. A hand-washing sink supplied with hot and cold running water under  pressure must be provided.

2. The hand lavatory must be accessible and convenient.

TOILET FACILITIES

1. If toilet facilities are not provided on the mobile unit, a toilet facility shall be  located within 500 feet of the unit. Written permission must be provided to  the health department verifying access to the toilet facility. 

FRESH WATER AND WASTE WATER SYSTEMS

1. All mobile food units must have potable (drinking) water and the storage of  potable water must be according to law. Fresh water must come from an  approved source (permitted commissary or approved servicing area.)

2. All mobile food units must have hot and cold running water under pressure.  Hot water at a temperature of at least 110º F shall be provided to all  fixtures at all times while the unit is in operation.

3. Fresh water must be provided in a self-contained system within the mobile food unit. Water may not be supplied to the mobile food unit by running  hoses from an establishment to the unit (except when filling the tank at the  approved servicing area.)

4. The water inlet shall be capped when not being used to fill a water tank.

5. Wastewater must be disposed of in one of the following ways: at a  permitted commissary that contains an approved servicing area or, if the  commissary is used only to obtain food supplies, a separate, approved  servicing area.    

6. Wastewater shall be stored in a permanently installed retention tank that is  sized at least 15% larger in capacity than the water supply tank and is sloped  to a drain. The drain pipe must be at least 25 millimeters (1 inch) in inner  diameter or greater and equipped with a shut-off valve.

7. Again, as a condition of both the initial issuance and yearly renewal of the  health permit and medallion, all mobile food establishments shall submit  a commissary letter or letter of permission from an approved servicing  area.

COMMISSARIES AND SERVICING AREAS

1. All mobile food units must report to a permitted commissary or other  permitted, fixed food establishment for food supplies. The commissary or  other fixed food service establishment, used as a base of operations for  mobile food units, shall be constructed and operated in compliance with the  "Rules and Regulations" for food service establishments.

2. All mobile food units must report to a servicing area approved by the health  department for the cleaning of the unit and the loading of fresh water and the unloading of wastewater. The location for the flushing and drainage of liquid wastes  shall be separate from the location for water servicing and for the loading and  unloading of food and related supplies. A commissary or fixed food establishment  may also contain an approved servicing area.

3. The surface of the servicing area shall be constructed of a smooth, non-absorbent  material such as concrete or machine-laid asphalt and shall be maintained in good  repair, kept clean, and graded to drain.

VEHICLE REQUIREMENTS

1. All mobile units shall be readily identifiable by business name, printed in bold black letters not less than 3 inches in height, not less than one and one half inches in  width, permanently affixed, and prominently displayed upon at least 2 sides of the  unit.

2. All mobile food units shall maintain a current Texas motor vehicle inspection  sticker and a current Texas motor vehicle license plate registration sticker.

3. ALL MOBILE FOOD UNITS MUST BE READILY MOVEABLE (capable of  moving immediately upon the request of the health inspector.) 

Specifications for Food Establishment Blueprints

A properly prepared set of plans (blueprints) consist of basically the following information:

1. Plans (blueprints) shall be 11" x 17" or larger. (Most architectural and engineering firms offer plans drafting services.)

2. Plans shall be drawn to scale. (An example of a commonly used scale designation is ¼ inch = 1foot.)
   

3. Floor Plan

A.   Proposed equipment arrangements  (location of food preparation tables, refrigerators and stoves, etc.)

B.  Fixed equipment layout (location of sinks, toilets, etc.)

 4. Mechanical Plan

  A. Lighting

  B. Ventilation

 5. Room Finish Schedule  (material, finish and color)

         A. Floors

B. Walls

C. Ceilings   

D. Attached equipment (cabinets, counter tops, shelves, etc.)

For further information, please contact Environmental Publish Health at (713) 439-6270.

Commissaries Approved For Unrestricted Mobil Food Units

Food Service Manager Training