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, that is readily moveable. Food service establishment is housed in a truck or a trailer, commonly called a hot truck or an unrestricted mobile unit. Food preparation is permitted on the unit once certain requirements are met and a food establishment  permit has been obtained.

PERMITTING OF THE MOBILE FOOD ESTABLISHMENT UNIT

The mobile food establishment must be inspected before food can be prepared and sold from the unit. All mobile food establishments may be inspected Wednesdays (except Harris County holidays) at Harris County Veterinary Public Health located at 612 Canino Rd. from 7:00 a.m. to 11:00 a.m.  An application for a permit will be issued after the mobile food establishment has passed an inspection.

Blueprints and plans are not required for a first-time inspection of a mobile food establishment.  However, blueprints and plans will be reviewed if one wishes to ensure that all requirements will be met before a mobile food establishment is built.  A fee of $30 will be charged to check plans and blueprints.

To obtain a food establishment permit and medallion, a mobile food establishment must: 

1.     Pass an inspection demonstrating that the mobile food establishment meets all requirements including the possession of a food manager’s certificate, the ability to maintain temperatures and provide hot and cold running water under pressure. 

2.     Bring a generator to the permitting inspection; generators and hook ups to an electrical source are not available at the permitting site.  Due to limitations on inspection space, loitering will not be allowed and/or tolerated.

PERMIT AND MEDALLION

All mobile food establishments must have a permit and a medallion issued by Harris County Public Health & Environmental Services. Once a permit application is issued, the permit and medallion may be purchased by cash, check, credit card or money order. You may purchase the permit and medallion at 2223 West Loop South, Ste 529, Monday thru Friday from  8:00am to 3:30pm. Paying by cash, money order, or credit card will allow you to obtain the medallion and the health permit immediately. Any permits and medallions purchased with a personal or company check will be mailed in 4-5 weeks. Or, permits and medallions may be purchased by mail. Mail the permit application and the payment fee to Harris County PHES, 2223 West Loop South, Attn: Environmental Public Health, Houston, Texas, 77027. Allow 4-5 weeks to receive the permit and medallion. Operation of a mobile food establishment without a valid permit and a medallion will result in immediate legal action. Permits and medallions are valid for one year from the date of issuance.

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 there is a relocation of the mobile food unit, a new notarized letter of permission to use the property as well as written permission to use a toilet facility must be acquired and presented to the district inspector in the area.

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 of June 5, 2007, "Rules for the Regulation of Food Establishments in Harris County, Texas." All 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 ffixed food establishment or commissary. 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.  Potentially hazardous foods shall not be prepared in quantities so large that rapid cooling will not be possible.

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 135ºF 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

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.

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

ANIMALS

SINKS

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

2.      The hand lavatory must be accessible and convenient.

FRESH WATER AND WASTE WATER SYSTEMS

1.      All mobile food establishments must have potable (drinking) water and the storage of potable water must be according to law. Fresh water must come from a source approved by Harris County Public Health & Environmental Services.

2.      All mobile food establishments must have hot and cold running water under pressure.  Hot water at a temperature of at least 100°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 establishments

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

5.      Wastewater must be disposed in one of the following ways: at an approved servicing area or removed onsite by an approved waste hauler.

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 drain. The drain pipe must be at least 25 millimeters (1 inch) in inner diameter or greater and equipped with a shut-off valve.

1.      All mobile food establishments where food and/or drink preparation is conducted on the unit must return to an approved commissary or servicing area in the 24 hours preceding each day of operation for cleaning and other services.

2.      Documentation or a receipt showing that the mobile food establishment has been serviced in the 24 hours proceeding each day of operation must be kept on the unit.

 COMMISSARIES AND SERVING AREAS

1.      Food - All mobile food establishments 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 Texas Food Establishment Rules.

2.      Cleaning, water, wastewater - All mobile food establishments must report to an approved servicing area for cleaning within 24 hours of each day of operation.  The approved servicing area must provide a location for the flushing and drainage of liquid wastes separate from the location for fresh water servicing and for the loading and unloading of food and related supplies. An approved servicing area may be located at a commissary or fixed food establishment.

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

VEHICLE REQUIREMENTS

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

TO OPERATE ON PRIVATE PROPERTY

All mobile food establishments must have notarized, written permission from the property owner to operate on the property.  The notarized, written permission must be in the unit and in plain view of the public at all times.

 

 

TO OPERATE ON PRIVATE PROPERTY

All mobile food establishments must have notarized, written permission from the property owner to operate on the property.  The notarized, written permission must be in the unit and in plain view of the public at all times.

 

Commissaries Approved For Unrestricted Mobil Food Units

Food Service Manager Training