Salt Lake Valley Health Department
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Food Protection
Construction, Equipment and Operation Guidelines for “Food Carts”
Guidelines also available in pdf (199 KB)
Based on Salt Lake Valley Health Department Regulation #5
I. General Information
1. “Food cart” is a readily moveable non-self propelled vehicle that uses approved equipment and is limited to the cooking and serving of foods that are maintained at proper temperatures.
2. “Commissary” is a permanent facility where the food cart is cleaned, stored and stocked. This facility must have refrigeration, three-compartment sink, hand sink, mop sink, food preparation area, food storage area, and meet all requirements of the Health Department.
3. This “Construction, Equipment and Operation Information” is available to any person intending to construct, remodel or obtain a new permit or convert a trailer into a food cart in Salt Lake County. This 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 food carts. Prior to beginning construction, plans shall be submitted to the Bureau of Food Protection at the above address for review. Applicants must submit one copy of the plans, and pay 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 appointment with an area inspector. Inspections are conducted Monday through Friday from 9:00 am to 4:30 pm at the above address.
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 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 an area inspector. This inspection must be completed at the commissary with the water heater and all hot holding units operating with stabilized temperatures, ice chests in place, and all plumbing and lighting operational. Upon completion and when the food cart 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 side of the food cart by the inspector at the time of the inspection. It may be necessary to check with other regulatory and 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 food cart.
9. A vending route sheet of daily operations shall be made available to the Environmental Health Specialist upon request 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 food cart (i.e., cleaning water, sanitizer water, mop water, and water melted from ice) must be disposed in a sanitary sewer. Cleaning, mop, and sanitizing wastewaters may not be drained into the hand 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 food cart is operating at the same site for more than a one-hour period. If there is no toilet facility access, the food cart must 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.
3. Evidence that standard procedures to ensure compliance with the requirement of the Health Code are developed or are being developed.
4. A description of equipment to be used in the commissary.
5. Other information that may be required by the Health Department for the proper review of the proposed construction, conversion or modification, and procedures for operating a food cart.
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 food cart shall be in full compliance with ALL the following items before final approval and permit issuance:
1. Each food cart shall be constructed to minimize vermin, dust, dirt, splash, and spillage encountered under normal use, and shall be easily cleaned, maintained, and serviced. A food cart must be designed and constructed so that all areas of food preparation and food service are protected from contamination. Food preparation areas must be enclosed on at least three sides. Food carts must also be constructed with overhead protection. Design and construction shall minimize the potential of cross-contamination.
2. Equipment for the commissary and the food cart must be constructed of approved material, adequate in size, easily cleanable, and in good repair. Equipment design, construction, and installation must meet National Sanitation Foundation (NSF) standards or equivalent. The use of non-NSF or equivalent refrigeration at the commissary is not permitted.
3. Surface materials in the food contact areas shall be smooth, cleanable, 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. Hot food storage equipment and steam tables shall be capable of maintaining food temperatures at 135° F or above at all times.
6. The business name shall be plainly indicated on each side of the exterior of the food cart. Letters must be made of contrasting colors and at least three inches high with a minimum of 3/8 inch wide.
7. Each food cart shall have a permanently installed hand sink that is designed and constructed as a hand sink. Hot and cold water shall be supplied through a mixing faucet, under adequate pressure, to provide a minimum temperature of 100° F.
8. Each food cart shall have an additional potable water supply for culinary and cleaning purposes, in addition to the water supply used for hand washing. A second sink on the cart or portable containers will meet this requirement. Containers must be constructed of food grade materials and used only for potable water.
9. Each food cart shall have a permanently installed potable water tank. The tank shall be large enough to supply an adequate amount of water whenever the food cart is in operation. A minimum of ten (10) gallons storage capacity in the potable water system is required.
10. Each food cart must have a permanently installed wastewater storage tank with minimum holding capacity being 15% larger than the potable water system tank.
11. A water heating system shall be supplied and be of adequate capacity and recovery rate to furnish a continuous supply of hot water (100° F minimum) whenever the food cart is in operation. An instant water heater, meeting all requirements, may be approved.
12. A splash guard that is made of waterproof material and is at least 12” high must be installed between the hand sink and the food preparation area.
13. A metal probe-type dial or digital thermometer with a scale reading 0-220° F in no greater than two degree increments to measure internal food temperatures shall be provided.
14. Commissary refrigerator units shall be equipped with a thermometer.
15. Separate ice chests must be available for storing raw meat foods and ready-to-eat foods, such as salsa, lettuce, onions and cheese. Any ready-to-eat foods found by an inspector stored with raw meat may have to be discarded.
16. Food carts must be designed to accommodate storage of ice chests, food equipment and food at least six inches off the ground.
17. Long-term storage of food, food equipment, single-service, and single-use items in vehicles used for transportation of these items is prohibited.
18. Sanitizer test kits shall be available on each food cart to check the concentration of the sanitizing solution.
19. A National Sanitation Foundation (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 food cart with ends fastened together.
20. Adequate lighting must be available. 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 requirement. All light bulbs must be shatter proof or shielded.
21. All connections to the wastewater disposal system shall be of different size or type than those used for supplying potable water to the food cart. The wastewater connection shall be located lower than the potable water system inlet connection to preclude contamination of the potable water system.
22. 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.
23. The bottom of the wastewater tank shall have an adequate slope to completely drain the tank.
24. Tanks shall have at least one fill connection located on the top or higher point.
25. For an enclosed trailer, provide approved self-closures on all entry/exit doors to food preparation areas.
26. Adequate and durable waste containers of easily cleanable construction, with self-closing covers shall be furnished for the use of customers and the operator.
27. Any change of commissary location must be submitted to the Health Department and approval must be granted prior to operating from the new location.
28. Any other changes in the above requirements must be submitted to the Health Department 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 use agreement, Food Service Manager Certification and Registration, and Food Handler Cards shall be kept on food carts at all times and available for examination.
3. Vending route sheets of daily operations shall also be available for examination. The route sheet shall include site locations and addresses, approximate time in and time out of each stop, and any other relevant information.
4. All food preparation including grilling, barbecuing, cooking, displaying, serving, and storage must be done at the commissary or inside the food cart. Any type of food preparation or storage at home is prohibited.
5. Food carts 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 will be approved.
6. During operation, the food cart must be on concrete, asphalt or similar material to minimize the dust, facilitate maintenance, and prevent muddy conditions.
7. The concrete, asphalt or similar material under and surrounding the area of the food cart may require cleaning to remove grease and food debris. Storm drains must be barricaded to keep cleaning water and debris from entering the storm drain. All wastewater and debris must be recovered and properly disposed.
8. The food cart shall be self-contained and readily moveable at all times.
9. Each food cart 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 pertaining to said business.
10. 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
1. Limited preparation of potentially hazardous foods may be done on the food cart. Limited preparation means the food preparation is simplified to reduce excessive steps where food may become contaminated (i.e. quick “cook and serve” or “assemble and serve” to order).
2. Potentially hazardous foods must be maintained at proper temperatures at all times. Hot foods at 135°F or above and cold foods at 41°F or below.
3. All raw meats including pork, beef, and poultry that are stored in the same ice chest must be cooked to 165°F.
4. Pre-cooked and cooled, potentially hazardous foods shall be reheated rapidly to 165°F or higher throughout the item before being placed in a hot-holding unit.
5. Foods prepared on the grill must be transferred to an enclosed storage area for hot holding. Foods may not be held hot on the grill unless in an enclosed storage container.
6. Ice chests holding potentially hazardous foods must have adequate ice at all times to maintain an internal food temperature of 41° F or lower.
7. Warm foods requiring cooling must be rapidly cooled by approved methods at the commissary.
8. All raw foods and meats must be stored and kept separate from cooked or ready-to-eat foods to prevent cross contamination. Any ready-to-eat foods found by an inspector stored with raw meat may be discarded.
9. Raw and ready-to-eat foods, stored in ice chests, must be kept in their own separate, spill-proof, hard-surface container with a tightly fitted closed 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.
10. Proper washing and sanitizing of food-contact surfaces is essential.
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 food and drink shall be protected from dust, insects, vermin, degradation or pollution by rodents, improper handling, droplet infection, overhead leakage, and other contamination.
16. 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 food cart to the commissary daily, when in operation. At the end of the day or event, the food cart 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.
17. All food must come from an approved source. Any type of food preparation or storage at home is prohibited.
18. Proper utensils must be provided to minimize bare-hand contact with ready-to-eat foods. Food service workers shall use tongs, ladles, spoons, scoops, tissues, or disposable gloves to handle ready-to-eat foods.
19. In-use utensils used for serving potentially hazardous foods may 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 food cart for the period that the cart is in use.
20. Salt, sugar, ketchup, mustard, and similar condiments or food toppings, shall be served in individually wrapped, single-service containers, or from approved dispensers.
21. A food cart shall provide only single-service articles for use by the consumer.
22. A supply of liquid hand soap and paper towels and a hand wash sign must be available on the food cart at all times. The hand wash sink must be available and accessible at all times for operator hand washing only.
23. Sanitizing wiping clothes are required. Store clean wiping cloths in a sanitizing solution. The sanitizing solution must be 50-200 parts per million (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 mixed at manufactures recommended concentrations may be used.
24. When the food cart is in transit, all closures shall be in place and all foods are to be appropriately protected against contamination.
25. The regulatory authority may impose additional requirements to protect against health hazards related to the operation of the food cart 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 food cart if he/she:
A. Has a symptom 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 Norovirus, 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 serving of food, management or maintenance of the food cart shall be allowed.
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 food cart 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 food cart.
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 food cart 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 Health Regulations 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 the requirements of the Health Code. The person-in-charge shall demonstrate this knowledge by compliance and being a Certified Food Service Manager who has shown proficiency with 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 responsibilities 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 a 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.
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 of 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 on the food cart and the procedures necessary to ensure that they are safely labeled, stored, dispensed, used, and disposed 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 Regulations.
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, non-toxic and cleanable equipment, and acceptable levels of sanitation in food carts; 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. Inspections of Food Carts
All food carts 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. Inspection will be done at the contracted commissary. Under some circumstances, the Department may require that the operator of a food cart bring the unit to the office for a routine or re-inspection. Once inspected, approved, and permitted a food cart is routinely inspected at operational locations during vending routes, or at commissaries.
XI. Renewal of Food Cart Permit
Owners or operators of food carts are required to maintain a valid Food Service Establishment Permit from the Salt Lake Valley Health Department. An application to renew your 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 the permit is 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 food cart after the following:
1. Properly completed application is submitted, reviewed, and approved
2. Applicable fees are paid
3. Current agreement with an approved commissary is submitted
4. Current vending routes are submitted
5. Current plan for wastewater disposal is submitted
6. Authorization to use approved toilet facilities is submitted
7. Inspection for renewal shows that the food cart is in full compliance with current Salt Lake Valley Health Department Regulations.
8. Current Food Service Manager Certification and Food Handler Cards are verified.
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.