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Mobile Food Truck & Temporary Event Checklist
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Assess food safety for mobile food units and temporary events, covering commissary support, water and waste, temperature control, handwashing, and utensil sanitizing.
FDA Food Code
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Commissary & Base of Operations
- Does the mobile unit operate from an approved commissary or servicing area? *
- Are food preparation, cleaning, and servicing conducted at the commissary as required? *
- Is a valid mobile food permit posted and current? *
Water & Waste
- Is potable water supplied from an approved source and stored in a sanitary tank? *
- Is wastewater retained in a holding tank at least 15 percent larger than the fresh water tank? *
- Is wastewater disposed of at an approved facility? *
Handwashing & Hygiene
- Is a handwashing sink supplied with warm water, soap, and paper towels? *
- Are employees practicing proper handwashing and no bare-hand contact with ready-to-eat foods? *
- Are ill employees excluded per the health policy? *
Temperature Control
- Are cold TCS foods held at 41°F or below and hot TCS foods at 135°F or above? *
- Are foods cooked to required minimum internal temperatures and verified with a thermometer? *
- Is mechanical refrigeration or adequate ice used to maintain cold holding? *
- Recorded cold holding temperature (°F)
Utensils & Sanitizing
- Is a three-compartment sink or approved warewashing method available for utensils? *
- Is a sanitizer solution maintained at the correct concentration with test strips available? *
- Are food-contact surfaces cleaned and sanitized at required frequencies? *
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