Mobile Food Units General Requirements

Please follow all applicable regulations. Refer to 410 IAC 7-24.

In order to qualify for a new permit, or to retain an existing permit, the following basic standards must be met:

  • Mobile Food Units must work out of a permitted commissary base. These are kitchens that are permitted separately from the mobile food unit. Units must return daily for maintenance and cleanup. The commissary must meet all requirements of 410 IAC 7-24.
  • A Mobile Plan Review Application Packet must be filled out and approved by the Health Department with all required documents.
  • Private homes may not be used as commissaries.
  • If you intend to use a permitted commissary that you do not own, you must provide a signed Commissary Agreement Form from the owner, confirming your legal use of the commissary.
  • Your mobile unit and commissary must be inspected and approved before a permit will be issued.
  • If the mobile food unit discontinues the use of the documented commissary, the operation must immediately be discontinued until another commissary is found and the appropriate paperwork is filed with and approved by the Health Department.
  • Permits must be renewed each calendar year before beginning operation.

Commissaries are to be used for:

  • Proper cleaning of the mobile unit
  • Disposal of wastewater
  • Filling of potable water in the water tank (see requirements for using private well water for public use)
  • Storage of all extra food, equipment & supplies
  • Storage & refrigeration of foods that can not be maintained at proper temperatures on the mobile unit when the unit is not operating
  • General servicing of the unit

Mobile Unit General Requirements:

To include, but not limited to:

  • All equipment must be in good repair and meet the standards of 410 IAC 7-24. Cooling equipment must maintain temperatures of 41°F and below, and freezers at 0°F or below.
  • Each unit preparing/handling/selling open foods must be provided with either a 3-compartment sink or a mechanical warewashing machine capable of proper sanitization. Drain boards, utensil racks or movable dish tables must be provided for storage of soiled and clean dishware and utensils.
  • Self-contained hand washing facilities with hot and cold running water, stocked with soap and paper towels. This may not be the same sink as the 3-compartment sink.
  • All floors, walls, ceilings, food-contact equipment/surfaces, and the water tank(s) must be constructed of materials that are smooth, durable, corrosion-resistant, easily cleanable and non-absorbent.
  • Adequate heating/cooking equipment.
  • Adequate food protection from the elements and vectors.
  • Probe thermometer for monitoring internal food temperatures.
  • Accurate & properly located thermometer for each cooler/freezer.
  • Adequate space/equipment/shelving for storage of all food products, supplies, cleaning implements and chemicals.
  • Approved chemical sanitizer with test strips
  • No bare hand contact with ready to eat food – gloves and/or other utensils as required
  • Properly dispose of waste according to law
  • Hair restraints
  • No home-prepared food is allowed

Water & Sewage Requirements on a Mobile Unit:

  • Proper backflow/back-siphonage devices must be installed at the water source of the mobile unit if water is continuously supplied at any given time (by a hose, pipe, etc.). The device must be approved for continuous pressure and no cross-connections or potential sources of contamination will be allowed.
  • Any hoses used for conveying water to or from a mobile unit must be: (1) safe, durable, corrosion-resistant, non-absorbent, (2) resistant to pitting, chipping, scratching, scoring, distortion, (3) finished with
    a smooth interior surface, and (4) clearly and durably identified as to their use if not permanently attached (so as not to be mistakenly used for another purpose). In other words, the hose should be a food-grade hose. Furthermore, hoses used for waste may not be used for any other purpose.
  • A sewage (wastewater) holding tank must be fifteen percent (15%) larger in capacity than the water supply tank, and must be sloped to a drain that is one (1) inch in inner diameter or greater, equipped with a shut-off valve.
  • All water must be obtained from an approved and potable source operated in accordance with the law.
  • All plumbing codes must be met at all times.
  • A mobile water tank must be: (1) sloped to an outlet that allows complete drainage of the tank, (2) have an inlet that is 3/4” in inner diameter or less, and provided with a hose connection that will prevent its use for any other service.
  • If provided, a water tank vent shall terminate in a downward direction and shall be covered with a proper screen and a protective filter when the vent is in an area that is not protected from windblown dirt and debris.
  • A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device must be provided for a water inlet, outlet, and hose — to protect it from contamination and the entrance of unwanted debris.
  • Sewage and other liquid wastes must be removed at an approved waste servicing area or by a sewage transport vehicle in such a way that a public health hazard or nuisance is not created.

You Must Provide:

  • A written route and locations of operation
  • Expected dates and times of operation
  • Complete written menu

Notify Morgan County Health Department when:

  • Operation is discontinued
  • Commissary status changes
  • Ownership changes
  • Dates and times of operation and/or route/locations change
  • Menu processes change

You must renew your permit yearly before beginning operation.

*Please note that you may be subject to additional requirements from other agencies (City, County, State, etc…) for location set-up (peddler’s licenses) or food permits in other counties.