Equipment Checklist

What does a food vendor need?
Because of the rapid increase in the number of food vendors all around the globe, safety has become one of the major concerns of public health. Most governments now require legal regulatory and different inspections before submitting a food permit.

So, the first thing you need to do is get licensed, even before buying equipment or setting anything up.

Mobile Food Vendor Vehicle Requirements / Regulations:

Construction:

  • The ceiling height of your vehicle mustn’t be less than two meters
  • All exterior materials should be fixed to provide a smooth surface free of screws, open joints, spaces or cracks.
  • All inner surfaces of walls, doors, windows, ceilings should be made of stainless steel, color bonded metal, steel, laminated plastics or other approved materials.
  • Cover strips have to be sealed with approved materials; overlapping is not permitted.
  • Floors are to be made of materials which are solid, resistant, nonslip and have unbroken surface capable of withstanding heavy operation.
  • All floor/wall intersections are to be rounded.
  • Floors are to be made even with the door sill.
  • Doors and hatches are to be finished with the same standard of material as the walls.
  • Screens preventing flies and insects are to be provided to all doors, windows and other openings.
  • Roof vents are to be resistant to dust and flies.
  • Driving compartment of the vehicle should be properly separated and thoroughly sealed from the food preparation area and storage unit.
  • All serving openings are to be as small as possible to help exclude dust, insects and fumes.
  • All serving openings are to be sealed while traveling.


Cupboard and Counters

  • Counter tops, benches, cupboards and similar items are to be made out of safety glass, metal, solid core timber, glued or joined to approval.
  • Cupboard and counter surfaces are required to be finished with a smooth resistant material.
  • Cupboards, counter tops and benches should be propped up on plastic legs, non-corrosive solid or tubular steel legs and firmly fixed to the walls.
  • Timber framing is prohibited on cupboards and counters.
  • Undersides of any cupboards or shelving cannot be less than 150mm off the floor.
  • All legs of fixed equipment are required to be sealed onto the floor.
  • All internal cupboards and shelving material is to be approved.
  • Sliding cupboards or doors should have the bottom guides designed to allow food waste to fall through to the floor to permit easy cleaning.
  • Vermin proof cupboards shall be provided for all enclosed storage facilities.

Ventilation:  

  • If cooking or heating is carried out in your vehicle, an approved mechanical exhaust ventilation should be installed. This can be in form of a canopy, filters, heat resistant fans and motors to send out cooking fumes and heat.
  • All fittings should not be placed directly above cooking or heating appliances.
  • The exhaust vent of your ventilation system is to eject vertically in a position that doesn’t cause any nuisance.
  • A fire extinguisher is to be in place where cooking appliances are used.
  • All ventilation systems should have all outside air filtered by approved means.

 

Washing Facilities: 

  • A single bowl sink of appropriate size for all equipment and utensils should be provided with direct supply of hot and cold water.
  • Hot water temperature cannot be less than 75 degrees Celsius.
  • If eating and drinking utensils should be washed, a double bowl sink or an approved dish/glass washer shall be put in place.
  • A hand wash basin provided with both hot and cold water should be in place along with a sufficient amount of liquid soap and clean towels placed as near as possible to the basin.
  • Your vehicle should be externally equipped with a waste water tank with an outlet to facilitate easy flushing and cleaning.
  • All sinks should be equipped with sanitary traps.
  • All water used inside the vehicle should be stored in approved containers which are properly protected against contamination. Usually, a minimum of 90 liters of water needs to be maintained for cleaning purposes.

 

Hot and Cold Food Storage Display Units: 

  • All equipment used for display/storage of hot food has to remain at a temperature no less than 60 degrees Celsius or as is relevant by your State legislation.
  • Refrigeration equipment should maintain an internal temperature of no more than 5 degrees Celsius or as is relevant by your State legislation.

 

Lockers and Containers: 

  • Separate lockers and containers should be provided for personal belongings, cleaning utensils and equipment and dirty cloths, towels and uniforms.

 

Garbage: 

  • Garbage vessels with secure fitting lids should be placed in the vehicle.
  • Garbage should be emptied daily or even more frequently when needed.
  • Fats, oil, etc. hold not be disposed on location. All oil and fat wastes should be collected and disposed of at an approved facility.
  • Your working area is to be left clean and garbage free at all times.
  • At least one garbage container should be provided for public use.

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