Mobile Food Facility Requirements
Prepackaged Foods, Whole Fish, Whole Aquatic Invertebrates, and Produce
This page outlines the requirements of the Solano County Environmental Health Division for the sale of food products individually prepackaged for sale from mobile food facilities (vehicles). These requirements also apply to vehicles selling whole fish, whole aquatic invertebrates, uncut produce, and bulk beverage dispensers filled at a commissary. As with any method of food sale, care must be taken to safely handle food products to prevent sickness or injury to the public. Of particular concern is insuring that food is prepared and packaged under sanitary conditions and that potentially hazardous foods (phf) are maintained at proper temperatures. Two of the leading causes of foodborne illness include phf held at improper temperatures and food from unapproved sources.

The following is an outline of the requirements applicable to the sale of these food items from this mobile food facility category.
Permit
Each food vehicle must have its own health permit. Operating without a permit, or contrary to public health regulations, may subject an operation to substantial fines and/or penalties.
Food Source
All food items are to be prepackaged, at an approved facility and from an approved source. Home-prepared foods are not allowed. Food preparation activities such as cooking, slicing, etc. are not allowed on a vehicle. These types of activities must occur inside an approved food facility (i.e., commissary). Only operations directly associated with the sale and dispensing of the food product are allowed.
Operation
During operation, all food is to be transported, held, stored, displayed and served from the mobile food facility.

When not in operation, all food products, utensils and equipment must be stored in an approved food facility (e.g., restaurant, market, commissary, etc.). Exception: Leftover potentially hazardous food held at/or above 135 degrees F° must be discarded after each day.

Food, food contact surfaces, and utensils must be protected from contamination at all times. Single service utensils must be individually wrapped or in approved dispensers.
Sanitizing
Food contact surfaces (including utensils) must be sanitized at the commissary as per Section 114090 of the California Uniform Retail Food Facilities Law (CURFFL). This requires the use of a 3-compartment sink for a wash-rinse-sanitize method.
Temperature Control
Potentially hazardous food must be kept at/or below 41°F or at/or above 135°F.
Condiments
Food condiments must be protected and individually prepackaged (or in approved dispensers).
Liquid Waste Disposal
All liquid waste (e.g. ice waste from whole fish) is to be drained to the sanitary sewer at a commissary or other approved location. Such waste shall not be discharged to the ground, storm drains, or waterways.
Restrooms
Approved restroom facilities, with immediately adjacent hand washing facilities, are to be located within 200 feet of the vehicle. These facilities must be readily available for use by the operator. Hand washing facilities must be provided with a reliable supply of hot and cold water, soap dispensers, and towel dispensers.
Commissary
Vehicles must operate out of an approved commissary. A "COMMISSARY" means a permitted food establishment (e.g., a restaurant, market, etc.) in which food, containers, or supplies are stored or handled for use. A commissary is not a private home, church, private club, or other nonprofit or for-profit association. The commissary is to comply with all provisions applicable to food establishments and be used for storage, food preparation, cleaning, etc.
Equipment
All equipment (including carts) must be commercial food grade equipment complying with applicable NSF and CURFFL requirements. Equipment must be constructed so as to be smooth, durable and easily cleanable. NOTE: Painted or varnished wood is not an acceptable construction material.
Lettering
The name of the facility, city, state, zip code and name of the permittee must be permanently placed on at least two sides of the vehicle. Lettering is to be legible, clearly visible, and of a color contrasting with the vehicle exterior. The name must be in letters at least 3"high with strokes of at least 3/8" width. Letters and numbers for the address and telephone numbers are to be at least 1" high.
Occupied Vehicles
Mobile food facilities that are occupied during normal business operations shall have a clear, unobstructed height over the aisle-way portion of the unit of at least 188 cm (74 inches) from floor to ceiling, and a minimum of 76 cm (30 inches) of unobstructed horizontal aisle space. Vehicles under permit before January 1, 1996 are exempt from this requirement.