Checklist for mobile food vendor vehicles
This checklist is designed as a summary of the key issues for operators of mobile food vending vehicles. These requirements are based on the Food Safety Standards.
| Construction and operation | ✓ |
|---|---|
| The vehicle’s design and layout is appropriate for the intended use | |
| Driving compartment is separate to food area (recommended) | |
| Floors are impervious and easy to clean | |
| Construction and finish of wall and ceiling surfaces are satisfactory | |
| Cupboards and counter surfaces are satisfactory | |
| Design of cupboards and counters facilitates easy cleaning underneath and behind | |
| Openings are protected to minimise entry of dust, pests and other contaminants | |
| Adequate supply of potable water is available in the vehicle. Note: ‘adequate’ means enough potable water to ensure effective hand and utensil washing | |
| The vehicle has an accessible hand wash basin at all times | |
| The vehicle has liquid soap, single-use towels and warm water available at the hand wash basin(s) Ventilation is sufficient to remove fumes, smoke, steam and vapours | |
| Artificial lighting is adequate | |
| Waste disposal systems are satisfactory | |
| The vehicle and equipment are in a good state of repair and working order | |
| General food safety requirements | |
| Food is obtained from reputable suppliers | |
| Food is protected from contamination during transportation | |
| Food is packaged in a manner and using materials that protects it from contamination | |
| Potentially hazardous foods are only received at the correct temperature and within date coding | |
| Raw food is stored separately from prepared or ready-to-eat food | |
| The refrigerator or microwave oven is used when thawing frozen food | |
| Cold, ready-to-eat, potentially hazardous food is stored at or below 5oC | |
| Hot, ready-to-eat, potentially hazardous food is stored at or above 60oC | |
| Frozen food to be kept frozen is stored frozen | |
| Raw food is handled so as not to contaminate ready-to-eat food. Separate utensils are used during food processing (e.g. the utensils used for preparing raw meat are not used for preparing cooked meat or vegetables) | |
| When cooling cooked, potentially hazardous food, it is cooled: from 60°C to 21°C within two hours, and from 21°C to 5°C within a further four hours | |
| When heating potentially hazardous food, it is rapidly heated to 60oC or higher Potentially hazardous food is kept under temperature control | |
| There is a thermometer available where potentially hazardous food is handled (e.g. probe type accurate to +/- 1°C), and regular temperature checks are made | |
| Chemicals are kept away from food handling areas | |
| Food handling areas are kept free from dirt, dust, flies, pests and other contaminants | |
| The hand wash facility is only used for hand washing | |
| Administrative items and personal items are stored away from food | |
| Food handler hygiene | |
| Staff have appropriate food safety skills and knowledge | |
| Food handlers have been informed of their health and hygiene obligations | |
| Staff who are suffering from foodborne illness are to be excluded from food handling until a medical clearance has been obtained | |
| Staff wear clean clothing and have hygienic habits | |
| Food handlers wash their hands adequately and at appropriate times | |
| Food handlers are not contaminating food | |
| Cleaning and maintenance | |
| Floor, walls, ceiling, fixtures, fittings and equipment are maintained in a clean condition Re-usable eating and drinking utensils are cleaned and sanitised before each use | |
| Food contact surfaces of benches and equipment are sanitised before use and as required | |
| The vehicle and equipment are kept in a good state of repair and working order | |
| Containers for waste have close fitting lids and are removed at least daily or as required | |
| The vehicle is free from animals and pests. It is recommended that a regular pest control program be used | |
| Other necessary information | |
| Have you investigated restrictions on street or roadside trading? | |
| Have you enquired about inspection fees and council approval? | |
| Have you enquired about the appropriate public indemnity insurance? | |