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 | ✓ |
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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? |