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?