Mobile Food Unit Plan Review
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03/2024
MOBILE FOOD UNIT PLAN REVIEW PACKET
This packet is intended to help you through the plan review process and to assure that
your mobile food unit meets the rule requirements. This document is a companion to
the Alabama Food Establishment Sanitation Rules and must be completed as part of
the plan review process.
This packet consists of the following information:
• Applicant’s Checklist for Mobile Food Units
• Mobile Food Unit Plan Review Application
• General Information
• Mobile Food Unit General Requirements and Limitations
• Mobile Food Unit Plan Review Worksheet
• Mobile Food Unit Operating Schedule
• Memorandum of Commissary Usage
Please complete the attached documents and submit them with the required plan review
fee to the local county health department. Approval from the local county health
department must be obtained prior to construction or operation of your unit. The
following materials must also be submitted with your completed packet:
1. Complete plans of the unit and commissary drawn to scale, including equipment
location.
2. List of all equipment necessary for the operation of the unit.
3. A description of the construction materials used on the unit and in the
commissary, including surface finishes for floors, walls, ceilings, and
countertops.
4. Information relating to your base of operation (commissary), including times and
dates of use.
5. A complete menu of food and beverages to be served/sold.
6. A list of your operating location(s) and approximate time schedule. If the unit
operates on a designated route, you must specify your itinerary. Complete the
Mobile Food Unit Operating Schedule on page 13.
Mobile Food Unit Plan Review
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03/2024
APPLICANT’S CHECKLIST
FOR MOBILE FOOD UNITS
This checklist is intended to help you track your progress through the plan review
process. When all steps are completed, your mobile food unit should be ready for
inspection and approval to operate.
❑ Submit plan review application and review packet, plans, and required fee.
Obtain plan review approval prior to beginning construction.
❑ Receive plan review approval from the local county health department.
❑ Obtain any required approvals from other agencies, such as zoning/planning,
building, fire marshal, or city or county authorities.
❑ Contact the local county health department at least two weeks prior to
opening to schedule a preoperational inspection.
❑ Submit an application to operate the mobile food unit with the required fee (if
applicable).
Mobile Food Unit Plan Review
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MOBILE FOOD UNIT
PLAN REVIEW APPLICATION
Business name:
Business address:
Owner name: _
Individual
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Corporation
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Partnership
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Other
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_
Owner mailing address:
Owner phone #: _ Establishment phone #:
New construction
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Remodel
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Completion date:
Previously permitted to operate? Yes
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No
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Former name:
420-3-22-.09 of the Food Rules requires that a completed plan review packet be
submitted and reviewed before your unit can be approved to operate. Incomplete
plans may be returned for additional information.
I agree to comply with the provisions of the Alabama State Board of Health Rules
for Food Establishment Sanitation 420-3-22-.09.
Signed: Date:
Please call the environmental office of your local county health department if you have
questions about your plan review, fees, facility inspections, or how to obtain a food
protection manager certification.
FOR OFFICE USE ONLY
Fee received:
Reviewed by:
Approved
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Not Approved
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Date:
Date:
Comments:
Upon submittal, please enclose a mobile food unit plan review fee in the
amount of $_____. Make checks payable to your local county health
department.
Mobile Food Unit Plan Review
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GENERAL INFORMATION
A mobile food establishment is defined in 420-3-22-.01 (4)19. as "...except for
pushcarts, a unit mounted on or pulled by a self-propelled vehicle; is self-contained
with its own drinking water tank and waste water tank unless handling only
prepackaged foods; is designed to be readily movable; and is moved daily to return to
its commissary. A pushcart is a category of mobile food establishment.” There is no size
limit to mobile food units, except that they must meet the following basic requirements:
➢ Mobile food units must be readily movable and on wheels (excluding boats)
at all times during operation.
➢ During operation, all food shall be held, stored, displayed, and served from the
mobile food unit, except that pull-behind trailer units used only for cooking may
be allowed if pre-approved by the Health Officer.
There are four types of mobile food units. The mobile food unit classifications are
based upon the type of menu served. Mobile food units are not allowed to perform
operations that exceed the limitations of the commissary.
Category 1 - These units can serve only intact, prepackaged foods and drinks. No
preparation or assembly of foods or beverages may take place on the unit. No dispensed
ice is allowed. (A permit may not be required for a unit serving only these items. Check
with the environmental office of your local county health department for more
information.)
Category 2 - These units may dispense unpackaged foods and ice and may heat, hold,
and serve fully cooked foods. They may not use raw foods of animal origin or reheat
TCS foods that have been cooled.
Category 3 - These units may cook, prepare, and assemble food items to include raw
foods of animal origin and/or may reheat TCS foods that have been previously cooked
and cooled. However, cooking of raw animal foods is not allowed on a pushcart.
Category 4 - These units may perform activities/operations of those designated as
Category 2 and 3, and in addition, may perform an operation requiring a variance or
HACCP plan. The variance and/or HACCP plan must be approved by the health
department prior to the specialized process being used by the unit.
Mobile Food Unit Category: 1
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2
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3
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4
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Mobile Food Unit Plan Review
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IMPORTANT ADDITIONAL MOBILE FOOD UNIT INFORMATION
• Because the mobile food unit design is related to the menu served, the local
county health department must approve any change in the menu. Failure to
obtain approval for a menu change may result in closure of your unit.
• A mobile food unit may connect to water and sewer if it is available at the
operating location; however, the fresh water tanks and waste water
holding tanks must remain on the unit at all times.
• A mobile food unit may not serve as a commissary for another mobile food
unit.
• A food protection manager certification is required for at least one person
working in a mobile food unit at all hours of operation for Category 3 and 4
operations. Contact the local county health department for information on
obtaining a food protection manager certification.
• All foods, single-service articles, single-use articles, and other items used for the
operation of the mobile food unit shall be stored at the approved commissary
other than during normal business operation of the mobile food unit.
Time/temperature control for safety (TCS) foods in packages or containers that
have been opened, including opened or unpackaged TCS foods in holding bins
on the mobile food unit, shall be discarded after each day’s operation.
• The business name and address of the commissary, as shown on the
commissary’s Food Permit, and telephone number of the commissary, shall be
permanently placed on at least two sides of the mobile food unit. Lettering shall
be legible, clearly visible to the public from the service area, and of a color
contrasting with the unit exterior. The name shall be at least three inches high.
The address and telephone number shall be at least one inch high.
• When obtaining a business license, be sure to provide a copy of the commissary
food permit and authorization letter to operate in the given county.
• A copy of the commissary food permit and the most recent inspection score of
the mobile food unit are required to be posted in public view within the unit at
all times. During an inspection of the mobile food unit, a copy of the mobile
food unit authorization letter should be available upon request.
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• While this document contains some detailed information about the rules for
the construction and operation of mobile food units, it does not contain all
the requirements for your unit. Please refer to the Alabama State Board of
Health Rules for Food Establishment Sanitation at:
http://www.alabamapublichealth.gov/environmental/rules.html.
Mobile Food Unit Plan Review
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MOBILE FOOD UNIT GENERAL REQUIREMENTS AND LIMITATIONS
APPENDIX A
REQUIREMENTS by menu and type of Mobile
Unit
(*The key to the numbers is on the next page.*)
FOOD ITEM
PUSHCART
SELF-PROPELLED
VEHICLE
1 or 2
6
9
1 or 2
6
9
Not allowed on a
pushcart
1 or 2
3
6
7
10
1 or 2
3
4 or 5 or 7
6 (for TCS)
9
1 or 2
3
4 or 5 or 7
6 (for TCS)
9
1 or 2
3
4 or 5 or 7
6 (for TCS)
9
TCS must meet
definition of Priority
Category 2 Food
1 or 2
3
4 or 5 or 7
6 (for TCS)
8
9
Not allowed on a
pushcart
1 or 2
3
4
6
8
9
*TCS = Time/Temperature Control for Safety
THESE ARE GENERAL REQUIREMENTS BASED ON BROAD MENU
CATEGORIES. A SPECIFIC MENU AND OPERATION MAY REQUIRE
ADDITIONAL FACILITIES.
Mobile Food Unit Plan Review
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MOBILE FOOD UNIT PLAN REVIEW WORKSHEET
Key to chart on previous page
1-
Operate from a commissary meeting all requirements of 420-3-22-.09. The commissary must
have, at a minimum, facilities to store food at the required temperatures, a toilet facility and, except
when all food is prepackaged, fill potable water tanks, empty wastewater tanks, provide a
handwashing sink, provide an appropriate warewashing sink and all required items of the Food
Sanitation Rules. If food preparation activities on the mobile unit generate grease or grease-laden
vapors, the commissary must have a grease trap in accordance with local requirements.
2-
Operate from a permitted food service establishment (which may be a separately - owned
business under the restrictions of 420-3-22-.09) with facilities to store food at the required
temperatures, a toilet facility and, except when all food is prepackaged, fill potable water tanks, empty
wastewater tanks, provide a handwashing sink, provide an appropriate warewashing sink and all
required items of the Food Sanitation Rules. If food preparation activities on the mobile unit generate
grease or grease-laden vapors, the commissary must have a grease trap in accordance with local
requirements.
3-
Handwashing facility on-board the mobile unit; potable (drinking) water tank securely
affixed on-board; wastewater holding tank securely affixed on-board, 15 percent larger than the
potable water tank; warm water (100°F) provided at all times in adequate amounts.
4-
Three-compartment sink on-board with chemical test papers provided and used.
5-
Two-compartment sink on-board with chemical test papers provided and used.
6-
Refrigeration/cold holding facilities on-board and/or facilities for hot holding food on-
board, thermometers provided and used.
7-
Four sets of food handling utensils, properly sanitized and prewrapped, on-board. (CHECK
WITH THE LOCAL COUNTY HEALTH DEPARTMENT WHERE OPERATION IS PROPOSED
TO VERIFY IF THIS OPTION IS ALLOWED).
8-
Cooking facilities on-board, to include thermometers, water under pumped pressure to all
sinks, sufficient ventilation to remove vapors and smoke from the cooking area, screens or effective
forced air barriers, self closing doors, shielded lights, and smooth, non-absorbent, easily cleanable
floors, walls, and ceilings.
9-
Transport entire mobile unit to commissary daily.
10 - (For vehicles used for dispensing only raw fish or shrimp) Maintain product in direct
contact with ice with meltwater contained until delivery is completed. Meltwater shall be disposed
in a sanitary manner at the commissary or in accordance with law. Insulated containers and all
necessary articles used for dispensing must be in an enclosed part of the vehicle, such as in a
covered bed of a pick-up or inside a van. The commissary must have the capability to wash, rinse,
and sanitize all food contact surfaces, and for cleaning the vehicle.
Mobile Food Unit Plan Review
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MOBILE FOOD UNIT PLAN REVIEW WORKSHEET
Mobile food units shall comply with the applicable requirements in the Alabama State
Board of Health Rules for Food Establishment Sanitation, 420-3-22. These rules may be
obtained at http://www.alabamapublichealth.gov/environmental/rules.html.
Please complete the questions on this worksheet that apply to your mobile food unit. Be
as specific as possible.
1. List all menu items (including drinks and condiments).
2. Where will food be purchased?
3. Describe how and where foods will be cooked and prepared. Will any foods be
prepared in advance? If so, please describe.
4. Describe how foods requiring cooling will be rapidly cooled at the commissary
and/or on the unit? What will become of leftover foods?
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5. How will hot and cold food temperatures be maintained on the unit?
6. What is the address of the commissary? List the approximate time and days of the
week you will be using your commissary (This includes servicing the unit and any
food operations). The unit shall report to the commissary on all days of operation
for all supplies and for all cleaning and servicing operations.
7. What is the source of drinking water for use on the unit? Describe how water will be
transported to the unit and how the water system is constructed. What is the size of the
fresh water storage tank?
8. How will wastewater be removed from the unit? Describe how wastewater will be
transported from the unit to the approved wastewater disposal location at the service
area of the commissary. What is the size of the wastewater storage tank? (The volume
of the waste tank must be 15 percent greater than the volume of the potable/fresh water
storage tank.)
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9. If frying occurs on your mobile food unit, how and where will you dispose of used
cooking oil/grease?
10. (A) What is the power source for the mobile food unit?
(B) Describe how foods will be transported to and from the mobile food unit.
(C) Describe how hot and/or cold holding temperatures will be maintained
during transit to the vending site.
11. How many handwashing sinks will be located on the unit? How will handwashing
cleanser (soap), drying devices, and handwashing sign(s) be provided? (Handwashing
sinks must be plumbed with hot and cold water through a mixing valve faucet.)
12. Describe how equipment and utensils will be washed. If equipment and utensils are
washed on the unit, a hot water heater with enough capacity to meet the extra demands
of the operation must be installed on the unit.
Mobile Food Unit Plan Review
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13. Describe how garbage will be stored and where it will be thrown away. What
methods of insect and rodent control will be used in your unit and how will outer
openings be protected (screens, fly fans, garbage cans with tight fitting lids, etc.)?
14. Where is your restroom facility located for each location of operation where
activities exceed two (2) hours?
15. For pushcarts, describe the type of overhead protection provided for your unit
(ceilings, awnings, umbrellas).
16. Where and how will the unit be cleaned? If you plan to wet mop the unit, where will
you dispose of mop water?
Mobile Food Unit Plan Review
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MOBILE FOOD UNIT OPERATING SCHEDULE
❑ I plan on operating at one location.
Location address: _
❑ I plan on operating at multiple locations or on a route.
List all locations where you plan to operate. If operating on a fixed route or in multiple
locations, indicate the approximate time and days of the week or date you will be at
each location. Attach additional sheets if necessary.
Operating Location
Time
Day of Week or
Specific Date
You are required by law to notify your local county health department if your
operating location or route changes. If you relocate to another county, you must
first notify and obtain permission from the new county prior to operation.
Mobile Food Unit Plan Review
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COMMISSARY USAGE AGREEMENT
The following permitted food service establishment, known as ,
located at , hereby agrees to provide access
for usage,
including outside of normal business hours,
as a commissary to
____________________________,
to operate their mobile food unit. This
commissary is to be used for all preparation and/or storage of food items,
dishwashing, unit servicing, or any other purposes as required by the local public
health authority.
It is the responsibility of the commissary permit holder to
ensure compliance with the approved mobile food unit plan of operations.
This includes requiring that the mobile food unit return to the commissary
daily.
Failure to comply, including preventing priority or priority foundation item
violations on the mobile food unit, shall be noted on the commissary inspection
report and may be grounds for suspension or revocation of the commissary food
permit and the authorization to operate a mobile food unit.
This agreement between the above-mentioned two parties is valid for the current
permit year only and must be renewed after that date.
However, if this agreement
is terminated, the commissary shall promptly inform the local county health
department, and the mobile food unit must immediately cease operations until
another commissary agreement is secured and provided to the health
department
. This agreement becomes void if the food service establishment does
not have a current permit to operate.
Signed by:
Food Service Establishment Owner: Date:
Mobile Food Unit Owner: Date:
For office use only:
Approved by: _
Date: