Oregon Health Authority
Food, Pool & Lodging, Health and Safety Program
MOBILE FOOD UNIT OPERATION GUIDE
Guidelines for Food Service
O R E G O N H E A L T H A U T H O R I T Y
Mobile Food Unit Operation Guide
QUESTIONS?
Contact your county health department for information on licensing your mobile
unit:
https://www.oregon.gov/oha/PH/PROVIDERPARTNERRESOURCES/LOCALH
EALTHDEPARTMENTRESOURCES/Pages/lhd.aspx
Oregon Health Authority
Foodborne Illness Prevention Program
800 NE Oregon Street, Suite 640
Portland, OR 97232
www.healthoregon.org/foodsafety
Rev 4/2022
Table of Contents
LICENSING YOUR MOBILE FOOD UNIT .................................................................................................................... 4
COUNTY HEALTH DEPARTMENTS ............................................................................................................................. 5
WHAT IS A MOBILE FOOD UNIT?................................................................................................................................ 5
HOW IS A MOBILE FOOD UNIT CLASSIFIED? ......................................................................................................... 6
BASE OF OPERATION ..................................................................................................................................................... 7
ACTIVITIES ALLOWED OUTSIDE OF THE UNIT ..................................................................................................... 7
MOBILE FOOD UNITS OPERATING AT TEMPORARY EVENTS ........................................................................... 8
FOOD HANDLER CERTIFICATES ................................................................................................................................ 9
MOBILE UNIT CATERING AND CONDUCTING SPECIALIZED PROCESSES..................................................... 9
PERSON IN CHARGE (PIC) ........................................................................................................................................... 10
SICK EMPLOYEES MUST NOT WORK ...................................................................................................................... 10
HANDWASHING FACILITIES ...................................................................................................................................... 10
FOOD SOURCE ................................................................................................................................................................ 11
WATER SOURCE............................................................................................................................................................. 11
POTENTIALLY HAZARDOUS FOODS (PHF) ............................................................................................................ 11
FOOD TEMPERATURES ................................................................................................................................................ 12
THERMOMETERS .......................................................................................................................................................... 13
DISHWASHING ................................................................................................................................................................ 13
CLEANING AND SANITIZING...................................................................................................................................... 13
GENERAL FOOD PROTECTION .................................................................................................................................. 14
Mobile Food Unit Operation Guide 34-65 Rev 04/22
Mobile Food Unit Operation
Guide
A summary of the Food Sanitation Rules relating to
mobile food units
he Mobile Food Unit Operational Guide is intended to help you set up and operate your
mobile food unit in a sanitary and safe manner. By focusing on critical food safety
practices, you will reduce the possibility of foodborne illness. 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. Unless otherwise noted,
sections of the Food Sanitation Rules, Oregon Administrative Rules (OAR) 333-150-0000 are
provided for you to obtain specific rule requirements. The Oregon Food Sanitation Rules
www.healthoregon.org/foodsafety.
Licensing Your Mobile Food Unit
A license is required. Before a Mobile Food Unit is licensed, it must go through a plan review
with the local Environmental Health Department. Prior to licensing, there may be other agencies
from which you will be required to obtain approvals. These include, but are not limited to planning
(zoning), Fire Marshall, and other city or county authorities. Oregon law requires that all food
service activities open to the public be licensed PRIOR to operation.
Maintain the unit as approved. Mobile food units must be maintained and operated as
originally designed and approved. Units that have been modified without approval must
revert to the approved design and operation. If a mobile unit operates in a county other than
where it is licensed, the operator is required to notify the health department in the county
where it has moved prior to operating.
Chapter
1
T
Mobile Food Unit Operation Guide 34-65 Rev 04/22
County Health Departments
Contact your county health department early in your planning process. Determine what county
you will be operating your mobile unit. The county's environmental health program contact
information can also be found at this website or in the table below:
https://www.oregon.gov/oha/PH/PROVIDERPARTNERRESOURCES/LOCALHEALTH
DEPARTMENTRESOURCES/Pages/lhd.aspx
Baker
Benton
Clackamas
Clatsop
Columbia
Coos
Crook
Curry
Deschutes
Douglas
Gilliam-NCPH
Grant
Harney
Hood River
Jackson
Jefferson
Josephine
Klamath
541-473-5186
541-766-6841
503-655-8384
503-325-8500
503-397-7210
541-266-6720
541-447-8155
541-425-7545
541-322-7400
541-440-3574
541-506-2753
541-620-0965
541-620-0965
541-387-6885
541-774-8206
541-475-4456
541-474-5325
541-883-1122
Lake
Lane
Lincoln
Linn
Malheur
Marion
Morrow
Multnomah
Polk
Sherman-NCPH
Tillamook
Umatilla
Union
Wallowa
Wasco-NCPH
Washington
Wheeler
Yamhill
541-947-6045
541-682-4480
541-265-4127
541-967-3821
541-473-5186
503-588-5346
541-278-6394
503-988-3400
503-623-9237
541-506-2753
503-842-3943
541-278-6394
541-962-8818
971-673-0442
541-506-2753
503-846-8722
541-620-0965
503-434-7525
What is a Mobile Food Unit?
A mobile food unit is any vehicle that is self-propelled, or can be pulled or pushed down a sidewalk,
street, highway, or waterway. Food may be prepared or processed on this vehicle, and the vehicle
is used to sell and dispense food to the ultimate consumer. Mobile food units must be secured and
protected from contamination when not in operation. Mobile food units have no size limit, but
they must meet the following requirements:
Wheels: Mobile units must be mobile at all times during operation. The unit must be on wheels
that are functional and appropriate for the type of unit at all times.
Designed in One Piece: Mobile food units must be designed and constructed to move as a
single piece. Mobile units may not be designed to be assembled at the operating location.
333-162-0020
Integral: The unit and all operations and equipment must be integral to the unit. This does
not preclude the use of one outdoor cooking unit such as a BBQ with a Class IV unit.
Mobile Food Unit Operation Guide 34-65 Rev 04/22
Water and Sewer Capacity: Potable water tanks must be designed to be accessible and
translucent to determine cleanliness and cleaned at least every 6 months. The tanks must
accommodate the amount of water needed for the operation of the unit including at least 30
gallons for dishwashing, 5 gallons for handwashing, and additional gallonage needed for
food preparation and cleaning. The waste tank must be a minimum of 15% greater than the
freshwater tank. A mobile food unit may connect to water and sewer if it is available at the
operating location. If the unit cannot connect directly to the sewer, then the unit may not
connect to the public water system. The water and sewer tanks may not be removed from
the unit even if water and sewer are available. 5-305.11
Water Pressure: All sinks must provide water under pressure of a least 20 PSI or provide
for a continuous flow of water. Gravity fed is not allowed.
How is a Mobile Food Unit Classified?
There are four types of mobile food units. The mobile food unit classifications are based on the
menu. A mobile food unit can serve menu items within its classification number or below (see
Table 1). For example, a Class III unit may also sell items allowed under Class II and I.
Class I
Class II
Class III
Class IV
Mobile Food Unit Operation Guide 34-65 Rev 04/22
Table 1: Mobile Food Unit General Requirements and Limitations
Requirements
Class I
Class II
Class III
Class IV
Water Supply Required
No
Yes
Yes
Yes
Handwashing System Required
No
Yes
1
Yes
1
Yes
1
Dishwashing Sinks Required
No
No
2
Yes – Or
Licensed
Commissary
2
Yes
2
Assembly or Preparation
Allowed
No
No
Yes
Yes
Cooking Allowed
No
No
Yes
3
Yes
Off-Unit Cooking Operation
Allowed
No
No
No
Yes
Restroom Required
Yes
Yes
Yes
Yes
Examples
Prepackaged
Sandwiches/
Dispensed
Soda
Service of
Unpackaged
Food Items
Espresso/
Hot Dogs
No Menu
Limitation
1
The handwashing system must be plumbed to provide hot and cold or tempered running
water and a minimum of 5 gallons of water must be dedicated for handwashing.
2
Must provide a minimum of 30 gallons of water for dishwashing or twice the capacity of the
three compartment sinks, if provided.
3
May only cook foods that are not potentially hazardous when raw (rice, pasta, etc.). Animal
foods must be pre-cooked.
Base of Operation
Mobile food units must operate from a base of operation or be fully self-contained.
The regulatory authority will determine whether self-contained mobile food units can
operate without a base of operation. To do so, the units must contain all the
equipment and utensils that a commissary would provide. A mobile food unit may
not serve as a commissary for another mobile food unit.
Activities Allowed Outside of the Unit
All operations and equipment must be an integral part of the mobile food unit unless your proposed
activity meets one of the three exceptions and specific conditions are met. The three exceptions
are the use of a cooking unit, customer seating, and auxiliary storage.
Base of Operation
Mobile Food Unit Operation Guide 34-65 Rev 04/22
Class IV mobile food units may use one cooking unit, such as a BBQ or pizza
oven that is not integral to the unit. The cooking unit may not be a flat top grill,
griddle, vertical rotating spit, wok, steamtable, stovetop, oven, or similar
cooking device. The cooking unit must be able to move with the unit.
A Class IV mobile food unit may use a cooking unit when:
• It is in close proximity to the mobile food unit
• It is used only for cooking. Processing, portioning, preparation, or assembly
of food must be conducted from inside the mobile food unit
• A handwashing system must be provided adjacent to the cooking unit.
Operators may provide seating for customers if restrooms are readily accessible within
500 feet of the mobile food unit (6-402.11). The restroom must have a handwashing
facility that provides hot and cold running water, soap, and paper towels or air dryer.
When seating is provided, mobile food units must provide a garbage container for
customers.
Shelves or tables that are integral to the unit may be used to display non-potentially
hazardous condiments and customer single-use articles such as napkins and plastic
utensils. Mobile food units may display commercially packaged, non-potentially
hazardous food items, such as cans of soda or bags of chips, off the unit if they are
limited to what might be sold during a typical meal period.
Auxiliary storage shall be limited to an amount that can be used in a
day's operation and stored in such a manner as to prevent contamination or
infestation (water-tight covered containers). At the end of the day, items must
be placed in the unit or a licensed warehouse. No self-service, assembly or
preparation activities may occur from the auxiliary storage container.
Refrigerators and freezers may not be placed outside the unit and must be in the
unit or in a licensed warehouse. Handling of unpackaged foods, dishwashing
and ice making are prohibited in a warehouse.
Mobile Food Units Operating at Temporary Events
Events include fairs, carnivals, circuses, festivals, concerts, or any other temporary public gathering.
As a licensed mobile food unit, you may operate as a single-event temporary restaurant as specified
under ORS 624.650. If you are operating at a temporary event that you may utilize off-unit tables
and display areas for non-potentially hazardous foods and dispensed beverages, condiments, and
single-service articles such as napkins and utensils. However, the off-unit tables and display areas
allowed under this rule may not be used to conduct activities such as food preparation, assembly,
or cooking. In addition, the display or dispensing of potentially hazardous foods is not allowed.
Mobile food units that place equipment or conduct operations outside the unit that are beyond
those allowed in this rule must obtain a single-event temporary restaurant license from the county
where the event will be held.
Cooking Unit
Seating for
Customers
Shelves, Tables
and Off-Unit
Display
Auxiliary storage
Mobile Food Unit Operation Guide 34-65 Rev 04/22
Food Handler Certificates
All food service workers must obtain a food handler certificate. For more information on how to
obtain a food handler certificate, contact your County Health Department or go to:
https://www.orfoodhandlers.com/eMain.aspx
Mobile Unit Catering and Conducting Specialized
Processes
Catering without a commissary and conducting a special process (canning, reduced oxygen
packaging, etc.) would need to be approved by OHA prior to starting (333-162-0030).
Because these activities require additional space and equipment and have some additional
food safety concerns, they have additional requirements. There is more information on the
special processes and application information online at:
https://www.oregon.gov/oha/PH/HEALTHYENVIRONMENTS/FOODSAFETY/Pag
es/variance.aspx
Mobile units conducting special processes are also required to have a commissary to support
these activities (Chapter 3-502.11).
Mobile Food Unit Operation Guide 34-65 Rev 04/22
Food Sanitation Requirements
Person In Charge (PIC)
Someone at your mobile unit must be in charge during all hours of operation. This person is
responsible for knowing the food sanitation rules and the procedures within your unit. This person
needs to be able to provide employees with information they need to perform their job. The Person
In Charge (PIC) must inform employees to notify the PIC when the employee is experiencing fever,
sore throat, or gastrointestinal symptoms such as vomiting, diarrhea, and nausea. The PIC must
have the authority to send an employee home (Sections 2-101.11; 2-201.12). The PIC must also be
able to describe the major food allergens and the symptoms that they could cause if a customer had
an allergic reaction.
The person in charge is required to demonstrate knowledge of rules applicable to the food service
operation. Demonstration of knowledge can be met by obtaining a food manager training
certificate, having no critical violations, or by correctly answering the inspector's food safety
questions. Critical violations are violations that are known to cause foodborne illness. See
www.healthoregon.org/foodsafety/for approved food manager certificates.
Sick Employees Must Not Work
Any person, who is infected with a communicable disease, has vomiting, abdominal
cramps or diarrhea must not work in food service until the person is completely
free from symptoms (Section 2-201.11). Employees with undiagnosed vomiting
and diarrhea may not return to work for at least 24 hours after symptoms have
gone.
Infected sores or cuts on employee hands must have a watertight cover such as a
finger cot that protects the lesion and a single-use-non-latex glove is worn. Infected
sores or cuts on other parts of the body, such as the arms, need to be covered by a
dry clean tight-fitting bandage. Latex gloves are prohibited (Section 3-304.15).
Handwashing Facilities
Handwashing facilities must have warm running water, dispensed soap, paper towels, and a
wastebasket. (Sections 6-301.11; 6-301.12; 6-301.20; 6-302.11). Class II, III and IV mobile units
must be plumbed to provide hot and cold running water.
Chapter
2
Employee Illness
Mobile Food Unit Operation Guide 34-65 Rev 04/22
Handwashing is very important when working with food and drinks.
Handwashing removes microorganisms that are known to cause illness. Food
workers need to wash hands between changing tasks, after handling raw meats,
and anytime hands may have been contaminated. The best way to wash hands
is to scrub for about 20 seconds with warm running water and soap. Rinse and
dry hands with paper towels (Sections 2-301.12; 2-301.14; 2-301.15).
A double handwash is required whenever you enter the unit, after using the
restroom, after smoking, and anytime hands become contaminated with body
fluids. A double handwash requires you to lather hands with soap and warm
water for approximately 20 seconds, rinse, and repeat a second time. Dry hands
with paper towel. A double handwash is to prevent the spread of diseases that
workers might have even though they are not yet showing the symptoms
(Section 2-301.13).
Food Source
All food products must be wholesome and free of spoilage, microorganisms, toxic chemicals, and
other harmful substances that can make people sick. All food products must be prepared, stored,
handled, or displayed so that it is safe for people to eat (Sections 3-201.11 thru 3-201.17).
Home canned or home processed foods are not allowed. All food must either be prepared in the
unit or obtained from an approved source. Home-prepared foods must not be stored on the unit
or served to the public. The only alternative to preparing the food in the unit is to prepare the food
in an approved licensed facility such as a commissary. If you plan to prepare food off the unit, a
separate commissary license is required.
Water Source
All water used in the mobile food unit must be from an approved public water system. A mobile
food unit may also use commercially bottled water (Sections 5-1; 5-2; 5-3).
Potentially Hazardous Foods (PHF)
Potentially hazardous foods are:
• Food of an animal origin (raw or cooked)
• Cooked plant products
• Raw seed sprouts, cut melons, garlic and oil mixtures, cut leafy greens and tomatoes
Examples: hamburgers, tacos, hot dogs, spaghetti, chili, cooked rice, cooked potatoes, and cooked
beans (Section 1-201.10).
When and How to
Wash Hands
Mobile Food Unit Operation Guide 34-65 Rev 04/22
Food Temperatures
Potentially hazardous foods must be kept cold at 41
o
F or colder or kept hot at 135
o
F
or hotter. Temperatures between 41
o
F and 135
o
F allow for rapid growth of bacteria
that can make people sick. Use equipment capable of holding food hot (135
o
F or
hotter). Open flames often fail and blow out. Be sure equipment will work and can
always hold food hot (Sections 3-501.11 thru 3-501.19).
Use refrigerators or ice to store food cold (41
o
F). The ice must be from an
approved source. All containers used must allow for water to drain away as ice
melts (like an insulated cooler with drain plug). Keep enough ice available to keep
the food surrounded by ice for the duration of the operation.
Date-mark ready-to-eat potentially hazardous foods that will be kept longer than 24
hours at 41
o
F with a date to discard at 7 days from the day of preparation.
Foods may be thawed under refrigeration, under cool running water, or in a
microwave if it will be cooked immediately.
Mobile food units may not cool potentially hazardous foods unless they comply with
one of the following conditions:
(1) The food is cooled in a licensed commissary that meets the requirements of
OAR 333-150-0000;
(2) Commercial refrigeration equipment is provided on the unit that is capable of
cooling foods in accordance with
section 3-501.14; or
(3) Written cooling procedures are prepared in advance by the operator and
approved by the regulatory authority prior to conducting cooling on the unit. The
person in charge shall maintain cooling logs and record temperature
measurements to document that food is cooled in accordance with section 3-
501.14. The logs must be maintained on the unit for 90 days and be available for
inspection upon request.
(4) Units licensed prior to February 1, 2020 must meet this requirement by July 1,
2020.
Refer to Fact Sheet #31 on Cooling for more information:
https://www.oregon.gov/oha/PH/HEALTHYENVIRONMENTS/FOODSAF
ETY/Documents/FactSheet31Cooling.pdf
Cook raw animal products to the following internal temperatures (Sections 3-401.11
thru 3-401.13):
• Ground beef and other ground meats to 155
o
F
• Pork, eggs, fish, and other potentially hazardous foods 145
o
F
A consumer advisory will be required for facilities that serve raw or under
cooked animal products, such as “burgers cooked to order”.
All potentially hazardous foods that have been cooked and cooled must be reheated
to at least 165
o
F within two hours before being placed in hot holding (Section 3-
403.11).
Hot and Cold
Holding
Date Marking
Thawing Foods
Cooling
Cooking
Reheating
Mobile Food Unit Operation Guide 34-65 Rev 04/22
Thermometers
Metal-stem probe food thermometers with a temperature range of 0
o
F to 220
o
F are required to test
food temperatures when holding foods hot, cold or when cooking raw animal products. Clean and
sanitize your thermometer after each use (Sections 4-203.11; 4-502.11). A small diameter probe is
required to measure the temperature of thin foods, such as burgers and fish fillets.
It is important to ensure that the thermometer is working properly. An easy way to check your
thermometer is to pack a container with crushed ice and add enough water to make it slushy. Put
the thermometer into the slush and wait for 30 seconds until the dial stops moving. The dial should
read 32
o
F. If it has a different reading, adjust the hex nut keeping the probe in the slush until it
reads 32
o
F. For digital thermometers, follow manufacturer instructions on how to adjust the
thermometer.
Refrigerator thermometers are required to confirm that the refrigerator or cooler is staying cold at
41
o
F (Section 4-204.112).
Dishwashing
A commercial dishwasher or a three-compartment sink are used to wash, rinse, and sanitize all
equipment and utensils. Using a three-compartment sink, wash equipment and utensils with soapy
hot water, rinse with hot water, immerse in sanitizer and air dry. Sanitizer can be made up of 50-
100 ppm of chlorine bleach or 200 ppm of quaternary ammonium. Use test strips that are made
for the sanitizer that you are using. The test strips will ensure that the sanitizer has been mixed
according to manufacturer's directions (Chapter 4).
For units that do not have a dishwashing, you must bring multiple clean utensils to replace any that
have been in use for four hours or utensils that have been dropped or contaminated.
Cleaning and Sanitizing
Clean and sanitize food-contact surfaces between preparing raw and ready-to-eat foods. Food
contact surfaces must be washed, rinsed, and sanitized as with dishwashing. Wiping cloths must be
stored in a sanitizing solution between uses. Wipe cloths used for wiping areas that contacted raw
animal products must be stored in a container of sanitizer separate from all other sanitizers (Section
3-304.14).
Mobile Food Unit Operation Guide 34-65 Rev 04/22
General Food Protection
• Store food and utensils up off the floor. Store food only in food grade containers. Protect
food and utensils from dust and other contaminants (Sections 3-305.11; 4-1)
• Store chemicals such as liquid bleach and detergents below and separate from the food and
utensils. Properly label all chemical containers (Section 7-2)
• Keep all garbage in a watertight container with lid (Section 5-5)
• Dispose of wastewater properly into a plumbed sewer (Section 5-4)
• Protect food from insects and rodents (Sections 6-202.15; 6-501.111)