Mobile Food Units, Carts, Kiosks Show
Do you own or are you considering operating a mobile unit? The following content is meant to compile some of the more unique aspects of owning, operating, and constructing a mobile unit. This information is not meant as a replacement for the Alaska Food Code. For additional food safety requirements, please review the Alaska Food Code 18 AAC 31. For newly constructed or newly permitted mobile units, refer to the guidance on the opening a food establishment page. Consult with your local Environmental Health Officer for more information. On This Page
Requirements
Types of MobilesA mobile unit is defined as a type of food service that is located in a vehicle, trailer, or cart and is capable of moving easily daily. These units, unless they are a pushcart, must be capable of being licensed by the state as a motor vehicle, and can be moved without special conditions (such as a pilot car, flagging, or restricted hours of movement). Mobile units must completely retain their mobility at all times. There are four types of mobile units. The mobile unit type is based on the menu and equipment provided on the unit.
*These mobile units are required to have a commissary or warehouse. Self-Contained Mobile UnitsA self contained mobile unit is not required to operate out of an approved commissary as long as the unit has:
PushcartsDue to their limited storage capacity, there are very specific restrictions on what can be done on the pushcart and what must be done at the commissary. These guidelines are noted in the table below.
Mobile Retail VendorsAll mobile retail vendors must store excess food and supplies at a commissary or warehouse, provide equipment as needed to maintain potentially hazardous foods at the temperatures required by 18AAC31.232, and keep the unit clean. However, specific types of mobile retail vendors have additional requirements. Mobile Seafood VendorIf the vendor plans on obtaining whole, gutted, or gilled seafood that has not been further processed the seafood must be washed at a seafood processing facility permitted under 18 AAC 34 or a commissary. No seafood processing may take place on the mobile unit. In addition the operator must:
If the operator plans on selling unpackaged, processed seafood, the mobile unit must operate out of a seafood processing facility permitted under 18 AAC 34 or a permitted commissary and return daily for cleaning and sanitizing of food contact surfaces. In addition, the operator must provided handwashing that includes, at a minimum:
↑ Activities Outside of the UnitAll operations and equipment must be an integral part of the mobile food unit, unless your proposed activity is one of these exceptions:
Local city or borough ordinances may still restrict activities allowed outside of the unit. Check with your local authorities for more details. Note: If you intend to operate outside of your mobile unit during an event, doing activities other than those cited above, an additional temporary event permit may be required. ↑ Base of OperationSelf-contained mobile units may not need a base of operation if they have all of the equipment and utensils that a commissary would provide. Other mobile units must operate from a licensed restaurant, commissary, or warehouse. A warehouse may be accepted as a base of operation if prepackaged goods are sold. If a commissary is used, a completed Commissary Letter of Agreement (PDF) will need to signed and submitted to the DEC Food Safety and Sanitation Program. In addition, with the exception of a self-contained mobile unit, the operator will ensure that the unit is taken at least once each day to the commissary for support services such as cleaning the unit or food-contact surfaces, servicing potable water and wastewater tanks, and restocking food and supplies. ↑ Employee KnowledgeEither a designated Person in Charge or a Certified Food Protection Manager must be in charge during all hours of operation. This person is responsible for knowing the food sanitation rules and procedures within your unit and must be able to provide employees with information they need to perform their job. Certified Food Protection Manager (CFPM)The mobile unit must employ at least one Certified Food Protection Manager (CFPM) who is involved in the daily operations of the establishment. Upon opening, a CFPM must be hired or an existing employee that is designated must be signed up to take the CFPM class within 90 days of beginning operation. Food Worker CardsAll employees must have Food Worker Cards within 30 days after hire. The copies of the Food Worker Cards must be kept on site and available for Department Review. ↑ Sick EmployeesAny person who is infected with a communicable disease or an infected wound may not work in the mobile unit in any capacity that may contaminate food or equipment. ExcludeEmployees that experience the following symptoms may not work:
RestrictRestrict employees from working with food if they have the following symptoms: sore throat with fever or lesion containing pus. ↑ HandwashingHandwashing facilities must have warm running water, dispensed soap, paper towels, and a wastebasket. 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 gloves, changing tasks, after handling raw meats, and anytime hands may have been contaminated. (18 AAC 31.525) ↑ No Bare Hand ContactBare hand contact of ready to eat foods is not allowed. An operator of a mobile food unit must make sure that ready to eat food is prepared without bare hand contact by using gloves, tongs, and the proper use of utensils. (18 AAC 31.220) ↑ Food SourceAll food 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. Home canned or home processed foods are not allowed. All food must be either prepared in the unit or obtained from an approved source. Home prepared foods (with the exception of those lined out in 18 AAC 31.012) 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 commissary. Visit our Cottage Foods web page for more information. ↑ Water Source and TestingThis section does not apply to a mobile unit that only dispenses prepackaged goods. A mobile food unit must be able to provide clean water for handwashing, cooking, and cleaning. The water tanks must be of adequate size to hold at least one day’s supply of fresh water. Potable Water TanksPotable water tanks must meet the following requirements:
SuperchlorinationAt least annually and before seasonal start up the operator of a mobile food unit (except a pushcart) will need to do the following:
Water SamplesWater samples need to be submitted to a certified laboratory for coliform analysis before initial startup (after superchlorination) and every three months during operation. Records should be retained on site for review by an Environmental Health Officer during an inspection. If a sample exceeds the maximum contaminant level for total coliform bacteria the following action must be taken:
↑ WastewaterThis section does not apply to a mobile unit that only dispenses prepackaged goods. The operator of a food establishment shall make sure that wastewater from the facility is discarded into a public sewer or a wastewater disposal system built and operated as required by 18 AAC 72. Wastewater TankThe mobile unit shall be constructed with a wastewater tank that:
↑ DishwashingA three-compartment sink must be used to wash, rinse, and sanitize all equipment and utensils. You will need to 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 200ppm quaternary ammonium. Use test strips that are made for the sanitizer you are using. For units that do not have 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. ↑ RestroomsToilet facilities for employees must be available within 200 feet of the unit while it is operating. Restroom facilities may be supplied by a port-a-potty or restroom in a neighboring building. Handwashing must be available in the restroom facilities. ↑ Garbage and RefuseThe operator of a mobile food unit shall provide sufficient containers inside or next to the mobile unit while the unit is operating. Containers must be easily cleanable. ↑ Indicates an external site. When it comes to your ventilation system what sort of maintenance is required?A good maintenance regime for a ventilation system, either domestic or commercial, would include: Checking for blocked filters. Cleaning dirty heat exchange surfaces that could reduce efficiency. Unblocking condensate drains that could cause a build-up of things like bacteria.
Which of the following duties is management responsibility to ensure food safety?Which one of the following duties is management's responsibility to ensure food safety? Preventing infected employees from contaminating food. Why must the manager sign the inspection document after the inspector has completed the investigation?
How can a HACCP plan best be implemented?How can a HACCP plan best be implemented? By the commitment of the management to the plan and by training employees. Of the five preliminary tasks management should complete before implementing a HACCP plan, the first task is: Assembling an HACCP team.
What will the HACCP team need to work on the initial plan?Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
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