GENERAL REQUIREMENTS FOR MOBILE FOOD UNITS IN TENNESSEE
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 CUSTOMER. THE UNITS MUST BE MOBILE AT ALL TIMES DURING OPERATION. IF WHEELS ARE REMOVED, THE UNIT BECOMES A REGULAR PERMANENT RESTAURANT AND MUST MEET NEW REGULATIONS.
A COMMISSARY IS ANY LOCATION IN WHICH FOOD, CONTAINERS, OR SUPPLIES ARE KEPT, HANDLED, PREPARED, PACKAGED OR STORED.
A NEW MOBILE UNIT OWNER MUST SUBMIT A MENU, FLOOR PLAN, EQUIPMENT LAYOUT AND EQUIPMENT SPECIFICATIONS FOR UNIT AND THE COMMISSARY AT LEAST 15 DAYS PRIOR TO CONSTRUCTION.
AFTER PLAN APPROVAL, THE UNIT MUST BE INSPECTED BY THE HEALTH DEPARTMENT AND APPROVED FOR OPERATION BEFORE BEGINNING TO SERVE THE PUBLIC. MOBILE UNITS MUST BE PERMITTED IN THE OWNER/OPERATOR’S COUNTY OF RESIDENCE.
***FLOORS, WALLS, CEILING, AND LIGHTING
IF SERVING POTENTIALLY HAZARDOUS FOODS (WITH THE EXCEPTION OF HOTDOGS, SAUSAGES, OR MILK) THE UNIT MUST BE FULLY VERMIIN PROOF (TIGHT-FITTING) BY MEANS OF FLOOR, WALLS, CEILING, AND/OR SCREENING.
FLOORS, WALLS, AND CEILING MUST BE LIGHT-COLORED, SMOOTH, NONABSORBENT, AND EASILY CLEANABLE WITH NO EXPOSED UTILITY LINES, PIPING CONDUITS, OR WIRING. FLOORING MUST BE SMOOTH, EASILLY CLEANABLE MATERIAL. SHIELDING MUST BE PROVIDED FOR ALL LIGHTING FIXTURES.
***COUNTER/SHELVING SURFACES
ALL SURFACES SHALL BE EASILY CLEANABLE, SMOOTH AND FREE OF BREAKS, OPEN SEAMS, CRACKS, CHIPS, PITS AND SIMILAR IIMPERFECTIONS.
***HAND SINK
A HAND SINK EQUIPPED WITH A MIXING VALVE FAUCET MUST BE INSTALLED. IT MUST BE ACCESSIBLE TO THE OPERATOR(S) AT ALL TIMES. THE SINK CAN EITHER BE A DROP-IN OR A WALL-ATTACHED STYLE. PROVIDE SPLASHGUARDS BETWEEN THE SINK AND THE FOOD PREP OR FOOD STORAGE AREA AS NEEDED.
***WAREWASHING SINK
A THREE-COMPARTMENT COMMERCIAL SINK WITH DRAIN BOARDS AT EACH END IS REQUIRED. THIS SINK MUST BE SEAMLESS WITH ROUNDED CORNERS AND SIZED DEEP AND WIDE ENOUGH TO WASH THE LARGEST DISH TO BE WASHED. TWO DRAIN BOARDS SHALL BE PROVIDED, ONE ON EACH END OF THE SINK. EACH DRAIN BOARD MUST ACTUALLY DRAIN BACK INTO THE SINK ON EACH END.
ALL MOBILE UNITS MUST BE EQUIPPED WITH WAREWASHING SINKS THAT MEET THE MINIMUM REQUIREMENTS, WITH THE EXCEPTION OF PUSHCARTS OR OTHER OPERATIONS SUCH AS SNOW-CONE CARTS THAT USE EQUIPMENT OR UTENSILS LIMITED TO ICE SCOOPS OR TONGS AND THE 3- COMPARTMENT SINK IS AVAILABLE AT THE COMMISSARY.
***WATER SUPPLY
POTABLE (WATER SAFE ENOUGH TO DRINK) WATER MUST BE SUPPLIED TO EACH SINK BY MEANS OF A PRESSURIZED WATER SYSTEM. IT IS RECOMMENDED THAT A MINIMUM SIZED 30 GALLONS POTABLE WATER TANK BE INSTALLED. THIS TANK IS TO BE MADE OF A FOOD GRADE MATERIAL. THE TANK MUST BE INSTALLED AT AN ANGLE THAT WILL PERMIT COMPLETE DRAINAGE OF THE TANK AT THE END OF EACH DAY OF OPERATION. DUE THE NEED TO DRAIN THE TANK, AN OUTLET/VALVE MUST BE INSTALLED AT THE LOWEST SECTION OF THE TANK. THE FRESH WATER TANK SHOULD BE FLUSHED AND SANITIZED MONTHLY. LOG RECORDS SHOULD BE RETAINED IN THE UNIT FOR VERIFICATION. THE TANK AND WATER FILL PIPE MUST BE A CLOSED SYSTEM AND FREE FROM CONTAMINATION. A WATER INLET/VALVE MUST BE INSTALLED FOR FILLING THE POTABLE WATER TANK. THE WATER INLET/VALVE AND OUTLET MUST BE CAPPED WHEN NOT IN USE TO PROTECT THE WATER SUPPLY.
***WATER HEATER
A WATER HEATER MUST BE INSTALLED THAT IS SIZED LARGE ENOUGH TO SUPPLY 90-120 DEGREE WATER TO THE HAND SINK AND HREECOMPARTMENT
SINK DURING ALL PERIODS OF OPERATION.
***WASTEWATER TANK
A WASTEWATER TANK MUST BE INSTALLED THAT HAS A 15% LARGER CAPACITY THAN THE POTABLE WATER TANK. (EX. 30 GALLON POTABLE TANK REQUIRES AT LEAST A 35 GALLON WASTEWATER TANK). AN ATMOSPHERIC VENT MUST BE PROVIDED AT THE TOP OF THE WASTEWATER TANK. A WASTEWATER OUTLET/VALVE MUST BE IINSTALLED ON THE EXTERIOR OF THE MOBILE UNIT. THE OUTLET MUST BE EQUIPPED WITH A SHUT-OFF VALVE AND DIFFERENT IN SIZE OR TYPE THAN THOSE USED FOR SUPPLYING POTABLE WATER TO THE MOBILE UNIT. (- THE HOSES USED TO FILL/EMPTY THE POTABLE TANK MUST NOT FIT THE CONNECTIONS FOR THE WASTEWATER TANK-). THE TANK MUST BE INSTALLED IN A MANNER THAT FACILITATES PROPER DRAINAGE OF THE WASTEWATER.
***POTABLE (SAFE ENOUGH TO DRINK) WATER SUPPLY HOSE
THE MOBILE UNIT SHALL BE PROVIDED A FOOD GRADE WATER HOSE THAT IS ADEQUATELY SIZED TO FILL THE POTABLE WATER TANK. THE HOSE MUST BE CONNECTED TO A SUPPLY OUTLET THAT IS EQUIPPED WITH A BACK FLOW PREVENTION DEVICE. THIS HOSE SHOULD BE EITHER WHITE OR CLEAR IN COLOR TO DISTINGUISH ITSELF FROM THE WASTEWATER HOSE. WHEN THIS WHITE OR CLEAR HOSE IS NOT CONNECTED TO THE WATER SUPPLY IS SHOULD BE COMPLETELY DRAINED TO KEEP IT CLEAN AND CAPPED AT BOTH ENDS. THE HOSE MUST BE STORED IN A SANITARY MANNER WITHIN THE MOBLIE UNIT OR COMMISSARY.
***WASTEWATER DISPOSAL
THE WASTEWATER TANK MUST BE EMPTIED INTO AN APPROVED SANITARY SEWER OR SEPTIC TANK AT THE END OF EACH DAY OF OPERATION. THE DISPOSAL LOCATION MUST BE APPROVED DURING PLAN REVIEW. A RECEIPT OF DISPOSAL FROM THE OWNER/OPERATOR OF THE DISPOSAL SITE SHOULD BE RETAINED IN THE MOBILE UNIT FOR AT LEAST 30 DAYS. THIS WILL NOT BE NECESSARY IF YOU OWN THE DISPOSAL SITE.
***WASTEWATER DRAINAGE HOSE
A HOSE SHALL BE PROVIDED FOR EMPTYING THE WASTEWATER TANK. THIS HOSE MUST BE DISTINCTLY DIFFERENT IN COLOR OR SIZE THAN THAT OF THE POTABLE (SAFE ENOUGH TO DRINK) WATER SUPPLY HOSE. THE HOSE MUST BE STORED IN AN AREA THAT WILL NOT CONTAMINATE FOOD, OR FOOD CONTACT SURFACES. DO NOT STORE WITH THE POTABLE WATER SUPPLY HOSE.
***OUTER OPENINGS
SERVING WINDOWS (MAXIMUM OPENING @ 2 FEET X 2 FEET) MUST BE SCREENED WITH MATERIAL NOT LESS THAN 16-MESH PER INCH. IF SERVING WINDOW IS LEFT OPEN YOU MAY PUT TO BLOW ACROSS THE OPENING. ENTRANCE DOORS MUST BE SELF-CLOSING AND TIGHT-FITTING AND CAN BE MADE OF SCREEN OR SOLID MATERIAL. THE FOLLOWING OPERATIONS ARE EXEMPTING FROM THE SCREENING REQUIREMENT:
MOBILE UNITS THAT SERVE ONLY NON-POTENTIALLY HAZARDOUS FOODS OR HOTDOGS, FRANKFURTERS, SAUSAGES, OR MILK USED IN COFFEE OR EXPRESSO OPERATIONS.
***SOLID WASTE
SOLID WASTE/TRASH SHALL BE CONTAINED IN DURABLE, TIGHTLY SEALED PLASTIC CONTAINERS THAT DO NOT LEAK.
***LEFTOVER FOODS
AT THE END OF EACH DAY OF OPERATION, ALL POTENTIALLY HAZARDOUS FOOD THAT IS HELD HOT MUST BE RAPIDLY COOLED TO BELOW 41 DEGREES WITHIN 4 HOURS. THE COOLING PROCESS MUST BE LOCATED WITHIN A PERMITTED FOOD ESTABLISHMENT. IF THIS IS NOT POSSIBLE, THEN THE FOOD MUST BE THROWN AWAY.
***FOOD SUPPLIES
ALL FOOD ITEMS MUST BE PURCHASED FROM AN APPROVED SOURCE OR PERMITTED FOOD SERVICE ESTABLISHMENT. EXAMPLE: USDA APPROVED MEATS, MILK AND MILK PRODUCTS. HOMEGROWN VEGETABLES FROM A GARDEN ARE ACCEPTABLE TO SERVE THE PUBLIC.
***OPERATION LIMITATIONS
THE OPERATION OF THE MOBILE FOOD UNIT IS ONLY LIMITED TO THE INTERIOR OF THE UNIT. THEREFORE, THE OWNER/OPERATOR CANNOT SET UP ANY TABLES OR OTHER EQUIPMENT OUTSIDE OF THE UNIT TO USE IN THE OPERATION OF THE MOBILE FOOD UNIT. THE ONLY EXCEPTION WOULD BE COVERED SMOKERS/GRILLS THAT ARE USED FOR BATCH COOKING.
***COMMISSARY
ALL FOODS AND SINGLE SERVICE ARTICLES (UTENSILS, PLATES, BOWLS MADE TO USE ON TIME) MUST BE STORED AT AN APPROVED COMMISSARY. THE FLOOR PLANS OF THE COMMISSARY MUST BE SUBMITTED FOR PLAN REVIEW TO THE HEALTH DEPARTMENT PRIOR TO CONSTRUCTION OF THE MOBILE UNIT. IF THE OWNER OF THE MOBILE UNIT INTENDS TO USE A PERMITTED FACILITY THAT IS OWNED BY ANOTHER OPERATOR, THE OWNER/OPERATOR OF THE COMMISSARY MUST SUBMIT A NOTARIZED “MOBILE UNIT/COMMISSARY AGREEMENT” LETTER TO THE HEALTH DEPARTMENT. A SEPARATE FOOD SERVICE PERMIT IS REQUIRED AT THE COMMISSARY IF FOOD PREPARATION TAKES PLACE IN THE COMMISSARY.
***IDENTIFICATION OF MOBILE UNIT
ALL MOBILE FOOD UNITS SHALL BE CLEARLY IDENTIFIED WITH THE NAME OF THE BUSINESS AND PERMIT NUMBER POSTED AND UNOBSTRUCTED ON THE EXTERIOR OF THE UNIT IN LETTERS----AT LEAST 3 INCHES IN HEIGHT----. | 
