Mobile Food Establishment: The Michigan Food Law of 2000, as amended, defines a mobile food establishment as a food establishment operating from a vehicle or watercraft that returns to a licensed commissary for servicing and maintenance at least once every 24 hours.
Mobile Food Establishment Commissary
A mobile food establishment commissary is defined as an operation that is capable of servicing a mobile food establishment. The commissary must be specifically licensed as a “Mobile Food Establishment Commissary”.
A licensed mobile food establishment commissary shall provide:
- All food and beverages served from the mobile unit.
- Adequate space for proper storage of food, utensils, equipment, linens and single service articles.
- The ability to safely handle the volume of food and food preparation activities.
- Sufficient equipment/utensil washing, rinsing, sanitization and drying capacities.
- Approved and adequate facilities for the collection of solid waste.
- A servicing area with overhead protection (Food Code 6-202.18).
Requirements to Open a Mobile Food Establishment
- A mobile food establishment must submit a plan review packet, including a plan review application, fee, menu, standard operating procedures, drawing/layout of cart, equipment specification sheets, and any other applicable items listed below.
- A mobile food establishment must have the equipment and resources to ensure food safety for its menu and operation. Typically, this requires a method to wash hands, gloves, a method to sanitize counters or surfaces, a metal stem thermometer, methods of hot and cold holding of foods, and a method of covering and protecting food from customers and the elements.
- A mobile food establishment must have the cart’s name and operator’s address on each side of the exterior in letters at least 3 inches high.