Mobile Food Service Permit Application

FORM – English

So you want to open a food truck/trailer?

Here’s the checklist of things that need to be done before you can be open for operation to the public.

  1. Plan Review
    • Fill out and submit the plan review application, parts A & B, along with the applicable fee. With
      the application, submit construction plans of the mobile truck/trailer complete with plumbing, electrical, finishing, floors, walls, ceilings, and floor plan designs. A legible hand-drawn document is okay.
    • The floor plan designs should designate equipment placement.
    • An equipment schedule (including cut sheets).
    • A complete list of menu items to be served (including daily specials, if applicable).
    • A picture of the license plate on the truck/trailer.
    • A written and signed commissary kitchen agreement (this will need to be renewed annually).
    • The means by which the assigned inspector can determine the food truck/trailer’s vending location and days/hours of operation (social media pages are common).
  2. All Tier 2 designated food trucks/trailers shall have someone on staff that has a Food Safety Manager Certification (Title 26, Chapter 15a of Utah Code). This person can not be the food safety manager of any other establishment. A Food Safety Manager Certification is different from a food handler’s permit in that it requires a higher level of education and training and involves taking an extensive course in food safety.
    • Submit a copy of this certificate to the health department to be registered with the facility.
    • Each employee (except for the Food Safety Manager (FSM)) must have a food handler permit issued by an approved instructor as determined by the Utah Department of Health.
    • Tier 1 designated food trucks/trailers are not required to have a Food Safety Manager Certification; however, all employees must have a food handler permit, as explained above.
  3. Final Inspection
    • a. No establishment shall open without a pre-opening inspection being done.
      These requirements apply to all new mobile food trucks/trailers, either newly constructed or a used truck/trailer, and to all changes of ownership. All of the applications and additional information can be found in this New Establishment and Information Packet. Additional fees may be levied for incomplete applications or plans. Please contact the Bear River Health Department with any questions.

For Complete Instructions and Guidelines, Download Packet

    Required Contact Information




    Plan Review Application Part A

    Facility Information:





    Architect/Design Professional:

    Project Contact:





    *Please attach the following required information before a plan review will be started. Incomplete
    plans not meeting the following requirements may be subject to additional fees:

    1. Site plan
    2. Dimensional Floor Plan
    3. Proposed Menu
    4. Equipment Layout and Schedule
    5. Mechanical Schedule
    6. Plumbing Schedule
    7. Electrical Schedule
    8. Equipment Cut Sheets

    Max File Size: 2MB

    Or for larger files provide a public link to DropBox, or GoogleDrive, so that we can download your files:

    Plan Review Application Part B

    New
    Remodel
    Conversion
    Change of Ownership

    When were plans submitted to the following authorities:

    City/County Business License Division: 

    Planning/Zoning: 

    Building: 

    Fire: 

    Other (Please list): 


    Food Preparation Review

    Proposed Hours of Operation





    Expected Number of Meals To Be Served Daily



    *It is important to know this information. With this we will know how much space will be needed for refrigeration and dry storage.

    Food Supplies
    Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served.

    Category

    A. Thin meats, poultry, fish, eggs (hamburger; sliced meats; fillets) YesNo

    B. Thick meats, whole poultry (roast beef; whole turkey, chickens, hams) YesNo

    C. Cold processed foods (salads, sandwiches, vegetables) YesNo

    D. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) YesNo

    E. Bakery goods (pies, custards, cream fillings & toppings) YesNo

    1. Are all food supplies from inspected and approved sources? YesNo

    2. What are the projected frequencies of deliveries for (ex: 2x/week):



    3. Provide information on the amount of space (in cubic feet) allocated for:



    4. How will dry goods be stored off the floor?

    5.Please list foods or categories of foods prepared more than 12 hours in advance of service.

    6. Provide a HACCP plan for specialized processing methods such as vacuum packaged food, sous-vide, or cook-chillitems prepared on-site or otherwise required by the regulatory authority.

    7. Will the facility be serving food to a highly susceptible population? YesNo

    If yes, how will the temperature of foods be maintained while being transferred between the kitchen and service area?

    8.Are containers constructed of food-grade materials to store bulk food products? YesNo

    COLD STORAGE

    1. Does each refrigerator/freezer have a thermometer? YesNo

    2. Is there a bulk ice machine available? YesNo

    COOKING and HOT/COLD HOLDING

    1. What type of temperature measuring device will be used to ensure proper cooking temperatures?

    2. How will hot foods be maintained at 135oF (60oC) or above during holding for service? Indicate type and number of hot holding units.

    3. How will cold food be maintained at 41oF (5oC) or below during holding for service? Indicate type and number of cold holding units.

    4.How will reheating food to 165oF for hot holding be done rapidly and within 2 hours?

    Is there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? YesNo

    Will employees have paid sick leave? YesNo

    How will rodents, insects, and other pests be excluded from entry to the establishment?

    Will air curtains be used? YesNo

    How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be sanitized?

    Will all produce be washed on-site prior to use? YesNo

    Is there a planned location used for washing produce? YesNo

    Describe

    If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses.

    GARBAGE AND REFUSE

    1. Will refuse be stored inside overnight?YesNo

    2. Is there an area designated for garbage can or floor mat cleaning? YesNo

    3. Is there an area to store returnable damaged goods? YesNo

    Outside

    4. Will a dumpster be used? YesNo

    5. Will a compactor be used? YesNo

    6. Will garbage cans be stored outside? YesNo

    7. Describe surface and location where dumpster/compactor/garbage cans are to be stored

    8. Describe location of grease storage receptacle

    9. Is there an area to store recycled containers? YesNo

    Water Supply

    1. Is the water supply: PublicPrivate

    If private, has source been approved? Please attach copy of written approval and/or permit. YesNoPending

    2. Where are you filling the fresh (potable) water tank?

    3. What is the capacity of the fresh (potable) water tank?

    4. Is ice made on PremisesPurchased Commercially

    If made on premise, are specifications for the ice machine provided? YesNo

    5. What is the capacity of the hot water generator?

    6. Is the hot water generator sufficient for the needs of the establishment (take into account handwashing, dishwashing, cooking and customer usage)? YesNo

    7. Is there a water treatment device? YesNo

    If yes, how will the device be inspected & serviced?

    Sewage Disposal

    1. Where are you emptying your greywater tank at?

    2. What is the capacity of the greywater tank?

    3. Do you acknowledge that all sewage/wastewater disposal must be done in accordance with all state, federal, and local laws and regulations; Do you acknowledge that no sewage/wastewater may be disposed of down a storm drain or on the ground?* YesNo

    General

    1. Are all containers of toxics, including sanitizing spray bottles, clearly labeled? YesNo

    2. Where will linens be washed?

    3. Where will linens be dried?

    4. Location of clean linen storage:

    5. Location of dirty linen storage:

    6. How will you clean the floor?

    DISHWASHING FACILITIES

    1. Will sinks or a dishwasher be used for warewashing? Dishwasher3-Compartment Sink

    Is ventilation provided? YesNoPending

    Hot Water Sanitizing Chemical Sanitizing

    2. Are there drain boards on both ends of any pot sinks (deep sinks)? YesNo

    3. Are test papers and/or kits available for checking sanitizer concentration? YesNo

    HAND-WASHING/TOILET FACILITIES

    Is there a hand-washing sink in each food preparation and ware-washing area? YesNo

    Do all hand-washing sinks have a mixing valve or combination faucet? YesNo

    Is a handwashing sign posted at each handwashing sink? YesNo

    When at your various locations of vending, where will you use the restroom?

    STATEMENT: I hereby certify that the information in Plan Review Part A & B is correct, and I fully understand that any deviation from the above without prior permission from this Health Regulatory Office may nullify final approval. I acknowledge that the information in Part A & B is not a comprehensive list of all food regulations and that it will be my responsibility to be familiar with and follow all applicable laws and rules.

    Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required federal, state, or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A preopening inspection of the establishment with equipment in place & operational will be necessary to determine if it complies with the local and state laws governing food service establishments.

    FOOD SERVICE PERMIT APPLICATION


    Transaction type: New/Remodeled Facility
    Renewal
    Transfer of Ownership Secondary Mobile Offsite Catering (Extra Permit Required)

    Facility Information













    Owner Information







    Owner Type:
    Sole Owner
    Partnership
    Corporation
    Other:

    Send Bill to: Owner
    Facility
    Third Party, If third party fill out information below

    Send Permit to:
    Owner
    Facility
    Third Party, If third party fill out information below




     

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