ITINERANT VENDOR / MOBILE
VENDOR
FOOD SERVICE REQUIREMENTS
Introduction:
This information is
designed to supplement the Torrington Area Health District's
pre-operational guidelines with specific regard to mobile / itinerant
vending. More detailed information is available by contacting the
Torrington Area Health District (TAHD) at (860) 489-0436.
Definition:
To qualify for a license
as a mobile / itinerant vendor the following criteria must be met: 1. The
food service unit must be mounted on wheels or other method of movable
design. 2. When the unit must be self-contained; gas, water, and sewage
holding tanks must be attached to the vehicle. 3. The food service vehicle
must be moved on a daily basis. If the operation is not moved every day,
it is considered permanent and must comply with the requirements for
employee toilet and hand washing facilities that are connected to
conventional water supply and sewage disposal system.
Inspection Scheduling:
A pre-operational
inspection of the vehicle must be conducted by TAHD prior to the issuance
of a license. An appointment for an inspection may be made by contacting
the office at (860) 489-0436. Appointments for license renewal inspections
must be scheduled prior to the license expiration date.
Exhaust System:
Any food unit equipped
with open cooking facilities such as grill, fryer, stove, etc. must be
provided with a forced air exhaust system which: 1. Extends 8 - 10 inches
beyond the edge of the cooking surface. 2. Is equipped with removable
filter screens. 3. Is protected from entrance of insects and rodents.
Holding Tanks:
Vehicles equipped with
running water must be provided with a water tight waste holding tank which
has a capacity equal to 1 ½ times the volume of the potable water storage
facility. Waste water must be disposed of in a manner approved by the TAHD.
Identification:
Food service vehicles must
bear the name and address of the licensee legibly on the side. Where more
than one unit is licensed by the TAHD the unit number must be noted. A
current food service license sticker from the TAHD must be affixed to the
unit in a visible location.
Food From Approved
Sources:
All food and beverage
products offered for sale must be from an approved source. Prepared food
products must be obtained from a licensed facility or approved by the TAHD.
Home preparation of potentially hazardous food products is prohibited.
When prepared food products are offered for sale, the licensee must have
in his possession verification of the source from which the product was
obtained.
Refuse Storage:
The licensee must provide
a waste and / or trash receptacle for disposal of refuse and paper waste
outside the vehicle.
Refrigeration and Hot
Holding Units:
1. Refrigeration units
whether iced, gas or electric must be capable of maintaining potentially
hazardous foods at a temperature of 45 degrees Fahrenheit or less. All
refrigeration units must be equipped with a thermometer. 2. Hot holding
units must be capable of maintaining potentially hazardous food at a
temperature of 140 degrees Fahrenheit or higher. The licensee must have a
thermometer in his possession for the purpose of checking holding
temperatures. Hot holding units shall not be used for bringing cold foods
to service temperature unless designed for this purpose.
Hand washing
Facilities:
All food service units
must be provided with hand washing facilities. Limited food service
operations, that do not involve active food preparation, may use a
"wash and dry" type waterless hand cleaner. Vehicles offering a
variety of potentially hazardous food products or operations involving
food preparation must be equipped with a hand washing sink with hot and
cold running water.
Water Supply:
Water used on food service
units must be obtained from: 1. A municipal or public water company. 2. A
private well supply which has been tested and approved by the Connecticut
Department of Public Health - Water Supplies Section.
Unit Design:
All food service
units must be designed so as to protect food product from air borne
contamination during periods of display and / or service. Food contact
surfaces should be constructed of durable, non-porous materials, which are
smooth and easily cleaned. Units equipped with open cooking facilities
(grill, stove, fryer, etc. ) or where
operations involve potentially hazardous food preparation must be
completely enclosed; customer service window(s) must be equipped with
screens.
Sanitizing Equipment:
When food service
operations involve the handling and / or preparation of potentially
hazardous food products, the service unit must be equipped with a three
(3) compartment sink and hot and cold running water. The sink(s) must be
of sufficient size to submerge the largest preparation utensil. The TAHD
may allow the use of a two (2) compartment sink where food preparation
activities are minimal.
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