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  • Home
  • COVID-19
    • At-Home Test Kits
    • COVID-19 Booster Information
    • COVID-19 Testing
    • Weekly Updates for COVID-19 Positivity Rates Within the Torrington Area Health District (TAHD) Jurisdiction
    • Self-Isolation and ​Self-Quarantine
  • Programs & Services
    • Environmental Health >
      • Healthy Homes
      • Lead Information
      • Asbestos >
        • Overview
        • Asbestos Abatement
        • Vermiculite Concerns
      • Beauty Salon and Barber Shop Licensing
      • Bed Bug Information
      • Building Conversions, Additions and Accessory Structures
      • Day Care Centers
      • General Septic System Information >
        • Steps to Constructing a Building with No Public Sewers or Public Water
        • On-site Subsurface Sewage Disposal Systems
        • Repair and Replacement
      • Lake and Pond Swimming Areas
      • Noise Regulations
      • Private Water Wells
      • Public Swimming Pools
      • Radon Awareness
      • Soil Testing
      • Tattoo Salons
      • Water Testing Laboratories
    • Community Health >
      • Suicide Prevention
      • Opioid Epidemic
      • Bats & Rabies
      • Bed Bugs
      • Childhood Lead Poisoning Prevention Program
      • Communicable and Chronic Disease Program
      • Emergency Preparedness
      • Fit Together NWCT
      • Immunization >
        • Immunization Program
        • Connecticut Vaccine Program (CVP)
        • Connecticut Immunization Information System (CT WiZ)
      • Community Health Needs Assessment
      • Lyme Disease & Ticks >
        • About Lyme Disease
        • Tick Removal & Testing
      • TAHD Medical Reserve Corp
      • Travel Health
    • Food Protection Inspection Program >
      • Overview of Food Protection Section
      • Guidelines for Food Service at Temporary Events
      • Itinerant Vendor / Mobile Vendor Food Service Requirements
      • FDA Food Code Information >
        • Testing Organizations
      • Qualified Food Operator
      • Foodborne Illness Investigation
      • Preoperational Guidelines & Application for Food Service Establishments
      • Keeping Food Safe During Extended Power Outage
      • Procedures to Safely Reopen After Storm
      • Food Service Establishment Inspections
    • Local Regulations
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    • General Forms & Applications
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Itinerant Vendor / Mobile Vendor Food Service Requirements

Itinerant Vendor / Mobile Vendor

Food Service RequirementsIntroductionThis 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.

Click here for the application and guidelines

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Torrington Area Health District
350 Main Street, Suite A
Torrington, CT 06790-5000
(860) 489-0436  Fax  (860) 496-8243 
Hours
​-Monday, Tuesday, Thursday- 8:00am to 4:00pm.
-Wednesday-
8:00am to 6:00pm.
​-Friday-
8:00am to 1:00pm.
 
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TAHD provides local public health services for the towns of Bantam, Bethlehem, Canaan, Cornwall, Goshen, Harwinton, Kent, Litchfield, Middlebury, Morris, Norfolk, North Canaan, Plymouth, Salisbury, Thomaston, Torrington, Warren, Watertown & Winsted.
© 2023 Torrington Area Health District. All Rights Reserved.
The Torrington Area Health District is an equal opportunity provider, and employer.  If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form found online at http://www.ascr.usda.gov/complaint_filing_cust.html , or at any USDA office, or call (866) 632-9992 to request the form.  You may also write a letter containing all of the information requested in the form.  Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@USDA.gov.