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Mobile Food Service

Start Here

All mobile food service units (such as carts, trucks, and trailers), as well as shaved-ice stands, operating in Salt Lake County must meet health department regulations and have a current, active mobile food service permit. Please review the following information before purchasing or constructing a mobile food unit.

The following steps represent the normal sequence of events necessary to receive a mobile food service permit:

  1. Contact the business licensing division of the city or municipality in which you wish to operate to determine if they allow your type of business. 
  2. Register for a Mobile Food Service Class by calling 385-468-3845.
    Classes are usually held on a Thursday at 10:00am, but they are NOT EVERY THURSDAY and YOU MUST REGISTER first.
    Classes are held at:    

    Environmental Health Division
    788 East Woodoak Lane (5380 South)
    Murray, Utah 84107

  3. Complete a Commissary Agreement with an approved, local commissary. All mobile food units and most shaved-ice stands are required to use a commissary; a residential kitchen is not allowed.
  4. Complete a Restroom Agreement with a local business.
  5. Complete the Plan Review process (see tab above) to ensure your mobile food unit meets current regulations.
  6. Apply for a business license in the municipality where you will be located.
  7. Submit a completed Food Service Permit application and permit application fee to the health department. USE ONLY THE FREE ADOBE ACROBAT READER TO COMPLETE AND SUBMIT YOUR APPLICATION. Some web browser PDF viewers may not properly submit your application.
  8. Register the Certified Food Safety Manager (“ServSafe” or equivalent) with the health department.
  9. Undergo a Preopening Inspection by the health department 

Mobile Plan Review

Before applying for a mobile food service permit, all mobile food units must complete the plan review process. Applicants should already have attended a mobile food service class at the health department, as well as completed a Commissary Agreement and a Restroom Agreement, before beginning the plan review process (see "Start Here" tab).

The following mobile food service guidelines documents (PDFs coming soon) will help you meet the food safety requirements of the health department.

  • Food Cart Guidelines
  • Food Trailer and Truck Guidelines
  • Shaved-Ice Stand Guildelines

After reviewing the appropriate guidelines document, complete the Mobile Plan Review Application (PDF coming soon).

The application should be completed by someone with extensive knowledge of the proposed mobile food operation. The application includes a:

  • Cover Sheet
  • Risk Assessment Worksheet (including proposed menu)
  • Food Process Flow Chart
  • Operational Assessment
  • Daily Operations Plan
  • Vending Route or Location Sheet

Submit your completed plan review application and plan review fee to the Food Protection Bureau.

Inspection Checklist

The Salt Lake County Health Department food sanitation regulation contains hundreds of specific requirements to help protect the public’s health.

While health inspectors look for compliance in all areas of the regulation, problems with the items on the following list are among the most common violations.

Note that this list is not exhaustive. Operators are required to comply with all parts of the regulation, including any items not mentioned in this quick-reference document.

Mobile Food Unit Inspection Checklist
Inspectors will verify the following items prior to approving a permit for a mobile unit as well as during each routine inspection:  

  • Food Service permit posted on unit
  • Certified Manager (ServSafe) Certificate/Food Handler card for all employees
  • Completed Commissary Agreement*
  • Food prepared at approved commissary
  • Completed Restroom Agreement
  • Clean water tank (10 Gallon minimum) and food-grade hose
  • Wastewater Tank (15% larger than culinary tank)
  • Written wastewater disposal plan
  • Hand wash sink with hot and cold water and adequate water pressure
  • Soap and disposable towels at hand sink
  • Adequate hot and cold holding equipment and food temperatures
  • Probe-type thermometer
  • Sanitizer test kit
  • Gloves or utensils to minimize bare hand contact
  • Name on cart in 4-inch (minimum) letters
  • All surfaces smooth and easily cleanable
  • Adequate sneeze guard
  • Adequate overhead protection by roof/awning
  • Separate coolers for raw meat and ready-to-eat foods
  • Self-contained and readily movable; no extensions

*The commissary listed on the Commissary Agreement must be permitted and approved for use by the Salt Lake County Health Department prior to cart operation.