///Design, Construction & Permitting Standards for Portable Units for Service of Food

Design, Construction & Permitting Standards for Portable Units for Service of Food

The purpose of this document is to provide a guideline for the design, construction and permitting of various types portable units for service of food. Refer to the Regulations, Chapter 11, for further information.

The application and plan review process is outlined on the plan review process webpage. Download and complete the Instructions for Submission specific for portable units.

Definitions

Accessory Unit means an easily movable item, or a permanently mounted fixture, that is utilized adjacent to the operational location of a portable unit for service of food.

Food Service Trailer means a mobile food establishment designed to be towed on public roads, and having an enclosed area for storage, handling, or preparation of food. Such units shall be permitted as portable units for service of food under the category food service trailer.

Golf Cart-Style Food Unit means a very small, motorized vehicle, including golf carts and similar vehicles, used to transport and serve food or beverages at various locations inside large buildings or on large tracts of land including but not limited to golf courses. Such units shall be permitted as portable units for service of food under the category golf cart-style unit, and shall only sell pre-packaged, non-PHF (TCS) which includes sealed beverages, except that PHF ordered from an approved kitchen may be immediately transported to a customer.

Indoor Food Service Cart means a portable unit for service of food operated only at locations clearly identified in the permit application, and shall be within a building having restroom facilities that are accessible during all hours of operation. Indoor food service carts may serve only low-risk foods, individually pre-packaged PHF (TCS), or hot dogs which are heated to at least 135°F±2° and held at no less than 135°F±2° until served.

Non-Potentially Hazardous Food (TCS) means food that is incapable of supporting the rapid and progressive growth of infectious, toxigenic, or other harmful microorganisms. Examples include but are not limited to bread, roasted nuts, beef jerky, candy, potato chips, popcorn, and other snack food not requiring refrigerated storage.

Outdoor/Indoor Food Service Cart means a portable unit for service of food operated only at locations clearly identified in the permit application. An outdoor / indoor food service cart may be operated inside or outside of buildings and shall have restroom facilities that are accessible during all hours of operation. Outdoor / indoor food service carts may serve only non-PHF (TCS) food and/or hot dogs which are heated to at least 135°F±2° and held at no less than 135°F±2° until served.

Portable Banquet Bar means a portable unit for service of food that serves only beverages and drink garnishes. Portable unit for service of food means a food establishment on wheels, easily conveyed from a servicing depot or commissary to one or more approved locations where food is served, and clearly identified in the permit application.

Commissary means a fixed non-mobile food establishment for the storage and preparation of food to be sold or served at or by a portable unit for service of food, catering operation, mobile food vendors, farmers’ markets, and annual itinerants. A commissary may also serve as a servicing depot for the servicing and cleaning of equipment. A commissary shall be approved by the health authority or agency of jurisdiction as part of the permit application and inspection process for a food establishment.

Servicing Depot means a facility approved by the health authority or agency of jurisdiction for cleaning, disposing of liquid and solid wastes, and refilling of water tanks of a permitted portable unit for service of food, catering operation, mobile food vendors and farmers’ markets. A servicing depot may be a large mobile unit if it has been approved by the health authority or agency of jurisdiction and meets the requirements of these regulations. If food is to be stored, the facility shall be designated as a commissary, not a servicing depot.

Types & Specific Design & Permitting Requirements:

All portable units for service of food must be operated from a specific location as defined by a written lease agreement or contract, and the lease or contract must specify that restrooms are available to the operators of the portable unit for service of food during their hours of operation. The restrooms must meet the minimum requirements of the Regulations for food establishments.

All portable units for service of food may operate only in conjunction with, and support of, a permitted commissary, servicing depot, support kitchen or banquet kitchen / pantry.

Portable banquet bars must operate only as a unit within a banquet service area, supported directly by a banquet service kitchen or pantry area. When used as such, units without an integral hand washing stations must operate within 15 feet of a portable or permanent hand-washing sink or accessory unit – a maximum of three portable banquet bars may be supported by one accessory hand wash unit. Operation of a portable banquet bar outside these parameters will require the equipment to be operated as an indoor food service cart or outdoor / indoor food service cart in conjunction with supplemental accessory units as needed to meet the requirements.

Golf cart-style food units are restricted in operation to the area permitted, such as a golf course, maybe mobile during operating hours, and are restricted to packaged food only unless equipped with an on-board hand-washing station meeting the requirements listed below.

Portable unit for service of food shall be designed and constructed as follows:

Food Service Trailer: A food service trailer shall be designed and constructed to conform to the interior specifications for mobile vendor unit as specified in Chapter 10 of the Regulations, and may operate only on sites for which written approval from the property owners has been obtained. Written permission from the property owner for use of restroom facilities that are accessible during all hours of operation is also required.

Outdoor/Indoor Food Service Cart: An outdoor / indoor portable unit shall be designed and constructed to meet or exceed the specifications of NSF/ANSI Standard 59 for Mobile Food Carts, as well as the criteria listed in this section.

Indoor Food Service Cart: An indoor portable unit shall be designed and constructed to meet or exceed the specifications of NSF/ANSI Standard 59 or 2, provided accessory units are provided to meet criteria listed in this guide.

Portable Banquet Bar: A portable banquet bar shall be designed and constructed to meet or exceed the specifications of NSF/ANSI Standard 2, as well as the criteria listed in this section.

General Design & Construction Requirements

  1. Materials used in construction of a portable unit for service of food shall meet or exceed the following criteria:
    1. Materials used in construction shall be resistant to wear, penetration by rodents and other vermin, and repeated application of cleaning agents and sanitizers.
    2. Materials used in a food zone shall not impart color, taste, odor, or toxic chemicals to food.
    3. Exposed surfaces, in a food zone or a splash zone of a portable unit for service of food, shall be smooth, easily cleanable, resistant to corrosion, and free from harmful levels of toxic chemicals including but not limited to lead.
    4. The inside surfaces of drawers, cabinets, or containers, that may be used for storage for utensils used for food preparation or serving, shall be smooth, easily cleanable, and resistant to corrosion.
    5. Exposed surfaces in a non-food zone shall be smooth and corrosion resistant.
    6. Wood shall not be used, except that:
      1. Hardwood cutting boards or other approved hardwood utensils may be used for food preparation or serving.
      2. Wooden construction materials, including composites, but not limited to particle board, shall not be used:
        1. For construction of units to be stored or used outdoors.
        2. Adjacent to, or below, a food-contact surface or splash zone.
        3. Under a sink, ice bin, beverage dispenser, refrigeration equipment, heating equipment or in any other area that may be exposed to accumulation of moisture.
      3. Wooden construction materials may be used for units that will be stored and used only in indoor locations, if the wooden materials are completely encased by a smooth and durable material such as plastic laminate or FRP, with sealed seams and radiused internal angle treatments.
      4. Decorative or ornamental wooden structures may be used in non-food zone areas, including overhead signs, if the wood is sealed to prevent damage from exposure to humidity or moisture.
    7. Brass shall not be used except for valves, fittings, and other similar components used only for water, coffee or tea.
  2. A portable unit for service of food must have an identification plate(s), or other durable marking, permanently affixed in a location that is readily accessible for inspection, which includes:
    1. The name and address of the cart’s manufacturer;
    2. The manufacturer’s model and serial numbers; and,
    3. The specific NSF/ANSI standards that the unit is certified as being in compliance with, unless such information is provided elsewhere on the unit.
  3. Carts designated to be permitted as an outdoor food service cart must be certified to meet NSF/ANSI Standard 59.
  4. Carts designated to be permitted as an indoor food service cart must be certified to meet NSF/ANSI Standard 2, provided accessory units are included in the permit to meet all requirements.
  5. A portable unit for service of food must provide at least 50 foot candles of light on all food preparation surfaces during all hours of operation.
  6. A portable unit for service of food must provide food shields, over-head protection, and ground cover as needed, depending on design and location, in order to protect the foods being served.
  7. A portable unit for service of food shall meet or exceed the following criteria for hand washing, food preparation sinks, water supply & liquid waste holding:
    1. The unit shall be equipped to provide hot water at a temperature of at least 120ºF±2° with a minimum of 100º F±2° deliveries to the hand washing sink.
    2. A hand washing sink is required for any portable unit for service of food at which open food, including beverages, are handled. A hand washing sink shall:
      1. Be at least 10 inches x 10 inches at the water line, with a minimum depth of 6 inches.
      2. Drain to a waste water storage tank, except that indoor food service carts may drain with the approval of the health authority, into the sanitary sewer.
    3. A sink for food preparation and disposal of liquid waste is required for any portable unit for service of food at which liquid waste is generated. A sink for disposal of liquid waste shall:
      1. Be at least 10 inches x 10 inches at the water line, with a minimum depth of 6 inches.
      2. Have a faucet designed to accommodate the rinsing and filling needs of the operation.
      3. Drain to a waste water storage tank, except that indoor food service cart may indirectly drain through an approved sanitary sewer system or other approved system.
    4. A supply of potable water shall be present on any portable unit for service of food where water is required for preparation or hand washing.
      1. Indoor, outdoor / indoor, and banquet bars must have a potable water storage tank with at least a 5-gallon capacity;
      2. Food service trailer that is equipped with a three-compartment sink shall have a potable water storage tank of at least 50 gallons capacity, or be connected to an potable water supply system when set-up for operation.
      3. A potable water storage tank shall:
        1. Have an interior surface that is smooth, cleanable, and composed of an approved food grade material.
        2. Have a fill connection, located at the highest point on the tank, which is protected from contamination and is designed to prevent connection to non-potable water supplies.
        3. Have an air gap or device approved to protect potable water supplies from contamination by backflow.
        4. Be designed to facilitate draining and cleaning by:
          1. Being readily removable and easily handled to permit use of a drain, at least 0.5 inside diameter, located on a side of the tank.
          2. Having a bottom sloped to a drain, at least 0.5 inside diameter, located at the lowest point in the tank, with the slope of the bottom being at least 0.5 per foot.
    5. A waste water tank for a portable unit for service of food shall:
      1. Have a capacity at least 15 percent greater than the total capacity of the portable unit’s potable water tank(s), including water heater capacity.
      2. Have an interior surface that is smooth & cleanable.
      3. Be designed to facilitate cleaning by:
      4. Being readily removable and easily handled to permit use of a drain, at least 0.5 inside diameter, located on a side of the tank.
      5. Having a bottom sloped to a drain, at least 0.5 inside diameter, located at the lowest point in the tank, with the slope of the bottom being at least 0.5 per foot.

Additional Permitting Requirements

  1. A restroom capable of supporting food service operations must be within a reasonable distance of a portable unit for service of food for use of employees of the portable unit during all hours of operation. Minimum restroom requirements include:
    1. Toilet rooms completely enclosed with a tight-fitting, self-closing door.
    2. Restrooms provided with mechanical ventilation (exhaust fan).
    3. All fixtures in restrooms must be sealed to the floor or wall.
    4. Hand sinks shall have tempered or hot and cold running water and soap and towel dispensers. Hot or tempered water must be available within 20 seconds. Faucets with automatic shut-off must run for a minimum of 20 seconds.
  2. Commissary, servicing depot & support kitchen requirements: All portable units for service of food must operate from & be supported by an identified commissary, servicing depot or support kitchen deemed capable of providing such support. All operating units must report to their commissary, servicing depot, or support kitchen on a daily basis for services such as cleaning, sanitizing, waste water dumping & potable water refilling, and restocking. A commissary for a portable unit for service of food:
    1. Shall operate only under a permit issued by the health authority. That permit shall be issued to:
      1. The permit holder for a portable unit for service of food who has sole rights, by ownership or contract, to utilize the commissary.
      2. An independent commissary owner/operator who contracts with more than one portable unit permit holder.
    2. May be utilized for storage or preparation of food, which has been approved by the health authority, for sale or service from the portable unit for service of food;
    3. May be utilized for cleaning, disposal of waste, and supplying water for hand washing sinks of a portable unit for service of food;
    4. Shall be designed, constructed, and equipped as required by plan review to accommodate all operations that will be necessary to support the portable unit for service of food;
    5. The commissary for each portable unit for service of food shall be identified in the permit application.
  3. A servicing depot for a portable unit for service of food shall operate only under a permit issued by the health authority.
    1. That permit shall be issued to:
      1. The permit holder for a portable unit for service of food who has sole rights, by ownership or contract, to utilize the servicing depot.
      2. An independent servicing depot owner/operator who contracts with more than one portable unit permit holder.
    2. May be utilized for cleaning, disposal of waste, and supplying water for hand washing sinks of a portable unit for service of food.
    3. Shall not be used for storage or preparation of food or beverages.
    4. Shall be designed, constructed, and equipped as required by plan review to accommodate all operations that will be necessary to support the portable unit for service of food.
    5. The servicing depot of each portable unit for service of food shall be identified in the permit application.
    6. Portable units for service of food on pool decks shall also meet the requirements of NAC 444.288.
  4. Special requirements for portable unit for service of food operations on pool decks and within pool barriers:
    1. No glass or breakable items shall be allowed except that glass liquor and mixer bottles under the control of a food handler are acceptable.
    2. Bar/food units shall be located remotely from the edge of the pool on the raised rear deck area if available, and well away from the “wet deck” area.
    3. Work stations shall not obstruct access to the pool deck, or to necessary fixtures, including but not limited to showers and water fountains.
    4. Work stations shall not be placed in any location where there is standing water.
    5. Work stations shall be broken down, covered, protected, and stored when not in use.
    6. All electrical connections for work stations shall be GFCI protected and testable, and temporary electrical runs shall not pass across walkways used by bathers or in wet areas such as deck drains.
    7. An operational plan shall be completed and shall address all of the above including a statement that management will not permit food or drink to be consumed within 4 feet of any pool or spa.

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Updated on: October 11, 2018

2018-10-11T13:23:26+00:00