Mobile Units

These requirements apply to all food service facilities licensed as a mobile unit.

What is a mobile unit?

A mobile unit is a food service facility that operates on land or water and moves as part of its routine operation to change location for sales; obtain food or supplies; fill and empty water supply and wastewater holding tanks; or to clean and sanitize equipment and utensils. Structural and HACCP plan reviews must be completed prior to opening a new or remodeled mobile unit.

A mobile unit does not include a food service facility that is capable of being moved, but does not routinely move for the purposes listed above. This type of operation is classified as a semi-permanent food service facility.

How often must a mobile unit move?

Mobile units must move as part of their routine operation or at least once a week.

What special conditions apply to mobile units?

Certain exceptions, such as connections to a permanent water supply and sewer system, are provided to mobile units due to the nature of operation. Mobile units are required to meet the following special conditions:

• Adequate disposal facility for sewage. An onboard holding tank shall be provided and maintained in a safe, sanitary and functional manner to avoid creating a public health nuisance. The owner is responsible for the disposal of waste at a licensed commissary or base of operation or an approved wastewater treatment and disposal facility.
• Approved water supply. The mobile unit must provide an adequate supply of hot and cold running water. Water and ice must be obtained through an approved source. A licensed food service facility such as a commissary or base of operation may be designated as the source for obtaining water and ice.
• Approved trash collection and disposal. The mobile unit is required to provide adequate facilities for the collection and disposal of refuse and trash generated by the mobile unit.

What information is required for approval of a mobile unit?

A Structural and HACCP plan review must be completed prior to opening a new or remodeled mobile unit. The Structural and HACCP plan reviews are completed by the Department of Health. The applicant must submit a floor plan; the name and type of food service equipment; the finish material(s) of floor, wall and ceiling surfaces; a copy of the menu; and the location of a hand sink and three compartment sinks.

The mobile unit must be adequately sized to support food service equipment, including refrigeration, and to carry out all tasks associated with preparation, service and food storage. Where a licensed commissary or base of operations is used, an authorization letter including the name of the facility, location, license number, contact person and telephone number is required. Use of generators is limited to the exterior of the mobile unit only, and generators must be installed in accordance to manufacturer specifications.

How often will my mobile unit be inspected?

Mobile units are inspected based on the priority rating assigned. Priority ratings are based on the type of food served and how the food is prepared. High Priority operations are inspected three times per year, Moderate Priority two times per year and Low Priority once every 2 years. See Priority Assessment for Food Service Facilities for more information.

How do I obtain a permit to operate a mobile unit?

Download the Mobile Unit Food Service Facility Application Packet or call 410-222-7192. A mobile unit food service facility permit application must be submitted to the Food Protection Services Program at the address listed below. The application must include the vehicle identification number (or VIN) obtained from the vehicle registration and completed Workers' Compensation document(s). A mobile unit license must be secured in each jurisdiction where the mobile unit operates.

See Mobile Unit – Plan Review and Requirements.

What is plan review?

Plan review is a process where the layout and design of a facility is reviewed before construction, remodeling or alteration can occur at a food service facility. This process assures that food service facilities are constructed in compliance with Maryland State regulations.

What type of plan review is required for the approval of a mobile unit?

Structural and HACCP plan reviews must be completed prior to opening or operating a new or remodeled mobile unit. In Anne Arundel County, each plan review is conducted by the County Department of Health.

What items are required for a structural plan review?

1. A floor plan showing the layout of equipment and a diagram of the plumbing within the mobile unit must be submitted. In general, the mobile unit must be designed to support food service equipment, including refrigeration, and to carry out all tasks associated with preparation, service and food storage.
2. The make, model number and certification of food service equipment must be submitted. All food service equipment must be NSF-approved or certified as NSF equivalent.
3. The finish material(s) of floor, wall and ceiling surfaces.
4. A copy of the menu.
5. An authorization letter from a licensed food service facility or approved commissary or base of operation facility, which includes the facility name, location, food service facility permit number, point of contact and telephone number. The depot facility must provide a source of potable water, hoses and connections; refrigerated and dry food storage areas; a method and place for wastewater disposal; trash disposal; and utensil washing facility. See Commissary or Base of Operation Authorization Form.
6. Submit information on the size of the onboard water supply and wastewater holding tanks.
7. Submit information on the source of food, water and ice. Water must be from a public water source or a private well that serves a licensed food service facility.

What is a HACCP plan?

HACCP, or Hazard Analysis Critical Control Point, is an assessment of your menu that evaluates food temperatures associated with cooking, cooling and reheating of potentially hazardous foods. A specialist from the Department of Health will develop a custom HACCP plan for each facility to ensure potentially hazardous foods are prepared in a manner that minimizes bacterial growth. The HACCP plan must be completed before your mobile unit is approved to operate.

What items do I need for inspection of my mobile unit?

• An approved HACCP plan.
• Inspection and approval of the Fire Marshal for operation of all exhaust hoods and Ansul systems. Exhaust hoods or mechanical ventilation are required over all cooking, grilling and steaming equipment. See Fire Marshal inspection guidelines.
• A supply of hot and cold running water at hand sinks and three-compartment sinks.
• A supply of hand soap, paper towels and a towel dispenser at all hand sinks.
• Sanitizer and sanitizer test strips.
• Metal stem thermometers for monitoring proper food temperatures and thermometers marked in two-degree increments in all refrigeration and freezer units.
• Food service equipment must be capable of maintaining proper food temperatures.
• All food contact surfaces must be constructed of an approved food contact material (e.g., stainless steel).
• Lighting must be adequately shielded or provided with shatterproof bulbs.
• Single service items, including utensils, napkins and condiments, must be kept in tight-fitting, closed containers.
• A working generator* or other approved power source.

*A generator is required and must be installed on the exterior of the mobile unit in accordance with manufacturer specifications.

What items do I need to apply for a mobile unit license?

To obtain a license to operate a mobile food service unit, such as a hot dog cart or sandwich truck, or other type of mobile food unit, the required forms and fees are as follows:

After these forms have been submitted to the Department of Health, call 410-222-7192 to make an appointment to have your mobile unit inspected. The unit must be brought to the Anne Arundel County Department of Health (lower parking lot) located at 3 Harry S. Truman Parkway, Annapolis, MD for this inspection.

NOTE: If you plan to build your own mobile food service unit or to have one built for you, it is strongly recommended that you submit the plans to the Department of Health for review. Failing to do so may leave you with a unit that requires expensive modifications before you can be licensed to operate it.

Where can I get more information?

A complete copy of the regulations governing food service facilities, Code of Maryland Regulations 10.15.03, is available at www.dsd.state.md.us/comar or contact:

Food Protection Services Program         
Anne Arundel County Department of Health         
Bureau of Environmental Health         
3 Harry S. Truman Parkway         
Annapolis, Maryland 21401         
410-222-7192