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Mobile Food Facility Permitting Process and Operational Requirements for Sidewalk Vendors Santa Monica Townhall Meeting May 1, 2019

Transcript of D } ] o & } } & ] o ] Ç W u ] ] v P W } v K ] } v o Z µ ...

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Mobile Food Facility Permitting Process and Operational Requirements for Sidewalk Vendors

Santa Monica Townhall MeetingMay 1, 2019

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Definitions

• Mobile Food Facility (MFF): any vehicle used in conjunction with a commissary or other permanent food facility upon which food is sold or distributed at retail.

• Commissary: a food facility that services mobile food facilities.

• Potentially Hazardous Food: a food that requires time or temperature control to limit pathogenic micro-organism growth or toxin formation.– Includes food of animal origin that is raw or cooked– A food of plant origin that is cooked or consists of raw seed sprouts, cut

melons, cut tomatoes, or mixtures of cut tomatoes (such as salsa)

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Steps in the Permitting Process:

1. Contact the Environmental Health Plan Check Program(626) 430-5560 to start the process.

2. Be prepared to discuss:• What type of mobile food business you would like to begin• If you have an existing food cart that was previously

permitted, or you are building a new food cart

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Required Documents for Obtaining Health Permit

• Valid Photo ID • Articles of Incorporation (for a corporation) and Articles of

Organization (for a LLC)• Carts that will be towed or driven on the street will need to

register with the DMV• Commissary Contract & Verification of MFF Storage Form• Completed Mobile Food Facility Permit application

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Examples of Carts:

Prepackaged Food: Ice cream bars,popsicles, chips, gum, candy, water bottles, soda cans, cut non-PHF pre-packaged fruits,

Open Food: Hot dogs,tamales, churros, corn on the cob, coffee, raspados

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Prepackaged Food Cart

Plan Check Not Required

Contact the Vehicle Inspection Program

(626) 430-5500

Open Food Cart or All Other Food Carts

Plan Review & Approval

Plan Review & Approval

Final Inspection

Final Inspection

Approved

Permit & Certification

Sticker Issued

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Type of Inspections

– Initial cart evaluation: to ensure MFF meets California Health and Safety Code requirements prior to issuance of a public health operating permit

– Certification inspection: check for structural integrity of the cart to ensure cart has not been remodeled or altered. A Certification Sticker will be will be placed on the MFF.

– Graded Inspection: check for structural and operational compliance. A letter grade will be issued and posted on MFF

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Identification on MFF

• Business Name or name of the operator (permitted owner)– Letters at least 3 inches high

• City, state, zip code– Letters and numbers no less than 1 inch high

Identification information must be legible, clearly visible to the patrons, and permanently affixed on the customer side of the MFF.

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Structural Requirements for MFF

• Equipment should be made of: nonabsorbent, smooth, and easily cleanable material

• For carts with open potentially hazardous foods or carts with limited food preparation– 3 compartment ware wash sink (some exceptions apply)– Handwash sink– Liquid waste tank

Additional structural requirements will be determined based on the type of non-motorized conveyance (cart) and the menu items offered for sale.

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3-COMPARTMENT SINK INSIDE THE ENCLOSURE

CHEMICAL STORAGE(RECOMMENDED 1.5 CU FT)

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HANDWASH SINK

STORAGE COMPARTMENTS

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WASTE TANK AND DRY STORAGE AREA SHOULD BE SEPARATE

SEPARATE DRY STORAGE AREA WITHOUT PLUMBING

WASTE TANK SHOULD BE EASILY ACCESSIBLE FOR SERVICING

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General Operational Requirements

• Wastewater must be discharged at an approved commissary only

• Adequate number of easily cleanable refuse containers must be provided for disposal of trash

• Employee Practices for food handlers/operators– Handwashing: wash hands with soap & warm water – Wear clean outer garments– Use gloves: if employee has any cuts, sores, rashes, artificial

nails, nail polish, and rings– Wear hair restraints (e.g. hair net, cap)

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Prepackaged Food Cart Operational Requirements

• All food items must come from an approved source.• No peeling or slicing of fruits at cart. Must be conducted at

the commissary or other approved facility.• No preparation or handling of any open foods.• Prepackaged food shall not be stored in direct contact with ice

or water if its container is not completely sealed.• For carts approved to sell produce and prepackaged food,

potentially hazardous foods shall not be stored or sold unless an approved refrigeration system is installed (plan submittal is required).

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USE OF CUTTING BOARD AND KNIFE

FOR SLICING/CUTTING OF

FRESH FRUITS AT PRE-PACKAGED CART

IS NOT APPROVED

USE OF ICE TO REFRIGERATE CUT MELONS IS NOT APPROVED—REFRIGERATOR IS REQUIRED FOR COLD STORAGE OF

CUT MELONS

UN-APPROVED

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Limited Food Preparation Operational Requirements

• All food must come from an approved source• All potentially hazardous food shall be cooked to order– Hot holding of potentially hazardous food for later use is not

approved• Exception: steamed/boiled hot dogs, tamales, and roasting corn

on the cob

• All raw ingredients shall be washed, peeled, sliced and prepared in advance at the commissary

• Utensils shall be washed, rinsed, and sanitized in an approved manner depending on the food operation

• Warewashing shall be performed within the integrated 3-compartment sink

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Commissary Requirement

• Storage for food, containers, or supplies– Food may not be stored at a home or other unapproved

location• Food is prepared or prepackaged at the commissary and

intended for sale or service at the retail site.• Washing of utensils • Liquid and solid waste are disposed, and potable water is

obtainedA restaurant or market may also act as a commissary if eligible

and approved by the Health OfficerType of commissary needed is determined by the type of cart

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Commissary—Storage of Carts and Supplies

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Commissary—Warewash Sink

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Commissary—Potable Water Supply Lines for Cart

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Special Training or Certification

Certified Food Protection Manager (CFM) Certification• At least one food safety certified owner or employee• Valid for 5 years

California Food Handler (CFH) Card• Each additional food handler is required to have a CFH card• Valid for 3 years

*Handling of open foods that are non-potentially hazardous does not require a CFM or CFH. However, operator must demonstrate general food safety knowledge.

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Additional Permits or Licenses

• With the adoption of City Sidewalk Vending Ordinance, SB-946, ensure that you obtain a City Business License within the City you intend to work.

– Check for local land use restrictions– City of Los Angeles: Business Tax Registration Certificate

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Public Health Fees• Plan Check Review: $746

• Public Health Operating Permit:

Prepackaged Food Cart (low risk): $393

Prepared Food Cart (high risk): $772

Permits are valid for a fiscal year, July 1-June 30 and includes Certification Sticker

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