What is a Mobile Food Vendor or Food Truck
In the Poudre Fire Authority jurisdiction, a Food Truck or Mobile Food Vendor is defined as a retail food establishment that is not intended to be permanent, and is a motorized wheeled vehicle, or non-motorized unit such as a trailer, which is designed and equipped to serve food and beverages.
What are the requirements for a Mobile Food Vendor or Food Truck
All mobile food vendors operating within the Poudre Fire Authority Jurisdiction must receive an annual inspection and permit from the Poudre Fire Authority. To obtain a permit please submit the Mobile Food Vendor Permit Application. In addition to an annual inspection, mobile food vendors can expect periodic inspections when they are operating at special event as a part of our vendor inspections. These inspections are different from our annual vehicle inspection and are conducted to ensure safe operational practices.
Poudre Fire Authority food truck requirements:
- Mobile Food Vendor Permit Application - scroll down to submit
Tips for Success
Commercial cooking operations can pose a fire-safety risk due to the combination of heat, fuel, electricity and the production of greasy vapors. The Poudre Fire Authority makes the recommendations below to help ensure safe operations for your customers and your employees.
Store cooking oils properly: Keep cooking oils in their original containers or puncture-resistant, tightly sealed containers that are labeled. Store containers in well-ventilated areas and away from combustible supplies (paper, plastic, wood), food, food preparation areas and any flame sources.
Practice good housekeeping: Store paper products, linens, boxes and food away from heat and cooking appliances. Properly dispose of soiled rags, trash, cardboard boxes and wooden pallets at least once a day.
Remove grease: Exhaust hoods must be cleaned regularly (at least as often as recommended by the manufacturer), as grease buildup can restrict airflow and can cause or accelerate a fire. Clean all vents and filters, interior walls and work surfaces (ranges, fryers, broilers, grills and ovens).
Discard ashes: Remove ashes from wood-burning or charcoal ovens at least once daily.
Use chemicals properly: Chemicals should be used in a well-ventilated area and mix chemicals only if it’s their intended use
DURING AN EMERGENCY
Learn how to use portable fire extinguishers: All mobile food vendors operating within the Poudre FIre Authority jurisdiction are required to install at least one Class ABC dry chemical fire extinguisher in the cooking area, and cooking operations that produce greasy vapors must have a Class K extinguisher. All employees must be familiar with the location of the fire extinguisher and how to use it. There are many internet websites that offer training, such as www.fireextinguishertraining.com. You can also request a fire extinguisher training through our website.
Never put water on a grease fire: Water thrown on a grease fire will cause the grease to splatter and likely spread the fire.
Prepare an emergency plan: If a fire breaks out in the food truck, staff must take control of the situation. All employees must exit the vehicle and lead customers to a location a safe distance away.
Shut down: Staff members must be trained in how to shut off propane and electrical power in the event of an emergency.
COMPRESSED GAS CYLINDERS
Cylinders are required to be requalified, or replaced every 5-12 years depending on the cylinder type, condition, and previous requalification method
(Ref. 49 CFR §§ 180.205(d) and 180.209).
The original manufacture/test date and any requalification/retest dates must be presented in a specific manner. Cylinders that are overdue for requalification must not be refilled.
If propane tanks are manufactured to ASTM Standards and built into the truck’s body making it difficult to remove, then these tanks are exempt from the DOT reinspection requirements.
Click here for specific DOT requirements