Mobile Vending Truck Requirements
- A current Dupage County Health Department permit sticker shall be attached to each vehicle at all times
- All Food must be obtained from an approved source. (Approved source is either a facility inspected by the DuPage County Health Department, Illinois Department of Agriculture or by a Local Health Department.)
- All food must be labeled and contain the following information
- The common name of the food
- Name and address of the facility where the food was purchased
- List of all ingredients
- Net weight (o.z., pound, gram)
- All bakery items must be pre-wrapped or covered and provided with disposable tissues
- Thermometers must be present in cold holding and hot holding cabinets and working properly at all times. Risk 3A trucks must also provide probe thermometers
- Condiments are only approved if they are commercially prepackaged. Packaged lettuce and tomato are also allowed but must be in individual containers from a approved source.
- All hot foods must remain at an internal temperature of 140º F or above at all times
- All cold foods must remain at an internal temperature of 41º F or below at all times
- Wrapped sandwiches can not be stored in direct contact with ice
- Disposable cups must be in covered dispensers
- All disposable forks, knives, and spoons must be individually wrapped
- All areas of the vehicle must be clean and in good repair
- A waste receptacle must be provided except for Risk Type 1A vendors
- The vehicle must return to an approved facility for cleaning and servicing on a daily basis
- The last inspection from the DuPage County Health Department must be kept on the vehicle at all times
- If route changes by either adding stops or removing stops a Mobile Vendor Information Form must be completed and submitted to the DuPage County Health Department
- All hot foods not sold by the end of the day must be discarded
- Cold holding units must be provided with mechanical refrigeration
- The company name must be displayed on side of vehicle
- Handwashing facilities must be provided for risk 3A vendors
- If utensils are used, a three-basin sink with water supply must be provided for washing, rinsing and sanitizing