Carts/Trucks - Mobile Food Facility

 

2014 OC Fair - Requirement for Mobile Food Facilities

To prepare food vehicle vendors for the 2014 Orange County (OC) Fair the following information along with the Requirements for Fair Food Vendors Informational Bulletin will assist you with the permitting process for mobile food facilities (MFF). 

 

Learn about how to get a mobile food facility permit.

 

Orange County approved vehicles in 2014 will have this decal (on the windshield of the truck or on the cart). 

 

 
Helpful Vehicle Information


Here are some examples of mobile food facilities:

Unpackaged Trucks/Trailers

Examples: catering trucks, taco trailers, lunch trucks, hot trucks, chef trucks or any fully enclosed vehicle used for food preparation activities. All food preparation, cooking and storage must occur inside the vehicle or at an approved commissary.




Prepackaged Trucks

Examples: ice cream trucks and grocery trucks or any mobile food facility that stores and sells only prepackaged food. If prepackaged perishable foods are sold, approved refrigeration is required on the vehicle.





Unpackaged Carts

Examples: carts selling churros, pretzels, popcorn, shaved ice, hot dogs and coffee/cappuccino. These carts can serve unpackaged food with limited food preparation.





Prepackaged Carts

Examples: Carts selling prepackaged ice cream and chips. These types of carts are limited to selling of prepackaged foods only.









If you are not sure about a type of facility, how to get a health permit to operate in Orange County, or have questions pertaining to regulations, please contact us at 714-433-6416.


Useful Links

Vehicle Program Awarded for Achievements at the OC Fair
The Food Vehicle Program was recognized by the Orange County Business Council with an honorable mention award for "Turning Red Tape into Red Carpet" in the category of “Bureaucracy Busters” for their work at the OC Fair. The Vehicle Program created a food safety and inspection tools to expedite the inspection and permit process and allow the food vendors to open on time for the 1.3 million OC Fair patrons. The new approach includes pre Fair coordination with the stakeholders, development of a Self-Inspection form for the Fair operators, and bringing in a team of food inspectors to inspect all the Food Vehicles on the first day of the Fair. This approach has helped to facilitate the opening and permitting of the Vehicles in a timely manner, given more responsibility to the Fair food vendors, and focused the inspection efforts more on issues of public health significance.