Mobile Food Vehicle design and construction specifications

A Mobile Food Vehicle (MFV) is a van, bus, trailer, cart, boat or similar that sells food from that vehicle. It is a requirement under the Food Act 1984 to register you MFV with your relevant Council. 

We highly recommend completing a food premises plans assessment to ensure what you are planning complies the Food Standards Code and our guidelines. We will assess the internal fit out and issue you a comprehensive report with a list of requirements before you fit out your MFV. This is an optional step, but is highly recommended.

When your MFV is ready to operate, you will need to apply for a registration through FoodTrader. This is a state-wide registration and notification system for mobile and temporary food premises. 

1. General requirements

1.1 General requirements

The design and construction of a MFV must:

• be appropriate for the purpose for which they are used.
• provide adequate space for food production and equipment.
• facilitate cleaning, sanitising and maintenance.
• prevent access and harborage of pests.
• Where practicable keep out dust, dirt, fumes smoke and other contaminants.

1.2 Standard of workmanship

It is expected that the standard of workmanship will be high in the construction of a MFV. Unfinished work, rough grouting, uneven tiling, temporary finishes and any other low level of workmanship that lead to any other requirement of the Standards not to be met are not acceptable.

2. Food preparation and servery area finishes 

2.1 Floors

• Floor surfaces to constructed of a smooth, durable material and be appropriate for the area. Floors must be able to be easily and effectively cleaned, be impervious and laid so that there is no ponding of water or allow for the harbourage of pests. 
  • Sealed ceramic tiles

Examples of materials suitable for flooring in food preparation and storage areas, include:

• Commercial linoleum with welded seams
• Stainless steel 
• Floors should be finished in a light colour to facilitate easy and effective cleaning.

2.2 Coving

• The intersection of floors and walls in food preparation areas, wet areas and areas where floors are cleaned with hose and water, behind stoves, food preparation benches and other difficult to reach areas should be provided with coving.

Coving must be appropriately sealed to wall and floor surfaces to prevent gapping.

2.3 Walls

• Wall surfaces must be appropriate for the area. Walls must be able to be easily and effectively cleaned, be non-absorbent and be finished in a light-coloured washable surface. 
• Wall surfaces are to be of a smooth even surface, free of cracks, crevices, ledges, or open joint spaces to ensure that residues, grease and other contaminates do not accumulate, to facilitate cleaning and to prevent the access and/or harbourage of pests.
• Walls must be provided with a splashback in wet areas including behind all sinks and handwash basins, behind food preparation areas, cooking equipment and in areas of heavy wear. Suitable splash backs include tiling, stainless steel, Colorbond or commercial linoleum. 
• All service pipes should be fixed with approved brackets to provide 30mm clearance between walls and pipe or appropriately boxed in to facilitate easy cleaning.

2.4 Ceilings

• Ceilings should be smooth, free from cracks, crevices and ledges and be maintained in a good state of repair. 
• Ceilings must be sealed to prevent the entry of dirt, dust and pests. Junctions between walls and ceilings must be tightly-joined.and sealed. 

2.5 Construction and installation of fixtures, fittings and equipment

• Fittings and fixtures, and equipment should be able to be easily and effectively cleaned and sanitised. Food contact surfaces should be smooth, free of cracks, chips, crevices, ridges or grooves that could harbour bacteria and impair cleaning. 
  • Round edged laminex

Examples of materials suitable for fixtures, fittings and equipment in food preparation and storage areas include:

• Stainless steel
• Raw wood/chipboard fittings such as cupboard units and shelving must be finished with laminex or a light-coloured, washable gloss paint. This is not an approved surface for direct food contact such as benches or wet areas.
• Fit lockable wheels or castors to equipment to enable it to be easily moved, preferably by one person.
• Where fittings or fixtures are fixed, or are not easily movable, they should be located so that the external surfaces of the item and adjacent floor, wall, ceiling and other surfaces are able to be easily and effectively cleaned. Stoves, food heating appliances, shelving and refrigerators (other than cool rooms and freezer rooms) should be placed:

1. at least 150 millimetres from any wall, unless they are sealed to the wall with a flexible sealing material.
2. on legs of at least 150 millimetres in height or sealed to the floor on which they stand, in order that any spaces at the sides and underneath such equipment shall remain free of or can be kept free from dirt. 

Fixtures, fittings and equipment are to be installed in a manner that does not allow for the harbourage of pests.

2.6 Ventilation

• MFV must have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the MFV to minimise the likelihood of airborne contamination of food in accordance with the Building Code of Australia. Natural ventilation will only be suitable in vehicle where little or no cooking occurs. 

2.7 Lighting

• MFV must have an adequate lighting system that provides sufficient natural or artificial lighting to enable staff to carry out food handling operations, cleaning and sanitising and other activities in the vehicle.
• In areas where exposed food is handled or stored, light fittings must be designed and constructed to prevent the contamination of food should the globe or tube shatter.eg. Provide a shatterproof cover or sleeve to light fittings.
• Light fittings whose purpose is to provide heat and or are part of equipment used to display or process exposed food are to be designed to prevent the contamination of the food should the globe or tube shatter.

3. Wet areas and plumbing 

3.1 Wash up/preparation sinks

• Provide a double bowl stainless steel sink and draining board connected to an adequate supply of hot and cold portable running water through a single outlet for cleaning of all equipment, appliances and utensils and food preparation.
• Sink sizes are to be adequate for the largest equipment that is to be washed / sanitised.

3.2 Hand washing facilities

Hand wash basins are required to be:

• Of adequate size to allow for appropriate hand washing. There must be sufficient room for food handlers to move their hands about under running water.
• Be clearly designated and used solely for hand washing only. A single bowl basin or sink separate to food preparation sinks is required. 
• Provided with an adequate supply of potable warm running water through a single outlet.
• Provided with liquid soap, disposable paper towels via dispensers or other approved hand drying equipment.
• It is recommended that hand washing facilities be provided with a hands free device in food preparation areas, such as sensors, knee or foot operated devices, push timer tap. 
• Note: In some circumstances due to space constraints and/or low food risk a single bowl of the double bowl sink can be nominated as the hand basin. This bowl will require an additional single outlet. 

3.3 Water Supply

• Water must be provided in an adequate supply, at an appropriate volume, pressure and temperature, to meet the needs of the business including at peak operating times. The vehicle must be fitted with water storage tanks with an adequate capacity for trading.
• Potable water, water that is acceptable for human consumption, must be provided for washing food ingredients, cooking, adding food/drinks, cleaning, sanitising and personal hygiene. 
• A hot water system will be required to achieve the necessary temperatures required to effectively wash equipment. Warm water must be provided for hand washing. 

3.4 Sullage/waste water 

• The MFV must have a waste water disposal system that will effectively dispose of all wastewater. Disposal must be to a legal point of discharge ie to sewer and is to be constructed and located so that there is no likelihood of the wastewater polluting the water supply of the vehicle, or contaminating food.
• The waste water capacity of the vehicle must be sufficient for the period of trading.

4. Storage and display areas

4.1 Storage and display of potentially hazardous food

• Provide adequate refrigeration for the storage and display of potentially hazardous food at or below 5°C.

• Provide adequate frozen storage for the storage and display of potentially hazardous food at or below -15°C.

• Provide adequate hot storage for the storage and display of potentially hazardous food at or above 60°C.

4.2 Food protection

• Provide covers or sneeze guards for exposed food on display.

• Provide food grade containers with tight fitting lids for the storage of food.

• Provide adequate shelving for the storage and display of food off the floor.

4.3 Personal effects

• Provide adequate facilities for storing personal effects and clothing.
• Enclosed cupboards used for the storage of clothing and personal belongings are to be located separate to food areas.

4.4 Cleaning and other chemicals

• Facilities are to be provided for the storage of chemicals used for cleaning and pest control, and for equipment used for these purposes.
• Facilities are to be located and designed so that food areas and areas used for personal effects storage cannot be contaminated.

4.5 Pest proofing

• MFV must be designed to prevent, as far as practicable, the entry of rodents, birds, animals and insects.

• Service windows should be of a minimal size to reduce the potential contamination risk of flies and dust. 

• Display cases holding exposed food should be provided with sliding doors.

5. Garbage disposal and toilet requirements 

5.1 Garbage and recyclable matter

• The MFV must have adequate facilities for the storage of garbage and recyclable materials.
• All garbage and recyclable matter must be enclosed where practicable to deter pests and animals. 

5.2 Toilet facilities

Adequate toilet facilities must be available for food handlers in close proximity to the MFV.

Sample Plan 

Specifications

Floor: Commercial vinyl with aluminium, coving.

Walls: Tiles or stainless steel splashback behind sinks, handwash basins, food prep area. Smooth fibre glass painted in a light-coloured washable paint.

Ceiling: Smooth fibreglass painted in a light-coloured washable paint

Equipment (benches, shelves, sinks, washbasins, cupboards, light fittings, ventilation ducts): Round edged laminex, stainless steel, laminex or light-coloured washable gloss paint.