Mobile Unit Food Service Facility Plan Review Requirements
Updated: 1.24.12
What is plan review?
Plan review is a process where the layout and design of a facility is reviewed before construction, remodeling or alteration can occur at a food service facility. This process assures that food service facilities are constructed in compliance with Maryland State regulations.
What type of plan review is required for the approval of a mobile unit?
Structural and HACCP plan reviews must be completed prior to opening or operating a new or remodeled mobile unit. In Anne Arundel County, each plan review is conducted by the County Department of Health.
What items are required for a structural plan review?
- A floor plan showing the layout of equipment and a diagram of the plumbing within the mobile unit must be submitted. In general, the mobile unit must be designed to support food service equipment, including refrigeration, and to carry out all tasks associated with preparation, service and food storage.
- The make, model number and certification of food service equipment must be submitted. All food service equipment must be NSF-approved or certified as NSF equivalent.
- The finish material(s) of floor, wall and ceiling surfaces.
- A copy of the menu.
- An authorization letter from a licensed food service facility or approved depot facility, which includes the facility name, location, food service facility permit number, point of contact and telephone number. The depot facility must provide a source of potable water, hoses and connections; refrigerated and dry food storage areas; a method and place for wastewater disposal; trash disposal; and utensil washing facility.
- Submit information on the size of the onboard water supply and wastewater holding tanks.
- Submit information on the source of food, water and ice. Water must be from a public water source or a private well that serves a licensed food service facility.
What is a HACCP plan?
HACCP, or Hazard Analysis Critical Control Point, is an assessment of your menu that evaluates food temperatures associated with cooking, cooling and reheating of potentially hazardous foods. A specialist from the Department of Health will develop a custom HACCP plan for each facility to ensure potentially hazardous foods are prepared in a manner that minimizes bacterial growth. The HACCP plan must be completed before your mobile unit is approved to operate.
What items do I need for inspection of my mobile unit?
- An approved HACCP plan.
- Inspection and approval of the Fire Marshall for operation of all exhaust hoods and Ansul systems. Exhaust hoods or mechanical ventilation are required over all cooking, grilling and steaming equipment.
- A supply of hot and cold running water at hand sinks and three-compartment sinks.
- A supply of hand soap, paper towels and a towel dispenser at all hand sinks.
- Sanitizer and sanitizer test strips.
- Metal stem thermometers for monitoring proper food temperatures and thermometers marked in two-degree increments in all refrigeration and freezer units.
- Food service equipment must be capable of maintaining proper food temperatures.
- All food contact surfaces must be constructed of an approved food contact material (e.g., stainless steel).
- Lighting must be adequately shielded or provided with shatterproof bulbs.
- Single service items, including utensils, napkins and condiments, must be kept in tight fitting, closed containers.
- A working generator* or other approved power source. *A generator is required and must be installed on the exterior of the mobile unit in accordance with manufacturer specifications.
What items do I need to apply for a mobile unit license?
- Submit a mobile unit food service facility license application and pay applicable fees.
- Complete and submit a Workman’s Compensation form with the mobile unit food service license application.
- Provide the vehicle identification number (VIN) obtained from MVA registration and stamped on vehicle.
- Submit a mobile unit acknowledgement form.
Where can I get more information?
A complete copy of the regulations governing food service facilities, Code of Maryland Regulations 10.15.03, is available at www.dsd.state.md.us/comar or contact:
Housing and Food Protection Services Program
Anne Arundel County Department of Health
Environmental Health Bureau
3 Harry S. Truman Parkway
Annapolis, Maryland 21401
410-222-7363