Food Trucks

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Food Truck Rules

The intent of this document is to provide minimum requirements necessary to prevent unwanted fires during the use of mobile food service vehicles and free standing food stands that contain or support cooking or heating operations.

 

LICENSING REQUIREMENTS FOR MOBILE OPERATIONS

  • The owner/operator must have a valid Driver’s License.
  • The business must maintain liability insurance.
  • A valid license to operate must be obtained from the city having jurisdiction.

The vehicle must have:

  • Current registration
  • Valid insurance
  • Must comply with all Health Department requirements

 

GENERAL

  • Any person using and/or operating any approved cooking equipment shall be properly trained in its use and operation. Training shall be current and documented. Training shall include, but not be limited to, cooking under normal situations as well as procedures for an emergency shut down in the event of a fire or other emergency.
  • Cooking equipment must be attended at all times by a competent trained individual at least 18 years of age or older.
  • All cooking and prep areas shall follow all Health Department codes, standards and policies.
  • A phone for calling 911 will be on the truck or available within 25 feet.

Electrical Requirements

  • All electrical wiring and components must be installed and maintained in accordance with applicable codes and standards.
  • No extension cords can be used as a permanent power source or plugged in series. Use of multiple electrical appliances on the same circuit requires utilization of a power strip.

Egress and Emergency Access

  • The placement of the concession operation or vehicle shall not interfere with fire lanes, fire hydrant access, or exiting from any proximate structures.

 

FIRE PROTECTION SYSTEMS

  • Any fire protection system installed shall comply with all applicable codes and regulations.
  • All mobile food trucks that have commercial cooking equipment (or domestic cooking appliances used for commercial purposes) that produces grease laden vapors shall utilize a type I hood protected by an automatic fire extinguishing system.
  • Inspection and maintenance of the fire protection system is required. Evidence of current compliance shall be maintained with the vehicle at all times.
  • All heat producing commercial cooking appliances shall be properly located under an approved exhaust hood.
  • When a grill, stove or other heat source is adjacent to a fryer a 16” space or non-combustible baffle must be provided between the units.
  • Ventilation control systems shall be appropriate for the cooking or heating operations conducted. These systems shall be capable of exhausting all byproducts of cooking operations. Systems shall be maintained and cleaned in accordance with applicable codes and regulations.

 

FIRE EXTINGUISHERS

  • All operations shall have a multipurpose (ABC) extinguisher available at all times with a minimum capacity of 10 lbs.
  • A Class K fire extinguisher shall be provided for hazards where there is a potential for fires involving combustible cooking products (vegetable or animal oils or fats).
  • All fire extinguishers shall be maintained and inspected on an annual basis and have a current inspection tag visible.
  • Portable fire extinguishers shall be located in conspicuous locations where they will be readily accessible and immediately available for use.

 

HAZARDOUS MATERIALS & STORAGE OF FLAMMABLE LIQUIDS

  • Storage and use of flammable liquids shall be in accordance with International Fire Code and other applicable regulations and standards.
  • Individual containers, cartons, or packages shall be marked or labeled appropriately
  • Any hazardous materials shall be disposed of in an approved manner.

Propane and Natural Gas Handling requirements

  • All requirements under International Fire Code for the storage, handling, installation, and transport of liquid propane (LP) gas equipment shall be followed.
  • LP cylinders shall be secured in such a manner to as provide for safe transportation, use, and storage.
  • Compressed gas containers, cylinders, and tanks shall be secured to prevent falling caused by contact, vibration or seismic activity.
  • All applicable DOT regulations shall also be followed for mobile operations.
  • Propane and natural gas tanks shall be shut off while the vehicle is in motion, unattended, or while in storage.
  • Generator and LPG storage compartments located on the exterior of a vehicle must be enclosed. These compartments must be properly vented.
  • A minimum of 10 ft clearance shall be maintained between fuel in storage or in use, and any combustible materials, structures or debris.
  • Where exposed to vehicular damage due to proximity to alleys, driveways or parking areas, LP-gas containers, regulators and piping shall be protected in accordance with section 312 of the Fire Code.
  • Mounting and placement of propane and natural gas tanks must comply with all applicable NFPA and DOT requirements.
  • Under no circumstances shall a cylinder be kept in the passenger area of a vehicle.

 

INSPECTIONS

  • The Fire Code Official, or their designee, is authorized to conduct inspections as necessary to verify compliance and to ensure that operations are conducted in a manner that limits fire and life safety hazards.
  • Vendors shall comply with any City, State, and health department permitting, inspection and licensing requirements.

For more information contact the Vail Fire Department Prevention Bureau at 970.479.2252

These Guidelines are not all inclusive, and do not include Health Department, Building Department, City, or State inspection, health and safety requirements

Mark Novak
Fire Chief


Mike Vaughan
Fire Marshal