Food Truck Vendor Requirements


 

Special Event Food Vendor Requirements

 

*Vendors will not be able to operate until these requirements are met.*

 

 

Fire Extinguishers:

                   

Cooking operations using stoves/ovens, griddles, grills or food warmers shall have:

  • 2A10BC Min. rated (RED A-B-C) extinguisher.

 

Cooking operations using oil or grease shall have:

  • 2A10BC Min. rated (RED A-B-C) extinguisher.
  • K – Class (Silver) 1.5-gallon extinguisher.

 

Cooking operations using solid fuel cooking appliances shall have:

  • 2A10BC Min. rated (RED A-B-C) extinguisher.
  • K-Class (Silver) One 2.5-gallon extinguisher, or two 1.5-gallon extinguishers.

 

All extinguishers are required to have a current commercial inspection tag.

 

All combustible material shall be kept a minimum of 36” away from any cooking unit.

 

Fryer units shall be kept a minimum of 16” away from any open flame or have an 8” baffle separating them.

 

Trucks/Trailers with cooking appliances shall have a commercial hood with a suppression system, professionally cleaned at least annually and current inspection tags.

 

Tents shall be constructed of a fire-retardant material with an affixed tag verifying such or a certificate shall be kept on location.

 

All compressed gas cylinders and tanks shall be secured in the upright position to prevent tipping.

 

Egress clearances shall be provided and maintained.

 

Propane cylinder requirements:

-   All tanks shall be located outside of tent or structure.

-   Tanks shall not be placed in an aisle of travel or near vehicle traffic.

-   Tanks shall be secured and kept tamper-proof from the public.

 

TURN OFF ALL TANKS AND APPLIANCES AT THE END OF THE DAY.