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Mobile Food Unit Operation Guide

1 Mobile FOOD FACILITY Operation Guide Guidelines for MFF Licensing Permanent License and Temporary Licenses Pa Department of Agriculture Bureau of Food Safety and Laboratory Services 2310 N Cameron Street Harrisburg PA 17110 717-787-4315 2 Table of Contents Chapter One: Basic information Operational Guide Definitions Commissary Requirements What is a Mobile Food Facility Types of MFFs Chapter Two: Administrative Requirements Licensing Food Employee Certification Chapter Three: Personal Hygiene Requirements Employee Health Handwashing Clothing Cuts and sores Glove use Chapter Four: Food Sanitation Requirements Food Source Food Safety Water Source Wastewater Chapter Five: Cleaning and Sanitizing Requirements Dishwashing Sanitizing Chapter Six: General Food Protection Chapter Seven: MFF Applying for Temporary Licenses Question and Concern Food Safety Information PHF/TCS foods Hot and Cold Holding Date Marking Thawing Foods Cooling Fo

commercially processed food item (Store-Reheat-Hold-Serve). Based on the Department, may be required to return to a Commissary and may operate in conjunction with a Permanent Food Facility that may or may not have a Commissary on-site. Examples of food offered: Hot dogs, grilled sandwiches, salads, shaved ice, kettle corn, nut roasting

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