Mobile HACCP Plan

Hazard Analysis and Critical Control Points plan adapted for mobile food preparation, addressing limited refrigeration, confined cooking spaces, and variable operating conditions.

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What this document covers

A HACCP plan for food trucks must account for challenges that brick-and-mortar restaurants rarely face: limited refrigeration capacity that makes cold-holding critical, confined cooking areas that increase cross-contamination risk, variable water pressure and supply, generator-dependent equipment, and the transport of prepped food from commissary to truck. Your Mobile HACCP plan identifies biological, chemical, and physical hazards at every step from commissary prep through mobile service, establishes critical control points, sets critical limits, and documents monitoring and corrective actions. Most local health departments require a HACCP plan as part of the mobile food vendor permit application.

Key sections included

Product description and intended use
Flow diagram for commissary-to-truck operations
Hazard analysis for mobile environment
Critical control point identification
Critical limits for cooking, holding, and transport
Monitoring procedures during mobile service
Corrective actions for temperature excursions
Verification and record-keeping

Frequently asked questions

Is a HACCP plan required for food trucks?

While FSMA Preventive Controls have largely replaced mandatory HACCP at the federal level, most state and local health departments still require a HACCP plan as part of your mobile food vendor permit application. It is effectively mandatory for food truck operations.

How do I handle the commissary-to-truck transport step?

Transport is a critical control point. You must document temperature monitoring during transport, use calibrated thermometers, maintain cold chain below 41°F and hot chain above 135°F, and log departure and arrival times with temperatures.

What if my generator fails during service?

Your HACCP plan must include corrective actions for power loss — typically discarding any potentially hazardous food that exceeds 41°F for more than 4 hours (or 2 hours above 70°F), and ceasing service until power is restored.

Document details

Legal basis: 21 CFR Parts 120 and 123 (HACCP for Juice and Seafood); FDA Food Code 2022 §8-201.13; state and local health department regulations
Enforced by: U.S. Food and Drug Administration (FDA); state and local health departments
Penalty for absence: Permit denial or revocation by local health department. Health inspection failure resulting in closure. Fines vary by jurisdiction — typically $250–$1,000 per violation per day. Repeat violations can result in permanent permit revocation.
Category: Food Safety

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SAMPLE

DocketPack — Generated Document