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Mobile Set-Up Food Vendors
What To Know Before Operating a Food Truck or Pushcart
Food vendors that operate from mobile setups must meet specific state and local requirements before serving the public. These requirements help reduce risk, support food safety, and ensure equipment matches the type of food being prepared and sold. Permits issued in another county or state do not automatically transfer to Pitt County. Vendors planning to operate in multiple locations should be aware that additional approvals may be required.
Municipalities within the county may also require additional licenses or approvals. Vendors are encouraged to contact the cities or towns where they plan to operate to confirm all local requirements are met. Mobile food units and pushcarts may operate in other counties; however, the local health department must be notified before operating in those areas.
For More Information or Questions,
Please contact Environmental Health
Call 252-902-3200 or Email: pitt.envhealth@pittcountync.gov
What To Expect During The Review Process
- Applications must be complete before they can be reviewed. Use the application's checklist to confirm all required items are included before submitting.
- Once submitted, the application is reviewed. Any questions or needed clarifications are shared using the contact information provided.
- Applicants must respond to follow-up requests and address any issues identified before approval can move forward.
- Submitting and receiving approval before construction or purchase is strongly encouraged.
- After the MFU or PC is delivered or obtained, contact Environmental Health to schedule an inspection.
- If issues are identified during inspection, they will be documented and must be corrected. More than one visit may be needed before approval is granted.
Once all requirements are met and approval is granted, a permit is issued. Food or beverages may only be sold after the permit has been issued.
To submit an application, use the online permitting portal:
Apply For A Mobile Food Unit Or Pushcart Permit Now
Commissary Requirements For Mobile Food Units And Push Carts
What Is a Commissary and Why It Is Required
A commissary is a permitted food service location that supports the daily operation of a Mobile Food Unit (MFU) or Push Cart (PC). It is used for food storage, preparation, cleaning, resupply, equipment servicing, and wastewater disposal. A valid commissary helps reduce food safety risks and supports proper sanitation for mobile operations in Pitt County.
- A permitted commissary is required for all MFUs and PCs.
- Private residences are not approved for use as commissaries.
- If a commissary does not hold a valid food service permit, the MFU or PC application cannot be processed.
- If an owner proposes their own commissary, a separate food service application must be approved before operations begin.
- Environmental Health staff cannot recommend commissary locations. Owners are responsible for securing an approved site.
When a Mobile Food Unit Serves as Its Own Commissary
- An MFU may operate as its own commissary only if all commissary requirements are met.
- This includes approved water and wastewater systems, food and supply storage, cleaning facilities, waste disposal, and equipment maintenance.
- A minimum three-compartment sink and access to a permanent toilet facility are required.
- If storage or servicing takes place in a permanent building, that building may require separate permitting.
- Push Carts are not allowed to operate as their own commissary.
Operating In Other Counties or States
- Permits issued in another county or state do not automatically transfer to Pitt County.
- MFUs and PCs may operate in other jurisdictions, but the local health department must be notified before operating.
Required Operating And Safety Standards
- Permits must be kept on the MFU or PC at all times.
- Operating locations, dates, and times must be kept current.
- The commissary must be visited daily for cleaning, resupply, water refill, and waste disposal.
Menu And Food Handling
- All food must come from approved sources and meet NC Food Code requirements.
- Most food preparation should occur at the commissary to reduce risk during service.
- If handling raw foods on the unit, a handwashing sink is required.
- A metal stem thermometer accurate within 2°F (0°F–220°F range) must be available.
- Single-use service items must be stored in sanitary containers.
Water And Wastewater
- Water connections must be protected from contamination.
- All sinks must drain to the wastewater tank.
- Hand sinks must include soap and a way to dry hands.
- Water tanks, hoses, and pumps must be flushed and sanitized before use and after repairs or nonuse.
- Exterior tanks and pipes must be protected from damage, freezing, and road hazards.
Employees And Training
- The Person-In-Charge must hold a Certified Food Protection Manager (CFPM) certification.
View Approved CFPM Courses - An Employee Health Policy must be understood and kept on the unit at all times.
Equipment Requirements
- Food service equipment must meet ANSI construction standards.
- Household-use equipment is not approved for commercial food service.
- Equipment must be used only as intended by the manufacturer.
- Equipment must be installed to allow proper cleaning or be sealed to prevent pest harborage.
Construction And Plan Approval
- Construction should not begin until the application has been approved.
- Any work completed before approval that does not meet requirements must be corrected.
- If the unit is already built, clear photos of the interior and exterior must be submitted.
- Additional documentation may be requested during plan review.