Design Your Kitchen With Modern Ideas: Mobile Or Temporary Premises Of The Food Premises

Temporary or mobile premises may be required to appoint within food premises to maintain your plant processes well. When designing and fitting out a mobile food vehicle, it must meet the required outcomes from the Food Safety Standards.

Mobile food vehicle is mobile premises, for a food selling, means premises that are a vehicle from which a person sells unpackaged food by retail. A mobile food vehicle has specific design requirements that need to be considered.

Otherwise, you can use mobile trolly for transportation facility of your food premises.

There should be minimum requirements to complete your ideas. Walls, floors and ceiling of the food preparation and storage areas of the vehicle must conform with the standard requirements. Doors and serving openings are to be finished on both internal and external sides with the same standard of material as the walls. The driving cubicle of the vehicle must be separated and sealed from the food preparation and storage section. All openings on the mobile food vehicle are to be fitted with close fitting doors and shutters. These must be pests proof and able to be closed during transport.

Washing Facility

A storage tank with at least a 100L capacity must be installed in the vehicle. This tank needs to be filled with potable water and have an attached pressure supply system reticulated to sinks and basins. A waste water tank of adequate capacity must be fitted to the vehicle. A back flow prevention device should be fitted to prevent any possible source of contamination.

Garbage disposal can be done by using separate waste containers with tight fitting lids. It must be fitted. Bin liners must be provided.

Mobile food vehicles cannot be used for sleeping or any other activity that has the potential to contaminate food prepared or stored in the vehicle. When mechanical ventilation is required, the system must be constructed to conform with standard requirements. Facilities must be provided for emergency fire control. It is recommended to provide a minimum 4kg Dry Chemical fire extinguisher and a fire coverlet located within close to cooking equipment.

As well as, the vehicle must be registered if you send it on the road. The installation and use of liquid petroleum gas must conform with the relevant standards. A up to date gas certificate needs to be available for inspection at all times.

I know your dream is building a food premises. That is why, I tried to give some informative articles to you with important tips & tricks. I have given those as follow;