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The checklist outlines four mobile food unit categories based on menu type and permitted food handling, cooking, reheating, and variance/HACCP operations. It also specifies approval needs for menu changes, commissary rules, food protection manager certification for Categories 3 and 4, posting of permit and inspection scores, and general construction and operating requirements.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/alabama-department-of-public-health-mobile-unit-plan-review-checklist/340631/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/alabama-department-of-public-health-mobile-unit-plan-review-checklist/340631.png","ImageObject",300,407,{"name":92,"@type":93},"Skyler","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",23,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"How is a mobile food establishment defined in this checklist?","Question",{"text":113,"@type":114},"It is defined as a self-contained unit on or pulled by a self-propelled vehicle, with its own drinking water and waste water tanks, designed to be readily movable and moved daily back to its commissary. Pushcarts are treated as a separate category of mobile food establishment.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What are the key differences among Mobile Food Unit Categories 1 through 4?",{"text":118,"@type":114},"Category 1 allows only intact prepackaged foods and drinks with no on-unit preparation or assembly. Category 2 allows dispensing unpackaged foods and ice and heating, holding, and serving fully cooked foods, but restricts raw animal foods and reheated TCS foods that were cooled. Category 3 permits cooking, preparing, and assembling including raw animal foods and reheating previously cooked/cooled TCS foods, while cooking raw animal foods is not allowed on a pushcart. Category 4 includes Category 2 and 3 activities plus operations requiring a variance or HACCP plan approved by the health department before use.",{"name":120,"@type":111,"acceptedAnswer":121},"What additional requirements are highlighted for construction and operations?",{"text":122,"@type":114},"Menu changes require local county health department approval. Fresh water and waste water holding tanks must remain on the unit at all times, and a mobile food unit cannot serve as a commissary for another unit. For Categories 3 and 4, a food protection manager certification is required for at least one person during all hours of operation, and the mobile unit permit and most recent inspection score must be posted in public view within the unit.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},340631,1790257894,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":41},2336464648746,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","ALABAMA DEPARTMENT OF PUBLIC HEALTH Mobile Unit Plan Review Checklist  \nGENERAL INFORMATION  \nA mobile food establishment is defined in 420-3-22-.01 (4)[19. as](19. as) \"...except for pushcarts, a unit mounted on or pulled by a self-propelled vehicle; is self-contained with its own drinking water tank and waste water tank unless handling only prepackaged foods ; is designed to be readily movable; and is moved daily to return to its commissary. A pushcart is a category of mobile food establishment.” There is no size limit to mobile food units, except that they must meet the following basic requirements:  \n• Mobile food units must be readily movable and on wheels (excluding boats) at all times during operation.  \n• During operation, all food shall be held, stored, displayed, and served from the mobile food unit, except that pull-behind trailer units used only for cooking may be allowed ifpre-approved by the Health Officer.  \nThere are four types of mobile food units. The mobile food unit classifications are based upon the type of menu served. Mobile food units are not allowed to perform operations that exceed the limitations of the commissary.  \nCategory 1-These units can serve only intact, prepackaged foods and drinks. No preparation or assembly of foods or beverages may take place on the unit. No dispensed ice is allowed. (A permit may not be required fora unit serving only these items. Check with the environmental office of your local county health department for more information.)  \nCategory 2-These units may dispense unpackaged foods and ice and may heat, hold, and serve fully cooked foods. They may not use raw foods of animal origin or reheat TCS foods that have been cooled.  \nCategory 3-These units may cook, prepare, and assemble food items to include raw foods of animal origin and/or may reheat TCS foods that have been previously cooked and cooled. However, cooking of raw animal foods is not allowed on a pushcart.  \nCategory 4-These units may perform activities/operations of those designated as Category 2 and 3, and in addition, may perform an operation requiring a variance or HACCP plan. The variance and/or HACCP plan must be approved by the health department prior to the specialized process being used by the unit.  \nIMPORTANT ADDITIONAL MOBILE FOOD UNIT INFORMATION  \n• Because the mobile food unit design is related to the menu served, the local county health department must approve any change in the menu. Failure to obtain approval for a menu change may result inclosure of your unit.  \n• A mobile food unit may connect to water and sewer if it is available at the operating location; however, the fresh water tanks and waste water holding tanks must remain on the unit at all times.  \n• A mobile food unit may not serve as a commissary for another mobile food unit.  \n• A food protection manager certification is required for at least one person working in a mobile food unit at all hours of operation for Category 3 and 4 operations. Contact the local county health department for information on obtaining a food protection manager certification.  \n• All foods, single-service articles, single-use articles, and other items used for the operation of the mobile food unit shall be stored at the approved commissary other than during normal business operation of the mobile food unit. Time/temperature control for safety (TCS) foods in packages or containers that have been opened, including opened or unpackaged TCS foods in holding bins on the mobile food unit, shall be discarded after each day’s operation.  \n• The business name and address of the commissary, as shown on the commissary’s Food Permit, and telephone number of the commissary, shall be permanently placed on at least two sides of the mobile food unit. Lettering shall be legible, clearly visible to the public from the service area, and of a color contrasting with the unit exterior. The name shall be at least three inches high. The address and telephone number shall be at leas","cbCaiemkN4SMccGR","https://ap.wps.com/l/cbCaiemkN4SMccGR","pdf",375166,12,"English","# GENERAL INFORMATION\n## Definitions and basic rules for mobile food units\n## Mobile food unit categories (1-4)\n# IMPORTANT ADDITIONAL MOBILE FOOD UNIT INFORMATION\n## Menu change approval and water/sewer connections\n## Commissary and certification/posting requirements\n# MOBILE FOOD UNIT GENERAL REQUIREMENTS AND LIMITATIONS\n## Basic requirements overview\n## Equipment and design priorities by category","[{\"question\":\"How is a mobile food establishment defined in this checklist?\",\"answer\":\"It is defined as a self-contained unit on or pulled by a self-propelled vehicle, with its own drinking water and waste water tanks, designed to be readily movable and moved daily back to its commissary. Pushcarts are treated as a separate category of mobile food establishment.\"},{\"question\":\"What are the key differences among Mobile Food Unit Categories 1 through 4?\",\"answer\":\"Category 1 allows only intact prepackaged foods and drinks with no on-unit preparation or assembly. Category 2 allows dispensing unpackaged foods and ice and heating, holding, and serving fully cooked foods, but restricts raw animal foods and reheated TCS foods that were cooled. Category 3 permits cooking, preparing, and assembling including raw animal foods and reheating previously cooked/cooled TCS foods, while cooking raw animal foods is not allowed on a pushcart. Category 4 includes Category 2 and 3 activities plus operations requiring a variance or HACCP plan approved by the health department before use.\"},{\"question\":\"What additional requirements are highlighted for construction and operations?\",\"answer\":\"Menu changes require local county health department approval. Fresh water and waste water holding tanks must remain on the unit at all times, and a mobile food unit cannot serve as a commissary for another unit. For Categories 3 and 4, a food protection manager certification is required for at least one person during all hours of operation, and the mobile unit permit and most recent inspection score must be posted in public view within the unit.\"}]","ALABAMA DEPARTMENT OF PUBLIC HEALTH Mobile Unit Plan Review Checklist | PDF",1790037803]