BUREAU OF ENVIRONMENTAL HEALTH
Sidewalk Food Vending Steps for Success: Make Sure Your Food Setup is Safe
If you are a sidewalk food vendor, it’s important to follow food safety rules to ensure that the food you sell to customers will not make them sick. Abiding by food safety rules also keeps you in compliance with California state law.
Equipment and Operating Requirements for Sidewalk Food Vendors
BASICS
- Make sure everyone on the unit has food handling training and a valid food handler card if handling unpackaged food. You have 30 days from date of health permit approval to get your food handler card.
- Display the Compact Mobile Food Vending Permit and Decal
- Make sure the unit has a current valid decal attached to the outside of the unit where customers can see it.
- Measure the distance from the outer edge of the vending unit to the nearest entrance of any nearby buildings, stores, theaters, sports arenas or other public place. The distance must be at least 20 feet.
- Measure the distance from the outer edge of the vending unit to the closest crosswalk, subway entrance or bus stop. The distance must be at least 10 feet.
- Be sure the vending unit is on the street and right next to the edge of the sidewalk—no more than 6 inches away, at most.
- Do not place the vending unit on any sidewalk that is less than 12 feet wide.
- Do not place the vending unit on any street that is restricted to vending by law
SAFELY PREPARING, HOLDING AND SERVING FOOD
You must abide by the following rules while operating your sidewalk vending business.
- Wear clean clothes and change aprons or other outer garments when they get dirty or contaminated with raw meat.
- Wear a hat or other head covering that keeps your hair off your face and out of the way.
- If you prepare and cook raw or other potentially hazardous foods, make sure the hand wash sink is working and that soap and paper towels or napkins are nearby.
- Keep food covered until served.
- Keep food separated by temperature and type.
- Avoid cross-contamination by storing raw potentially hazardous foods (e.g., raw poultry) separately from ready-to-eat items (e.g., salad mix).
- Non-food materials and surfaces should be smooth, hard, non-absorbent and easily cleanable.
- Keep all surfaces clean and in good condition (i.e., no holes, cracks or openings).
- Do not smoke while vending
- Wash your hands before preparing or serving any food - gloves to do not replace the need to wash hands!
- Wash your hands after:
- using the bathroom
- sneezing
- smoking
- touching your hair, body or clothing
- handling money
- cleaning your cart or truck
- handling garbage
- preparing raw food and meat
TIME AND TEMPERATURE CONTROL
- Keep cold food below 41 degrees F
- Keep hot food above 140 degrees F.
- Be sure equipment used to hold hot and cold food is working properly.
- Use thermometers to monitor the temperature of foods in hot or cold storage often.
- Make sure to cook foods that require time and temperature controls for safety to the proper temperatures.
CROSS-CONTAMINATION
Don’t cross-contaminate; use separate utensils for raw and cooked food. Raw animal foods, such as meat, poultry, seafood, eggs and unpasteurized milk products, can contain germs that cause disease. These germs can pass from food, hands, utensils and food preparation surfaces to other foods.
- Use separate utensils for raw and cooked food
- Use a thermometer to check your hot and cold food temperatures at least every two hours
- Condiments must be served in individual packets or directly from a container
EQUIPMENT REQUIREMENTS
REMEMBER
Vendors may not change their unit after the final plan check (e.g., the size, adding accessories, etc.). If you make a change to your unit, you must be reinspected immediately.
If selling prepackaged frozen desserts, prepackaged sandwiches, or prepackaged and pre-sliced fruit and vegetables, you need:
- Wastewater tank
- Overhead structure (e.g., overhang or umbrella)
- Cold holding
- Hot holding
- Thermometers
Brewed coffee or tea, donuts, pastries, bagels or rolls buttered or topped with cream cheese, popcorn, cotton candy, plain or candied nuts, soft pretzels or chestnuts require:
- Potable water (water that is safe to drink)
- Wastewater tank
- Overhead structure (e.g., overhang or umbrella)
- Ventilation
For unpackaged food with limited food preparation such as fried or grilled sausages, poultry, fish, shish kebabs, hamburgers, tacos, burritos, eggs and gyros, here’s what you need:
- Potable water (water that is safe to drink)
- Sinks for washing food and cooking tools
- Hand wash sink
- Wastewater tank
- Overhead structure, food compartment and sneeze guard
- Ventilation
- Mechanical refrigeration
- Hot holding
- Thermometers
For foods such as boiled frankfurters (hot dogs), sausages and knishes, you’ll need:
- Potable water (water that is safe to drink)
- Wastewater tank
- Ventilation
- Thermometers
- Overhead structure (e.g., overhang or umbrella)
- Cold holding
- Hot holding
If you are selling sandwiches, raw fruits, vegetable salads, breads, bagels or rolls buttered or topped with cream cheese, smoothies or soft-serve ice cream, you’ll need:
- Potable water (water that is safe to drink)
- Sinks for washing cooking tools
- Hand wash sink
- Wastewater tank
- Overhead structure (e.g., overhang or umbrella)
- Ventilation
- Cold holding
- Hot holding
- Thermometers
For more information about setting up your sidewalk vending business, visit longbeach.gov/sidewalkvending.
To talk with someone about the health permit process, call 562-570-4132 or email EnvironmentalHealth@longbeach.gov
Facilities
Main Health Facilities Center
2525 Grand Avenue
Long Beach, CA 90815
Phone: (562) 570-4000
Multi-Service Center for the Homeless »
1301 West 12th Street
Long Beach, CA 90813
Phone: (562) 570-4500
Fax: (562) 570-8234
Ronald R. Arias Health Equity Center - Center for Family and Youth »
6335 Myrtle Avenue
Long Beach, CA 90805
Phone: (562) 570-3300
Fax: (562) 570-3306
Other Facilities »
