Start and end your day with these safe practice to maintain a healthy and thriving business.

Before You Start Your Day

Before leaving the commissary for vending remember to:

• Completely fill your fresh water tank for food prep, hand washing and utensil washing
• Check the generator to keep food cold if mechanical refrigeration is used
• Empty your liquid waste tank
• Get your propane
• Make sure you have proof of where you bought your food and have your commissary contract letter readily available
• Ensure that items are securely attached and stored on your cart or transporting vehicle
• Ensure that propane tanks are disconnected and safely stored in your cart or truck

Propane tanks are only connected when you arrive at your location. You may not cook, heat water or conduct any other food preparation while traveling to your location.

During the Day

Keep the area right around your cart or truck clean and litter free. If any spills or messes occur near your unit, clean them immediately! Garbage and liquid waste should not be thrown away on public streets or sidewalks or in a public trash can. If you need more fresh water or supplies, go back to the commissary. At the commissary you can resupply fresh water, resupply food items, wash utensils, empty wastewater and dispose of garbage and grease.

If you need to leave your unit to use the bathroom or get supplies from a local store, another licensed vendor may operate your unit until you return. If you ask an unlicensed vendor to watch your unit for you, you must:

• Shut down your cooking equipment
• Properly and securely store all food
• Close and lock your unit to so no one tampers with it
• Return within 30 minutes

Shutting Down for the Day

When you close up for the day:

• Store cooking grease in leak-proof containers and throw the grease away at the commissary
• Make sure all food being returned to the commissary is stored properly and protected to avoid contamination
• All leftover food must be properly cooled or discarded at the end of operating day
• All uncooked, perishable food must be kept at or below 41 degrees F.
• All cold food must be stored at or below 41 degrees F.
• Store your propane tank(s) securely in or on your unit during transportation 

• Do not leave any propane tanks on your unit
• Return all propane tanks to the commissary’s propane storage area
• Do not leave any food on your unit
• Return all foods to dry or refrigerated storage
• Clean all utensils and cookware using the commissary’s dishwashing facilities
• Store all non-food supplies (including utensils and cookware) securely to avoid contamination
• Clean the inside and outside of your unit using the commissary’s facilities
• Put garbage and liquid waste in the commissary’s waste-disposal facilities 

ABOUT COMMISSARIES

Commissaries are places where you store, set up and clean your unit. Commissaries must have a permit from the Health Department that serves the city in which the commissary is located and you must submit a commissary approval form to the Health Department.

• You must store your food compact mobile unit at a commissary, depot or alternate approved facility, not at home.
• You must clean and service your food vending unit at least once every day. This must be done at the commissary or at another place approved by the Health Department.
• You must prepare your food at a commissary using the commissary’s food preparation facilities. All foods, including ice, must be purchased from sources that comply with federal, State and City laws.

Remember: Only prepare food that your permit allows.

All commissaries should provide the following:

• Cleaning and sanitizing equipment, including sinks
• Potable water (water that is safe to drink)
• Equipment for the disposal of liquid grease, and solid waste
• Storage space for vending units
• Separate and enclosed areas for washing mobile food vending units
• Food preparation areas and supplies
• Food and utensil storage equipment
• Propane storage space - If you prepare food on your unit, you may have two propane tanks that weigh up to 20 pounds each for pushcarts
• Daily logs
  • Commissaries, and other approved facilities, must keep daily records of vendor use
  • These records must identify vending units by permit or decal number
  • Records must include the date and time the facilities were used and for what purpose 

In some instances, a home or other location could serve as an alternative location for storing compact mobile food units. Any alternative locations for storage of compact mobile food units must receive endorsement from the Health Department. To learn more about endorsement of your home or alternate location contact health department at 562-570-4132 or email EnvironmentalHealth@longbeach.gov.