California food truck checklist

In California, retail food safety law is the California Retail Food Code (CalCode), part of the Health and Safety Code. It's based on, but not identical to, the FDA Food Code. Mobile food facilities are permitted and inspected by your county (or city) environmental health department, so details vary by county.

Before you open (general list)

• Health permit for the mobile food facility from your county environmental health department (plan check usually comes first for new trucks).
• An approved commissary or base of operations, if your county requires one.
• Food handler cards for staff and a certified food protection manager, as CalCode requires.
• City business license and any local permits for where you park/vend.
• Seller's permit from the California Department of Tax and Fee Administration if you sell taxable items.
• Fire inspection for propane/cooking equipment where required.

This is a starting list, not a complete or official one — confirm with your county environmental health and city.

Daily food safety

• Cold holding 41°F or below, hot holding 135°F or above (FDA Food Code 2022 3-501.16; CalCode uses the same temperatures).
• Cooling, if allowed on your truck: 135→70°F in 2 h, →41°F within 6 h total (Food Code 3-501.14(A)).
• Sanitizer tested and logged (ppm guide).
• Handwashing sink working and stocked before any food prep.

Routines

Opening checklist · Closing checklist · Line check

General information, not legal advice. Values cite the FDA Food Code 2022, a model code that states and counties adopt with changes. Check your local health department — its rules take priority.

All three packs together: bundle $24.

Running a food truck or restaurant? Customers find you on Google Maps — the same maker has a free Google Business Profile checklist.

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