Food truck closing checklist
Closing on a truck means food safety and travel safety. Adapt this to your truck and your county's mobile food facility rules.
Food
- Hot food you'll keep: cool using the two-stage method (135→70°F in 2 h, →41°F within 6 h total — FDA Food Code 2022 3-501.14(A)) and log it; otherwise discard. See two-stage cooling.
- Cold TCS food back under refrigeration at 41°F or below (3-501.16(A)(2)); record a closing temperature.
- Everything covered, labeled and date-marked; raw meat below ready-to-eat food.
Cleaning
- Food-contact surfaces washed, rinsed and sanitized; sanitizer tested (ppm guide).
- Floors, hood filters and handwash sink cleaned and restocked.
- Trash bagged and removed.
Water, waste and power
- Gray water and grease disposed of only at an approved location (often your commissary).
- Fresh water tank level noted for tomorrow.
- Propane valves closed; generator off and cooled before travel.
Securing
- Equipment, doors and hatches latched for travel.
- Cash secured; logs filed in the truck binder (inspectors may ask to see them).
Opening version: food truck opening checklist. California? See the California food truck checklist.
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.
FAQ
Do food trucks have to return to a commissary every night?
Many jurisdictions require mobile food facilities to operate from an approved commissary or base of operations for supplies, cleaning and waste. Check your county.
Can I keep leftover hot food on a food truck?
Only if it's cooled properly (3-501.14) and stored at 41°F or below; otherwise discard. Your health department may have stricter rules.