Plan Review for Mobile Food Units
Food, Pools, and Lodging Services (FPLS)

Review Requirements

For information about the requirements for obtaining a license for a mobile food unit, see our factsheet:

Application

Construction Guide

For specific information concerning the construction or remodeling of any mobile food unit and seasonal temporary food stand

Submit Required Documents

  1. A completed plan review application must be submitted for review and approved before a license may be issued for any new mobile food service unit. Submit plans along with a check or money order for $350 made payable to the Minnesota Department of Health via:

    Courier Address:
    Food, Pools, and Lodging Services
    Minnesota Department of Health
    625 North Robert Street
    St. Paul, Minnesota 55155
    U.S. Mail Address:
    Food, Pools, and Lodging Services
    Minnesota Department of Health
    P.O. Box 64975
    St. Paul, Minnesota 55164-0975
  2. The plans must include the following:
    1. a completed plan review application;
    2. a proposed menu of the food and beverage items to be served;
    3. the layout for all food and beverage service equipment in the unit;
    4. the make and model number of all food and beverage service equipment;
    5. the type of floor, wall and ceiling surfaces in the mobile unit;
    6. the location of the handwashing sink and the three-compartment sink; and
    7. the size of the holding tanks for fresh water and waste water.
  3. Please note the following items when preparing your plans:
    1. All food and beverage equipment must meet the standards of NSF International and have an identifiable marking indicating that it meets these standards.
    2. A ventilation hood and mechanical exhaust system that meets the standards of NSF International must be provided for cooking equipment that produces grease laden vapors, smoke, fumes or condensation.
    3. A three-compartment sink required for sanitizing utensils, dishes and equipment. The sink must be supplied with hot and cold running water.
    4. A separate handwashing sink is required and must be supplied with hot and cold running water, soap and paper towels.
    5. The flooring must be noncorrosive metal or vinyl flooring or equivalent.
    6. The interior wall and ceiling surfaces must be smooth, nonabsorbent and easily cleanable.
Updated Tuesday, 22-Apr-2014 11:01:47 CDT