Mobile Food Units and Push Carts

mobile food unit operations during covid-19

Guidelines and best practices for mobile food units to help prevent the spread of Covid-19 through the community.

*If you have specific questions about parking, neighborhoods, or restricted areas, they should be addressed with the city offices in the municipality where you will be operating.

Employees:

1. Remind employees of best hygiene practices, including washing their hands often with soap and water for at least 20 seconds.

2. Remind employees to cover coughs and sneezes and use a tissue when possible. Also follow with an immediate hand wash of atleast 20 seconds.
3. Avoid touching eyes, nose or mouth. (Face in general)

4. Try to maintain the 6-foot minimum distance between employees.

5. Workers that are possible sick with the symptoms matching COVID-19 should stay home. If possible, employees with familymembers with symptoms matching COVID-19 should also stay home.

6. Workers who have symptoms should not return to work until they are symptom free. (Current guidance is free of symptoms for 72 hours.)

Customers:

1. Encourage only 1 customer at the order / pick up windows at a time.

2. Friendly reminder to encourage customers to maintain the 6-foot separation/social distancing practice.

3. Provide customers with hand sanitizer (if possible)

4. Remove any tables or chairs, benches, etc. Do not have a place for customers to sit or loiter.

Food Safety and Preparation:

1. Even with hand washing, a best practice is to still use a barrier such as tongs, gloves, tissues, or other utensil to prevent direct hand contact with the prepared food.

2. Continue to use the sanitizers that you are currently approved to use. Only use sanitizers that are approved to be safe in a food preparation environment.

3. Increase the frequency of cleaning and sanitizing in the customer accessed areas, such as the order/pick up windows and counters, credit card machines, pens, etc.

4. Remove all customer self-service items such as condiments, napkins, coolers with drinks. Provide these items as individual packets or place them in the to-go containers.

5. Remove all unnecessary items and decorations to allow for easier cleaning and sanitizing.

6. When possible limit(simplify) menu items and reduce customer wait times to help reduce customers having to congregate. Encourage phone orders and online payments.