Treat servicing as a daily operating system
A commissary or central preparation facility is not merely an address listed on an application. It is the approved facility that can support food preparation or storage, water and ice, wastewater and grease disposal, and cleaning or sanitizing that the vehicle cannot complete by itself.
The DSHS guide states that a private residence cannot serve as the central preparation facility. If the facility is not owned by the mobile vendor, a signed authorization is required. When required, the most recent facility inspection must be kept on the vehicle.
Determine whether a CPF is required or an exemption applies
The DSHS guide includes a Central Preparation Facility / Commissary Exemption Checklist. Exemption depends on the vehicle being able to support cooling and heating, hot and cold holding, protected storage, warewashing of the largest equipment, approved potable water, lawful wastewater removal, and required records. Do not assume a fully equipped truck is automatically exempt; obtain the actual determination.
| Question | Evidence |
|---|---|
| Can all food be safely prepared, stored, held, cooled, reheated, and protected on the vehicle? | Equipment capacity, process map, storage layout, temperature records |
| Can the largest equipment and utensils be washed, rinsed, and sanitized? | Sink dimensions and demonstration |
| Where does potable water come from? | Approved-source agreement and servicing logs |
| Where do sewage, wastewater, grease, and cooking waste go? | Approved disposal agreement and logs |
| Where is food stored after service? | Protected onboard capacity or approved facility |
Control potable water
Use only an approved potable-water source. The DSHS exemption checklist says potable water cannot come from an untested well or a private residence. Use food-grade hoses and fittings dedicated to potable water, protect inlets from contamination, cap them when not in use, and keep water and wastewater connections different and clearly identified.
- Inspect the tank, inlet, vent, hose, caps, pump, heater, lines, and sinks before each service day.
- Record source, date, time, amount, and employee.
- Protect the hose during transport and never allow it to contact the ground, wastewater fittings, grease, or trash.
- Follow manufacturer and regulatory instructions for tank cleaning and sanitizing.
- Stop service when approved water, pressure, heat, or handwashing cannot be maintained.
Control wastewater, grease, and cooking waste
The DSHS inspection checklist identifies a wastewater tank permanently installed, labeled, sloped to drain, and at least 15 percent larger than the potable-water tank. The liquid-waste connection should be a different size from the potable connection and clearly labeled.
Wastewater must go to an approved collection system or authorized transport—not onto pavement, soil, landscaping, or a storm drain. Grease and cooking waste need their own secure handling plan. The servicing log should show date and time for potable-water loading and disposal of sewage, wastewater, grease, or cooking waste.
Evaluate the servicing area
| Area | Verify |
|---|---|
| Access | The vehicle can enter, park, connect, and leave without crossing guest or food-preparation traffic |
| Water connection | Approved source, protected outlet, backflow controls where required, dedicated potable hose |
| Waste connection | Approved receptor, secure transfer, separation from potable-water work |
| Grease and solid waste | Covered containers, approved disposal, spill control, pickup schedule |
| Cleaning | Space, drainage, chemicals, equipment, and authority to clean vehicle components |
| Records | Authorization, facility inspection, logs, contact, hours, backup site, and emergency access |
Plan employee restroom access
The vehicle itself does not need a restroom, but DSHS materials require toilet rooms to be designated, conveniently located, and accessible to employees during all operating hours. Put the permission, exact location, hours, key or access method, handwashing availability, and backup plan in the event or property agreement.
Sources and verification
Use the current source, effective date, and controlling authority before making an operational decision.
- Texas DSHS Mobile Food Vendors — Statewide licensing, definitions, Type I–III descriptions, application links, and current program notices.
- Texas DSHS Mobile Food Vendor Guide — May 2026 guide with the fee table, physical requirements, inspection checklist, CPF exemption checklist, and preparation list.
- Texas food laws and rules — Official links to current Texas statutes and administrative rules.