Create a stop-service matrix
| Condition | Immediate decision |
|---|---|
| No approved potable water or handwashing | Do not open or stop service |
| Wastewater leak or tank cannot contain waste | Stop affected operation and protect the area |
| Refrigeration or hot-holding failure | Stop using affected equipment and evaluate food under current rules |
| Fire, uncontrolled propane leak, carbon-monoxide concern | Evacuate and call 911 |
| Serious injury or medical emergency | Call emergency services and protect the scene |
| Employee reportable illness | Apply the employee-health policy and staffing plan |
| Lightning, wind, flooding, extreme heat, or unsafe travel | Follow written threshold and organizer authority |
| Vehicle, tire, brake, hitch, tow, or weight concern | Do not move until qualified evaluation |
| POS or internet failure | Use only the approved offline process and transaction limit |
| Unknown food source, time, identity, or contamination | Do not serve the food |
Build a call tree
Write weather thresholds
Texas weather can change a food-truck event quickly. Use reliable forecasts and onsite observations. Define who cancels, who can delay, what wind, lightning, flooding, heat, cold, or road condition triggers action, and how deposits or fees are handled. Do not wait for equipment, awnings, signs, propane, or guests to become airborne.
| Hazard | Plan |
|---|---|
| Heat | Employee rotation, hydration, equipment heat, refrigeration load, food exposure |
| Wind | Awnings, menu boards, loose objects, service window, flame, towing |
| Lightning | Shelter, stop-work authority, guest communication, equipment shutdown |
| Flooding | Route, site drainage, wastewater, electrical, evacuation |
| Cold or freeze | Water lines, tanks, propane performance, employee exposure, road safety |
| Severe storm | Cancellation timing, storage, fuel, communication, insurance |
Respond to utility loss
Do not improvise around loss of water, wastewater capacity, refrigeration, hot holding, ventilation, lighting, or safe power. Identify which conditions require complete closure and which allow a reviewed reduced menu. Record time of failure, product conditions, corrective action, and person authorizing any restart.
Plan vehicle and tow failure
- Use preventive maintenance and a pre-trip inspection.
- Keep towing, roadside, tire, mechanic, and recovery contacts.
- Confirm whether the tow company can safely move the loaded vehicle or trailer.
- Protect food during delay and record time and conditions.
- Notify the organizer before the service promise becomes impossible.
- Define deposits, substitute service, and cancellation in the agreement.
- Do not drive or tow a vehicle with a known unsafe condition to save an event.
Review after the immediate emergency
After safety, reporting, and claims obligations are handled, review the event without blame. Identify the earliest warning, why the control failed, whether authority was clear, which record was missing, what equipment or agreement changes are needed, and whether the same exposure exists elsewhere.
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.