Design from the process map
The vehicle should be the physical expression of the menu and food-safety system. List each item from receiving through service and identify where it is stored, prepared, cooked, held, assembled, packaged, passed through the window, and discarded. Then place equipment so raw product, ready-to-eat food, clean utensils, dirty utensils, chemicals, trash, employees, and guests do not fight for the same space.
Create clear working zones
| Zone | Required function | Design test |
|---|---|---|
| Receiving and dry storage | Protected ingredients, labels, packaging, single-service articles | Can a delivery be checked and stored without blocking handwashing or service? |
| Cold storage | Raw and ready-to-eat separation, air circulation, thermometer access | Can peak inventory stay controlled during repeated door opening? |
| Preparation | Cleanable work surface, utensils, ingredient access, waste control | Can one employee prep without crossing raw and finished-food paths? |
| Cooking | Ventilation, suppression, clearances, fuel and shutoff access | Can equipment operate at full load without overheating adjacent storage or crew? |
| Holding and assembly | Protected product, portion tools, packaging, allergen control | Can tickets be assembled in order without reaching over raw product or dirty wares? |
| Handwashing | Immediate access, soap, drying, protected basin | Can every worker wash hands without moving equipment? |
| Warewashing | Wash, rinse, sanitize, drainboards, chemical and test storage | Can the largest utensil be fully handled and clean items air-dry? |
| Service window | Order handoff, payment separation, weather and pest protection | Does the queue stay away from fuel, exhaust, traffic, and hot surfaces? |
Size sinks and tanks for the operation
DSHS materials for Type II and III operations identify water, wastewater, handwashing, and warewashing requirements. The official inspection checklist states that the wastewater tank should be at least 15 percent larger than the potable-water tank. Hot and cold water under pressure must reach required sinks.
Capacity planning must include handwashing, warewashing, food preparation where allowed, cleaning, service length, employee count, and a reserve. A tank that passes a static inspection can still be too small for a real event.
Buy capacity, not only equipment
For every appliance, record rated capacity, power or fuel demand, recovery time, working clearance, ventilation need, cleaning method, service access, weight, and replacement plan. A fryer may cook quickly but create oil storage, filtration, disposal, fire, ventilation, and cleanup requirements.
Build for cleaning and pest exclusion
The DSHS guide describes enclosed vehicles where required, smooth and easily cleanable walls and ceilings, weather-resistant exterior materials, tight-fitting doors and windows, and screening at ventilation points or windows. Avoid decorative seams, unfinished wood, absorbent shelving, inaccessible voids, exposed insulation, and equipment mounted so tightly that grease and food cannot be removed.
Protect mobility and loaded weight
The vehicle must remain readily movable. The DSHS checklist looks for wheels attached and in good repair, no structural impediments, no permanent utility connections, no skirting, and no placement on blocks that prevents movement. The same checklist calls for loaded-vehicle-weight records.
Weigh the vehicle in the real loaded condition: full water, fuel, propane, food, ice, smallwares, packaging, employees, generator, and towing equipment. Have a qualified vehicle professional review axle, tire, hitch, braking, and tow-vehicle limits.
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.