Verify before operating

Official Sources and Professional Review

These links are starting points. Check the current page, controlling local authority, permit, adopted rule, effective date, and professional requirements before relying on any operational detail.

FDA Food CodeFDA Food Code hub; the Food Code is a model for retail-food best practices.FDA Food Code 2022 and SupplementThe 2022 Food Code and the December 2024 Supplement.Texas Retail Food EstablishmentsTexas DSHS retail-food program and statewide resources.Texas Retail-Food PermitsTexas DSHS permit information; a local authority may control.Texas Food Laws and RulesTexas food-establishment statutes and rules.Texas Retail-Food FAQsTexas DSHS general retail-food FAQs.Texas Mobile Food VendorsTexas DSHS mobile-food-vendor licensing and inspection information.Texas Food-Handler TrainingTexas DSHS food-handler education and certificate information.Texas Certified Food ManagerTexas DSHS certified-food-manager information.USDA Smoking Meat and PoultryUSDA smoking and thermometer guidance.USDA Safe Minimum TemperaturesUSDA product-specific safe minimum temperature chart.FDA Food AllergiesFDA information on the nine major allergens and food-allergy risk.OSHA Restaurant Cooking SafetyOSHA cooking, burn, grease-fire, and worker-safety guidance.OSHA Kitchen EquipmentOSHA food-service kitchen-equipment hazards.OSHA Portable ExtinguishersOSHA portable-extinguisher information, including Class K context.

Texas Food Truck and Mobile Food Vendor Sources

Texas DSHS Mobile Food Vendors — statewide licensing, application, current notices, and definitions.
Texas DSHS Mobile Food Vendor Guide — May 2026 fee, inspection, physical requirement, and CPF guidance.
TABC License and Permit FAQs — current mobile food-truck alcohol licensing answer.
Texas Sales and Use Tax Permit FAQ.
Texas Department of Insurance business insurance guidance.

Open the official Food Truck Guide sources.

Read before using Kitchen resourcesSafety, professional-use, and verification notice

Educational reference—not approval, certification, or professional advice. Recipes, wood profiles, temperatures, yields, costs, logs, checklists, and operating suggestions are general planning material. They do not replace the current FDA Food Code, Texas Food Establishment Rules, local health-authority requirements, permits, inspections, HACCP or variance approval, fire-code review, manufacturer instructions, insurance requirements, food-handler or manager training, or qualified culinary, food-safety, legal, tax, accounting, engineering, fire-protection, medical, or insurance advice. Verify every ingredient label and allergen; prevent cross-contact; use calibrated thermometers; use only known, untreated cooking wood from a reputable source; and discard food whenever time, temperature, source, identity, or safety is uncertain. Read the full Kitchen disclaimer.