Current through Bulletin 2024-06, March 15, 2024
(1)
(a) A
food truck operator shall ensure that potable water is available to a food
truck during all hours of operation through:
(i) an onboard potable water storage tank
that shall hold a minimum of 30 gallons as measured down from the inlet;
or
(ii) piping, tubing, or hoses
connected to an adjacent potable water source under pressure as approved by the
local health officer. The water supply type described in Subsection (1)(a)(ii)
is allowed only when the food truck is concurrently connected to a public
sanitary sewer system in a manner approved by the local health
officer.
(b) A food cart
operator shall ensure that potable water is available to a food cart during all
hours of operation through:
(i) an onboard
potable water storage tank that shall hold a minimum of 10 gallons as measured
down from the inlet; or
(ii)
piping, tubing, or hoses connected to an adjacent potable water source under
pressure as approved by the local health officer. The water supply type
described in Subsection (1)(b)(i) is allowed only when the food cart is
concurrently connected to a public sanitary sewer system in a manner approved
by the local health officer.
(2)
(a) The
water source and system shall be of sufficient capacity to meet the peak water
demands of the mobile food business.
(b) Hot water generation and distribution
systems shall be sufficient to meet the peak hot water demands throughout the
mobile food business.
(3)
Materials that are used in the construction of a mobile water tank, mobile food
business onboard water tank, and appurtenances shall be:
(a) safe;
(b) durable, corrosion-resistant, and
nonabsorbent;
(c) finished to have
a smooth, easily cleanable surface; and
(d) designed and intended only for use with
potable water.
(4) An
onboard water tank shall be:
(a) enclosed
from the filling inlet to the discharge outlet;
(b) sloped to an outlet that allows complete
drainage of the tank; and
(c) used
for conveying potable water and for no other purpose.
(5) If an onboard water tank is designed with
an access port for inspection and cleaning, the opening shall be in the top of
the tank and be:
(a) flanged upward at least
one-half inch; and
(b) equipped
with a port cover assembly that is:
(i)
provided with a gasket and a device for securing the cover in place;
and
(ii) flanged to overlap the
opening and sloped to drain.
(6) A fitting with "V" type threads on an
onboard water tank inlet or outlet shall be allowed only when a hose is
permanently attached.
(7) If
provided, an onboard water tank vent shall terminate in a downward direction
and shall be covered with:
(a) 16 mesh to 25.4
mm (16 mesh to one inch) screen or equivalent when the vent is in a protected
area; or
(b) a protective filter
when the vent is in an area that is not protected from windblown dirt and
debris.
(8)
(a) A water tank and its inlet and outlet
shall be sloped to drain.
(b) A
water tank inlet shall be positioned so that it is protected from contaminants
such as waste discharge, road dust, oil, or grease.
(9)
(a) A
hose, pipe, or tube used for conveying potable water from a water tank shall
be:
(i) safe;
(ii) durable, corrosion-resistant, and
nonabsorbent;
(iii) resistant to
pitting, chipping, crazing, scratching, scoring, distortion, and
decomposition;
(iv) finished with a
smooth interior surface;
(v)
clearly and durably identified as to its use if not permanently attached;
and
(vi) prohibited from use in any
other service such as conveying wastewater or toxic chemicals.
(b) A mobile food business
operator shall only use a hose designed and intended to convey potable water
when filling an onboard water tank as described in Subsection (1).
(10) A mobile food business
operator shall install and maintain a filter that does not pass oil or oil
vapors in the air supply line between the compressor and potable water supply
system when compressed air is used to pressurize the water tank
system.
(11)
(a) A cap and keeper chain, closed cabinet,
closed storage tube, or other protective cover or device approved by the local
health officer shall be provided for a water inlet, outlet, and hose.
(b) The protective cover or device shall be
used when the water tank or hose inlet and outlet fitting is not in
use.
(12) A mobile food
business's onboard water tank inlet shall be:
(a) three-fourths inch in inner diameter or
less; and
(b) provided with a hose
connection of a size or type that will prevent its use for any other
service.
(13) The mobile
food business operator shall flush and sanitize any water tank, pump, and hoses
before placing into service after initial purchase, construction, repair,
modification, and periods of nonuse of 30 days or more, and as often as
necessary to maintain the equipment in clean and sanitary condition.
(14) A mobile food business operator shall
operate a water tank, pump, and hoses so that backflow and other contamination
of the water supply are prevented.
(15)
(a) A
wastewater holding tank in a mobile food business shall be:
(i) sized 15% larger in capacity than the
water supply tank; and
(ii) sloped
to a drain that is 1 inch in inner diameter or greater, equipped with a
shut-off valve.
(b)
Subsection (15)(a)(i) does not apply to a potable water tank that is used only
for beverage service on a mobile food business and is not connected to a
wastewater holding tank.
(16) Wastewater shall be conveyed to the
point of disposal through an approved sanitary sewage system or other system,
including use of wastewater transport vehicles, waste retention tanks, pumps,
pipes, hoses, and connections that are constructed, maintained, and operated
according to:
(a) Plumbing Code;
(b) the Utah Department of Environmental
Quality under Title R317, Water Quality;
(c) local health department and municipal
regulations; and
(d) the local
sewer district having jurisdiction.
(17)
(a)
Wastewater and other liquid wastes shall be removed from a mobile food business
at an approved commissary or a waste servicing area approved by the local
health officer or by a wastewater transport vehicle in such a way that a public
health hazard or nuisance is not created.
(b) A mobile food business operator shall
thoroughly flush and drain a tank for liquid waste retention in a sanitary
manner during the servicing operation.
(18) Wastewater or liquid waste conveyance
lines that are not shielded to intercept drips shall be installed or located
under food and food -contact surfaces.
(19) The mobile food business operator shall
store potable water pipes, hoses, and tubes separately from wastewater pipes,
hoses, and tubes in a manner that prevents cross contamination.
