Compact Mobile Food Operations
A CMFO is a mobile food facility that operates from an individual or from a pushcart, stand, display, pedal[1]driven cart, wagon, showcase, rack, or other nonmotorized unenclosed conveyance that can be approved to sell packaged food or conduct limited food preparation.
Yes, a permit is required, unless your compact mobile food operation has 25 square feet or less of display area and sells only prepackaged, nonpotentially hazardous (non-perishable) foods or whole uncooked produce, otherwise a permit is required.
It all depends on the type of CMFO you have. If you have a CMFO with a hand sink, you may be approved to sell tamales in the husk from the permitted cart. If the CMFO does not have hand sink, the tamales must be prepackaged prior to sale on the CMFO.
To be exempt from permitting, the total amount of display and non-displayed food inventory must not exceed 25 square feet measurement. The footprint is limited to no greater than 5 feet x 5 feet.
A CMFO can conduct limited food preparation when the equipment to support the proposed menu is approved by San Bernardino County Environmental Health Services.
Limited food preparation is food preparation that is restricted to the following, based on the CMFO ability to support safe preparation and food storage based on the proposed menu:
- Dispensing and portioning of nonpotentially hazardous food (nonPHF) or dispensing and portioning for immediate service to a customer of food that has been held at the required temperatures.
- Slicing and chopping of nonPHF food or produce that has been washed at an approved facility.
- Hot and cold holding of food that has been prepared at an approved permanent food facility.
- Reheating of food that has been prepared at an approved permanent food facility.
- Heating, frying, baking, roasting, popping, shaving of ice, blending steaming or boiling of hot dogs, or assembly of non-prepackaged food.
- Slicing and chopping of food on a heated cooking surface during the cooking process.
- Juicing or preparing beverages that are for immediate service, in response to a individual consumer order, that do not contain frozen milk products.
Food that does not require refrigeration or hot holding to prevent bacterial growth and is unlikely to cause food borne illness. Some examples include cut mango, cut cucumbers, cut jicama, pretzels, churro.
Yes. Only if you have an approved Cottage Food Operation (CFO) Permit, issued by San Bernardino County Environmental Health Services. Food preparation is limited to the food items that have been approved as part of the permitting process.
Prepackaged food is food that has been processed by a manufacturer, a food facility or other approved source, properly labeled and sealed to prevent any direct human contact with the food prior to sale.
Yes.
A commissary is a food facility that has been approved by San Bernardino County Environmental Health Services to support the proposed operation of a CMFOs where any of the following occur:
- Food, containers, and supplies are stored.
- Food is prepared for sale or display on the CMFO
- Food is prepackaged for sale or display on the CMFO.
- Utensils are cleaned and sanitized.
- Potable water is obtained.
- Liquid and solid wastes are disposed.
- Carts are washed.
- Water tanks are filled, and wastewater tanks are emptied.
Yes, if you also have a CFO Class B permit, you may store up to 2 carts with approval from San Bernardino County, Environmental Health Services. Only those CMFO that offer whole produce and prepackaged non-potentially hazardous foods may be stored in your home. A separate commissary will be required for a CMFO that stores and/or prepares potentially hazardous foods in addition to the home cart storage.
Yes, if the compact mobile food operation is stopped in one location for longer than an hour. Restrooms must be located within 200 feet of the compact mobile food operation unless at least two employees are present on site.
Yes, if you will be handling open food on the compact mobile food operation.
No, unless you are handling raw meats, raw poultry, or raw fish. If you intend to have any of these raw food items on the compact mobile food operation, additional sinks and hot water requirements apply.
No, you must use commercial equipment that has been certified and approved by San Bernardino County Environmental Health Services. Electrical appliances must meet applicable Underwriters Laboratories standards for electrical equipment as determined by an ANSI accredited certification program.
Yes, if your menu includes preparation of raw meat, raw poultry, or raw fish. If not, an adequate amount of clean and sanitized utensils must be kept on the compact mobile food operation for replacing when soiled or if handling potentially hazardous foods, every 4 hours.
Yes, if you are working with potentially hazardous foods, such as cut melons.
Yes, this can include sneeze guards, canopies, food compartments, etc.
No, unless it is uncooked whole fruit and whole vegetables, or prepackaged non-potentially hazardous foods. All potentially hazardous foods must be discarded at the end of the day.
Compact mobile food operation staff must hold a food handler card if managing open food. A San Bernardino County food handler card must be obtained within 14 days of start of operation or hire.
A cart is a type of mobile food facility that is unenclosed and nonmotorized while food trucks and trailers are either motorized or towed by motorized vehicles.
Health and safety requirements for carts depend on the type of food you plan to serve. If your cart handles unpackaged or high-risk foods (also known as potentially hazardous foods), it may be required to have:
- Multiple sinks with hot and cold running water
- Mechanical refrigeration
- Other equipment specific to your menu and operation
All mobile food facilities including carts, trucks, and trailers, must meet the requirements outlined in the California Health and Safety Code (CalCode Chapter 10).
For more information, check out the Street Vending Handbook, a helpful guide to understanding different food operations and requirements in San Bernardino County.
To maintain an active and valid health permit for your compact mobile food operation (CMFO) or cart, an annual decal renewal inspection must be completed before paying the invoice.
- Schedule an in-person decal inspection by calling 800.442.2283
- Bring the following required documents to your appointment:
Note: The decal renewal inspection must be completed during the month your health permit expires in order to stay valid.
Once your plans have been approved, follow these steps to proceed:
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Complete any corrections listed on the approved plan review report.
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Schedule your final construction inspection by calling our office at 800.442.2283.
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Fill out and bring the following documents to your final inspection:
Note: All documents are required and must be completed to finalize the permitting process.
To submit plans for review, please make sure to include all of the following documents:
You can submit your completed application and plans in person or by mail to any of our three office locations in Rancho Cucamonga, San Bernardino, and Hesperia. Please note: Cash and check payments are only accepted at the Rancho Cucamonga and San Bernardino offices. Cash payments must be made for the exact dollar amount.
Prefer to submit digitally? You can email your documents to EHS.CustomerService@dph.sbcounty.gov and make your payment online through our secure payment portal.
Yes, you can cook from raw on a cart, but only if your cart meets the construction requirements for a high-risk cart.
Some of the key requirements include (but are not limited to):
- A handwash sink
- A three-compartment sink
- A hot water supply
For more information about health, safety, and permitting requirements for mobile food vendors, including construction standards for carts, please review the following resources: