Massachusetts Food Truck Health Inspection Checklist

Massachusetts Food Truck Health Inspection Overview

Health inspections for Massachusetts food trucks are conducted by local boards of health based on 105 CMR 590.000, the State Sanitary Code, Chapter X. The Massachusetts Department of Public Health (MA DPH) sets the statewide standards, and each of the state's 351 municipalities enforces them through its own local health inspectors. This checklist covers the key areas inspectors evaluate so you can maintain ongoing compliance and be prepared for both scheduled and unannounced inspections in any municipality where you hold a permit.

Temperature Control

• Cold holding foods maintained at 41°F (5°C) or below
• Hot holding foods maintained at 135°F (57°C) or above
• Cooking temperatures meet minimums for each food type (poultry 165°F, ground meats 155°F, whole meats and seafood 145°F)
• Thermometers present and calibrated in all refrigeration and hot holding units
• Probe thermometer available and calibrated for checking internal food temperatures
• Temperature logs maintained and current for each service day
• Rapid cooling procedures followed (135°F to 70°F within 2 hours, 70°F to 41°F within 4 additional hours)
• Reheating for hot holding reaches 165°F within 2 hours
• Frozen foods stored at 0°F (-18°C) or below

Personal Hygiene and Food Handling

• All food handlers wash hands properly and at required intervals
• Handwashing sink accessible, functional, and fully stocked (soap, warm running water, single-use towels)
• No bare-hand contact with ready-to-eat foods (gloves, utensils, or deli paper used)
• Clean outer garments and effective hair restraints worn by all staff
• No eating, drinking, or tobacco use in food preparation areas
• Employees exhibiting illness symptoms excluded or restricted per 105 CMR 590.000
• Certified Food Protection Manager (CFPM) certificate available on-site (ServSafe or equivalent)

Food Source and Storage

• All food obtained from approved, licensed sources
• Shellfish obtained from certified dealers with shellstock tags retained for 90 days
• Food stored in proper containers with labels and date markings
• Raw meats stored below ready-to-eat foods to prevent cross-contamination
• Food stored at least 6 inches off the floor
• No expired, spoiled, or adulterated food items present
• Allergen information available for all menu items (Massachusetts has strong allergen awareness requirements)

Equipment and Utensils

• All food-contact surfaces clean, sanitized, and in good repair
• Three-compartment sink or equivalent warewashing setup with wash, rinse, and sanitize basins
• Sanitizer concentration at proper levels (chlorine 50-100 ppm, quaternary ammonia 200 ppm, or per manufacturer instructions)
• Test strips available and used to verify sanitizer concentration
• Cutting boards in good condition without deep scoring or grooves
• Equipment in good repair with no chipped, cracked, or broken food-contact surfaces
• Single-use items stored properly and never reused
• Wiping cloths stored in sanitizer solution between uses

Water Supply and Waste

• Potable water supply adequate for a full day of operations
• Water tank in good condition with no leaks or signs of contamination
• Wastewater tank capacity at least 15% larger than the potable water tank
• Wastewater disposed of properly at the commissary or approved dump station
• No cross-connections between potable water and wastewater systems
• Hoses used for potable water are food-grade and stored off the ground

Physical Facility (Mobile Unit)

• Interior floors, walls, and ceiling are smooth, cleanable, and in good repair
• Adequate lighting in food preparation and warewashing areas (50 foot-candles minimum at prep surfaces)
• Ventilation adequate to remove smoke, steam, grease vapors, and odors
• Exhaust hood and grease filters clean and functional (if cooking operations are performed)
• Screens, air curtains, or self-closing covers on openings to prevent pest entry
• No evidence of pests (rodents, insects, or birds)
• Garbage containers clean, covered with tight-fitting lids, and emptied regularly
• Truck exterior maintained in a clean and sanitary condition

Documentation and Compliance

• Current local board of health mobile food vendor permit displayed conspicuously
• Permits for all municipalities where you operate current and available for review
• Certified Food Protection Manager (CFPM) certification on file and accessible
• Written commissary agreement available for inspector review
• Temperature monitoring logs current and accurate
• Employee illness reporting and exclusion policy in place
• Fire extinguisher present, charged, current on inspection, and accessible (Class K for cooking operations)
• First aid kit stocked and accessible
• Consumer advisory posted for any undercooked animal food items on the menu
• Massachusetts Department of Revenue sales tax registration certificate available

Common Violations to Avoid

Based on common findings during Massachusetts food truck inspections, pay particular attention to these frequently cited issues:

• Improper cold holding temperatures (the single most common violation statewide)
• Handwashing sink blocked, improperly stocked, or not used at required intervals
• Sanitizer at incorrect concentration or test strips unavailable
• Food improperly labeled, dated, or stored in the wrong order
• Thermometers missing, broken, or not calibrated
• CFPM certificate not available on-site during an unannounced inspection
• Permits from other municipalities displayed but local permit missing or expired