Mississippi Food Truck Health Inspection Checklist

About MSDH Health Inspections

The Mississippi State Department of Health conducts inspections of food trucks through its nine district health offices. Inspections follow standards based on the FDA Model Food Code, which Mississippi has adopted as the foundation of its food safety regulations. Understanding what inspectors look for will help you pass your initial inspection and maintain compliance during routine follow-up inspections.

Food Temperature Control

• Cold holding foods maintained at 41°F (5°C) or below
• Hot holding foods maintained at 135°F (57°C) or above
• Thermometers present and accurate in all refrigeration units
• Probe thermometer available and calibrated for checking food temperatures
• Temperature logs maintained for all refrigeration and holding units
• Frozen foods stored at 0°F (-18°C) or below
• Proper cooling procedures documented (135°F to 70°F within 2 hours, 70°F to 41°F within 4 additional hours)
• Reheating of previously cooked foods reaches 165°F within 2 hours

Food Storage and Handling

• Raw meats stored below ready-to-eat foods in refrigeration
• All food stored at least 6 inches off the floor
• Food properly labeled and dated with use-by dates
• No expired or spoiled food on premises
• Cross-contamination prevention measures in place (separate cutting boards, utensils)
• Food protected from contamination during transport and storage
• Proper FIFO (First In, First Out) rotation practiced

Personnel and Hygiene

• Certified Food Protection Manager credential current and on-site
• All food handlers trained in basic food safety
• Proper handwashing technique observed (20 seconds with soap and warm water)
• Handwashing performed at appropriate times (before handling food, after touching raw meat, after using restroom)
• Clean uniforms or aprons worn
• Hair restraints in use (hats, hair nets, or beard covers)
• No eating, drinking, or tobacco use in food preparation areas
• No bare-hand contact with ready-to-eat foods (gloves, tongs, or other utensils used)
• Employees with illness symptoms excluded from food handling

Water and Plumbing Systems

• Potable water tank filled from an approved source
• Hot and cold running water at all sinks
• Handwashing sink accessible and dedicated (not used for food preparation or dishwashing)
• Wastewater tank at least 15% larger than fresh water tank capacity
• No cross-connections between potable and wastewater systems
• Water heater functioning and producing water at 100°F minimum at handwash sinks
• Wastewater disposed of at approved facility (commissary or dump station)

Equipment and Surfaces

• All food contact surfaces smooth, non-absorbent, and easily cleanable
• Three-compartment sink properly set up (wash, rinse, sanitize)
• Sanitizer concentration tested and within proper range (chlorine: 50-100 ppm; quaternary ammonia: per manufacturer)
• Test strips available for verifying sanitizer concentration
• All equipment in good repair with no rust, cracks, or chipping
• Cutting boards free from deep grooves or scoring
• Cooking equipment (grills, fryers, ovens) clean and functional
• Ventilation hood and filters clean and operational

Pest Control and Waste

• No evidence of pests (rodent droppings, insect activity, gnaw marks)
• All openings screened or sealed to prevent pest entry
• Service window has proper screening or air curtain
• Waste receptacles lined, covered, and emptied regularly
• Exterior of truck free from grease buildup and debris
• Proper refuse disposal arrangement with commissary or waste service

Documentation and Permits

• Current MSDH food establishment permit displayed
• Sales tax permit from Mississippi Department of Revenue displayed
• Certified Food Protection Manager certificate available on-site
• Commissary agreement documentation available for review
• Temperature logs and cleaning schedules current
• Employee illness reporting policy posted and followed

Inspection Frequency

MSDH conducts routine inspections of permitted food trucks at least once annually, though many districts inspect twice per year. Unannounced inspections can occur at any time. Critical violations identified during inspection may require immediate correction and a follow-up re-inspection within a specified timeframe. Maintaining consistent compliance between inspections is essential for keeping your MSDH food establishment permit in good standing.