Nebraska Food Truck Health Inspection Checklist

Understanding Nebraska Food Truck Inspections

Health inspections for food trucks in Nebraska are conducted by the relevant health authority for your jurisdiction — the Douglas County Health Department in Omaha, the Lincoln-Lancaster County Health Department in Lincoln, or the DHHS Division of Public Health in other areas. Inspectors evaluate your mobile food unit against the Nebraska Food Code standards, which are based on the FDA Model Food Code. Inspections may be scheduled (such as your initial pre-operational inspection) or unannounced (routine compliance checks during operations).

Being consistently prepared for inspection is a hallmark of professional food truck operations. Use this checklist regularly to ensure your truck is always inspection-ready, not just when you expect a visit from the health department.

Food Temperature Control

• All cold foods held at 41°F or below — check with calibrated thermometer
• All hot foods held at 135°F or above — verify with probe thermometer
• Thermometers present and accurate in all refrigeration units
• Temperature logs maintained for all holding equipment
• Proper cooling procedures documented for foods cooled from cooking temperatures
• Reheating to 165°F within two hours for previously cooked foods
• Time as a public health control documented if used (four-hour maximum)
• Frozen foods stored at 0°F or below

Personal Hygiene and Handwashing

• Handwashing sink accessible, unobstructed, and equipped with hot and cold running water
• Soap and single-use paper towels stocked at handwashing station
• All food handlers washing hands at appropriate intervals (after handling raw food, before glove changes, after breaks)
• Clean outer garments and effective hair restraints worn by all food handlers
• No eating, drinking, or tobacco use in food preparation areas
• No bare hand contact with ready-to-eat foods — gloves, tongs, or utensils used
• Employee illness policy in place and communicated to all staff
• Bandages on hand wounds covered with single-use gloves

Food Storage and Protection

• All food stored at least six inches off the floor
• Raw meats stored below ready-to-eat foods in refrigeration
• All food items properly labeled and dated
• Food protected from contamination during storage, preparation, and display
• No spoiled, expired, or adulterated food present
• Proper FIFO (first in, first out) rotation practiced
• All food obtained from approved commercial sources — no home-prepared items
• Chemicals and cleaning supplies stored separately from food and food-contact surfaces

Equipment and Utensils

• Three-compartment sink set up and operational with wash, rinse, and sanitize basins
• Sanitizer solution at proper concentration (chlorine 50-100 ppm or quaternary ammonia 200 ppm)
• Test strips available for verifying sanitizer concentration
• All food-contact surfaces clean, smooth, and in good repair
• Cutting boards free of deep grooves, cracks, or staining
• Cooking equipment clean and in proper working order
• Thermometers calibrated and readily accessible for food temperature checks
• Adequate utensil storage preventing contamination of food-contact surfaces

Water Systems and Waste

• Potable water tank full and system functioning properly
• Hot water available at handwashing and warewashing sinks (minimum 100°F at handwash, 110°F at warewash)
• Wastewater tank capacity at least 15% larger than potable water tank
• Wastewater tank not overflowing and connections secure with no leaks
• Water hoses food-grade and properly stored when not in use
• Waste receptacles with tight-fitting lids available for garbage
• Grease waste properly contained and disposed of through approved methods

Physical Facility and Safety

• Floors, walls, and ceiling surfaces clean, smooth, and in good repair
• Adequate lighting in food preparation and warewashing areas (50 foot-candles minimum at prep surfaces)
• Light fixtures shielded or shatter-resistant
• Ventilation hood and exhaust system clean and functional
• Fire suppression system current with inspection tags visible
• Fire extinguisher charged and accessible (Class K for cooking operations)
• LP gas system connections secure with no detectable leaks
• Service window screens or air curtains in place to prevent pest entry
• No evidence of pest activity (droppings, gnaw marks, live insects)

Permits and Documentation

• Current food establishment license displayed prominently
• Certified Food Protection Manager certificate available for review
• Commissary agreement on file and current
• Sales tax permit accessible
• Temperature monitoring logs up to date
• Employee health policy documentation available
• Fire suppression system inspection certificate current
• Most recent inspection report available for review