South Dakota Food Truck Health Inspection Checklist

About Health Inspections in South Dakota

Health inspections for mobile food units in South Dakota are conducted by state or local health officers in accordance with the South Dakota Food Code, which is based on the FDA Model Food Code. You will undergo an initial pre-operational inspection before receiving your food service license, followed by routine inspections throughout your operating period. Inspectors evaluate food safety practices, equipment condition, sanitation procedures, and documentation. Use this checklist to prepare for every inspection.

Personnel and Training

• At least one Certified Food Protection Manager (CFPM) designated for the operation, with a valid certificate from an ANSI-accredited program
• All food handlers trained in basic food safety, personal hygiene, and cross-contamination prevention
• Clean uniforms or clothing, hair restraints, and no jewelry on hands or wrists (except plain wedding bands where permitted)
• No employees working while ill with symptoms of vomiting, diarrhea, jaundice, or sore throat with fever

Handwashing and Personal Hygiene

• Dedicated handwashing station with hot and cold running water (minimum 100°F)
• Soap and single-use paper towels at the handwashing station
• Handwashing station accessible and unobstructed at all times
• Staff washing hands before starting work, after handling raw foods, after using the restroom, and after any contamination risk
• No bare-hand contact with ready-to-eat foods — use gloves, tongs, or utensils

Food Temperature Control

• Cold foods held at 41°F (5°C) or below
• Hot foods held at 135°F (57°C) or above
• Calibrated food thermometers available and used to verify temperatures
• Temperature logs maintained for all hot and cold holding throughout the day
• Proper cooling procedures followed: food cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within an additional 4 hours
• Frozen foods stored at 0°F (-18°C) or below
• Reheating of foods to 165°F (74°C) within 2 hours before placing in hot holding

Food Storage and Handling

• All food stored at least 6 inches off the floor
• Raw meats stored below ready-to-eat foods to prevent cross-contamination
• All food items properly labeled and dated
• First-in, first-out (FIFO) rotation practiced
• No food stored in or near chemicals, cleaning supplies, or personal items
• All food from approved commercial sources — no home-prepared foods

Equipment and Surfaces

• All food contact surfaces clean, sanitized, and in good repair
• Cutting boards free of deep grooves and staining
• Cooking equipment functioning properly with accurate thermostats
• Refrigeration units maintaining 41°F or below with visible thermometers
• Three-compartment sink available at commissary; on-truck sanitizing solution or small ware washing setup as approved
• Sanitizer test strips available to verify proper concentration of sanitizing solution

Water Supply and Wastewater

• Potable water supply adequate for the day's operations
• Freshwater tank in good condition with no leaks and a sanitary fill point
• Wastewater (gray water) tank at least 15% larger than the freshwater tank
• Wastewater properly disposed of at the commissary or an approved dump station — never on the ground
• Water heater functioning and capable of providing hot water to all sinks

Ventilation and Fire Safety

• Exhaust hood and ventilation system clean and functioning
• Grease filters in place and regularly cleaned
• Fire suppression system installed, inspected, and current (if cooking with oil or grease)
• Fire extinguisher (Class K for grease, Class ABC for general) accessible, charged, and within inspection date
• Propane tanks secured, lines inspected, and no gas leaks

Pest Control and Waste

• No evidence of pests (rodents, insects, or droppings)
• All openings screened or sealed to prevent pest entry
• Trash receptacle with a lid, lined with a bag, and emptied regularly
• Service window kept closed when not actively serving

Documentation

• Current SD DOH food service license displayed or readily available
• Certified Food Protection Manager certificate on file
• Sales tax permit from the SD Department of Revenue
• Temperature logs and food safety records for the current operating period
• Commissary kitchen agreement documentation
• Proof of insurance (general liability and commercial auto)