Guide to Food Safety for Food Trucks and Mobile Vendors in NSW
Operating a food truck or mobile food van in NSW comes with all the same food safety obligations as a fixed food premises — plus the unique challenges of a mobile operation. This guide covers the compliance requirements, practical systems, and common pitfalls for mobile food vendors in NSW.
Registration and notification requirements
- Notify your home council (where your vehicle is based or most frequently operates) as your primary registration
- Notify additional councils for any areas you regularly trade in — food trucks operating across multiple LGAs must comply with each council's requirements
- Your Food Safety Supervisor certificate must be available on-vehicle during all operations
Vehicle design requirements (Standard 3.2.3)
- Adequate handwashing basin with hot and cold running water, soap, and single-use towels
- Separate food preparation sink and dishwashing/cleaning sink (three-sink system recommended)
- Appropriate refrigeration capable of maintaining food at 5°C or below while the vehicle is in motion
- Smooth, impervious surfaces that can be easily cleaned and sanitised
- Adequate waste storage — liquid waste and solid waste must be contained until disposed of at an approved facility
- Adequate ventilation and exhaust systems for cooking operations
Food safety practices on the road
- Pre-cool all refrigerated food before loading — refrigerators are designed to maintain temperature, not lower it quickly
- Check temperatures after transit — road vibration and ambient heat can affect refrigeration performance
- Establish a regular monitoring schedule adapted to your service times
- Carry all records, certificates, and your Food Safety Program with the vehicle