Can anyone please provide me with any information concerning health regulations as they pertain to coffee carts?

I have searched the Department of Healths website to no avail...Thank in advance for your assistance...

Regarads.. Arvi

-- Arvi San Juan (arvi@theprimosgroup.com), January 20, 2004

Answers

Public Health Laws Relating to the Operation of Espresso Carts

References: California Uniform Retail Food Facilities Law, Article 11, Mobile Food Facilities, and Article 12, Commissaries; NSF International Standard 59, Pushcarts

This guideline applies to carts dispensing espresso, cappuccino, cafe latté, cafe macchiato, mocha, hot chocolate, and other coffee- based or cocoa-based beverages that my contain cream, milk, or similar dairy products, to be made and immediately served to the consumer. For the complete text of the law, please consult the references stated above.

-Espresso carts shall be constructed to meet NSF International Standard 59. To obtain a copy of Standard 59, contact NSF International, P.O. Box 130140, Ann Arbor, MI 48113-0140, phone: (800) 673-6275.

-Espresso carts shall be equipped with a commercial refrigerator which is listed by NSF International and meets Standard 7. Ice or dry ice is not acceptable as the sole method of temperature maintenance.

-Utensils and equipment used on the cart shall meet or be equivalent to applicable NSF International standards. Only espresso machines meeting NSF International standards may be used.

-Espresso carts shall be equipped with a food compartment which is completely closed. The opening to the food compartment shall be sufficiently large to permit food assembly and service operations and shall be provided with a tightly fitted closure which, when closed, protects interior surfaces from dust, debris and vermin.

-Food compartments and food contact surfaces shall be constructed so as to be smooth, easily accessible, and easily cleanable. Unfinished wooden surfaces are not permitted. Construction joints shall be tightly fitted and sealed so as to be readily cleanable. Equipment, including utensils, shall be constructed of nontoxic materials and shall be readily cleanable.

-Potentially hazardous foods, such as milk and cream, shall be maintained at 45° F or below.

-Pitchers used for heating milk shall be protected from contamination. Pitchers with milk residue may not be kept at ambient temperature.

-Water used for beverages shall be stored in approved containers.

-Bakery goods sold from the cart shall be individually wrapped or dispensed from a compartment or container which protects the food from contamination and adulteration.

-Espresso carts shall have overhead protection.

-Espresso carts shall be operated within 200 feet of approved and readily available toilet and handwashing facilities.

-Espresso carts shall be equipped with a minimum of a one- compartment metal sink, hand washing cleanser and single-service towels in approved dispensers. The sink shall be furnished with hot running water that is at least 49° Celsius (120° Fahrenheit) and cold running water that is less than 38° Celsius (101° Fahrenheit) through a mixing-type faucet that permits both hands to be free for washing. The sink shall be large enough to accommodate the largest utensils washed. The sink, hand washing cleanser, and single-service towels shall be located as to be easily accessible and unobstructed for use by the operator in the working area. The minimum water heater capacity shall be one half gallon. The potable water tank and delivery system shall be constructed of approved materials, provide protection from contamination, and shall be of a capacity commensurate with the level of food handling activity on the mobile food facility. The capacity of the system shall be sufficient to furnish enough hot and cold water for the following: utensil washing and sanitizing, hand washing, and equipment cleaning. At least 18 liters (5 gallons) of water shall be provided exclusively for hand washing. Any water needed for other purposes shall be in addition to the 18 liters (5 gallons) for hand washing.

-Espresso carts shall be equipped with a waste water tank that is 50% greater than the potable water tank supplying the hand and utensil washing sink. In no case shall this waste water capacity be less than 7.5 gallons.

-The name, address, and telephone number of the owner, operator, permittee, business name, or commissary shall be clearly and permanently indicated on both sides of an espresso cart exterior. The name shall be in letters at least 3" high with a stroke of at least d" wide, and shall be of a color contrasting with the cart exterior. Letters for address and telephone numbers shall not be less than 1" high.

-During operation, no food shall be stored, displayed, or served from any place other than the espresso cart.

-During transportation and storage, food and food contact surfaces shall be protected from contamination.

-Espresso carts shall operate out of an approved commissary. Carts shall report to the commissary at least once each operating day for cleaning and servicing operations. Carts shall be stored at the commissary.

-Restaurants, retail food markets, or other similar food establishments may be suitable for use as commissaries.

-Consult with local planning, building and fire departments to obtain any necessary permits or approvals.

-Check with your City/County for other Permits prior to operating

*****GOOD LUCK***

-- Abe (bringslite@yahoo.com), January 20, 2004.

We are one organization that we produce ecologicos agricolas products Coffee and Avocados(Alligator Pear) we needed investors to export we have the product in the region of Oxapampa Peru counting on representations in the outside France, Germany, and Finland (brokers) TO ABSTAIN

to contact with the COORDINATOR of the association cafeorganico@caramail.com

organic Coffee and Avocados of Peru

-- organic Coffee and Avocados of Peru (cafeorganico@caramail.com), January 26, 2004.

I feel your pain. I'm trying to get a coffee truck started in the Bay Area and I'm running into health department issues as well. The Alameda County Health Department is telling me I have to have an enclosed truck and work within in it, which of course does'nt make sense. Any suggestions from the listener audience would be GREATLY APPRECIATED. Denis

-- Denis Ensminger (denisensminger@hotmail.com), June 29, 2004.

The business is up and running! Thank you to those of you who sent me information. Running a Mobile Espresso Bizz is a bit(allot) harder than I imagined... but it beats dodging mortars at Abu- Ghraib:) I'll post some more if I start to actually make a profit. Denis

-- Denis (denisensminger@hotmail.com), December 28, 2004.