Compact Mobile Food Operations (CMFO) FAQs ​

A CMFO is a mobile food facility that operates from an individual or from a pushcart, stand, display, pedal-driven cart, wagon, showcase, rack, or other nonmotorized unenclosed conveyance that can be approved to sell packaged food or conduct limited food preparation.

Yes, a permit is required, unless your CMFO has 25 square feet or less of display area and sells only prepackaged, non-potentially hazardous (non-perishable) foods or whole produce, otherwise a permit is required.​​

Prepackaged food is food that has been processed in a permitted food facility or food establishment and properly packaged and labeled to prevent any direct human contact with the food product and the consumer prior to consumption.​​

Food that does not require refrigeration or hot holding to prevent bacterial growth and is unlikely to cause food borne illness. Some examples include cut mango, cut cucumbers, cut jicama, pretzels, churro.

It all depends on the type of CMFO you have. If you have a CMFO with a hand sink, you may be approved to sell tamales in the husk from the permitted cart. If the CMFO does not have a hand sink, the tamales must be prepackaged prior to sale on the CMFO.

To be exempt from permitting, the total amount of display and non-displayed food inventory must not exceed 25 square feet.  The footprint is limited to no greater than 5 feet x 5 feet or equivalent. ​​

Contact Environmental Management Department (EMD) regarding the application process​.

A CMFO can conduct limited food preparation when the equipment to support the proposed menu is approved by EMD.​​​

Limited food preparation is food preparation that is restricted to the following:

  1. Dispensing and portioning of non-potentially hazardous food or dispensing and portioning for immediate service to a customer of food that has been held at the required temperatures.
  2. Slicing and chopping of nonPHF food or produce that has been washed at an approved facility.
  3. Hot and cold holding of food that has been prepared at an approved permanent food facility.
  4. Reheating of food that has been prepared at an approved permanent food facility.
  5. Heating, frying, baking, roasting, popping, shaving of ice, blending steaming or boiling of hot dogs, or assembly of non-prepackaged food.
  6. Slicing and chopping of food on a heated cooking surface during the cooking process.
  7. Juicing or preparing beverages that are for immediate service, in response to an individual consumer order that does not contain frozen milk products.
Yes​.​

A commissary is a food facility that has been approved by EMD to support the proposed operation of a CMFO where any of the following occur:

  1. Food, containers, and supplies are stored.
  2. Food is prepared for sale or display on the CMFO
  3. Food is prepackaged for sale or display on the CMFO.
  4. Utensils are cleaned and sanitized.
  5. Potable water is obtained.
  6. Liquid and solid wastes are disposed.
  7. Carts are washed.
  8. Water tanks are filled, and wastewater tanks are emptied.

Yes, if you also have a Cottage Food Operation (CFO) Class B permit.​​

Yes, but only if you have a Class B permit issued by EMD. Food preparation is limited to the food items that have been approved as part of the permitting process.​​

If you are not permitted as a CFO Class B, you may be allowed to store up to two CMFOs at your home with an endorsement from EMD. Only the CMFO cart or structure, non potentially hazardous food and whole produce may be stored at the home. CMFOs handling unpackaged food may require an additional approved commissary for storage, cleaning and food preparation.​​​

An endorsement by EMD is a documented approval of compliance with code requirements. An endorsement may include an inspection or evaluation but does not require a registration or permit.​​​​

Up to two, if approved by EMD.​​

No, but you should check with your landlord to confirm storing carts is allowed onsite and if running a business from your home is allowed.

Yes, if the CMFO is stopped in one location for longer than an hour. Restrooms must be located within 200 feet of the CMFO unless at least two employees or more are present on site.

No.

Yes, if you will be handling open food on the CMFO​.​​​

No, unless you are handling raw meats, raw poultry, or raw fish. If you intend to have any of these raw food items on the CMFO, additional sinks and hot water requirements apply.​

No, you must use ANSI/NSF commercial equipment that has been certified and approved by EMD. Electrical appliances must meet applicable Underwriters Laboratories standards for electrical equipment as determined by an ANSI accredited certification program.

Yes, if your menu includes preparation of raw meat, raw poultry, or raw fish. If not, an adequate amount of clean and sanitized utensils must be kept on the CMFO for replacing every 4 hours when handling potentially hazardous foods or when the utensils become soiled.

Yes, if you are working with potentially hazardous foods, such as cut melons and cooked meat.

Yes, this can include sneezeguards, canopies, food compartments, etc.

No, unless it is uncooked whole fruit and whole vegetables, or prepackaged non-potentially hazardous foods. All potentially hazardous foods must be discarded at the end of the day.

The CMFO must have the business name in letters of at least 3 inches in a location that is clearly visible to the customer. The city, state, zip code, and name of the operator must be present in letters of at least 1 inch in size. The letters must be of a color that contrasts with the background.

No, a CMFO that has less than 25 square feet of whole raw produce or prepackaged nonperishable food is exempt from signage requirements.

CMFO staff must hold a food handler card if managing open food. A food handler card must be obtained within 30 days of start of operation or hire.​ See our Food Safety Training webpage.

No, however, a Food Safety Certificate is encouraged.​​ ​​You can find more information on our Food Safety Training webpage.

You may need a local business license or peddlers permit to sell food. Check with your local city and county business license and permit department.

A notice of violation will be issued initially followed by increasing administrative fines.
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