Mobile food unit - fire & life safety

Fire Department Access 

Mobile food units should not block fire apparatus access roads, fire lands, fire hydrants, or other fire appliances. 

Fire Extinguishers 

Portable fire extinguishers of a minimum 2.5-gallon (or two 1.5-gallon) Class K wet-chemical portable fire extinguishers are to be provided. 

Fire Protection for Cooking Equipment 

Cooking equipment should be protected by automatic fire-extinguishing systems, such as a Type1 hood. 

Generators 

• Generator use and cooking operations are prohibited where mobile food units are located inside a building unless approved by the Fire Marshal. 
• Generators should not be refueled while in operation. 
• Portable generators should be positioned so that the exhaust is at least 5 feet in any direction away from any openings, air intakes, or means of egress from any building, structure, or vehicle. 
• A listed portable fire extinguisher complying with a minimum rating of 2-A:20-B:C is to be provided not more than 50 feet from the generator. 

Address 

The address of the current operational location should be posted and accessible to all employees. 

Staff Training 

• Staff are to be trained in emergency response procedures when starting employment. This includes proper use of the following: 
• Exit and evacuation procedures 
• Portable fire extinguishers, extinguishing systems and Type I hoods 
• Methods of shutting off fuel sources 
• Procedures for notifying the local fire department or other responders 
• Refueling portable generators 
• Leak detection equipment, LP-gas detectors or carbon monoxide alarms 
• Flammable and combustible fuels and liquids, including solid fuel, LP-gas and gasoline. 

Separation 

Mobile food units should be separated from buildings or structures, combustible materials (except approved furniture), vehicles, and other cooking operations by a minimum of 5 feet. Sufficient space to allow for timely egress in the event of an emergency.