This guide covers the operational reality of running a food truck — not the fantasy version. It is organized chronologically: what you do before you launch, what you do every day, and what you do when things go wrong.
Business entity: Register your LLC or sole proprietorship. Food truck operators are strongly advised to use an LLC to separate personal liability from business liability. Cost: $50–$500 depending on state.
Food handler certification: Every person who handles food must have a valid food handler card. ServSafe certification ($15–$25 per person) is accepted in all 50 states.
Mobile food facility permit: The single most important permit for a food truck. Issued by your local health department. Requires a vehicle inspection, commissary agreement letter, and menu review. Cost: $100–$800/year. Processing time: 2–8 weeks.
Commissary agreement: Most jurisdictions require food trucks to operate out of a licensed commissary kitchen. Commissary rental runs $300–$800/month in most metro areas.
Fire safety inspection: Required for trucks with open flame cooking. A fire marshal will verify your hood, fire suppression system, gas connections, and extinguisher placement.
Generator: Check oil level; start generator and verify voltage output.
Refrigeration: Verify all temps are logged and within safe range.
Cooking equipment: Ignite and preheat all cooking equipment.
Food safety: Set up sanitizing bucket with correct dilution verified with test strip.
POS: Open your POS system; verify connectivity and test card reader.
The five things health inspectors check first:
Maintain a paper compliance log in the truck (date, temperature readings, sanitizer concentration, who performed each check).