Whensetting up a food truck or itinerant restaurant, you must comply with hygiene and food safety requirements. These rules guarantee the quality of the food served. Understanding these regulatory requirements is important for any commercial entrepreneur wishing to start up a mobile catering business in France with a truck or trailer. Transforming the vehicle into a mobile restaurant requires compliance with the obligations to ensure the success and legality of the business selling pizza or other products.
What hygiene standards must a food truck meet?
European and French regulations
Regulation (EC) no. 852/2004 on the hygiene of foodstuffs forms the regulatory basis for food trucks in France. This text imposes food safety requirements applicable to all catering establishments, including itinerant businesses. The main obligations concern :
- Implementation of a self-checking system based on HACCP principles;
- Food traceability;
- Compliance with good hygiene practices;
- Hygiene training for staff;
The decree of December 21, 2009 completes the regulations by defining the sanitary rules applicable to the retail trade and transport of foodstuffs of animal origin.
Truck or trailer fittings and equipment
- Suitable materials: smooth, washable, corrosion-resistant and non-toxic work surfaces;
- Hand wash basin: equipped with cold water, soap and single-use towels;
- Refrigerated storage area: to maintain the cold chain;
- Separation of areas: respect the “forward motion” principle by separating clean and dirty areas;
Personnel hygiene
- Mandatory training for at least one person ;
- Clean, appropriate work clothes;
- Frequent hand washing;
Hygiene practices
- Regular cleaning of surfaces, utensils and equipment;
- Respecting temperatures: maintaining hot and cold links;
- Traceability of food to know where it comes from ;
- Waste management: use of closed garbage cans;
Compliance with these standards is mandatory to ensure consumer safety and comply with current regulations.
Approval requirements for food trucks
VASP (Véhicule Automoteur Spécialement Aménagé) certification is a mandatory step for a food truck in France. Here are the main requirements:
Certification obligation
Since May 2018, VASP approval with the word “Magasin” on the vehicle registration document has been mandatory for all food trucks. This procedure aims to ensure road safety, as these vehicles carry potentially dangerous gas and electrical equipment. The average time to obtain accreditation is 4 to 8 weeks, depending on the complexity of the installations.
Technical requirements for the truck or trailer
Electrical installations
- Compliance with standard NF C 15-100 ;
- Installation of a differential circuit breaker ;
- Use compliant cables and plugs ;
- Overload protection ;
Gas equipment
- Compliance with standard NF EN 1949 ;
- Use compliant regulators and hoses ;
- Adequate ventilation ;
- Installing a gas detector ;
Certification procedure
- Obtaining a certificate of conformity for the base vehicle
- Fixtures and fittings in compliance with standards
- Application to DREAL for approval
- Vehicle inspection by a certified expert
- Issue of VASP accreditation certificate
Consequences of default
Failure to obtain VASP certification may result in :
- A fine of up to €7,500
- Vehicle immobilization
- Administrative closure of the business
- Legal risks in the event of an accident
Administrative implications
VASP certification also impacts :
- Insurance: obligation to take out professional insurance ;
- Taxation: possible tax exemptions;
- Obtaining authorizations to occupy the public domain 3 ;
VASP certification must be renewed every 5 years, or when the vehicle is modified, to guarantee continued compliance with current standards.
Liquor license
With regard to license IV (4th category license), it is important to note that :
- Food trucks cannot obtain a licence IV;
- They are limited to a 3rd group takeaway license;
- This license allows the sale of alcoholic beverages up to 18° alcohol (wine, beer).
The main reason for this restriction is that 4th category licenses require a fixed physical address, which is not compatible with the mobile activity of a food truck.
Standards-compliant construction and layout
To fit out a food truck in compliance with French regulations, you need to take into account construction and equipment criteria. These requirements aim to guarantee food safety and hygiene in this mobile catering space.
Health-compliant materials and structures
The choice of materials used in the construction of a food truck is important for compliance with hygiene standards. According to EC regulation no. 852/2004, surfaces in contact with food must be made of :
- Non-toxic ;
- Lisses ;
- Washable ;
- Corrosion-resistant ;
- Waterproof ;
Recommended coatings include stainless steel, food-grade plastic and certain composites specially designed for this industry. For the floor, a non-slip, easy-to-clean coating such as linoleum or epoxy resin is preferred.
Workspace layout
The interior layout of a food truck or trailer must clearly separate the different work areas to avoid cross-contamination. A distinction is generally made between :
- A preparation area ;
- One cooking zone ;
- A storage area (refrigerated and dry) ;
- Washing area;
- A space for waste management;
The design must promote a logical workflow, from storage to preparation, cooking and serving, while minimizing the risk of contamination.
Professional equipment required
A bonded food truck must be equipped with :
- A drinking water connection system with a tank capacity of at least 50 liters
- A non-hand-operated sink for hand washing
- A sink for washing utensils
- Refrigeration equipment maintaining a maximum temperature of +3°C
- A smoke and odour extraction system
- Non-manually-operated enclosed garbage cans
Designing a food truck to meet standards: materials, equipment and layout
Setting up a food truck in France is governed by strict standards guaranteeing hygiene and food safety. Complying with European regulations, obtainingVASP approval with “magasin” mention on the vehicle registration document, and training staff in best practices are essential steps in setting up a mobile catering business.
Intelligent design, with a focus on the use of appropriate materials and optimal space planning, meets these requirements while optimizing the operation of the vehicle or trailer transformed into a mobile store.