MOBILE FOOD UNIT OPERATION GUIDE

Guidelines for Mobile Food Unit Establishments

Iowa Department of Inspections and Appeals

Food and Consumer Safety
321 E 12th Street
Des Moines, IA 50319
 Table of Contents
Definitions

Chapter One: Basic information

What is a Mobile food Unit?

Service Area Requirements
How is a Mobile Food Unit Classified?
Pushcart Requirements
Mobile Food Unit Requirements
Water Supply and Sewage Requirements
FDA Food Codes for Mobile Units
Q&A

Chapter Two: Administrative Requirements

Licensing Your Mobile Unit

Certified Food Protection Manager
Person-In-Charge
Employee Health

Chapter Three: Personal Hygiene Requirements

Employee Hygiene
Handling of Ready-to-Eat Foods

Chapter Four: Food Sanitation Requirements

Food Source
Potentially Hazardous Foods

Chapter Five: Cleaning and Sanitizing Requirements

Dishwashing
Toxic Materials

Chapter Six: General Food Protection

Definitions
Approved: Means acceptable to the Regulatory Authority based on a determination of conformity
with principles, practices, and generally recognized standards that protect public health.

Commissary: A food establishment used for preparing, fabricating, packaging, and storage of food
or food products for distribution and sale through the food establishment’s own food establishment
outlets

Consumer: A person who is a member of the public, takes possession of food, is not
functioning in the capacity of an operator of a food establishment or food processing plant, and
does not offer the food for resale.

Easily Cleanable: A non-absorbent surface that allows effective removal of soil by normal
cleaning methods.

Equipment: An article that is used in the operation of a food establishment. Includes,

but is not limited to, items such as a freezer, grinder, hood, ice maker, meat block, mixer, oven,
cooler, scale, sink, slicer, stove, table, thermometer, and vending machine.

Food: A raw, cooked, or processed edible substance, ice, a beverage, an ingredient used or intended
for use or sale in whole or in part for human consumption, or chewing gum

Food-Contact Surface: A surface of equipment or a utensil with which food normally comes into
contact with and from which may drain, drip, or splash into a food, or onto a surface normally in
contact with food.

Food Establishment: An operation that stores, prepares, packages, serves, vends or otherwise
provides food for human consumption. Further defined in IAC 481-30.2

Hazard: A biological (microorganism), chemical (cleansers, pesticides), or physical

(fingernail, plastic) property that may cause an unacceptable consumer health risk.

Home Base of Operation: Where the licensed mobile unit will be stored when not in operation.

License holder: An individual, corporation, partnership, governmental unit, association or any other
entity to whom a license was issued under Iowa Code chapter 137C, 137D or 137F.

Mobile food unit: A food establishment that is self-contained, with the exception of grills and
smokers, and readily movable, which either operates up to three consecutive days at one location or
returns to a home base of operation at the end of each day.

Packaged: Means Bottled, canned, cartooned, securely bagged, or securely wrapped, whether
packaged in a food establishment or a food processing plant.

Permit: The document issued by the Regulatory Authority that authorizes a person to operate a
food establishment.
Plan Review: Conducted by the Regulatory Authority by reviewing the menu, equipment list, and
layout of the unit for several reasons; 1) To make sure the unit will be in compliance with the
regulations, 2) to prevent any misunderstandings by the applicant/owner, and 3) allows the RA to
become familiar with the operation, the owner, and potential for future problems before the unit is
permitted.

Potentially hazardous food: A food that is natural or synthetic and is in a form capable of
supporting the rapid and progressive growth of infectious or toxigenic microorganisms, or the
growth and toxin production of clostridium botulinum. “Potentially hazardous food” includes an
animal food that is raw or heat-treated, a food of plant origin that is heat-treated or consists of raw
seed sprouts, cut melons, and garlic and oil mixtures.

Pushcart: A non-self-propelled vehicle food establishment limited to serving non-potentially

hazardous foods or commissary-wrapped foods maintained at proper temperatures or precooked
foods that require limited assembly, such as frankfurters.

Pre-packaged Food: Food that is packaged or made up in advance in a container, or wrapped and
ready for offer to the consumer. Additional licensure may be needed.

Ready-To-Eat Food: Food that is in a form that is edible without washing, cooking, or additional
preparation. Examples are sandwiches, uncooked fruits and vegetables, foods on a buffet, and
sushi.

Regulatory Authority: The local, state, or federal enforcement body or authorized representative
having jurisdiction over the food establishment.

Self-contained mobile food unit: A vehicle on wheels which meets the same requirements as a
permanent facility where all the food preparation is done on the unit. At a minimum the unit must
have: Mechanical hot and cold holding units, gas or electric cooking equipment, water tanks, hand
sinks, three compartment sinks, storage for all food, single service items, and cleaning supplies.

Servicing Area: An operation base location to which a mobile food establishment returns
regularly for such things as vehicle and equipment cleaning, discharging liquid or solid wastes,
and refilling water tanks.

Temporary food establishment: means a food establishment that operates for a period of no more
than 14 consecutive days in conjunction with a single event or celebration. An “event or celebration”
is a significant occurrence or happening sponsored by a civic, business, educational, government,
community, or veterans’ organization and may include athletic contests. For example, an event does
not include a single store’s grand opening or sale

Warehouse: A commercial operation that stores food for human consumption, and provides food
for sale or distribution to other business entities such as food processing plants or food
establishments. Potentially hazardous, as well as non-potentially hazardous food may be stored.

Utensil: A food-contact tool or container used in the storage, preparation, transportation,

dispensing, sale, or service of food. Examples are tongs, ladles, gloves, thermometers, and deli
paper.
Chapter 1: Basic Information
A summary of the Food Sanitation Rules relating to mobile
food units
The Mobile Food Unit Operational Guide is intended to help you set up and operate your mobile
food unit in a safe and sanitary manner. By focusing on foodborne illness risk factors and public
health interventions the possibility of foodborne illnesses will be greatly reduced in your operation.
While this guide provides some detailed information about operating a mobile food unit, it does not
contain all the requirements for your unit. Inspection standards for Food Establishments can be
found in the Iowa Code Chapter 137F and Iowa Administrative Code Chapter 481-30 and 481-31
and is available at: http://www.dia.iowa.gov/page29.html

What is a Mobile Food Unit?

Mobile food units are a type of annually licensed food establishment that are a readily movable
vehicle (on wheels) that is self-propelled (driven), or can be pulled or pushed down a sidewalk or
street. They vary in equipment and design, depending upon the type of food and service intended
by the operator. Pre-approved menu items may be prepared or processed on the vehicle which is
used to sell and dispense food to the consumer. Mobile food units may park and operate up to
three consecutive days at one location or return to a home base of operation at the end of each day.

Home Base and Service Area Requirements

Mobile food units must return to their Home Base of Operation a minimum of every three days for
thorough cleaning and sanitizing of the facility, disposal of waste water, and general maintenance
of the unit. Mobile units may need to return to their home base of operation on a more frequent
basis depending on business demands. Water supplied to the mobile food unit shall be from a
public water source. If water is supplied from a private source, the water must be tested annually
with test results provided to the regulatory authority. If on-site power is required for the mobile
unit to function overnight, then the plug shall be secured to an outlet to prevent loss of power. If
not secured, all perishable foods shall be removed and stored in a licensed commissary. Any
storage or handling of food at a home base would require a license.

A home base of operation may include a licensed Commissary or licensed Warehouse. The mobile
unit permit holder and the commissary or warehouse permit holder must be the same person or
company.

A home base of operation may include a servicing area. A servicing area may be an unlicensed
facility if there is no food preparation or storage of any kind. This type of service area must be
pre-approved by the regulatory authority during the plan review and pre-operational inspection.
A mobile food unit may have the ability to operate without a commissary. The decision will be
made by the Environmental Health Specialist during the plan review and pre-operational
inspection.
How iss a Mob
bile Food
d Unit Classified
C d?
There are four types of o mobile fo ood units. The
T mobile ffood unit classificationss are based oon the
menu. A mobile
m unit can serve menu items within
w its classsification nuumber or bellow. For exxample
a Class IIII unit may allso sell itemss allowed in a Class II annd Class I.
A mobile unit cannot serve menu items from a higher claassification nnumber. Exxample, a Class III
unit cannoot serve menu items from m a Class IV unit.
Training and
a equipment requiremeents are locaated in table 1.

Class I Non-RRefrigerated Vending Units-

U These units can serrve only inttact,
non-pootentially ha
azardous com mmerciallyy prepackagged food and d drinks.
No preparation
p or
o assembly of food or ddrinks may take place onn the unit.
Exam mples includ
de chips, craackers, cookiies, soda, andd
sweets in manuffacturers pacckaging. Thhese units DO O NOT requuire a
perm
mit to operatte but may reequire an addditional warrehouse licennse.

Class II Refrig gerated or Hot

H Vending g Units- Theese units serrve potentially and
non-poten ntially hazarrdous comm mercially Prrepackaged foods.
No preparaation, assembbly, cooking
g, or open paackages of foood or beverrage on
the unit is allowed. Th
he food itemms may be prrepared com mmercially orr in the
permit hollder’s licenssed restaurannt or commmissary. Exaamples: paackaged
sandwichees, ice cream
m bars, indiviidually wrappped and coooked hot doggs.

Class III These units serv

ve potentially and non--potentially hazardous packaged
foods andd unpackageed foods witth limited aassembly. Preparation,
assembly, or cooking of raw aniimal foods iis not allow wed on this
unit. Commmercial or Commissary
C y prepared fofoods may bee reheated
on the unit. Self-serv
vice by custoomers of unnpackaged ffood is not
allowed. Menu item ms must be approved annd processees must be
reviewed at a pre-operational iinspection. Examples: Pushcart
Operationss, packaged salads, hot ddogs, shavedd ice.

Class IV ve potentiallly and non--potentially hazardous foods that

These units serv
are prepared, co ooked, cooleed, or reheaated, and assembled on the unit
using pre-cooked d and/or raw productss. The meenu is unlim mited, but
b reviewed at a pre-opperational innspection. Examples:
processses must be
Self-C
Contained Mobile
M Food Units, Foodd Trucks. Alll meats, fissh, poultry,
plant foods,
f and dairy
d productts.
Table 1: Mobile Food Unit General Requirements and Limitations

Requirements Class I Class II Class III Class IV

Plan Review NO YES YES YES
Commissary or * * * *
Warehouse
CFPM NO NO YES YES
Employee Health NO NO YES YES
Policy
Assembly or NO NO ***YES YES
preparation
allowed (Limited)
Cooking NO NO (Reheating YES
allowed ONLY)

Barbecue NO NO NO YES
operation
allowed
Cold holding NO **YES **YES **YES
equipment
Hot holding NO **YES **YES **YES
equipment
Water supply NO NO YES YES
required hot &
cold
Waste water NO NO YES YES
tank
Hand washing NO NO YES YES
sink required
Dish washing NO NO *YES *YES
sinks required
Adequate NO NO YES YES
Ventilation
Examples Pre-packaged Pre-packaged Pre-cooked No Menu
non-potentially potentially foods with Limitations
hazardous foods. hazardous limited
Snacks, sodas, foods. assembly.
cookies, chips, Ice cream, Hot dogs,
crackers frozen meats, shaved ice,
sandwiches coffee

* An additional licensed commissary or warehouse may be required based upon the

Environmental Health Specialist’s plan and menu review and pre-operational inspection.
** Holding equipment is based on food type.
***Limited food assembly. On site- menu and processes shall be provided at plan review and pre-
operational inspection for approval.
There is no size limit to mobile food units, but they must meet the
following basic requirements:
1. A non-mobile unit, or structure, cannot be licensed as a mobile unit. The intention is to be
mobile and not a permanent fixture. For example, a temporary food establishment set up
using tables and tents cannot be licensed as a mobile unit.

2. All self-contained mobile units and pushcarts, Class III and IV, must have a hand washing
sink equipped to provide water at a temperature of at least 38*C (100*F) through a mixing
valve or combination faucet. Sinks must be stocked with hand washing soap and
disposable towels or other approved means of hand drying.

3. A mobile food unit can serve at a temporary event lasting 3 or less days without the
issuance of a separate permit.

4. Additional coolers (igloos) that are not attached to the unit may ONLY be used to store
bottled drinks and ice.

5. Cleaning supplies and soiled utensils may be stored in additional tubs or containers that are
non-absorbent, covered and stored in a manner as to prevent contamination or infestation.

6. A smooth and easily cleanable table may be assembled next to the unit ONLY
for the purpose of serving condiments, napkins, and straws. This table must be visible from
inside the mobile unit so it can be visually monitored.

7. Mobile units must be positioned to keep the general public away from the food preparation
and cooking areas of the unit.

8. Mobile units do not include automobiles, trucks, or vans not designed for food preparation
(this includes the trunk of your car). No food products may be stored in your vehicle such
as extra supplies of breads, packaged hotdogs in a cooler, or prepared foods stored in
insulated units. You may be required to return to your commissary several times a day.

9. Class IV Mobile Food Units may cook on a covered grill or smoker that is set up outside of
the unit. No other outside cooking equipment or food preparation is allowed.
 Example of a Class III Push Cart

Food prepared on a push cart is limited to non‐potentially hazardous

foods or commissary‐wrapped foods maintained at proper temperatures
or precooked foods that require limited assembly, such as frankfurters.

The push cart is self‐contained and

readily movable. All equipment is
attached to the unit.

Overhead protection is required to

protect food from contamination.

Cold holding equipment shall be

approved and easily cleanable. Cold
holding may be mechanical or done
by an approved method. Equipment
must be capable of holding foods
below 41° even on the hottest days or
conditions. Additional cold holding
equipment that is not attached to the
unit is not allowed.

Equipment used to reheat and hot

hold commercially processed or
commissary prepared foods shall be
approved and easily cleanable.
Additional hot holding or reheating
equipment that is not attached to the
unit is not allowed.

Water tanks shall be large enough to A separate hand washing sink shall be Each compartment in the 3
supply fresh water for the duration of used for hand washing only. It shall compartment sink needs to be large
service times. Waste water tanks have 100° water and be stocked with enough to submerge the biggest
shall be 15% larger than fresh water soap and disposable hand drying. utensil that is used. If the pushcart is
tanks. A working water heater shall commissary based, a 3 compartment
be installed. Water may be sink is not required as long as
pressurized or gravity fed. replacement utensils are available.
Push Cart Requirements (Class III)
Menu is limited to non-potentially hazardous foods or commissary-wrapped foods maintained at
proper temperatures or precooked foods that require limited assembly, such as frankfurters.

 The unit shall be self-contained. One piece. All equipment shall be enclosed within the unit
or mounted to the unit. Unit shall be readily moveable (on wheels).
 No Cooking of raw animal foods is allowed
 A hand washing sink is required.
 Warewashing sinks (if required) shall meet code requirements for depth and fixtures. Each
compartment in the 3 compartment sink needs to be large enough to submerge the biggest
utensil that is used. If the pushcart is commissary based, a 3 compartment sink is not
required as long as replacement utensils are available and washing utensils on the cart is not
necessary.
 Water supply hot/cold shall be adequate for the operation. A general rule of thumb for a
supply would be 2 gallons/employee for handwashing as defined in the temporary rules. A
tank or an on demand system could be used for hot water.
 Water pressure hot/cold shall be adequate for the operation. Gravity fed systems may be
approved on Pushcarts if they are able to provide adequate water pressure.
 Pushcarts are exempt from floors, walls, and ceilings requirements. Overhead protection is
required by environmental factors. The food shall be protected
 If clean in place equipment is allowed then items to be cleaned shall be limited and process
shall be demonstrated to be adequate.
 Cold holding (if required) shall be adequate. Non mechanical means of temperature control
may be approved if the time products are held is limited, adequate temperatures are
maintained, and the unit remains self-contained.
 Hot holding (if required) shall be done by mechanical means and must be adequate to
maintain product temperatures for the duration of service. Grills, fryers, microwaves, etc.
may be used to reheat commercially processed foods if 135* can be achieved within 2
hours, or commissary prepared food if 165* can be achieved within 2 hours.
 Pushcarts are exempt from restroom requirements.
 Pre-opening inspections shall include a menu and documentation of any limitations of the
unit (refrigeration/cold holding, water supply, etc.).
 Example of a Class IV Self-Contained Mobile Food Truck or Trailer

Water tanks shall be large enough to supply fresh water for the duration of service times. Waste water tanks
shall be 15% larger than fresh water tanks. A working water heater shall be installed. Water shall be pressurized. Serving windows and
doors shall be equipped
Hand washing sink is for with tight fitting screens,
Refrigeration must be mechanical Each compartment in the 3 compartment hand washing only. The air curtains, or another
and capable of maintaining food sink needs to be large enough to sink should be stocked with (preapproved) adequate
temperatures below 41° even on the submerge the biggest pot or utensil that soap and disposable hand means to prevent the
hottest days or conditions. is used. drying. entry of pests while in
operation.

Power supply shall be adequate

to power the unit for the
duration of service times.

Ventilation must be adequate

to prevent grease or
condensation from collecting
on walls and ceilings.

Cooking equipment shall be approved Food contact surfaces should be made

and be easy to clean. Hot holding of nonabsorbent materials and be
must be mechanical and capable of smooth and easily cleanable.
maintaining food temperatures above
Wall, floor, and ceiling 135*‐ even on the coldest days or
coverings shall be conditions.
smooth and easily
cleanable.
Mobile Food Units (Class IV)

 Physical Facilities for mobile units shall meet Food Code requirements for
floors, walls, and ceilings. This includes protection of outer openings.
 Unit must be self-contained aside from a grill or smoker. All equipment including dry,
freezer, and refrigerated storage shall be on one unit.
 Refrigeration (if required) shall be mechanical. Refrigeration units shall be provided to
keep potentially hazardous food (Time/Temperature Control for Food Safety) at 41F or
below and shall be equipped with thermometers to monitor holding temperatures.
 Hot holding (if required) shall be done by mechanical means. Hot food storage units shall
be used to keep potentially hazardous food (Time/Temperature Control for Food Safety) at
135F or above.
 All food, equipment and supplies must be stored on the unit and at least 6 inches off the
ground and must have overhead protection such as a truck ceiling, umbrella, canopy,
awning, etc. Self-service condiments must be on display in covered containers, squeeze
bottles, or packets to protect against contamination.
 A designated hand washing sink equipped to provide water of at least 100° shall be
provided.
 A pressurized water supply (hot/cold) and water tanks shall be adequate for operation.
There should be enough water to fill each compartment of the three-compartment sink and
enough water for each employee to wash hands as needed throughout the day- a general
rule is 2 gallons/person for handwashing.
 Units that handle unpackaged food shall have a three-compartment warewashing sink or
have daily access to a three-compartment sink located in the owner’s licensed commissary,
where utensils can be adequately washed and sanitized. Three compartment sinks shall
meet code requirements for depth and fixtures as well as have water of at least 110° and
drainboards that are sloped to drain. Sink compartments shall be large enough to
accommodate immersion of the largest piece of equipment or utensil.
 Restrooms: In the case of a temporary event, the mass gathering criteria (IAC Chapter 19)
can apply which would allow the use of port-a-potties. In the event of a mobile unit setting
up at a fixed location, a plumbed restroom shall be required. A written agreement with a
neighboring business is required.
 A home base of operation needs to be adequate and free of gross insanitary conditions.
 A plan review and pre-operational inspection, including menu review, shall
occur prior to a license approval.
Water Supply and Sewage
An adequate supply of clean water (potable) shall be provided from an approved source.

1) Water Supply Tanks - Standards for water supply tanks are as follows:
a) The materials that are used in the construction of a mobile food unit water tank and
accessories shall be safe, durable, corrosion resistant, nonabsorbent, and finished to have a
smooth and easily cleanable surface.
b) The water supply tank shall be sloped to drain at a discharge outlet that allows complete
drainage of the tank.
c) An access port for inspection and cleaning shall open at the top of the tank, flanged upward
at least one-half inch and equipped with a secure port cover, which is sloped to drain.
d) A fitting with V-type threads is allowed only when the hose is permanently attached.
e) If provided, a water tank vent shall end in a downward direction and be covered with 16
mesh when the vent is not exposed to dust or debris or with a protective filter when the vent
is exposed to dust or debris.
f) The tank and its inlet and outlet shall be sloped to drain. The inlet shall be designed so that
it is protected from waste discharge, dust, oil or grease.
g) Hoses used to fill potable water tanks should be dedicated for that one task and should be
identified for that use to prevent contaminating the water. The hoses are usually clear,
white with a blue stripe, or labeled by the manufacturer as “food grade”.
h) A filter that does not pass oil or oil vapors shall be installed in the air supply line between
the compressor and the drinking water system.
i) The water inlet, outlet or hose shall be equipped with a cap and keeper chain or other
adequate protective device. This device must be attached when the system is not in use.
j) The water tank, pump and hoses shall be flushed and sanitized before being placed into
service after construction, repair, modification or periods of nonuse.
k) Water supply systems shall be protected against backflow or contamination of the water
supply. Backflow prevention devices, if required, shall be maintained and adequate for
their intended purpose.
l) The water supply tank, pump and hoses shall be used to convey drinking water and shall be
used for no other purpose.
2) Wastewater Disposal. The sewage holding tank shall be 15 percent larger in volume than the
water supply tank and shall be sloped to drain. The drain hose (1inch) shall be larger than the
supply hose (3/4 inch). Liquid waste shall be removed at an approved servicing area. The
liquid waste retention tank shall be thoroughly flushed and drained during the servicing
operation. Wastewater shall be disposed of in an approved wastewater disposal system sized,
constructed, maintained and operated according to law.
5-3 MOBILE WATER TANK AND MOBILE FOOD ESTABLISHMENT WATER
TANK
MATERIALS

5‐301.11 Approved.

Materials that are used in the construction of a mobile water tank, mobile food establishment water
tank and appurtenances shall be:
(A) Safe;
(B) Durable, corrosion resistant and nonabsorbent; and
(C) Finished to have a smooth, easily cleanable surface.

DESIGN AND CONSTRUCTION

5‐302.11 Enclosed System, Sloped to Drain.

A mobile water tank shall be:

(A) Enclosed from the filling inlet to the discharge outlet; and
(B) Sloped to an outlet that allows complete drainage of the tank.
5‐302.12 Inspection and Cleaning Port, Protected and Secured.

If a water tank is designed with an access port for inspection and cleaning, the opening shall be in the
top of the tank and:
(A) Flanged upward at least 13 mm (one-half inch); and
(B) Equipped with a port cover assembly that is:
(1) Provided with a gasket and a device for securing the cover in place, and
(2) Flanged to overlap the opening and sloped to drain.
5‐302.13 “V” Type Threads, Use Limitation.

A fitting with “V” type threads on a water tank inlet or outlet shall be allowed only when a hose is
permanently attached.
503.14 Tank Vent, Protected.

If provided, a water tank vent shall terminate in a downward direction and shall be covered with:
(A) 16 mesh to 25.4 mm (16 mesh to 1 inch) screen or equivalent when the vent is in a
protected area; or
(B) A protective filter when the vent is in an area that is not protected from windblown dirt
and debris.
5‐302.15 Inlet and Outlet, Sloped to Drain.

(A) A water tank and its inlet and outlet shall be sloped to drain.
 (B) A water tank inlet shall be positioned so that it is protected from contaminants such as
waste discharge, road dust, oil or grease.

5‐302.16 Hose, Construction and Identification.

A hose used for conveying drinking water from a water tank shall be:
(A) Safe;
(B) Durable, corrosion-resistant and nonabsorbent;
(C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition;
(D) Finished with a smooth interior surface; and
(E) Clearly and durably identified as to its use if not permanently attached.
NUMBERS AND CAPACITIES
5‐303.11 Filter, Compressed Air.

A filter that does not pass oil or oil vapor shall be installed in the air supply line between the
compressor and drinking water system when compressed air is used to pressurize the water tank
system.
5‐303.12 Protective Cover or Device.

A cap and keeper chain, closed cabinet, closed storage tube or other approved protective cover or
device shall be provided for a water inlet, outlet and hose.

5‐303.13 Mobile Food Establishment Tank Inlet

A mobile food establishment’s water tank inlet shall be:

(A) 19.1 mm (three-fourths inch) in inner diameter or less; and

(B) Provided with a hose connection of a size or type that will prevent its use for any other
service.

OPERATION AND MAINTENANCE

5‐304.11 System Flushing and Sanitation.

A water tank, pump and hoses shall be flushed and sanitized before being placed in service after
construction, repair, modification and periods of nonuse.
5‐304.12 Using a Pump and Hoses, Backflow Prevention

A person shall operate a water tank, pump and hoses so that backflow and other contamination of the
water supply are prevented.
5‐304.13 Protecting Inlet, Outlet and Hose Fitting.
 If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover or device
as specified under § 5-303.12.
5‐304.14.1 Tank, Pump and Hoses, Dedication.

(A) Except as specified in ¶ (B) of this section, a water tank, pump and hoses used for
conveying drinking water shall be used for no other purpose.
(B) Water tanks, pumps and hoses approved for liquid foods may be used for conveying
drinking water if they are cleaned and sanitized before they are used to convey water.

Chart 4-D FDA Food Code Mobile Food Establishment Matrix

This table is a plan review and inspectional guide for mobile food establishments based on
the mobile unit's menu and operation. Mobile units range in type from push carts to food
preparation catering vehicles.

To use the table, read down the columns based on the menu and operation in use. For
example, if only prepackaged potentially hazardous food (time/temperature control for safety
food) is served, then requirements listed in the Potentially Hazardous (TCS food) Menu -
Prepackaged column apply. Likewise, if only food that is not potentially hazardous
(time/temperature control for safety food) is prepared on board, then requirements listed in the
Not Potentially Hazardous Menu (TCS) - Food Preparation column apply. Note that if a
mobile food establishment has available for sale to the consumer both prepackaged
potentially hazardous food (time/temperature control for safety food) and potentially
hazardous food (time/temperature control for safety food) prepared on board, then the more
stringent requirements of the Potentially Hazardous (TCS) Menu- Food Preparation
column apply.

It is important to remember that mobile units may also be subject to all Food Code
provisions that apply to food establishments. Consult the local regulatory authority for
specific local requirements.

The local regulatory authority's decision to require auxiliary support services such as a
commissary or servicing area should be based on the menu, type of operation, and
availability of on-board or on-site equipment.

NOTE: The Food Code definition of "Food Establishment" does not include an
establishment that offers only prepackaged foods that are not potentially hazardous
(time/temperature control for safety foods). Example: Class I Units
 FDA FOOD CODE MOBILE FOOD ESTABLISHMENT MATRIX

Food Code Potentially Hazardous Food (TCS food) Not Potentially

Menu Hazardous Food
(TCS Food) Menu

Areas/Chapter Food Preparation Prepackaged Food Preparation

Personnel Applicable Sections Applicable Sections Applicable Sections

of Parts 2-2 - 2-4 of Parts 2-2 - 2-4 of Parts 2-2 - 2-4

Food 3-101.11 3-101.11 3-101.11; 3-201.11

3-201.11-.16 3-201.11-.16 3-202.16; Applicable
3-202.16; Applicable 3-303.12(A) Sections of Part 3-3
Sections of Part 3-3; 3-501.16
3-501.16 3-305.11; 3-305.12
3-501.18(A) (Applicable to
Service Area or
Commissary)
Temperature 3-202.11; Applicable 3-202.11 NONE
Requirements Sections of Parts 3-501.16
3-4 &3-5

Equipment Applicable Sections Applicable Sections Applicable Sections

Requirements of Parts 4-1 - 4-9 of Parts 4-1 - 4-2; of Parts 4-1 - 4-2;
and 5-5 4-6 and 5-5 4-5 - 4-6 and 5-5

Water & Sewage 5-104.12 5-104.12 5-104.12

5-203.11(A) & (C) 5-203.11(A) & (C) 5-203.11(A) & (C)
Part 5-3; 5-401.11 Part 5-3; 5-401.11
Part 5-3; 5-401.11
5-402.13-.15 5-402.13-.15
5-402.13-.15

Physical Facility 6-101.11; 6-201.11 6-101.11 6-101.11; 6-201.11

6-102.11(A) & (B) 6-102.11(A) & (B) 6-102.11(A) & (B)
6-202.15; 6-501.11 6-202.15 6-202.15; 6-501.11
6-501.12; 6-501.111 6-501.111 6-501.12; 6-501.111

Toxic Materials Applicable Sections Applicable Sections Applicable Sections

of Chapter 7 of Chapter 7 of Chapter 7

Servicing 6-202.18/ As 6-202.18/ As 6-202.18 I As

necessary to comply necessary to comply necessary to comply
with the Food Code with the Food Code with the Food Code

Compliance and Applicable Sections Applicable Sections Applicable Sections

Enforcement of Chapter 8 and of Chapter 8 and of Chapter 8 and
Annex 1 Annex 1 Annex 1
 Mobile Food Establishments
Q&A

Q: What foods can be prepared with a Mobile Food Unit License?

A: A Class I Mobile Food Unit is exempt from licensing. A Class II Mobile Food Unit may
not cook, prepare, or handle unpackaged food. These units are licensed to sell only
prepackaged foods that come from an approved source. A Class III Mobile Food Unit is
limited to pre-cooked foods or pre-package foods from an approved source. No cooking
of any foods is allowed in a Class III Mobile Unit. A Class IV Mobile Food Unit may
prepare any food that is capable of being produced in the mobile unit or its licensed
commissary.

Q: Do menus need to be approved and do menu changes need to be submitted for

approval?

A: All menus will be reviewed for approval during a pre-open inspection.

Class I Units are not required to submit a menu for approval.
Class II Units are required to submit menu changes if the type of food for sale changes.
Class III Units are required to submit all menu item changes due to the limitations of their
units.
Class IV Units are required to submit menu changes only if the changes require equipment
changes.

Q: Can food that is prepared or stored in my home be used or sold in my

licensed mobile food unit?

A: No, all ingredients and foods must come from, be prepped, or be stored in, a licensed
and approved facility except for whole uncut fruits and vegetables and honey.

Q: What type of facility is required to obtain a Mobile Food Establishment License?

A: An easily movable fully enclosed truck, pull behind enclosed trailer, or a pushcart can be
licensed as a mobile unit as long as the facility meets all requirements.

Q: Can I obtain a mobile food establishment license for my mobile tent and table set up?

A: No- A tent and table set up is not a permanent structure and cannot be licensed as a mobile
food establishment. A table and tent set up may apply for a Temporary Food
Establishment license if it is operating in conjunction with an event.
Q: I live in a rural area. Can I fill my mobile unit water tanks from my private well?

A: Hot and cold water under pressure must be provided from a public water system or
private well that is tested annually for nitrites and coliform and must meet Iowa
drinking water standards. Records of water tests must be maintained in the mobile
unit and made available to the regulatory authority.

Q: Can I use the same water from my home (that I use to fill my water tanks) to
make ice to use in my mobile unit?

A: Ice may be made inside the licensed mobile unit (using the water from the water
tanks) or purchased from an approved source. Ice may not be made inside a home
kitchen and used by the licensed mobile unit.

Q: Can I use my home kitchen as my commissary or home base of operation?

A: Your home kitchen cannot be licensed as a food preparation commissary because it

does not meet the requirements of a food establishment. Your home address may be
used as your home base of operation for cleaning, servicing, and storage of your
mobile unit.

Q: What are the health and hygiene requirements for a Mobile Food Establishment?

A: A Certified Food Protection Manager must work in the mobile unit. There must be a
verifiable employee health policy in place for all employees. The mobile establishment
is required to have procedures for employees to follow when responding to vomiting or
diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the
food establishment. Food handlers must be free of contagious or communicable
diseases, sores or infected wounds. Hair restraints must be worn. Food handlers must
keep themselves clean and wear clean outer clothing. Smoking is not permitted while
handling or preparing food. Hands must be washed as frequently as necessary to maintain
good sanitation.

Q: Do I need a restroom in my mobile unit?

A: If a mobile unit is operating at a temporary event, the mass gathering criteria (IAC Chapter
19) can apply which would allow the use of port-a-potties. If the mobile unit is operating
at a fixed location, a plumbed restroom is required. A restroom inside the mobile unit is
not required. An agreement with a neighboring business would be acceptable. Pushcarts
are exempt from restroom requirements.
Q: Can I use my licensed Mobile Food Unit as a commissary kitchen for my catering
operation?

A: Mobile Food Units are somewhat restricted in their operations due to equipment and space
limitations. Contact your local regulatory authority with any changes in your business that
was not approved during the plan review and pre-operational inspection.

Q: Can I operate my Mobile Food Unit in a state other than Iowa?

A: The Mobile Food Unit license is issued for operation in the State of Iowa. Contact the
Regulatory Authority in the state you wish to operate if you have further questions.

Q: How is a Mobile Food Unit License obtained?

A: A completed application with appropriate fee must be received by the food inspection
agency covering your geographic region at least 30 days prior to the intended opening date.
Once the application is processed your unit and commissary (if applicable) must be
inspected and approved to operate before production begins.
CHAPTER 2: Administrative Requirements

Licensing Your Mobile Food Unit- Class II, III, & IV

A license is required for all Class II, III, and IV units. Before a Mobile Food Establishment is
licensed, it must go through a plan review and pre-operational inspection. Contact your local
Regulatory Authority early in your planning process. Determine the county where your home base
of operation will be located and contact that county’s Environmental Health Program.
http://dia.iowa.gov/page27.html
Prior to licensing, there may be other local agencies from which you will be required to obtain
approvals. These include, but are not limited to planning (zoning), building codes (structural,
electric, plumbing), Fire Marshall, and other city or county authorities.
Licenses are valid for one year and must be posted in public view during all hours of operation along
with the most recent inspection report. Mobile unit licenses are non-transferable.

Certified Food Protection Manager (CFPM)-Class III&IV

A Certified Food Protection Manager is required for all Class III and IV Mobile Units.
As of January 1, 2014, Iowa requires that there be at least one Person in Charge in each food
establishment who has completed a Certified Food Protection Manager course and shows food safety
proficiency by passing a test that is part of an accredited program.
Class I and II Mobile units are not required to have a CFPM.

Person-In-Charge (PIC)- Class II, III, & IV

Someone in the mobile unit must be in charge during all hours of operation. This person is responsible
for knowing the food sanitation rules and the procedures within your unit. This person needs to be able
to provide employees with information they need to perform their job. The Person-In-Charge (PIC)
must inform employees to notify the PIC when the employee is experiencing fever, sore throat, or
gastrointestinal symptoms such as vomiting, diarrhea, and nausea. The PIC must have the authority to
send an employee home (Sections 2-101.11; 2-201.12). The PIC must also be able to describe the
major food allergens and the symptoms that they could cause if a customer had an allergic reaction.
All employees shall be under the direction of the person in charge. The person in charge is required to
demonstrate knowledge of rules applicable to the food service operation. The person in charge shall
ensure that workers are effectively cleaning their hands, that potentially hazardous food is adequately
cooked, held or cooled, and that all multiuse equipment or utensils are adequately washed, rinsed and
sanitized.
Demonstration of knowledge can be met by having no violations of Risk Factor Priority Items during
the current inspection, being a CFPM, or by correctly answering the inspector's food safety questions.
Employee Health Policy- Class III & IV
All food establishments and Mobile Food Units are required to have a verifiable employee health
policy. Employees that are ill with diarrhea, fever, vomiting, jaundice, sore throat with fever, or
discharges from the eyes, nose or mouth may not work with exposed food, clean equipment, utensils,
linens or unwrapped single service items.

Clean-up of Vomiting and Diarrheal Events- Class III & IV

A food establishment shall have procedures for employees to follow when responding to vomiting or
diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food
establishment. The procedures shall address the specific actions employees must take to minimize the
spread of contamination.
Chaptter 3: Person
nal Hy
ygiene Requiremen
nts

yee Hyg
Employ giene
 Hannd-washing is i very impo ortant when working
w withh food and ddrinks. Twennty (20) secoonds of
propper hand waashing remov ves microorgganisms that are known tto cause illness.
 Hannd sinks musst have runniing water off at least 38° (100°F), disspensed soapp, disposablee hand
dryiing, a hand washing
w sign
n, and wastebbasket. Classs III and IV mobile unitt must be pluumbed
to provide
p hot and
a cold runn ning water at
a hand sinkss.
 No jewelry
j on the
t arms or hands
h should
d be worn wiith the excepption of a plaain weddingg band.
 Emp ployees shalll have cleann garments, aprons
a and eeffective hairr restraints.
 Cutts must be keept covered with
w an impeermeable cleean cover suuch as a
fing
ger cot or banndage and a single-use glove
g over thhe impermeaable cover.
 Smo oking, eating
g or drinkingg in the mobbile food unitt/pushcart iss not allowedd
 An employee maym drink fro om a closed beverage
b conntainer if thee container iis handled too
prevvent contamination of th he employee’s hands, thee beverage container, andd exposed foood,
equuipment, utennsils, and sin use articles. Example: a drink with a lid and a sttraw.
ngle service/u
 All unauthorizeed persons arre to be kept out of the mmobile food uunit/pushcarrt.
.

Handling of Reeady-To
o-Eat Fo
oods
Employees may not han ndle ready too eat food with
w their barre hands. In place of hannds, use suitaable
utensils succh as deli tissue, spatulass, tongs, sing
gle-use-glovves, or dispennsing equipm
ment.
*Single useed gloves shaall be used for
f only one task such ass working wiith ready-to--eat food or
working wiith raw animmal food, used for no otheer purpose, aand discardeed when dam maged or soilled, or
when interrruptions occuur during thee operation. Hand washhing shall occcur prior to pputting on nnew
gloves.
CHAP
PTER 4:
4 Food
d Sourrce and
d Temp
peratu
ures
Food Source
All food prroducts mustt be wholeso ome and free of spoilage,, microorgannisms, toxic chemicals, and
other harmfful substances that can make
m peoplee sick. All ffood must eiither be prepaared in the uunit or
obtained froom an approoved source. All food sup pplies shall ccome from a commerciaal manufactuurer or a
source that complies with both statee and federaal laws. Hom me canned orr home proccessed foods are not
allowed andd cannot be sttored in the unit
u or served d to the publicc. The use oof food in heermetically ssealed
containers that
t is not prrepared in an n approved food
f processsing plant is prohibited. The only
alternative to
t preparing the food in the
t unit is to prepare the ffood in an appproved licennsed facility such as
the owner’ss commissary y. If you plaan to prepare food off the unit, a separrate commissary license iss
required.

Potentiially Hazardouss Foods//Time T

Temperaature Coontrol foor
Safety
Potentially hazardous
h foods are:
• Food of an
a animal origgin (raw or co
ooked)
• Cooked plant
p productss
• Raw seed d sprouts, cu
ut melons, gaarlic and oil mixtures, cuut leafy greeens and tomaatoes

Potentially
y Hazardouss Foods requuire FATTOM M in order tto survive annd
multiply. Food bornee illnesses caan be preventted by
remooving one off these elemeents and monnitoring timee and
tempperature. FA
ATTOM stannds for:

F - food
d (nutrients)
A - acidity (pH>= 4..6)
T - timee (10‐20 min utes)
T - tem
mperature (food in TDZZ, 4 hour rule))
O - oxyygen (aerobbic, anaerobicc, facultative)
M - moiisture (Aw w >= .85)

Thee following foods

f are ideentified by th
he FDA Moddel Food Code as potenttially
hazardous foods
f (PHF)
Milk andd Milk Produucts Shhell eggs-exccept those heeat Meats-Beef, Pork, and
treeated to elim
minate Lamb
saalmonella app p.
Poultry Fiish Shellfissh and Crusttacea
Tofu Gaarlic in oil Mixtures
M Sliced Melon
Baked orr Boiled Potaatoes Raaw Sprouts anda Seeds Soy-Prrotein Foods
Cooked Rice
R and Cooked Slliced Tomato oes or Other HHeat-Treatedd Plant
Beans Cu ut Leafy Greeens Foods
Chaptter 5: Cleaniing and
d Sanittizing Requiremen
nts

Dishwa
ashing
A three com
mpartment siink with drain boards is required forr Class III annd IV
mobile food
d units.

All food co
ontact surfaces shall be washed,
w rinseed, and sanittized at leastt every four (4) hours.

The approv ved chemicall sanitizers are

a Chlorine,, Quaternaryy Ammonium m Compoundds (Quat), annd
Iodine. Surrfaces may be b sanitized using
u n wiping clooth stored in a sanitizingg solution bucket or
a clean
a spray botttle of sanitizzer (as long as
a it is used with
w a dispoosable towel or the towell is stored inn
sanitizer so
olution betweeen uses.)

Use test strrips that are made

m for thee sanitizer th
hat you are uusing. The teest strips willl ensure thatt the
sanitizer haas been mixeed according g to the manu ufacturer’s ddirections.

Do not use sponges to clean

c a food contact surfface.

Toxic Material
M ls
 Onlly those toxic items neceessary for thee operation oof the mobile food unit/ppushcart shaall be
maiintained or used.
u
 Tox xic materialss and poisonoous materialls shall bear the manufaccturer’s label. Working
conntainers of toxic items sh
hall be identified with thee common nname of the m material.
 Tox xic materialss and poisonss shall be ad
dequately sepparated from
m food, equippment, utenssils,
lineens, and sing
gle-service annd single-usee items.
 Onlly those toxic materials oro poisons peermitted by law in food establishmeents shall be used.
Theese materialss shall be useed accordingg to the manuufacturer’s uuse instructioons.
Chaptter 6: General Food Prottection
n
 Storre food and utensils
u at leeast six inchees off the groound/floor.
 Storre food only
y in food grad
de containerrs.
 Keeep ready-to-eeat foods aw
way from raw
w food produucts.
 All mobile food
d units must have overheead protectioon (truck rooof, umbrella, canvas, cannopy)
 Storre chemicalss such as dettergents and sanitizers beelow and sepparate from tthe food andd
uten
nsils.
 Prop a chemical containers.
perly label all
 ge in a water tight contain
Keeep all garbag ner with lid..
 Prottect food, eq
quipment, an
nd outer open
nings from innsects, rodennts, and otheer environmeental
con
ntamination.
 Thee food produucts storage and
a preparatiion areas of the mobile uunit must bee protected frrom
pub
blic access.
 Con
ndiments shaall be dispen
nsed in indiviidual packetts, squeeze bbottles, or serrved by the
emp
ployee.

.
Food Protection
All food shall be covered and stored off the floor. During operation, food shall not be displayed or
stored in or served from any place other than the licensed mobile food unit/pushcart
Condiments such as ketchup, mustard, coffee creamer and sugar shall be served in individual packets
or from squeeze containers or pump bottles. Milk shall be dispensed from the original container or
from an approved dispenser. Ice used as a food ingredient or a cooling medium shall be made of
drinking water and be obtained from an approved source. Fruits and vegetables must be washed
before used or sold. All food shall be protected from customer handling, coughing or sneezing by
wrapping, sneeze guards or other effective means. All cooking and serving areas shall be adequately
protected from contamination.

Lighting
Adequate lighting shall be provided. Lights above exposed food preparation areas shall be shielded.

Garbage Containers
An adequate number of cleanable garbage containers with covers shall be provided.

Thawing Foods
Foods may be thawed under refrigeration, under cool running water, as part of the cooking process,
or in a microwave if it will be cooked immediately.

Date Marking
Date mark all ready-to-eat potentially hazardous foods that will be kept longer than 24 hours at 41°F
or lower with a date of preparation or expiration. Date marks shall not exceed 7 days, including the
preparation day. Discard foods held longer than7 days.

Consumer Advisory
If raw or undercooked animal food such as beef, eggs, fish, lamb, poultry or shellfish is offered in
ready-to-eat form, the license holder (or person in charge) shall post the following language as a
reminder to consumers:

“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish
reduces the risk of food are consumed raw or undercooked. Consult your physician or public health
official for further information.”

Identification of the animal-derived foods shall be disclosed by asterisking them to a footnote on the
menu that states that the items are served raw or undercooked, or contain (or may contain) raw or
undercooked ingredients.
Cookin
ng
Cook
k raw animmal produccts to the foollowing internal
temp
peratures:
Po
oultry, stuffeed meats, stuuffed fish, sttuffed pasta 165°
(7
74°) for 15 seeconds

Grround beef aand other groound meats

15
55°F (68°C) for 15 seconnds

Beeef steak, veeal, lamb, poork, fish, shell eggs

14
45°F (63°C) for 15 seconnds

Hot and Cold Holding

H g
Potentially hazardous foods
f must be a 41°F or coolder or keptt hot at 135°°F or hotter.
b kept cold at
Temperaturres between 41°F and 1335°F allow for
f the rapid growth of bbacteria that ccan make peeople
sick.
Cooling
The best way to keep food safe is to make it fresh each day before you serve it. If you have food that
has been held hot and is left over or cooked in advance, you must cool it from 135* to 70* within the
first 2 hours. Food must then be cooled from 70* to 41* or below within the next 4 hours, for a total
of 6 hours. If the food does not reach 70* within the first 2 hours it must be reheated to 165* (within
2 hours) and the cooling process may start again. If the food takes longer than two hours to reheat to
165°F or takes longer than four hours to drop from 70°F to 41°F it must be disposed of.

Acceptable method of cooling food:

Cool hot cooked food from:
o o o
• 135 F to 70 F within two hours, and then 41 F or
lower within in an additional four hours for a total
cooling time of up to six hours.

Methods of cooling:
•Reduce the quantity of the food you are cooling –
fill pans no deeper than two-inches.
•Stir foods to cool them faster and more evenly.
•Use ice wands and ice-water baths.
•Add ice or cool water as an ingredient.
•Loosely cover, or leave uncovered if protected from
overhead contamination.
•Use metal pans rather than plastic, when possible.
•Use a steam jacket kettle as a cooler.
•Use blast chillers before placing food into refrigerated storage

Reheating
All potentially hazardous foods that have been cooked, and cooled must be reheated to at least 165°F
within two hours before being placed in hot holding. Commercial made products (precooked and
canned items) reheated for hot holding must be reheated to at least 135°.

Ventilation
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or
condensation from collecting on walls and ceilings.

The State Fire Marshal Division has implemented the following policy regarding ventilation in Mobile
Units:
 Iowa Department of Public Safety
State Fire Marshal Division
TITLE/SUBJECT: Mobile Food Vendor IDENTIFIER: 46-03.11
Enforcement
TO: SFM Fire Inspectors & Building Code CC: SFM Supervisors
Construction Design Engineers
RELATED DIRECTIVES/FORMS:
APPLICABLE CALEA STANDARD(S):

Division Order EFFECTIVE DATE: February 1, 2015 REVISION #: New

Bureau Order
Special Order INSTRUCTIONS:
Order No.: SFM 15-03
------ APPROVED BY: DATE:
Procedure
Plan February 1, 2015
Rule

James J. Saunders, Director

I. Purpose
The purpose of this policy is to give all State Fire Marshal Division Construction Design
Engineers and Fire Inspectors guidance on enforcement of new and existing mobile food
vendors.

II. Policy
It is the policy of this Division to regulate fire safety for all mobile vendors in the State of Iowa.
This policy outlines a minimum standard of what is required for mobile food vendors and their
operations. Local jurisdictions have the authority to be more restrictive in enforcement.

III. Definitions
A. UL 300 System - extinguishing units for commercial cook top stoves.
B. New Mobile Food Vendor - any vendor starting their service after February 1, 2015.
C. Existing Mobile Food Vendor - any vendor already in service before February 1, 2015.

IV. Procedure
A. New mobile food vendors who will be commercial cooking, creating grease laden vapors and
smoke shall have at a minimum a Type I hood with suppression in compliance with UL 300
or another nationally recognized code or standard. A K rated extinguisher for the commercial
cooking operation and an ABC extinguisher for other hazards shall be provided in
accordance with National Fire Protection Association (NFPA) 10, Standard for Portable Fire
Extinguishers. The ABC extinguisher at a minimum shall be a 2A:10BC.

B. Existing mobile food vendors who do not perform commercial cooking with grease laden
vapors and smoke, shall have an ABC rated extinguisher in compliance with National Fire
Protection Association (NFPA) 10, Standard for Portable Fire Extinguishers. The
ABC
DPS Operating Manual
46-03.11 SFM
Page 1 of 2
 extinguisher at a minimum shall be a 2A:10BC.

C. Existing mobile food vendors who do not utilize deep fryers but still fry food, shall
have at a minimum a Class K extinguisher for cooking operations and an ABC
extinguisher in compliance with National Fire Protection Association (NFPA 10) for
other hazards. The ABC extinguisher at a minimum shall be a 2A:10BC.

D. All mobile food vendors shall have extinguishers that have a current inspection tag.
These tags shall be from an extinguisher maintenance company. The State Fire
Marshal Division realizes that some cities require their city tags to be used. If a city
that requires the local tag is a city in which the vendor is operating, the vendor shall
comply with this requirement.

E. All mobile food vendors utilizing deep fat fryers or open flame cooking shall be
located 20 feet from any business unless an exemption is granted from the
Authority Having Jurisdiction (AHJ).

F. Compressed gas cylinders and piping systems shall be installed, secured, and
inspected in compliance with NFPA 54 or other nationally recognized standard.

DPS Operating Manual

46-03.11 SFM
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