Guidelines proposed for Mobile Fast Food

* Mobile fast food joints may be operated only from clean premises, free of open drains.

* The inside of the vehicle, including the floor, used to sell/ cook food should be lined with seamless aluminium or fibreglass sheets that can be cleaned easily.

* Vehicle to be clean, washed daily.

* Food to be stored only in clean, un-dented stainless steel vessels with covers.

* Safe, potable water should be provided as drinking water and for washing hands.

* Food waste and waste water should be collected in vessels and disposed of properly elsewhere.

* Those handling food should necessarily wear clean clothes, head cap, apron and gloves.

* All food handlers should be given training in handling food and should compulsorily avoid smoking/ chewing tobacco during business hours.

* Health certificates must for all food handlers.

* Exhaust fans mandatory. Clean kitchen wipes/clothes to be used.

* Only food-grade plastic covers or aluminium foil for packing food.

* In case food being sold in the van is cooked elsewhere, the place of food preparation should have a registration certificate and fulfil conditions of food safety.

* Meat, egg and poultry should be bought from licensed suppliers and a register of the details of suppliers and the daily supplies should be maintained.

* Use of mini-refrigerator, microwave ovens will be encouraged for food safety.

* Cooked meat and uncooked/ ready-to-be-cooked meat should be clearly separated. These cannot be kept unrefrigerated for more than three hours.

* Temporary clean roofing material should be drawn up if food is cooked outside the van.