Mobile Food Service Businesses
To operate a mobile food establishment (MFE) in Rhode Island, MFE’s must be register with the Rhode Island Department of Business Regulation (DBR) before obtaining any municipal permits. As part of the DBR registration process, operators are required to obtain a Mobile Food Service License issued by RIDOH Center for Food Protection (CFP). This page outlines licensing requirements, application steps, and supporting materials needed to complete the RIDOH MFE application.
Mobile food establishments include:
- Food trucks and trailers (year-round or seasonal)
- Food carts (year-round or seasonal)
- Temporary Food Sponsored event (tent/table setup only)
All mobile food establishments must comply with the Rhode Island Food Code and will be subject to plan review and pre-operational inspection prior to approval.
Application Requirements
A completed application and non-refundable application fee of $100 is required. The fee will be prorated based on the date the application is submitted.
In addition to the application and fee, applicants must submit the following materials:
- Menu
- A diagram or plans of the unit
- Construction Application, if applicable
- Food Safety Plan
- Lease agreement, if operating from a commissary
- Food Processor Retail (FPR) license, if processing occurs at the commissary
- 501(c) documentation, for nonprofit organizations
Types of MFE Licenses
MFE Type 1 - Prepackaged and Low-Risk Foods
MFE Type 1 is intended for operations that handle prepackaged or low-risk foods with minimal preparation. These establishments typically serve commercially processed foods that do not require extensive temperature control or complex handling.
Examples include:
- Non-time/temperature control for safety (non-TCS) prepackaged foods such as chips, crackers, and bottled beverages
- Prepackaged ready-to-eat TCS foods such as cold sandwiches or ice cream
- Dispensed bulk non-TCS items such as popcorn, roasted nuts, or frozen lemonade
- Precooked, low-risk foods such as hot dogs and precooked sausages
Requirements for this type are limited. Units must have adequate cold holding if TCS foods are offered, but a commissary and handwashing sink are not required. This category is appropriate for vendors with simple menus and minimal food handling.
MFE Type 2 – Moderate Food Preparation
MFE Type 2 applies to mobile food establishments that prepare and serve time/temperature control for safety (TCS) foods for same-day service. These operations involve more active food handling and require full basic food safety infrastructure.
Examples include:
- Cooking and serving TCS foods such as hamburgers, grilled sandwiches, and similar items
- Preparing TCS beverages such as smoothies and shakes
- Preparing non-TCS beverages on the unit such as coffee and tea
- Reheating commercially processed TCS foods for hot holding, such as soups
These units must be equipped to safely handle food preparation and service. Requirements include:
- Adequate cold holding, cooking, and hot holding equipment
- A handwashing sink and a three-bay sink for warewashing
- A Certified Food Safety Manager in accordance with 216-RICR-50-10-2
Operators must also either purchase food daily from approved sources or use licensed commissary for food storage. This category is appropriate for vendors preparing made-to-order foods with moderate complexity.
MFE Type 3 – Complex Food Preparation
MFE Type 3 applies to mobile food establishments that conduct advanced food preparation involving multiple steps, including cooking, cooling, and reheating of TCS foods. These operations present a higher food safety risk and require full regulatory controls.
Examples include:
- Preparing complex TCS foods such as chowders, soups, meatballs, and similar items made by the vendor
- Processes that involve cooking, cooling, reheating, and hot holding
These units must be fully equipped to support safe food handling. Requirements include:
- Adequate cold holding, cooking, and hot holding equipment
- A handwashing sink and a three-bay sink for warewashing
- A Certified Food Safety Manager
A licensed commissary is required for food preparation and/or storage. This category is appropriate for vendors conducting full-scale food preparation with more complex processes and handling steps. A RIDOH FPR retail license is required to process and/or store food at a licensed commissary.
Sponsored Temporary Event (Tent/Table Set-Up Only)
This category is for vendors operating only at approved, sponsored temporary events using a tent or table set-up. It is not intended for ongoing mobile operations or routine food service.
Vendors in this category must:
- Operate only within the scope of the approved event
- Follow all RIDOH temporary event food safety requirements during the event
- Use an approved set-up that protects food and supports safe handling practices
This category is limited in scope and does not permit full mobile food operations.
Important: This set-up cannot be used at farmers’ markets. Vendors preparing or serving food at farmers markets must operate from a licensed mobile food unit.
For full requirements, see:
Water and Wastewater Requirements (Trucks, Trailers, and Carts Only)
- Potable water must be obtained from an approved source and stored in a tank that is clearly labeled “potable water.” Applicants must identify the source of potable water (well water or city or town water service). Well water sources must be supplied by a licensed Public Water System (PWS).
- A wastewater tank is required and must be at least 15 percent larger than the potable water tank.
- Operators must discharge wastewater to an approved disposal location.