The rules that keep your truck trading — food safety, gas, electrical, fire and ventilation. This is a practical overview, not legal advice; always confirm specifics with your local council, a licensed gas fitter and a licensed electrician.
Comply with FSANZ Standard 3.2.2 (Food Safety Practices) and 3.2.3 (Food Premises & Equipment): food-grade surfaces, temperature control (cold food ≤5°C, hot food ≥60°C), and safe food handling. Keep a thermometer and temperature records.
All LPG/natural gas installation and appliance commissioning must be done by a licensed gas fitter. An isolation valve is required where more than one commercial appliance is installed. Keep your gas compliance certificate.
Circuits must be RCD-protected and installed by a licensed electrician. All electrical leads and equipment must be tested and tagged. Size your power supply (or generator) to your equipment load.
Carry a fire blanket and the right extinguisher — a Class F (wet chemical) unit for cooking oils and fats. Mount it near the exit, generally within 15m of the cook line.
Where cooking creates smoke, grease or heat, mechanical exhaust ventilation (a canopy with grease filters) is generally required and assessed by council. Clean filters regularly.
A dedicated hand-wash basin with warm running water, soap and single-use towels is required — separate from your food/equipment sinks. Carry adequate fresh and waste-water tanks.
Register or notify your local council before trading, in every area you operate. There's no single Australia-wide licence — requirements vary by location and menu.
Keep your vehicle/trailer roadworthy and registered, and carry appropriate public liability and product insurance. Many markets and events require proof before you can trade.
There's no single national licence. You must notify or register your food business with the local council where you trade, and meet FSANZ food-safety standards plus state gas, electrical and fire requirements. These vary by council and location.
Yes — gas installation and commissioning must be done by a licensed gas fitter to AS/NZS 5601.1:2022. Commercial setups need an isolation valve where more than one gas appliance is installed, and you should keep the gas compliance certificate.
At minimum a fire blanket and a Class F (wet chemical) extinguisher for cooking-oil fires, mounted near the exit and generally within 15m of the cook line. Electrical equipment must be tested and tagged.
Where you run griddles, chargrills or fryers that produce smoke, grease or heat, mechanical exhaust ventilation is generally required and assessed by your council. A canopy with grease filters does the job and supports fire safety.
Send us your menu and trading locations. We'll spec a cook line that meets food-safety, gas, electrical, fire and ventilation requirements — and tell you exactly what else you'll need.
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