Food transport vehicle specifications
Transporting un-packaged food
If the vehicle is only intended to transport food it is to be designed and constructed to prevent contamination of the food during transport.
Vehicles transporting un-packaged foods must be designed to prevent contamination by air, dust, rain, insects, fumes, bacteria and foreign objects.
Cooked and raw food may be carried on the same vehicle if they are adequately separated or packaged so there is no risk of spillage or contact.
Raw, unwashed vegetables should be kept separate from cooked and ready-to-eat foods.
Design your vehicle to include partitions, separate compartments, shelves to keep food separate and prevent cross contamination.
Food compartments must be separate from the driver’s compartment or any passenger areas to prevent personal items such as pens and cigarette butts being near or in the food compartment.
Surfaces that come into contact with food must be designed and constructed to be cleaned and sanitised effectively.
This is for un-packaged food that comes in direct contact with the interior surfaces of the vehicle, such as milk tankers. The surface must be able to withstand sanitising with steam, hot water or chemicals.
Transporting meat, chicken, seafood and dairy
If you are transporting water for human consumption your business must be registered with one council in Victoria.
To apply complete and submit an Application for State Wide Water Transport below.
Food Vehicle Specifications and Requirements
It is important that your vehicle has adequate space for the activities which are to be conducted.
Food vehicles must be properly maintained at all times to prevent contamination of food from flaking plaster, paint, timber, broken glass, leaking pipes etc.
Ensure that the equipment works as intended.
It is important to choose an internal surface material that is suited to the process:
- smooth and impervious
- free of open joints, to ensure that pests do not gain access to the vehicle from holes/cracks
- enable effective cleaning and sanitising.
The vehicle must have:
- a double bowl sink for food processing, manual cleaning and sanitising of utensils and equipment
- a water storage tank with minimum 25-litre holding capacity for cleaning purposes. Extra water can be stored in food-grade containers, which can be easily cleaned
- hot water at a minimum temperature of 60°C
- splashbacks on all sinks — extending 100mm from the edge of each side of the sink
- sinks large enough to accommodate the largest pot(s) or equipment to be used.
Hand Wash Basins
The vehicle must have:
- a hand wash basin with an adequate supply of hot and cold water through a single outlet (for warm running water between 20°C and 40°C)
- a splashback — impervious and extending 100mm from the edge of each side of the basin
- liquid soap and soap dispenser
- single use paper towel dispenser and paper towel, or an electronic air dryer
- a waste bin for used disposable paper towels.
The hand wash basin must be:
- an approved hands-free basin (foot, knee or electronic sensor operated)
- easily accessible and is not obstructed by other equipment
- of adequate size for its purpose of hand washing
- used only for hand washing
- fixed to the wall.
You must provide:
- garbage bin(s) with lid(s) that will adequately contain the volume and type of garbage being generated
- a suitable bin outside of the vehicle for disposing of take away food containers and other litter.
Waste water (drainage)
Wastewater from all sinks and refrigeration units is to be discharged directly into a wastewater tank, that is external to the vehicle and is large enough to contain all the wastewater generated from the vehicle (at least 50-litre capacity).
The tank must be fitted with an outlet for easy flushing and cleaning.
Ensure that all wastewater is disposed into a drain that is connected to sewer. Wastewater must not be discharged directly onto the ground.
Your vehicle’s mechanical exhaust system must:
- be above any cooking appliances to remove odour, steam or grease
- have a hood (as per Australian Standard 1668)
- be constructed of stainless steel or other approved or impervious and fire-proof material
- have smooth surfaces that are easy to clean
- joints that are joined, seamed and/or riveted.
- be adequate for safe and hygienic food in the vehicle
- meet Australian Standard 1680, for both interior lighting and the exterior. Adequate lighting is 240 lux
- be recessed into the ceiling or flush mounted
- be enclosed in unbreakable diffusers.
Suitable flooring surface materials include sealed vinyl tiles, commercial sheet vinyl with welded seams, and laminated plastic sheeting.
Floor surfaces within the vehicle must be impervious and easily cleanable
Coving is to be provided to a height of not less than 70mm up the wall, and must be securely sealed to the floor and wall surface.
Walls and ceiling design and construction must suit the food business’ activities. Suitable wall materials include stainless steel or aluminium sheeting, laminated plastic sheeting, and commercial sheet vinyl with welded seams.
Walls must be:
- provided where they are necessary to protect food from contamination
- impervious, easily cleanable and of light colour
- free of open joins or cracks, to prevent dust, dirt and pests accessing the vehicle.
Paint must be of light colour and washable.
The ceiling in your vehicle must be:
- smooth, dustproof, impervious and easily cleanable
- free of cracks, crevices and open joints
- finished so as to not harbour pests.
Suitable material for benches include laminated plastic or stainless steel.
The benches provided must be:
- smooth, impervious, free of cracks and crevices and be easily cleaned
- sealed/secured to the wall or easily movable
- raised 150mm off the floor, for the purpose of easy cleaning.
Shelving must be:
- smooth, impervious, free of cracks and crevices and easily cleanable
- installed with a 25mm clearance from the walls or sealed/secured to the wall.
Do not install shelving above cooking equipment situated beneath a mechanical exhaust canopy.
Equipment is to be constructed of materials with smooth, impervious and easily cleanable surfaces. All parts of equipment installed in the vehicle are to be accessible for easy cleaning.
Equipment is to be installed on legs with at least 150mm clearance, or sealed to the floor/wall.
Hot water heaters and motors are to be mounted on metal frames, (do not install inside of storage cupboards).
Ensure service wires, pipes or hoses (gas, water and electricity) can be easily disconnected or alternatively are long enough so that the equipment can be moved.
Openings, Doors and Service Hatches
Ensure that service hatches are small to reduce the likelihood of contamination from insects, fumes, dirt and dust. Make sure that all openings are close fitting and vermin-proof.
Fly proof your vehicle:
- screens for windows and roof vents
- strips for doors.
Close all doors, windows and service hatches during travel.
You must provide adequate cold storage in your vehicle so that all food that required to be kept under refrigeration is stored appropriately and under temperature control.
Cold storage units:
- refrigerators must operate at or below 5°C
- freezers must operate at or below 15°C.
You must also:
- have a probe thermometer on-site at all times
- ensure the vehicle bears the proprietor’s name so that it is easy to see. Lettering is to be at least 60mm in height and the colour of the lettering should be in contrast with the background
- provide adequate storage for personal belongings (separate to any food or food packaging items)
- provide adequate storage for cleaning chemicals and equipment (separate to any food or food packaging items).
This page was last updated on 28 October 2020.