• A man pulling a mobile food unit.working hard image by Luisafer from Fotolia.com
  
  Mobile food units are like small restaurants on wheels, traveling eateries that move from place to place to provide food. In some cases, it may be less expensive for restaurateurs to own and operate a mobile food unit than a full-sized, brick-and-mortar establishment. Running a mobile food unit in New Jersey may be financially rewarding, but only if state laws are followed.
  
  

Inspection

• All retail food businesses in New Jersey, including mobile food units, must pass a thorough inspection upon creation. The mobile food unit must be fully operational at the time of the inspection, which will occur almost immediately after the food license is granted by the state.
  
  In New Jersey, mobile food units are inspected by the local health department. Health departments in the state are divided among counties and large municipal areas. The license to operate the mobile food unit will only be provided after the facility has earned a "satisfactory" grade from the inspector.
  
  All sanitation regulations must be met at the time of the inspection in order for establishments to earn the passing score. Water supply, employee health, safe food handling standards, temperature control, labeling and cleanliness are some of the points that will be observed by the inspector.
  
  

Licensing

• It is illegal to operate a mobile food unit within the state of New Jersey without a license. To obtain a license, the owner/operator of the food unit must complete an application. The state's Food and Drug Safety Program provides applications online, though land mail, by fax and via email. The application fee must be submitted when the completed form is returned to the Food and Drug Safety Program. The license will only be provided after the mobile food unit has passed a mandatory health inspection.
  
  

Food Protection Certification

• In some cases, it may be necessary for some employees and owners of mobile food units in New Jersey to obtain a Food Protection Manager Certificate. Such certification is necessary at mobile food units and restaurants which have been classified as a Risk Type 3 establishment.
  
  According to New Jersey food regulations and state rules, Risk Type 3 establishments are eateries which boast an extensive menu that requires the handling and preparation of raw ingredients. At all Risk Type 3 establishments, at least one person in charge must have the food protection certification. A person in charge with such certification must be present during all shifts.
  
  New Jersey approves three exams, which may be taken by individuals who want to receive the food protection certification. ServSafe, National Registry of Food Safety Professionals and Thompson Pro-metric provide the three accepted exams.