Commissary (CPF) and servicing area rules

Do you need a commissary?

Under the new law, the state can't require you to use a commissary if your vehicle carries the equipment needed to comply with state law and you properly dispose of grease and cooking waste (HSC 437B.004(4)(D)). DSHS checks that with its CPF/Commissary Exemption Checklist; if you don't meet it, you must operate from a CPF or other fixed establishment and go there for supplies, cleaning and servicing (DSHS guide, p. 8).

The exemption checklist

• Enough cooling and heating equipment on the vehicle to hit Food Code temperatures
• Enough hot and cold holding, with food stored safely after hours
• Food storage that prevents cross-contamination
• Equipment, utensils and single-service items stored to prevent contamination
• Warewashing compartments big enough to submerge your largest equipment
• Potable water from an approved source, never an untested well or a private home (logs required)
• Wastewater removed at an approved facility or by a sewage transport vehicle (logs required)
• Records of loaded vehicle weight

DSHS guide, p. 12.

If you use a CPF

• A CPF is an approved facility where food is prepared, stored and wrapped, the vehicle gets fresh water and ice, wastewater is disposed of, and large items are cleaned and sanitized.
• Keep the CPF's most recent inspection on the vehicle if required.
• If you don't own the CPF, you need a signed letter of authorization.
• A private home can't be a CPF.

DSHS guide, p. 8.

Servicing area

• Where you fill potable water and empty grease, cooking waste and sewage into an approved system.
• Keep a servicing log with the date and time of each water fill and each waste disposal.
• Needs overhead protection (except closed-hose water loading or discharge), a smooth surface like concrete or machine-laid asphalt, and separate spots for waste and for water and food loading.
• Can be separate from the CPF, but can't be at a private home.
• Not required if you sell only packaged food and have no wastewater tanks.

DSHS guide, p. 9.