Food Service & Safety
Temporary Food Service
- Temporary Food Service (Booth) Requirements and Application (PDF)
Mobile Food Service
Complete the forms online, or download and email completed forms to our Inspectors.
Mobile Food Vendors Application
Apply for a permit to be a mobile food vendor, such as a food truck.
- Complete the Mobile Food Vendors Application Online
- Or download the Mobile Food Vendors Application (PDF)
Mobile Vending Location Form
All City of Abilene Mobile Vendors are required to submit and maintain a current itinerary sheet detailing all vending locations and hours of operations at these locations.
Central Preparation Facility Permission for Use Form
This form serves to verify that the owner of the Central Preparation Facility (CPF) submitted for use has granted permission to the mobile food vendor to utilize the CPF.
- Complete the Preparation Facility Permission Form Online
- Or download the Central Preparation Facility Permission Form (PDF)
Waste Service Facility Agreement Form
If a waiver is granted for a Central Preparation Facility, this form serves to verify that the servicing area facility submitted for use has granted permission to the mobile food vendor to allow sewage and other liquid wastes to be removed in such a way that a public health hazard or nuisance is not created.
- Complete the Waste Service Facility Agreement Form Online
- Or download the Waste Service Facility Agreement Form (PDF)
Mobile Food Truck Grease Disposal
In the wastewater tank, there should be three layers. Fats, oils, and grease will float to the top. Water stays in the middle. Any food scraps or solids sink to the bottom. The goal is to keep the grease layer and the solids layer out of the sewer system.
Safe Handling of Complete Meals to Go
In today's busy world, many convenience foods; including complete meals to go are popular. Most are consumed immediately, although there are times when ready prepared foods are purchased in advance to be eaten at a later time. Perishable foods can cause illness when mishandled and improperly stored. Proper handling is essential to ensure the food is safe.
- Eating within 2 hours? Pick up food hot and keep it hot. Eat and enjoy your food within 2 hours to prevent harmful bacteria from multiplying.
- Not eating within 2 hours? Keeping foods warm is not enough. Harmful bacteria grow rapidly between 40 and 140 degrees F.
Keep cold food cold. Refrigerate or freeze immediately. Cold food should be held at 41 degrees or colder.
- You may wish to reheat your meal, whether it was purchased hot and then refrigerated or purchased cold initially.
- Heat thoroughly to 165 degrees!
- If heating in the microwave oven, cover food and rotate dish so it heats evenly.
- Inadequate heating in the microwave can contribute to illnesses.
Keep hot foods hot and cold foods cold!
Call Environmental Health at (325) 676-6241 for any additional questions.