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Food Truck Prepping in SC

post #1 of 8
Thread Starter 

I am opening a food truck business within the next few months and have a couple of questions.

If a truck is fully decked out with hood vents, all cooking equipment, prep tables, triple sink, potable water, grey water tank, fridge ect...
Are you allowed to do any type of prep out of the truck?
 

I am familiar with the laws of personal chef services in which you must use an approved kitchen to do any prep not in the clients home.
I am just unsure about an established and licensed truck with the stated equipment.

post #2 of 8

Check with your:

  • local health inspector, and
  • local zoning authority, and
  • local business license agency, and
  • local fire department, and
  • your liability insurance carrier

 

for starters.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 8

Chef Pete's right of course, final word on just about anything rests with the pertinent authorities...

 

but am curious, what kind of "any type of prep" did you have in mind?

 

-R

post #4 of 8
Thread Starter 

Thanks Pete,

Everything you listed is already in order, as my truck is already ready to go legally and service wise.

I have a licensed kitchen to prep out of for a set fee every month...Just looking to save a little cash.

I will be serving a scratch menu, so my prep will be your normal prep.

There are no written laws with enclosed food trucks that I can find. Only for mobile carts.
Getting different answers almost everytime I call DHEC.
 

If there is anyone from SC please let me know any info you have.

 

Thanks

post #5 of 8

Unless they have a badge or other legal authority, DO NOT TRUST WHAT ANYONE TELLS YOU!

 

If you do, you will live to regret it!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #6 of 8
Thread Starter 

Thanks for all of the advice.

Just found an end to the subject.

Will be needing a kitchen no matter what.
South Carolina laws will not allow dish washing aboard the truck even with a 3 compartment sink.

 

Also raw meats can be cooked aboard the truck but not prepped.

post #7 of 8

Hello

 

I too am looking to start a food truck business to expand on my current catering business. Unfortunately at this time the SCDHEC website is down and I will have to go to their location to pick up the information. According to my current research, reading and then re-reading the rules and regulations are absolutely necessary. I reside in Dorchester county, but my commissary isn't and I'll be traveling out of state too, so I have to make sure I'm compliant with all local regulations. Wishing you the best of luck and please pass on any tips that will help others that are starting out avoid any pitfalls.
 

post #8 of 8
If you are going to be doing events and out of area things where you are on a tempory license for that event, the rules are usually much less stringent than If you are operating in your home base with your permanent permit. Look at some events and see what the vendors get away with, it boggles my mind.
Non profits are a prime example.
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