• Vendor reviewed by MSU's Registered Sanitarian, Dustin Schreiner, [email protected].
  • Proof of insurance approved by Safety and Risk Management, Brenda Baker [email protected].
  • Fire extinguishers within truck are up to date, appropriately sized, and appropriately rated.
  • Kitchen hood has been cleaned and certified per the appropriate intervals (high volume 3 months, solid fuel 1 month, and all other operations 6 months intervals).
  • Kitchen hood extinguishing system is current and serviced in the last 6 months.
  • Trucks will need to be parked no less than 20 feet from a tent or structure.

Food Truck Fact Sheet