Mobile Food Truck and Temporary Cooking Regulation | ODM

Participants will learn how mobile & temporary cooking operations are defined, when codes apply, and how requirements have evolved, including NFPA 96 Chapter 17. The course covers key hazards such as grease-laden vapors, solid fuel cooking, propane systems, and generator use, along with required fire protection systems, extinguishers, and safety controls. Attendees will review setup requirements including clearances, fire department access, and equipment placement, as well as operational practices like inspections, maintenance, and worker training. Common field violations are highlighted to support compliance and risk reduction. By the end, participants will be able to apply code requirements, identify hazards, and support safe, compliant operations.