Section R392-102-7 - Water and Wastewater Requirements(1)(a) A food truck operator shall ensure that potable water is available to a food truck during all hours of operation through:(i) an onboard potable water storage tank that shall hold a minimum of 30 gallons as measured down from the inlet; or(ii) piping, tubing, or hoses connected to an adjacent potable water source under pressure as approved by the local health officer. The water supply type described in Subsection (1)(a)(ii) is allowed only when the food truck is concurrently connected to a public sanitary sewer system in a manner approved by the local health officer.(b) A food cart operator shall ensure that potable water is available to a food cart during all hours of operation through:(i) an onboard potable water storage tank that shall hold a minimum of 10 gallons as measured down from the inlet; or(ii) piping, tubing, or hoses connected to an adjacent potable water source under pressure as approved by the local health officer. The water supply type described in Subsection (1)(b)(i) is allowed only when the food cart is concurrently connected to a public sanitary sewer system in a manner approved by the local health officer.(2)(a) The water source and system shall be of sufficient capacity to meet the peak water demands of the mobile food business.(b) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the mobile food business.(3) Materials that are used in the construction of a mobile water tank, mobile food business onboard water tank, and appurtenances shall be:(b) durable, corrosion-resistant, and nonabsorbent;(c) finished to have a smooth, easily cleanable surface; and(d) designed and intended only for use with potable water.(4) An onboard water tank shall be: (a) enclosed from the filling inlet to the discharge outlet;(b) sloped to an outlet that allows complete drainage of the tank; and(c) used for conveying potable water and for no other purpose.(5) If an onboard water tank is designed with an access port for inspection and cleaning, the opening shall be in the top of the tank and be: (a) flanged upward at least one-half inch; and(b) equipped with a port cover assembly that is:(i) provided with a gasket and a device for securing the cover in place; and(ii) flanged to overlap the opening and sloped to drain.(6) A fitting with "V" type threads on an onboard water tank inlet or outlet shall be allowed only when a hose is permanently attached.(7) If provided, an onboard water tank vent shall terminate in a downward direction and shall be covered with:(a) 16 mesh to 25.4 mm (16 mesh to one inch) screen or equivalent when the vent is in a protected area; or(b) a protective filter when the vent is in an area that is not protected from windblown dirt and debris.(8)(a) A water tank and its inlet and outlet shall be sloped to drain.(b) A water tank inlet shall be positioned so that it is protected from contaminants such as waste discharge, road dust, oil, or grease.(9)(a) A hose, pipe, or tube used for conveying potable water from a water tank shall be:(ii) durable, corrosion-resistant, and nonabsorbent;(iii) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition;(iv) finished with a smooth interior surface;(v) clearly and durably identified as to its use if not permanently attached; and(vi) prohibited from use in any other service such as conveying wastewater or toxic chemicals.(b) A mobile food business operator shall only use a hose designed and intended to convey potable water when filling an onboard water tank as described in Subsection (1).(10) A mobile food business operator shall install and maintain a filter that does not pass oil or oil vapors in the air supply line between the compressor and potable water supply system when compressed air is used to pressurize the water tank system.(11)(a) A cap and keeper chain, closed cabinet, closed storage tube, or other protective cover or device approved by the local health officer shall be provided for a water inlet, outlet, and hose.(b) The protective cover or device shall be used when the water tank or hose inlet and outlet fitting is not in use.(12) A mobile food business's onboard water tank inlet shall be: (a) three-fourths inch in inner diameter or less; and(b) provided with a hose connection of a size or type that will prevent its use for any other service.(13) The mobile food business operator shall flush and sanitize any water tank, pump, and hoses before placing into service after initial purchase, construction, repair, modification, and periods of nonuse of 30 days or more, and as often as necessary to maintain the equipment in clean and sanitary condition.(14) A mobile food business operator shall operate a water tank, pump, and hoses so that backflow and other contamination of the water supply are prevented.(15)(a) A wastewater holding tank in a mobile food business shall be: (i) sized 15% larger in capacity than the water supply tank; and(ii) sloped to a drain that is 1 inch in inner diameter or greater, equipped with a shut-off valve.(b) Subsection (15)(a)(i) does not apply to a potable water tank that is used only for beverage service on a mobile food business and is not connected to a wastewater holding tank.(16) Wastewater shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of wastewater transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to:(b) the Utah Department of Environmental Quality under Title R317, Water Quality;(c) local health department and municipal regulations; and(d) the local sewer district having jurisdiction.(17)(a) Wastewater and other liquid wastes shall be removed from a mobile food business at an approved commissary or a waste servicing area approved by the local health officer or by a wastewater transport vehicle in such a way that a public health hazard or nuisance is not created.(b) A mobile food business operator shall thoroughly flush and drain a tank for liquid waste retention in a sanitary manner during the servicing operation.(18) Wastewater or liquid waste conveyance lines that are not shielded to intercept drips shall be installed or located under food and food -contact surfaces.(19) The mobile food business operator shall store potable water pipes, hoses, and tubes separately from wastewater pipes, hoses, and tubes in a manner that prevents cross contamination.Utah Admin. Code R392-102-7
Adopted by Utah State Bulletin Number 2018-12, effective 5/18/2018Amended by Utah State Bulletin Number 2022-02, effective 1/3/2022Amended by Utah State Bulletin Number 2023-15, effective 7/17/2023