5 Reasons Why Your Business Needs Municipal Emergency Truck？

Risks

Identify and assess the risks your business faces and make plans to mitigate and manage these risks; for example:

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• Threats to people (staff and customers)
• Physical assets (buildings, machinery, information technology, etc)

Vulnerabilities

Look for vulnerabilities and address them. Ask questions such as:

• What risks does my business face? How will they affect my business? How likely are they to occur? Where is my business most vulnerable?
• What losses are associated with the risks? If I am shut down, what costs will I face to reopen?
• What can I do to prepare? How can I mitigate the impact of these risks? How can I reduce the likelihood of having to shut down?

Prioritize operations

Create a list of critical functions in order of importance, and determine which should be reinstated first. What staff, materials, procedures, contacts, and equipment are necessary for each of your critical functions?

Think of disaster scenarios

Consider your strongest and weakest links, and plan for different events by thinking through disaster scenarios. A catastrophic earthquake is one important scenario to prepare for, but many other emergencies can impact your business operations. Example of disaster scenarios:

• or internet stops working in the middle of a busy day
• A burglary causes property loss and damage
• A power failure that lasts for days
• You are unable to use your workspace for weeks due to a fire in your building

Generate further scenarios that are specific to your business, and develop response plans.

The purpose of a business continuity plan is to enable a business to recover or maintain its activities in the event of a disruption to normal business operations.

What to put in your plan

Having analyzed your business and assessed the risks involved, you now know which areas to focus on in your plan, either customer care during an emergency or on having remote access to your system. You will also know which incidents are most likely to damage your business, and how to minimize the damage that it could cause.

Your business continuity plan should include:

• Plans, measures, and arrangements to ensure continuous delivery of critical services and products
• Identification of necessary resources, including personnel, information, equipment, legal counsel, and infrastructure protection
• Checklists, protocols, and contact information
• Emergency communications plan – how you will communicate with key stakeholders. This may include staff, customers and clients, suppliers, and shareholders
• Resource list and contact information for business continuity needs such as alternate workspaces, backup equipment and power supply, alternate suppliers and vendors, and  payment systems

As you work on your strategy, always remember that good business continuity plans are flexible, clearly written, tested regularly, and understood by all staff, and integrated into your every day to day business.

Activation and implementation

Your plan should outline when emergency procedures will be implemented, and who has the authority to activate the plan.

Definitions and Fees

Mobile Food Dispenser Mobile Food Preparer Definition

• A Mobile Food Dispenser (MFD) is any person who, by traveling from place to place upon the public ways from a mobile food vehicle, serves individual portions of food that are totally enclosed in a wrapper or container and which have been manufactured, prepared or wrapped in a licensed food establishment.
• Such food may undergo a final preparation step immediately prior to service to a consumer in conformity with the rules and regulations of the board of health.

A Mobile Food Preparer (MFP) is any person who, by traveling from place to place upon the public ways, prepares and serves food from a mobile food vehicle. Mobile Food Vehicle (MFV)
A motorized vehicle registered as a commercial vehicle and shall not be used for any purposes other than a Mobile Food Dispenser or Mobile Food Preparer business. Application and License Fees $700 per MFV; 2-year term. $1,000 per MFV; 2-year term.

Free MFV Assessment

To help MFV license applicants prepare for the Department of Public Health (CDPH) and, if applicable*, Chicago Fire Department (CFD) inspections, we are providing a FREE MFV Assessment prior to, or during, the license application process.

The MFV Assessment consists of a mobile food vehicle review by CDPH and CFD inspectors, who will provide applicants with an inspection report explaining the results of their compliance assessment.  Please be sure that your MFV is fully functional so that the inspectors may review every part of the MFV appropriately. Specifically:

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• There must be a permanent divide between the front driving area and the back cook/prep area;
• All equipment must be up and running at the proper temperatures including the water which must be of sufficient quantity for assessment purposes;
• All Mobile Food Preparer trucks must have a grease trap under the three compartment sink.

MFV Assessments are conducted by appointment only.  Appointments can be made online or by calling 312.74.GOBIZ / 744..

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* MFVs equipped with a gasoline, diesel or electric generator, propane or compressed natural gas, type II exhaust hood or fire suppression system, are required to be inspected by the Chicago Fire Department.

Step 1: Submit License Application at Business Affairs & Consumer Protection (BACP)

Mobile Food Dispenser Mobile Food Preparer License Application Requirements       Meet with a BACP Business Consultant to determine which license (MFD or MFP) applies to your business activities in the MFV, and discuss overall MFV operations, ordinance and operational requirements.  Appointments can be made online or by calling 312.74.GOBIZ / 744.. Complete a Business Information Sheet (BIS) - Pre-Application Form to include applicants’ full name, residence address, business address, , number(s), date of birth and Social Security Number. Provide government-issued photo ID from ALL applicants, owners, and business entity controlling persons and registered agents. Provide Federal Employer Identification Number (EIN) and State of Illinois File Number (if a business entity); and Illinois Department of Revenue Account ID. Supply the name and address of the commissary where the vehicle will be cleaned and serviced; and if the vehicle is not stored at the commissary, the name and address of the place where such vehicle will be stored when not in use. A valid Retail Food Establishment or Shared Kitchen User business license is required if the Mobile Food Dispenser license applicant is going to produce food for sale. A valid City of Chicago Food Sanitation Manager Certificate issued to the Mobile Food Preparer license applicant or the applicant's employee who will operate the mobile food vehicle. A certificate of commercial general liability insurance, with limits of not less than $350,000.00 per occurrence, required for applicants that will use a propane tank or natural gas in the mobile food vehicle.

Step 2: Health Consultation and Fire Safety Permit

Mobile Food Dispenser Mobile Food Preparer Health Consultation Requirements At the time of application in the Small Business Center (SBC), the applicant must complete a Health Consultation with a Department of Public Health Sanitarian to review the following:

• Proposed menu including a list of all food items the applicant intends to serve.
• Blueprints (plans) of the MFV.
• Specification sheets on equipment installed and used within the MFV.
• Inspection report from within the last 90 days from the state or local health authority where the food source or commissary is located, if the applicant is  from outside of Chicago.
• Blueprints (plans) of the commissary, if the applicant is from outside of Chicago. [MFPs only]
• If the MFV has a gasoline, diesel or electric generator, propane or compressed natural gas, type II exhaust hood or fire suppression system, then the license applicant will be provided with an MFV Fire Safety Permit application which must be completed and submitted to the Chicago Fire Department (CFD) for approval; if not, then the applicant may skip the Fire Safety Permit step below.

Fire Safety Permit All MFVs with a gasoline, diesel or electric generator, propane or compressed natural gas, type II exhaust hood or fire suppression system will need a Fire Safety Permit.
 
Fire Safety Permit Application
Applicants must submit a completed “MFV Fire Safety Permit Application” along with:

• A $100.00 check or money order made payable to the “City of Chicago” for the MFV Fire Safety Permit Application Fee, and
• Any required documents.  A printed copy of the MFV Fire Safety Permit Consultation Packet may be obtained from the Sanitarian during the Health Consultation step above.

 
Applications with Gasoline, Diesel, Propane or Natural Gas System
Applicants with a gasoline, diesel, propane or natural gas system installed in their MFV must register the MFV operator(s) for the required Fire Safety Class (FSC).

• Classes are conducted at the 2nd floor of the Bureau of Fire Prevention, 444 N. Dearborn, on Thursdays, at 9 a.m.
• Registration for, and rescheduling of, the FSC is done through your SBC Business Consultant.
• Attendees must bring a valid Driver’s License, State ID, or another Government-issued photo ID.
• Attendees should also bring a Combustible Gas Detector to learn how to properly check for LP/CNG leaks in the MFV.
• Any owner or operator not receiving a Fire Safety Permit within six (6) month period from their original FSC will need to repeat the class.
• Fire Safety Class Information and Registration Instructions

Applications with Fire Suppression System
Applicants with a Fire Suppression System (FSS) installed on their MFV must:

• Have the COMPANY that designed/installed their MFV’s fire suppression system submit MFV plans, on company letterhead, to the CFD at the Bureau of Fire Prevention Headquarters, 444 N. Dearborn, 2nd Floor.
• Forward a $150.00 check, or money order, made payable to the “City of Chicago” for the FSS Plan Review.

 
On-site Inspection

• An on-site inspection of the applicant’s MFV will be conducted along with CDPH at W. Lexington, in Chicago.
• On-site inspections will be scheduled by BACP (see Step 3 below).

 
Permit Issuance
A Fire Safety Permit will be issued once the following has been verified:

• The MFV has passed the onsite inspection.
• If applicable, the owner and employees (MFV operators) have attended the Fire Safety Class (FSC).
• All CFD fees have been paid.

Mobile Food Vehicle (MFV) Requirements

Mobile Food Dispenser Mobile Food Preparer MFV Requirements
    The MFV shall be enclosed with top and sides, hand wash sink, hot and cold water, equipment to maintain temperatures, waste water retention tank and the business name and license number legibly painted in letters and figures at least two inches in height in a conspicuous place on each lateral side of the MFV. The MFV shall be enclosed with top and sides, a 3 compartment sink, hand wash sink, hot and cold water, equipment to maintain temperatures, waste water retention tank and the business name and license number legibly painted in letters and figures at least two inches in height in a conspicuous place on each lateral side of the MFV. The MFV shall maintain a suitable, tight, non-absorbent washable receptacle for refuse.  The refuse receptacle shall be adjacent to, but not an integral part of, the MFV. The MFV shall not be used for any purpose other than an MFV. The MFV shall be registered as a commercial vehicle and any person who operates such vehicle must have a valid driver's license issued by the state of Illinois or another state, district or territory of the United States. The MFV shall be inspected and maintained by a licensed professional, including mechanics and, if applicable, by professionals who install and maintain fire prevention equipment, and propane tanks on mobile food vehicles, as often as necessary but not less than every 90 days, and copies of the last four maintenance reports must be kept in the vehicle at all times while the vehicle is in use. If propane is to be used in the MFV, there shall be no more than 40 pounds of propane in the MFV at any time. The design and maintenance of the MFV must conform to CFD regulations as outlined in the applicant’s fire safety permit.

Step 3: On-Site Inspection by Health, and Fire if applicable.

Mobile Food Dispenser Mobile Food Preparer On-Site Inspection(s)

• After completing the license application with your Business Consultant, and payment of the application fee, the MFV to be licensed must be made available for inspection by CDPH, and if applicable, CFD.
• Your Business Consultant will schedule your MFV License Inspection, which will be conducted at W. Lexington, in Chicago.

Step 4:  License Issuance

Mobile Food Dispenser Mobile Food Preparer License Issuance Requirements
   The MFV must pass required CDPH, and if applicable, CFD inspection(s) in order for the license certificate/decal to be processed. Mobile food vendors may not operate until the license certificate and decal are issued. Any City debt must be resolved prior to the issuance or renewal of, or changes to, any business license.

Recurring and License Renewal Inspections

Mobile Food Dispenser Mobile Food Preparer Recurring Inspections Like any other restaurant or food establishment, after issuance of the license, MFVs will be subject to routine sanitation inspections by CDPH.  Such inspections will also include a fire safety compliance evaluation if using a gasoline, diesel or electric generator, propane or compressed natural gas, type II exhaust hood or fire suppression system.

Operational Requirements

Mobile Food Dispenser Mobile Food Preparer Storage and Preparation No food that is sold or served from a mobile food vehicle may be stored or prepared in a residential home.  All operators must work in conjunction with a commissary or shared kitchen to store and prepare food. Mobility and Duration MFVs shall move from place to place upon the public ways and shall not be operated at a fixed location.  Stops shall be made to service customers and shall not exceed a total of four hours or the maximum permitted period for parking, whichever is lesser, in any one block. Food Stands MFVs may operate from a designated food stand not to exceed a 4-hour service limit.  No other MFV may park or operate on such block of the designated stand.  Food Stand Address Locations Private Property MFVs may operate on private property, not to exceed service limits of four hours, as long as; the property meets the applicable requirements of the Chicago Zoning Ordinance, and the property owner provides written permission to utilize the property. Location Restrictions No MFV shall park or stand such MFV within 200 feet of any principal customer entrance to a restaurant which is located on the street level with the exception of 12 AM – 2AM.  MFVs are not allowed on privately-owned vacant lots, or a lot of a vacant building. Fire Safety MFVs must be in a continual compliance with CFD regulations governing the use of a propane or natural gas system, fire suppression hood, and/or generator, and uphold the terms of the MFV’s Fire Safety Permit. GPS Global Positioning System (GPS) requirements:

A. All MFVs must be equipped with an operational Global Positioning System (GPS) device. The device must meet the requirements set forth in Section 7-38-115 of the Municipal Code of the City of Chicago, as well as the following:

1. The device must be permanently installed in, or on, the MFV.
2. The device must be an “active”, not “passive” device that sends real-time location data to a GPS service provider; the device is not required to send location data directly to the City.
3. The device must be accurate no less than 95% of the time.
4. The device must function while the MFV is vending food or otherwise open for business to the public, and when the MFV is being serviced at a commissary as required by Section 7-38-138 of the Municipal Code of the City of Chicago or these regulations. The device must function during these times regardless of whether the engine is on or off.
5. When the GPS device is required to function, the device will transmit GPS coordinates to the GPS service provider no less frequently than once every five (5) minutes.

B. City personnel will not request location information from a GPS service provider pertaining to a mobile food vehicle unless:

1. The information is sought to investigate a complaint of unsanitary or unsafe conditions, practices, or food or other products at the MFV;
2. The information is sought to investigate a food-related threat to public health;
3. The information is sought in connection with establishing compliance with Chapter 7-38 of the Municipal Code of Chicago or the regulations promulgated thereunder;
4. The information is sought for purposes of emergency preparation or response;
5. The City has obtained a warrant or other court authorization to obtain the information; or
6. The City has received permission from the licensee to obtain the information.

C. The GPS service provider must maintain at least six (6) months of historical location information and be able to provide the following:

1. When requested, as per the regulations stated in section B of these GPS requirements, reports of each transmitted position including arrival dates, times, addresses, and duration of each stop, in a downloadable format (i.e. PDF, CVS or Excel). If the request is to provide the current location of a vehicle, the GPS service provider must respond immediately with the most recent location information for the MFV.
2. Reports that provide anonymous, aggregate information regarding MFV operations within the City, and do not identify specific MFVs.
3. An application programming interface (API) that is available to the general public.

D. If the City establishes a website for displaying the real-time location of MFVs, for purposes of marketing and promotional efforts, the licensee may choose to provide the appropriate access information to the API of its GPS to enable the posting of the MFV’s location on such website. The licensee is not required to provide such information or otherwise allow the City to display the MFV’s location.

E. The following will serve as evidence that the GPS requirements have been met:

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1. Proof of GPS installation.
2. Proof from a GPS tracking device service provider the operator is in compliance with the requirements as stated in Rule 8 of the MFV Rules and Regulations.