Short answer: It depends on what you sell and where you park. Whole produce is the simplest. Cut produce, dairy, eggs, meat and samples add rules. Call your health department first, apply for SNAP early, and only sell what your license covers.
First question: are you selling food or giving it away? A free mobile pantry often skips much of the health department licensing. Selling food brings you under the health department for your city, county or state.
What you sell decides the rules
Whole fruits and vegetables. Simplest. Similar to a farmers market.
Cut fruits and vegetables. Usually needs a certified commissary kitchen.
Meat, dairy, eggs. Temperature control, storage, labeling and specific licenses.
Repacked dry goods. A HACCP plan and correct labels.
Frozen food. Specific storage and temperature rules.
Hot food. Follows local food truck rules.
Steps
Find the right office. Ask a local food truck or commercial kitchen who licenses them. Or read the health certificate posted at a grocery store. You can also call 211.
Meet early. Ask your health department and city for a meeting. Explain that a mobile market is not a food truck. You may need to teach them.
Get staff certified. Food handler or food manager certificates come from the health department.
Check parking permits. Get written permission for public property. Check rules for private lots too.
Start SNAP now. Apply with USDA FNS at any time. Approval waits on your local license and can take several months.
Add WIC and FMNP. WIC is run by your state. FMNP runs through your state agriculture department and usually requires that you grow some of what you sell.
Ask about samples. Cooking demos may need a commissary. Sampling rules differ from sales rules.
Only sell what your license covers. A surprise inspection can shut your market down if your products do not match your paperwork. Nonprofits may qualify for reduced fees.
Sources: USDA FNS, SNAP retailers · USDA FNS, WIC Farmers Market Nutrition Program · FDA, Retail and food service HACCP · 211
