How to register a food truck with Sanepid

Registering a food truck with Sanepid (the State Sanitary Inspection) is one of the first formal steps you must take before you start trading. Without it you cannot legally serve food. The good news? The procedure is not complicated if you know what to expect and which documents to prepare. In this article we will take you through the whole process - from submitting the application to the approval decision.

Does a food truck have to be registered with Sanepid?

Yes. The obligation to be entered in the register also applies to mobile establishments (Art. 63(3) of the Act); approval is not required only for mobile establishments previously authorised to operate in another EU Member State (Art. 63(2)(3)). A food truck is a mobile catering point, but in the eyes of the law it is classified as an establishment producing food or placing food on the market. The legal basis is the Act of 25 August 2006 on Food and Nutrition Safety and Regulation (EC) No 852/2004 of the European Parliament and of the Council.

In practice this means that a food truck is subject to exactly the same requirements as a stationary restaurant:

• An obligation to register and obtain approval of the establishment from the State Sanitary Inspection
• An obligation to implement a HACCP system
• An obligation to apply the principles of GHP (Good Hygiene Practice) and GMP (Good Manufacturing Practice)
• An obligation to hold current medical certificates for all persons who have contact with food
• An obligation to keep documentation proportionate to the nature of the establishment (for example registers of temperature, cleaning, goods receiving; Art. 5(2)(g) of Regulation 852/2004)

A frequent question: since a food truck travels between different cities, does it have to be registered in each of them? We did not find in the Act a rule requiring a separate registration in each city: for mobile establishments the competent authority is the county sanitary inspector according to the establishment's seat or the place where the business is carried out (Art. 62(2)(1)). Inspections, however, are carried out by the authority competent according to the establishment's seat or the place where the business is carried out, determined each time (Art. 73(2)), so it may be a different station from the one that registered you.

You will find more about how the law treats food trucks and what specific requirements you must meet in the article Food truck and Sanepid - the same requirements as a restaurant?

What documents to prepare before registration

Before you submit the application, prepare your documents. The Act specifies only the content of the application (Art. 64(2)) and does not provide for attachments other than a list of distribution equipment (Art. 64(3)); the list below is practice, and which documents your station expects, you need to establish with it. Here is a list of what may be needed:

Formal documents

• Application for approval of the establishment and entry in the register of establishments - a form available at the county sanitary-epidemiological station or on its website. The template of the application is set by the Regulation of the Minister of Health of 29 May 2007 (Journal of Laws (Dz.U.) 2007 No. 106, item 730); the application contains the applicant's data (including PESEL (national ID number) and NIP (tax identification number)), the type and scope of the business and the location of the establishment or the place where the business is carried out (Art. 64(2)).
• Entry in CEIDG (the Central Register and Information on Business) or KRS (the National Court Register) - confirmation of registered business activity with a PKD (Polish Classification of Activities) code appropriate for catering (since 1.01.2025 PKD 2025 applies: mobile catering outlets are 56.12.Z, formerly 56.10.B).
• Vehicle registration document - a food truck must be registered as a vehicle. If it is a catering trailer, you also need the trailer's documents.

Sanitary documentation

• HACCP documentation - a description of a system based on hazard analysis and critical control points, adapted to your menu and the way you prepare dishes in the food truck.
• GHP/GMP procedures - rules on hygiene, cleaning and disinfection, storage of raw materials, waste handling, staff hygiene.
• Medical certificates for sanitary-epidemiological purposes - for every person working in contact with food (Art. 59(2) of the Act on Food and Nutrition Safety). The examination is carried out by a primary care doctor or an occupational medicine doctor (Art. 7(1) of the Act on Preventing and Combating Infections and Infectious Diseases in Humans). Copies of the certificates must be kept at the place of work (Art. 59(5)).
• Documentation of food hygiene training or instruction - Annex II, Chapter XII of Regulation 852/2004 requires supervision and/or training of staff in line with the nature of the work, and Art. 59(3) of the Act requires this to be confirmed by documentation.

Technical documentation of the vehicle

• Technical diagram of the food truck - a drawing or description of the layout of equipment, work zones, the water system and wastewater drainage.
• Description of the water supply - tank capacity, how it is filled, the tank material, information on water heating.
• Description of the wastewater drainage system - the wastewater (grey water) tank, its capacity, how often it is emptied.

If you do not yet have HACCP and GHP/GMP documentation, it is worth preparing it before you submit the application - you can rely on ready-made HACCP documentation templates. You will find a complete checklist of the documents needed to launch a food truck in the article Food truck - what documents and permits you need in 2026.

Registering a food truck with Sanepid step by step

Below you will find a detailed description of each stage of the registration process. The time needed to deal with the case depends on the office and on how complete the documents are.

Step 1: Establish the competent Sanepid office

You register at the county sanitary-epidemiological station competent according to (Art. 62(2)(1) of the Act):

• the establishment's seat (the address from CEIDG/KRS), or
• the place where the business is carried out; whether the station will regard the vehicle's garage as such a place, check with the station

We did not find in the Act a rule requiring a separate registration in each city where you sell; whether the stations' practice is uniform across the country we did not check, so confirm this at your station. Find the contact details of your station on the website of the Chief Sanitary Inspectorate (GIS) (gis.gov.pl).

Step 2: Download and fill in the application

The application for approval of the establishment and entry in the register of establishments subject to official control by the bodies of the State Sanitary Inspection is an official form. You will find it:

• On the website of your county sanitary-epidemiological station
• Directly at the station's office
• Through electronic channels, if the station makes them available (Art. 64(1) provides for written form, so check with the station whether it will accept the application electronically)

The application contains (Art. 64(2)): the applicant's data (including PESEL and NIP), the type and scope of the business, including the type of food, and the location of the establishment or the place where the business is carried out.

Step 3: Submit the application with a full set of documents

You submit the application in written form (Art. 64(1)) at least 14 days before the planned start of business. The Act does not provide for attachments other than a list of distribution equipment (Art. 64(3)); the station may ask for the documents below, which you need to establish with it:

• An extract from CEIDG or KRS
• A copy of the vehicle registration document
• HACCP documentation and GHP/GMP procedures
• Employees' medical certificates
• A technical diagram of the vehicle

A practical tip: call Sanepid before your visit and ask whether they require additional documents. Requirements may differ slightly between stations.

Step 4: Arrange the vehicle inspection

Regulation 852/2004 provides for approval of the establishment after at least one visit to the place where it operates (Art. 6(3)), so the inspector will look at your food truck. This is the key stage. Unlike a restaurant, where the inspector comes to a fixed address, with a food truck you must arrange a specific date and place.

The inspection most often takes place at the place where the vehicle is garaged. Make sure that:

• The vehicle is ready for work - equipped, clean, with working installations
• The water tanks are filled and the wastewater drainage system works
• You have the full set of documents with you (the inspector may want to compare the documentation with reality)
• The refrigeration equipment works and you have a thermometer for measurements

Step 5: Pass the inspection

The basis of the assessment is Annex II, Chapter III of Regulation 852/2004 (mobile premises). It gives no figures, so stations assess whether a solution is "appropriate". From the practice described in industry guides, the inspector pays attention to, among other things:

• Water supply - a tank for clean water, hot water for handwashing, the tank material
• Wastewater drainage - a grey water tank (industry guides have a rule that it should be no smaller than the clean water tank; we did not find such a figure in the rules)
• Handwashing station - a washbasin or dispenser with soap and disposable towels
• Cooling and storage - a fridge, thermometers, separation of raw materials from ready products
• Work surfaces - easy to clean and disinfect, in good technical condition
• Ventilation - a hood or ventilation system above the cooking station
• Waste - closable waste containers, a plan for removing it
• Documentation - HACCP, GHP/GMP, registers, medical certificates

The inspector may ask questions about how you keep registers, how often you empty the tanks, where you get your raw materials from. Answer specifically and factually.

Step 6: Receive the approval decision

If the inspection goes well, you will receive an administrative decision approving the establishment and an entry in the register of establishments. This is your official document confirming that you can legally serve food.

The deadline for handling the matter is set by the Code of Administrative Procedure (Art. 35 § 3: as a rule up to one month, in particularly complicated cases up to two months). Keep the decision in the food truck - during an inspection at an event the inspector may ask to see it.

If the inspector finds shortcomings, you will receive recommendations with a deadline for correcting them. After making the corrections, arrange a repeat inspection.

Step 7: Start trading and keep registers

After receiving the decision, you can operate legally. But registration is only the beginning. From that moment on you must, on an ongoing basis:

• Keep temperature registers (fridge, freezer, ready dishes)
• Document cleaning and disinfection
• Record goods receiving
• Update the documentation when the menu or processes change
• Remember to renew employees' medical examinations

We wrote about how this looks in the context of a food truck in more detail in the article Food truck and Sanepid - HACCP requirements.

Technical requirements for a food truck

Sanepid does not impose a specific vehicle model or equipment manufacturer. The requirements concern functionality, not the brand of equipment. Here is what industry guides describe and what you can expect from the station (the rules give general requirements, without figures):

Water and wastewater

• Clean water tank - made of a material approved for contact with drinking water (most often stainless steel or certified plastic). Capacity depends on the scale of the business; we did not find a minimum in the rules.
• Wastewater tank - industry guides give a capacity no smaller than the clean water tank (we did not find this figure in the rules). It must be easy to empty and clean; Annex II, Chapter III, point 2(f) of Regulation 852/2004 requires conditions for the hygienic disposal of liquid and solid waste.
• Hot water for handwashing - for mobile premises Regulation 852/2004 requires "an adequate supply of hot and/or cold potable water" (Annex II, Chapter III, point 2(e)), so hot water does not follow from this provision directly. In practice a water heater is assumed (a boiler, an instantaneous heater), and you should establish expectations with the station.

Work stations

• Handwashing basin - separate from the sink for washing dishes. With a soap dispenser and disposable towels.
• Work surfaces - smooth, easy to clean, moisture-resistant. Stainless steel is the standard, but other materials that meet the standards are acceptable.
• Separation of zones - raw materials must not lie next to ready products. In the small space of a food truck the solution is separate containers, shelves or designated places.

Cooling and storage

• Fridge with a thermometer - for storing raw materials and semi-finished products at a temperature that does not pose a risk to health (Annex II, Chapter IX, point 5 of Regulation 852/2004); a range of 0-4 degrees C is common practice, not a figure from the rules.
• Freezer (if you use frozen raw materials) - a temperature below -18 degrees C is a value from the rules on quick-frozen food; for your own semi-finished products it is a practice, not a general standard.
• Probe thermometer - for checking the temperature of ready dishes and checking deliveries.

Ventilation and waste

• Hood or fan - above the cooking station, to remove fumes and smoke.
• Waste containers - closable, easy to clean. Annex II, Chapter VI of Regulation 852/2004 requires waste to be removed as quickly as possible from places where food is present, stored in closable containers and removed in a hygienic way and in line with the rules. We did not check whether waste rules impose on a food truck an obligation to have a collection contract.

Electrical and gas installation

• Electrical installation - protected, with a residual-current device. If you use a generator, it must be in working order and safe.
• Gas installation (if you cook on gas) - the cylinder in a separate, ventilated compartment. Regular inspections of the installation (we did not check the rules on gas and electrical installations and fire protection).

Typical problems when registering a food truck

Below are mistakes worth avoiding before you submit the application (this is our working list, not statistics from sanitary stations).

1. No HACCP documentation when submitting the application

Many food truck owners assume that the documentation can be "put together later". Art. 5 of Regulation 852/2004 requires procedures based on HACCP principles, so the station may ask about them during the visit. Prepare HACCP and GHP/GMP before you submit the application.

2. Incomplete vehicle equipment

No hot water, no separate handwashing basin, a wastewater tank that is too small - these are examples of shortcomings that may be regarded as non-compliance with Annex II, Chapter III of Regulation 852/2004. Make sure the food truck is fully equipped before you arrange the inspection.

3. Out-of-date medical examinations

Medical certificates have an expiry date. Employing people without medical certificates is a petty offence (Art. 100(1)(11) of the Act), and copies of the certificates must be kept at the place of work (Art. 59(5)). Check the expiry dates before you submit the application.

4. Wrong PKD code

Since 1.01.2025 PKD 2025 applies: mobile catering outlets (including food trucks) are 56.12.Z, formerly 56.10.B. A code from PKD 2007 may be used at the latest until 31.12.2026 (Regulation of the Council of Ministers of 18.12.2024, Dz.U. 2024, item 1936). We did not find a rule making approval of the establishment dependent on the PKD code.

5. Undescribed waste handling

The inspector may ask how you dispose of waste. Describe it in the documentation: Annex II, Chapter VI of Regulation 852/2004 requires the hygienic removal of waste and its storage in closable containers.

6. Registering with the wrong Sanepid office

Competence is determined by Art. 62(2)(1) of the Act (the establishment's seat or the place where the business is carried out). If you are not sure which station is competent, ask before you submit the application. An application submitted to an incompetent authority is passed on to the competent authority (Art. 65 § 1 of the Code of Administrative Procedure), which may prolong the case.

7. Documentation copied from the internet

Ready-made HACCP templates from the internet are often not adapted to a food truck. The inspector can see that the procedures describe a stationary kitchen, not a vehicle. The documentation must match your actual business - your menu, your vehicle, your way of working.

If you are looking for model documentation adapted to foodservice, it is worth starting with ready-made HACCP documentation for a food truck, which can be adapted to the specifics of your vehicle. How to do this, we describe in the article HACCP template for a food truck - how to fill it in step by step.

How much does registering a food truck with Sanepid cost?

We did not find in the Act on Food and Nutrition Safety or in the list of stamp duties a fee for submitting the application and approving the establishment (we did not check fees for laboratory tests or for inspections).

Costs arise when preparing the documents:

• Medical examinations (a certificate for sanitary-epidemiological purposes) - the cost depends on the facility (we do not give amounts because we do not have them from a source)
• Food hygiene training - the cost depends on the provider; Art. 59(3) of the Act requires documentation of the training or instruction carried out
• HACCP/GHP/GMP documentation - the cost depends on whether you prepare it yourself, from ready-made templates, or commission its development

We do not give a total amount because we do not have it from a source.

Frequently asked questions

Can I sell food from a food truck without registering with Sanepid?

No. Running a business without submitting an application for entry in the register or for approval of the establishment carries a financial penalty of PLN 1,000 to 5,000, imposed by decision of the State Voivodeship Sanitary Inspector (Art. 103(1)(4), (2)(2) and Art. 104 of the Act). Approval is also a condition for starting business (Art. 63(1)).

How long does the whole registration process take?

The deadline is set by the Code of Administrative Procedure: as a rule up to one month from the start of the proceedings, in particularly complicated cases up to two months (Art. 35 § 3); delays caused by the party's fault, among others, are not counted (Art. 35 § 5). The actual time depends on the station and the completeness of the documents.

Do I have to register with Sanepid in every city where I sell?

We did not find in the Act a rule requiring a separate registration in each city (Art. 62(2)(1)). Inspections are carried out by the authority competent according to the establishment's seat or the place where the business is carried out (Art. 73(2)), so keep the approval decision and documents with you.

Does a catering trailer also require registration with Sanepid?

Yes. A catering trailer is treated in the same way as a food truck - it is a mobile catering point and is subject to the same requirements for registration, HACCP and inspection.

What if the inspector finds shortcomings during the inspection?

The course depends on the station and the nature of the shortcomings: a deadline for supplementing or a repeat visit may be set, and the authority issues a decision approving or refusing entry in the register if the grounds in Art. 62(1)(2) of the Act apply. We did not check the stations' practice.

Can I submit the application electronically?

Art. 64(1) of the Act provides for written form of the application. Whether and through which electronic channel your station will accept it, check with the station; we did not verify this.

Can I start selling food after submitting the application but before the inspection?

No. You must wait for the approval decision. An establishment may start business after approval (Art. 63(1) of the Act); an entry in the register alone is sufficient only in the cases in Art. 63(2).

Registering a food truck with Sanepid is a process you can get through smoothly if you prepare properly. The most important things are to have complete documentation, an equipped vehicle and current medical examinations. The rest is formalities that lead you step by step to a legal start.

If you are only planning to open a foodservice business and want to understand the whole process from the beginning, also read I am opening a restaurant - when to report to Sanepid.

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Legal status as of: 8 November 2026
Legal basis: Regulation (EC) No 852/2004 (Art. 5, Art. 6(3), Annex II Chapters III, VI, IX, XII); Act of 25 August 2006 on Food and Nutrition Safety (consolidated text Dz.U. 2026, item 1399; Art. 59, 62-64, 73(2), Art. 100(1)(11), Art. 103(1)(4) and (2)(2), Art. 104); Act on Preventing and Combating Infections and Infectious Diseases in Humans (consolidated text Dz.U. 2025, item 1675, Art. 7); Regulation of the Minister of Health of 29 May 2007 (Dz.U. 2007 No. 106, item 730); Regulation of the Council of Ministers of 18 December 2024 on PKD (Dz.U. 2024, item 1936); Code of Administrative Procedure (Art. 35, 65). The description of the vehicle's technical requirements (tanks, temperatures, ventilation) is industry practice, not a rule: Regulation 852/2004 gives no figures for mobile premises. We did not check the rules on vehicle registration, gas and electrical installations, waste, the costs of examinations and training, or the practice of particular stations (documents for the application, deadlines, electronic channels). The text is not legal advice. The review of 8 November 2026 covered the Act on Food and Nutrition Safety (consolidated text Dz.U. 2026, item 1399, status as of 28.09.2026); we checked the cited articles in these texts and found no changes to their meaning compared with the previous consolidated texts. We did not recheck the other acts on this list since the review of 4 October 2026.
Last review: 8 November 2026