How many gallons of water does a food truck need?

Many health departments set the minimum at 5 gallons of fresh water for a hand sink alone and 30 gallons once there's a three-compartment sink, plus 20 gallons more for a prep sink. That's the NACCHO best-practice figure and the Maricopa County, Arizona rule. Other places size tanks differently.

Los Angeles County wants 5 gallons for handwashing plus at least 25 for prep and dishwashing. Oregon wants 30 gallons for dishwashing or twice the sink capacity, whichever is more. Water that goes into the product, like coffee or ice, comes on top.

The waste tank must be bigger than the fresh tank: 15 percent larger under the FDA Food Code, 50 percent in Los Angeles County. The food truck sink requirements guide has the full table, and fresh water tank covers tank rules.