> You need to have a commissary kitchen where all the food is actually made in order to be in compliance Do you have a source for this so I can clarify my unde

> You need to have a commissary kitchen where all the food is actually made in order to be in compliance Do you have a source for this so I can clarify my understanding? I thought that Chicago was somewhat infamous until recently for being the only major city in the US that didn't allow food trucks to cook on board. Note that requiring that a truck have a commissary is not the same as mandating that all cooking happen there. The common requirement to have a commissary is so inspectors know where to find trucks, presumably.