These come from the FDA Food Code, which nearly every state adopts. A health inspector checks for them on plan review and at inspection — regardless of your state:
Also required in most kitchens: a mop/service sink (cleaning-water disposal), mechanical exhaust hood (Type I over grease/smoke), adequate hot water, indirect waste/air gaps on food & warewashing equipment, and a grease interceptor where local plumbing code requires it.
Licensing authority: Local boards of health under 105 CMR 590.000 (State Sanitary Code Ch. X). Regime: Fully local - worst case for a travelling truck.
Confirmed from the regulation, not a secondary source: 105 CMR 590.010(B)(2)(d) states the operator of a mobile food operation shall obtain a permit to operate from EACH board of health in whose jurisdiction he or she sells. With 351 municipalities this is the most fragmented state researched. One softener: 105 CMR 590.009(C) lets a board accept inspection reports from the authority in another jurisdiction, or inspect jointly with them - discretionary recognition, not reciprocity. All units must work from a SERVICING AREA (base for cleaning, waste discharge, water and ice refill, food boarding) and must hold a retail food permit for that servicing area, issued by the board of health covering it. Permits state inclusive dates, locations and restrictions. Units must be identified and approved at least 30 calendar days before an event. Exempt: whole uncut produce, unprocessed honey, pure maple, farm eggs held at 45F or less, and pure delivery services.
Mobile/food-truck reciprocity: NONE - the regulation itself requires a permit from EVERY board of health where you sell
New builds and remodels almost always require a plan review and a pre-opening inspection. Submit your equipment layout early — the sink count, hood, and hot-water sizing are the usual sticking points.
See restaurant-equipment dealers in Massachusetts → — many do design + fabrication and know local plan-review requirements.