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: Mississippi State Dept. of Health (MSDH), Food Protection Division. Regime: State health department.
MSDH Food Protection administers food permits and inspections; the Mississippi Food Code follows FDA national standards. NEEDS: mobile-specific permit class, fees, commissary requirement, and whether one MSDH permit covers the state.
Mobile/food-truck reciprocity: Not established
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 Mississippi → — many do design + fabrication and know local plan-review requirements.