A 9-Module online course and hands-on workbook program teaching low-income individuals and minority entrepreneurs how a food truck business works, how to plan for launch, and how to build financial confidence through real-world entrepreneurship training.
A WASHME TV 501(c)(3) Food Truck Entrepreneurship Training Initiative
WASHME TV (Work and Save Human Minority Entrepreneurs TV) is an innovative 501(c)(3) nonprofit organization serving the greater Enterprise, Alabama community. This online course delivers the full Food Truck Entrepreneurship Training workbook curriculum in an interactive, self-paced digital format.
You will move through nine modules covering entrepreneur mindset, the food truck business model, menu planning, pricing and profit, Alabama startup requirements and permits, food safety, branding, money management, and a complete launch readiness plan — every step designed to move you from idea to opening day.
The permits and food-safety modules are aligned with the Alabama Department of Public Health (ADPH) regulatory requirements for mobile food establishments — specifically Chapter 420-3-22, Food Establishment Sanitation, and its mobile-unit rule 420-3-22-.09 — so the path you learn here mirrors what a county health officer actually expects on the road to a permit.
Complete each module alongside the interactive worksheets below, then download your printable FoodTruck Workbook to keep for your business records.
This curriculum is built to align with the Alabama Administrative Code, Title 420 (State Board of Health), Chapter 420-3-22 — Food Establishment Sanitation, which adopts the federal Food Code by reference and governs how food trucks and pushcarts operate in Alabama. The mobile-unit provisions in Rule 420-3-22-.09 are taught directly in Modules 5 and 6: county-by-county Health Officer approval, the commissary base of operation and daily reporting, on-unit handwashing facilities, unit identification lettering, single-service articles, and servicing-area standards.
Alignment means the training teaches the requirements of Chapter 420-3-22; it does not grant a permit or certify compliance. The rules were repealed and replaced effective February 14, 2025, and a county Health Officer may impose additional requirements. Every participant must confirm current requirements with their local county health department before operating. Official text: Alabama Administrative Code 420-3-22-.09.
Your 9 modules, downloadable FoodTruck Workbook, and key resources unlock instantly the moment you enroll — it's free.
The Food Truck Training modules, printable workbook PDF, and key resources are reserved for enrolled participants. Complete the free enrollment below — the moment you do, all 9 modules, your workbook download, and essential resources unlock instantly.
Enroll Now — Free →100% free for participants. No payment, ever.
9 practical modules — from mindset to launch day. Work them in order for the full path to opening your food truck.
Confidence, strengths, and practical goal setting for a new business owner.
The mobile food business model, customer focus, and concept development.
Build a focused, consistent, and profitable menu that fits truck operations.
Estimate costs, set prices, and find the sales you need to make a profit.
Alabama mobile food compliance, commissary use, and the startup checklist.
A practical routine for opening, serving, and closing — inspection ready.
Develop a name, visual identity, customer message, and launch marketing plan.
Daily sales tracking, weekly review, and strong recordkeeping habits.
Turn learning into action with a timeline, readiness check, and commitment.
Work through each module's lessons and worksheets below, then download your complete printable FoodTruck Workbook to keep.
Your complete printable workbook — every module, worksheet, and checklist in one PDF. Now that you are enrolled, it is yours to keep.
Download FoodTruck Workbook (PDF) ↓Key ideas:
My business idea in one sentence:
Who do I want to serve, and what problem will my business solve?
My strengths (Leadership, Creativity, Cooking, Organization, Talking with people, Budgeting, Social media, Problem-solving, Teamwork, Dependability, Customer service) and how they help my business:
My 30-day goal, 90-day goal, and 6-month goal:
What a food truck business is:
Business name idea and type of food or service:
My best-selling item idea and what makes my truck different:
My main customer is, and the food they usually want is:
Three places or events where they are most likely to buy:
Menu planning principles: keep it focused · reuse ingredients across items · choose items that travel well · avoid complicated rush-period prep · design for profit, not just popularity.
My menu draft
| # | Item | Description | Main ingredients | Est. cost | Price |
|---|---|---|---|---|---|
| 1 | |||||
| 2 | |||||
| 3 | |||||
| 4 |
My signature menu item is — and why will customers remember it?
Can it be made quickly and consistently during a rush? How?
What your price must cover: ingredients · packaging · labor · fuel · commissary costs · permits and licenses · marketing · maintenance · profit.
Simple cost worksheet (per serving)
Menu item:
Ingredient cost + packaging cost + other cost = total cost per serving:
Desired profit per serving and my suggested selling price:
Break-even thinking — my fixed daily/weekly costs, and how many items I must sell:
Key Alabama mobile food points — drawn from ADPH Chapter 420-3-22-.09, Mobile Food Establishments:
Startup checklist
Which county or city will I operate in, and who do I need to contact first?
What approvals might apply to my business?
These daily routines follow the food-safety practices of the FDA Food Code adopted by ADPH Chapter 420-3-22 — handwashing, separating raw and ready-to-eat foods, time/temperature control, and sanitizing food-contact surfaces — so your everyday habits match what an inspector checks for.
Opening checklist: wash hands & stock the hand sink · check water supply and wastewater capacity · verify hot and cold holding temperatures · sanitize food-contact surfaces · confirm permits and postings are visible.
During service: wash hands often · keep raw and ready-to-eat foods separate · use thermometers · monitor flow and cleanliness · record issues to follow up.
Closing checklist: discard food that cannot be safely kept · clean and sanitize surfaces · dispose of wastewater properly · return to commissary as required · record sales and notes.
My biggest food-safety risk and how I will manage it daily:
Marketing channels: Facebook · Instagram · flyers · church and community events · school events · vendor fairs · word of mouth · pop-up partnerships.
My brand identity — business name, tagline, brand colors, and style words:
Why did I choose this business, and why does it matter to my community?
My top 3 marketing channels and my launch promotion idea:
My flyer or post message:
What to track: daily sales · best-selling items · food purchases · fuel · packaging · commissary fees · event fees · repairs · taxes set aside.
Daily sales log
| Date | Location | Sales | Expenses | Notes |
|---|---|---|---|---|
Weekly check-in — what came in, what went out, and did I separate business and personal money?
My highest expense this week and what I should change next week:
Turn learning into action. Organize tasks, assess readiness, and commit to your next steps.
Next 7 days — tasks I will complete:
Next 30 days — tasks I will complete:
Next 60 days — tasks I will complete:
Launch readiness checklist
| Area | Not started | In progress | Ready |
|---|---|---|---|
| Business concept | ☐ | ☐ | ☐ |
| Menu | ☐ | ☐ | ☐ |
| Pricing | ☐ | ☐ | ☐ |
| Branding | ☐ | ☐ | ☐ |
| Startup budget | ☐ | ☐ | ☐ |
| Permits and approvals | ☐ | ☐ | ☐ |
| Food safety knowledge | ☐ | ☐ | ☐ |
| Marketing plan | ☐ | ☐ | ☐ |
| Recordkeeping system | ☐ | ☐ | ☐ |
My commitment statement — I commit to taking the next step by:
Essential tools and websites for every Food Truck Entrepreneurship Training Course participant.
Your complete printable course workbook. Enrollment is required before download.
Alabama mobile food unit sanitation rules (official text)
Mobile food unit rules and plan review
Free EIN application for your business
Business registration and entity records
Loans, mentoring, and business development
Free mentorship from business professionals
Community updates and announcements
Our companion financial-literacy program
Awarded upon completion of the WASHME TV Food Truck Entrepreneurship Training Program.
Certificate of Participation
This certifies that
has completed the
Food Truck Entrepreneurship Training Program
Work and Save Human Minority Entrepreneurs TV | Enterprise, Alabama
Registration is free. Complete the form below to unlock the course and your FoodTruck Workbook.
Fill out this form to register. The moment you submit, your 9 modules and the FoodTruck Workbook download unlock instantly.