The legal baseline: what the law requires.
To drive the truck, you need commercial auto liability — a personal auto policy excludes business use. Once you hire employees, workers’ compensation is required in most states. Exact minimums vary by state, so confirm yours rather than assuming.
Permit and health-department requirements.
Many cities and counties require proof of liability insurance to issue or renew a mobile-food permit, and some tie the permit to a commissary agreement. These aren’t statewide laws — they’re local conditions you have to meet to operate where you want to serve.
Event and venue requirements — usually the strictest.
Festivals, markets, and private venues commonly require a set general-liability limit (often $1 million per occurrence and $2 million aggregate) and ask to be named as an additional insured. If you serve alcohol, many also require liquor liability. These contract terms, not the law, are usually what dictate your limits.
The certificate of insurance (COI), explained.
A COI is proof of your coverage that a venue can verify. The certificate holder simply receives the proof; an additional insured is actually extended your coverage for claims arising from your operation. Venues often ask for one on short notice, so it pays to have your limits set and your agent ready to issue it fast.
Meeting requirements without over- or under-buying.
The goal is to match your limits and additional-insured needs to the venues you actually work — not to carry far more than any contract requires, and not to scramble when a booking demands more than you have. An independent agent can structure this around your calendar.
Food truck insurance requirements come from three directions. State law sets the baseline: commercial auto liability is required to operate the truck, and workers’ compensation is required once you have employees — a personal auto policy excludes business use, and exact minimums vary by state. Cities and health departments may require proof of liability insurance to issue or renew a mobile-food permit, sometimes tied to a commissary agreement. And the private events, festivals, and venues you work are usually the strictest: they often require a set general-liability limit (commonly $1 million per occurrence and $2 million aggregate), ask to be named as an additional insured, and may require liquor liability if you serve alcohol. A certificate of insurance proves your coverage; a certificate holder simply receives proof, while an additional insured is actually extended your coverage. Venues often ask for one on short notice, so keep your limits set and your agent ready. The goal is to match your limits to the venues you actually work — not over-buy, and not scramble when a booking demands more than you have.