Not sure if I should say yes the "standards" are the same because the setup required is usually a little different...but the holding temps, sanitation requirements and such are the same...
Be aware, requirements can vary according to your county and state requirements. Call the HD department in your area and ask for their brochure on "temporary food stands" "vending" or whatever they call it in your area.
Here in Buffalo, we have to have thermometers, a three bay wash station (bus pans are acceptable, a soap, rinse, and sanitize), and a hand wash station (coleman upright drink cooler with spigot, handsoap, and a pan on the ground to collect the dirty water).....of course you will have to provide coolers, or some way to hold cold foods and warmers to hold hot foods.
Some areas require a tarp of ground covering and most require a tent or that the prep area be covered. Hope this helps