Food Safety Risks To Avoid

When a customer purchases food from your truck, they trust that you’ve taken the right measures when preparing their food. You’re basically handling those clients’ health, and you must be aware of that.

To enhance the food safety actions you, or your staff, take when preparing the food in your truck, you need to know the most common risks and how to avoid them. In this piece, we’ll go over this so you can start making the right changes for your customers. Keep reading!

Each risk depends on which kind of food you serve on your truck; however, it’s always important to be well-informed.

Risk #1 Not Washing Your Hands

We’re always told to wash our hands before eating; it’s the same for cooking. When manipulating food, it’s essential to wash your hands before, during, and after preparing food.

Risk #2 Washing Chicken, Meat, Or Turkey Inside The Truck

When you wash those kinds of meats in your countertops or sink, you can spread the germs to those surfaces, and it can affect other foods. The best option, in this case, is not washing the chicken, meat, or turkey. You will kill the germs of each if you cook them at the correct temperature.

Risk #3 Not Washing Fruits & Vegetables Before Peeling Them First

Once you peel them without washing them first, the germs on their skin may affect the fruit or vegetable itself. Wash them always before peeling to avoid that, and use a brush to scrub firm fruits or vegetables.

Risk #4 Putting Cooked Meat Where The Raw Meat Was

Always ensure the use of separate plates for raw and cooked meat. You can apply this food safety tip with chicken, turkey, and seafood.

Risk #5 Not Cooking Chicken, Turkey, Meat, Seafood, or Eggs With The Right Heat

It can be dangerous when you don’t cook different meats, seafood, or eggs at the right heat. You get rid of germs by cooking at high temperatures. Use a food thermometer and be on top of any details regarding this process.

Risk #6 Trying To Know The Food’s Condition By Tasting Or Smelling It

Germs can’t be smelled or tasted; you won’t notice if it’s dangerous for you or others. Have a storage time for your ingredients and keep track of their lifespan, so you don’t make yourself sick by going for the “quick methods.”

Risk #7 Marinating Or Thawing Food On The Counter

Room temperature can multiply harmful germs. Always marinate the food in the refrigerator and thaw it in cold water or the microwave.

Risk #8 Not Refrigerating The Food On Time

If you have food that needs to be kept in the refrigerator to avoid perish, do so. Don’t leave it at room temperature longer than 2hrs.

Take all the measurements to enhance your business’ process and start protecting your staff and customers ASAP.