The food truck industry has become a huge trend today, which is why so many people are involved in this business. From food truck builders to owners and employees, it’s crucial to ensure the safety of everyone involved. Considering that, food trucks are exposed to many different risks that can affect their customers too.
Everyone should look up to be prepared for the unexpected; this is our guide to general food truck safety.
Importance Of A Food Truck Safety Plan
As the owner of a food truck business, it is your responsibility. Therefore, it’s necessary to have a comprehensive plan in place so you can keep your customers safe and secure at all times while remaining compliant with local health codes.
If a fire occurs, you should have the right extinguisher nearby. And your staff must know how to respond to these unexpected situations. But still, there are more things to do.
4 General Safety Tips For Food Trucks
Although they travel to various areas on a daily basis, food trucks are essentially mobile restaurants that must follow local and state food safety regulations and undergo frequent inspections. You won’t want any customer being intoxicated by your food; follow these essential tips to avoid this kind of accident:
Have A Clean Environment
Make a brief visual inspection of the cleanliness of the truck. Look if everything’s clean and tidy, including the counters and cutting boards. Pay attention and make sure there are no flies, ants, or cockroaches in the area. Your personnel must be using tongs and wearing gloves.
Store The Food Smartly
To avoid cross-contamination, make sure that fruits and vegetables are sliced on a separate cutting board from raw meat, chicken, or seafood. Also, be aware of raw juices spilling over ready-to-eat meals; that’s a no-no.
Cook The Food Right
Bacteria that are harmful to humans are killed by heat. The only method to know if food is properly cooked to the necessary minimum internal temperature is to use a thermometer; this way, you can avoid intoxicating your customers or even the rest of your staff and yourself.
Your Cold Ingredients Must Be Refrigerated
Make sure all of your cold meals are kept in the fridge. To avoid bacteria growth, refrigerate leftovers within two hours of receiving the food, or only one hour if the temperature is over 90°F.
Ensure your food truck safety by having enough space to store and cook your food properly. Even a small truck, smartly built, can be efficient.