Safety in Food Trucks

Safety is a key element of work and should be given special attention in both restaurant establishments and food trucks. It should be a priority for both the owner and employees. The owner must meet the necessary requirements and obtain the required permits during the establishment of their business to minimize potential hazards in the workplace.

Safety and Sanitary Requirements

One of the basic permits that must be obtained is the approval from the sanitary authority. Regulations and sanitary requirements aim to minimize the risk of food contamination and ensure its proper preparation and storage. They draw the owner’s attention to the safety of future potential customers. To obtain the health department’s approval, it is essential to appropriately design the workspace and choose kitchen equipment.

Some food truck manufacturers offer design services for equipping food trucks as part of the price. One such manufacturer is Saltrino, where the equipment selection is done together with the client, and all technical requirements confirming safety are fulfilled by technology architect Daria Rochowicz.

Technical Requirements for Sanitary Authorities

The equipment and furnishings of the food truck must meet the following sanitary requirements:

• Wall, Counter, and Floor Surfaces: All must be smooth and easy to clean. They should not be prone to mold or peeling.
• Work Surfaces: There must be ample work surface area, as is standard in the food industry. It’s best to plan your work in advance and communicate your needs to the food truck equipment designer.
• Cutting Boards: Having separate cutting boards for different types of products is essential. Raw and cooked meat should not be cut on the same board.
• Refrigerator Segregation: Similar to cutting boards, raw meat should not be stored next to meat that has already been cooked. The same applies to vegetables, which should not be stored next to raw meat. Therefore, specific product placement should be planned, and items should be packed in sealed containers.

• Cooling and Freezing Devices: All appliances should have thermometers to check and record temperatures.
• Cooking Equipment: The food truck kitchen should be equipped with cooking appliances. Specific devices such as grills, ovens, and fryers should have easily accessible and understandable operating instructions.
• Water Points: The food truck must have an adequate number of sinks. Requirements distinguish between handwashing sinks and sinks for washing food and small equipment (e.g., knives).
• Hot and Cold Water: The food truck must have a constant supply of both hot and cold water (usually achieved with a heater). There should also be soap and paper towels at the handwashing sink.
• Exhaust Hood: A fully functional mechanical exhaust system in the appropriate location is another point on the list of technical requirements. Proper selection of the exhaust hood is very important for both sanitary and occupational safety reasons.
• Food Storage: Transferring food from small containers to larger ones is permitted. However, a clearly labeled product tag with the expiration date must always be left.
• Waste Storage: Requirements include a lidded trash bin. A bin with a foot pedal works best.
• Storage of Fryers and Fats: A method and place must be found for their storage, as they cannot be poured down the sink.
• Storage of Clothing and Cleaning Supplies: During planning, a separate cabinet for work clothing and a cabinet for cleaning supplies, which must be clearly labeled and not be transfer containers, should not be forgotten.

What is HACCP for Food Trucks?

The HACCP (Hazard Analysis and Critical Control Points) system is a document that contains a comprehensive hazard analysis and critical control points for your food truck. It includes the identification, assessment, and control of hazards at all stages of food preparation.

• Identification of potential hazards (biological, chemical, physical).
• Determination of critical control points (e.g., cooking temperature, cooling).
• Establishing critical limits for each point.
• Monitoring each critical control point.
• Implementing corrective actions when limits are exceeded.
• Documenting all procedures and conducting regular reviews.

At Saltrino, technology architect Daria, who has extensive experience in food technology and quality management, will certainly assist in preparing HACCP documentation. Her knowledge of sanitary and epidemiological standards and food safety procedures enables her to effectively analyze production processes and identify potential hazards.

Running a food truck is not just about selling food but also about adhering to numerous standards and regulations that ensure the safety of employees and customers. This safety is regulated through various technical requirements, recommendations from sanitary authorities, and the HACCP system.