If you’re preparing to start a mobile food truck business, there are a few rules you need to follow for success. Specifically, being aware of health code requirements and how not to violate them. The following guide highlights a few of the most common infractions and offers tips to stay in accordance, so you can run a successful operation.
How to Avoid Health Violations With Your Mobile Food Truck
1. Keep the Truck Clean
Although it may be difficult to keep ingredients away from garbage or waste in your small mobile food truck, it’s crucial you keep the space sanitary. Throw out any accumulated garbage at the end of every shift, and wipe down all surfaces (both inside and outside) at the end of the day. This will help avoid cross-contamination and the potential for health code violations.
2. Wash Your Hands Frequently
New York health code requires all employees to have clean hands before handling any foods. While it may seem like it’s enough to simply wash your hands at the start of the shift, there are many opportunities for contamination during meal prep. You should wash your hands anytime you handle cash, raw substances, use the restroom, or operate the mobile food truck.
3. Make Sure Equipment Works Properly
In a traditional restaurant, there’s enough room to store multiple refrigerators or stoves. In a mobile food truck, though, space is a bit more limited, leaving you with room for only one of everything. As such, it’s crucial to ensure all your equipment is in proper working order. This will keep all the food fresh and cooked all the way through.
If you need help getting your mobile food truck business up and running, talk to the professionals at Shanghai Mobile Kitchen Solutions in Brooklyn, NY. Since 1979, these experts have created beautiful, functional custom kitchens and food trucks for business owners. Visit their website to view a portfolio of their past projects, and call (800) 253-4815 to schedule an appointment today.