Foodogeki's Food Truck Business Guide

What are the health and safety regulations I need to follow?

Navigating the world of health and safety regulations for your food truck business can feel like a maze. But don’t worry, we’ve got your back! Here are 10 key points to keep in mind:

Permits and Licenses

Every food truck business needs to have the necessary permits and licenses to operate. This includes a mobile food facility permit, health department permit, and food handler’s permit.

Food Safety Training

All staff members should undergo food safety training. This ensures that everyone knows how to handle food properly to prevent foodborne illnesses.

Temperature Control

Proper temperature control is crucial. Cold foods should be kept at 40°F or below, while hot foods should be kept at 140°F or above.

Hand Washing

A hand washing station is a must in every food truck. Regular and proper hand washing can prevent the spread of germs.


Regular cleaning and sanitizing of all surfaces and utensils is essential. This includes the cooking area, serving area, and even the exterior of the truck.

Safe Food Handling

All food should be handled safely. This includes proper storage, preparation, and serving of food.

Pest Control

Regular pest control measures should be taken to keep your food truck pest-free.

Waste Management

Proper waste disposal is crucial. This includes regular cleaning of trash bins and responsible disposal of waste.

Equipment Maintenance

 Regularly inspect and maintain your cooking and refrigeration equipment. Any malfunction can lead to food safety issues.

Emergency Preparedness

Have a plan in place for emergencies. This includes having a fire extinguisher and first aid kit readily available.

Remember, when it comes to food trucks, health and safety is not just a regulation – it’s a commitment to your customers!

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