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Food Safety at the Food Truck

Have you picked up a tasty meal from a food truck? You're not alone. Food trucks continue to be one of the biggest trends in the food industry, with over 26,000 in business nationwide in 2021. While these trucks have been staples in college towns and on the coasts for many years, we now see them frequently in Logan and surrounding counties. The food truck industry has allowed us to try new cuisines without the hefty price tag you might find in a sit-down restaurant. The average food truck meal is only $10-15 per person.

Food safety is also critical to the food truck industry. Here are five tips to help you have a safe, fun dining experience.

  • Check it out before you order: Does the truck appear clean? Are the counters, preparation areas, and tongs clean? Is there a health inspection certificate within view? Are employees wearing gloves and washing their hands? If long hair pulled back or in a net? Do you see any unwelcome pests, such as insects?
  • Observe the preparation if possible. If they are handling both meat and produce, are they prepared on separate surfaces to avoid cross-contamination?
  • Are temperatures being measured? It's impossible to tell if food is hot enough by merely looking at it—a thermometer should be used. Does the truck appear to have adequate refrigerator space?
  • If you eat part of your food truck meal, be sure to refrigerate leftovers within 2 hours. If it's sweltering out (as it's been in the last few weeks), get your food into the fridge within one hour.
  • If you think you've contracted food poisoning from a food truck, consider visiting your doctor or hospital if necessary. Notify your local health department so they can track reports and monitor for a potential outbreak.