One of the hottest trends in dining out is on wheels. Food trucks are becoming increasingly popular across the country, providing a greatly needed convenience and variety to customers.
Whether operating from a local park, festival, farmers market or special event, food trucks are considered commercial kitchens by most local fire marshals and are required to comply with NFPA for grease cleaning.
Additionally, most regulators require food trucks to have hot and cold running water, a refrigerator and proper waste disposal. Some places also dictate where a truck must park in relation to restrooms so employees have access to wash their hands.
The tiny enclosed space inside a food truck kitchen can be a challenge to keep clean. There is a major risk for cross-contamination because the equipment and food are jammed so close together inside.
Regardless of where your food truck is based and the regulations you’re required to follow, here are 10 areas you should regularly clean.
At least twice a year, have a professional company clean the vent hood to remove any grease, pollen or dirt. Check the fire extinguishers and fire suppression system, and clean the pilot lights on gas kitchen equipment on a quarterly basis.
As with a restaurant, create a cleaning schedule for your truck to ensure all areas get cleaned regularly and properly. Remember, the cleaner you keep your food truck, the safer your food will be for your customers, and that will keep them coming back for more.