Here’s the thing: while cooking with propane is generally considered safe, just a small, 20-pound propane cylinder attached to a backyard grill contains the explosive power of 170 sticks of dynamite – generating more than 425,000 BTUs (British Thermal Units) of energy.

Food trucks can carry 100-pound propane cylinders capable of exploding with more than 2.5 million BTUs. The very nature of food truck use amplifies the risk, as trucks are commonly parked at events or lined up along streets where large numbers of people congregate, cramming an enormous explosive potential into a small, heavily populated space. Some states consider food trucks a potential terrorist threat due to the explosive power of their propane tanks.

Food trucks are constantly on the move, driving over bumpy roads and potholes that can jostle propane tanks—loosening connections and fittings, and causing other structural damage. Failing to properly tighten fittings when tanks are swapped out can also cause leaks.

Since propane is heavier than air, an undetected leak on a tank inside a truck tends to pool near the floor. In a truck saturated with cooking smells, people may not realize that they are standing in a pocket of propane gas. A single spark from the oven or stove can ignite the gas.

Carrying propane tanks on the outside of trucks decreases the risk posed by leaks—but increases the risk of tanks exploding on impact in even minor collisions.

• Find and use a fire extinguisher appropriately.  An acronym you may find helpful is PAST – pull out the pin, aim at the base, make a sweeping motion, and (be) ten feet away.
• Clean up the grease. Cleaning exhaust hoods is especially important since grease buildup can restrict airflow. Be sure to also clean walls and work surfaces; ranges, fryers, broilers, grills, and convection ovens; vents and filters.
• Never throw water on a grease fire. Water tossed into grease will cause grease to splatter, spread, and likely erupt into a larger fire.
• Remove ashes from wood- and charcoal-burning ovens at least once a day.
• Store flammable liquids properly. Keep them in their original containers or puncture-resistant, tightly sealed containers. Although a food truck kitchen is very small, you should attempt to store containers in well-ventilated areas away from combustible supplies, food, food-preparation areas or any source of flames.
• Tidy up to avoid fire hazards. Store paper products, linens, boxes, and food away from heat and cooking sources. Properly dispose of soiled rags, trash, cardboard boxes, and wooden pallets at least once a day.
• Use chemical solutions properly. Use chemicals in well-ventilated areas, and never mix chemicals unless directions call for mixing. Immediately clean up chemical spills.

If you are a smoker, do not smoke or have any source of ignition before lighting your pilot.

Always turn on your exhaust fan (if your food truck is equipped with one) prior to turning on any LP gas valve.

Do not let any untrained employee light the pilot. Be sure to have an employee who knows what they’re doing or light the pilot yourself to ensure the pilots are lit safely.

You can find a complete list of regulations required by the State of Texas on the Texas Health and Human Services website.

1. Always have access to clean water

Food trucks should always be located near a clean water source or have enough potable water on hand. This is especially important because employees need to wash and eliminate any illness-causing germs from their hands. Access to clean water will also allow vendors to sanitize their utensils, equipment, and surfaces.

2. Keep clean and use gloves

High-quality foods begin with good hygiene. All personnel in the food truck have a responsibility to wash their hands before and after handling all types of food, equipment, and money. If using gloves, employees should frequently change into a new pair after coming into contact with products or items that can spread unwanted bacteria.

3. Properly store foods at the correct temperature

If a food item needs to be refrigerated, it must be stored at 40 degrees Fahrenheit or lower to reduce the likelihood of bacteria growth. However, it is crucial to keep in mind that certain foods can only be kept in the refrigerator for a limited amount of time. Food truck vendors must continuously monitor their stored foods and their expiration dates.

4. Serve food at the correct temperature

Food, especially meat products, must be cooked at the correct internal temperature to ensure that the heat has killed any potentially harmful bacteria. The best way to approach this is to keep a working kitchen thermometer inside the truck. Employees should use it each time they cook and serve food to ensure it is safe for customers to consume.

5. Sanitize all areas and equipment in the truck

Kitchen equipment like utensils, cutting boards, pans, grills, and any other surfaces that come into contact with food and employees, should be thoroughly cleaned and sanitized. This will help prevent cross-contamination, which in turn will help vendors avoid food poisoning and allergy outbreaks.

6. Wash all produce and vegetables

Along with hands and surfaces, fruits and vegetables should also be thoroughly rinsed before they are prepared or cooked. Dirt and bacteria from these products can be harmful to consumers; therefore, washing them will minimize the chance of health risks.

7. Organize and keep foods separate

Although a truck may have limited space, food truck owners need to prioritize having designated areas or equipment for certain ingredients. For example, there should be multiple cutting boards specifically for produce and others for raw meat, poultry, and seafood. Vendors should also have separate containers for different types of meat. By separating the food items into their containers, the likelihood of cross-contamination is significantly reduced.

8. Be educated on the various local, state, and federal health codes

While there are national standards, counties and states have additional requirements and variations in food laws. Food truck operators have an important responsibility to educate themselves and their employees about all health codes, and actively implement food safety standards into their business. Not only will this help prevent food truck owners from being fined or having their permit suspended but their enterprise will have a better reputation and rating from inspectors and consumers.

GENERAL INFORMATION

Make sure that your propane container, piping, and appliances installed on your mobile food vending truck is in accordance with Section 6.23 of the National Fire Protection Association’s Liquefied Petroleum Gas Code, commonly referred to as NFPA 58.

Make Sure Your Staff Is Properly Trained

Properly training your food truck staff in safety knowledge is vital to the success of your operation. When you own a food truck or restaurant, health inspectors can surprise you at any time to ensure your safety procedures are up-to-date. If your employees show inadequate knowledge of proper food safety handling practices, a health inspector can fine you a large sum of money, and in some cases, can close your food truck down.

Wash Your Hands Often

One of the major culprits of foodborne illnesses is person-to-person contact resulting from dirty employee hands. If you have a staff of food truck employees, be sure to train them on thorough handwashing practices to protect themselves and your customers.

Wash All Produce

If you have fresh produce stored in your food truck, be sure to hand wash your fruits and vegetables before serving them to guests. Since produce is not always cooked before serving, hand washing your veggies is the only way to remove hazardous bacteria from their surface.

Properly Store Refrigerated Foods

To minimize bacterial growth in your food truck, your refrigerators must maintain a temperature at or below 40 degrees Fahrenheit. Since refrigerated foods can only be stored for a certain amount of time before spoiling, it’s critical that your refrigerators remain at the proper temperature to prolong the life of your food items.

Cook All Foods To Appropriate Temperatures

If you plan on cooking meat in your food truck, ensure all products are cooked to their appropriate temperatures to ensure you have killed any harmful bacteria. The last thing you want is to have a customer complain that their meal wasn’t thoroughly cooked.

Clean & Sanitize Surface Areas

The interior of your food truck should resemble a small kitchen and can contain countertops, cutting boards, stovetops, and tables. If you use multiple surfaces to prepare food in your truck, it’s important to properly clean and sanitize all surfaces that have come in contact with food before and after using them.

Self-Inspect

By taking the time to personally inspect your food truck’s interior kitchen once or twice a month, you can help prevent food safety concerns in the future. Your local health department may have self-health inspection forms you can download from their website, so you know exactly what areas of your food truck pose the greatest safety risks.