Evaluation of the prerrequisites regarding the facilities, the operational conditions and the surroundings of Food Trucks

Abstract

Introduction: In recent years, the events in wich Food Trucks can be found have increased dramatically. Food safety is difficult to achieve due to certain characteristics such as limited space, lack of infrastructure and basic services (such as water supply), and large influx of customers. Objectives: The objective of this work has been to evaluate the facilities, the operational conditions and the surroundings of Food Trucks, in the context of the Hazard Analysis and Critical Control Points (HACCP) system. Methods: A 20 vehicle sample has been evaluated through an observational study and the design of three questionnaires for the data collection. Results: The analysis of the operating conditions did not identify any vehicles with effective measures to prevent the entry of pests, and all of them were found to carry out practices that could attract their presence. The analysis of the infrastructure showed significant deficiencies. 46 % of the vehicles had no hot or cold water and 46 % had no soap or paper. Discussion: The results indicate the existance of significant deficiences in the facilities, operational conditions and surroundings of Food Trucks. Conclussions: Food Trucks must be designed according to the premises of hygenic design and they need a better supervision by food control authorites.