As with any restaurant, safety on a food truck should be of paramount importance. There are many tools and situations in a restaurant that can cause injuries. All of that is magnified when you’re in a small mobile kitchen! As property managers, it’s a good idea to know how food trucks should properly function so that you can spot any potential issues with visitors to your property. Below are some good safety tips in a checklist form. Many of these tips came from the National Fire Protection Association (NFPA) and there is much more information on their site along with some handy diagrams and videos. Also, there is some great safety information in our white paper on Food Truck events. Check it out here.

• Obtain the proper licenses from your local authorities.
• Make sure there is at least 10 feet of clearance from buildings, other vehicles, and anything that might burn.
• Don’t block fire lanes.
• Make sure your fire suppression system is up-to-date and has been inspected at the interval recommended by your local authorities.
• Make sure your portable fire extinguisher(s) is up-to-date and has been inspected at the interval recommended by your local authorities.
• Make sure workers are trained on using the fire suppression equipment, including a portable fire extinguisher, and how to contact the local fire department.
• Verify that fuel tanks are filled to the capacity needed to operate during the time the vehicle will be used. Refueling should only occur during non-operating hours.
• Ensure that any exhaust from the vehicle or generators are at least 10 feet from building openings and air intakes.
• Do not leave cooking equipment unattended while it is still hot. This is the leading cause of fires in businesses and homes.
• Only operate cooking equipment with proper ventilation.
• Make sure all wiring meets codes.
• Have a fully stocked first aid kit, including gloves in case you accidentally cut yourself or need to attend to someone who is injured.
• Properly clean the cooking equipment, especially the ventilation system where grease build-up can occur.
• Ensure that wheels are chocked while the vehicle is parked and being used for food preparation.
• If using a property-supplied electrical outlet, ensure that it’s protected by GFI (ground-fault interrupt).

The above checklist is in no way an exhaustive list of safety do’s and don’ts, but it does help build a framework. We didn’t list these items out, but beyond the physical safety items above, proper food preparation and hygiene techniques should absolutely be followed as well. If you have any questions or tips, please pass them along to us. We love to hear from you!