Food Trucks

The Ontario Food Premises Regulation under the Health Promotion and Protection Act outlines food safety requirements for food trucks.

Food safety guidelines for food trucks

The following food safety guidelines are in place for food trucks:

1. Keep your hands and utensils clean

Here are some guildelines for keeping your hands and utensils clean:

  • Clean your hands, work surfaces and equipment often and well
  • In almost all cases where food is being prepared and handled, a hand washing basin and hot and cold running water under pressure, soap in a dispenser and disposable paper towels must be available
  • When utensils are being hand washed in the food truck, a two or three compartment sink is required for washing, rinsing and sanitizing utensils

2. Temperature control

Here are some guidelines for temperature control:

  • Foods that are stored cold must be kept at 4 C (40 F) or colder
  • Foods sold frozen must be kept at -18 C (0 F) or colder
  • Hot food must be kept at 60 C (140 Fahrenheit) or hotter
  • When reheating foods, the food must be heated to the original cooking temperature
  • Keeping food at the right temperature stops harmful bacteria from growing.

3. Water and wastewater

Here are some guidelines for water and wastewater on the food truck:

  • You must have enough clean water to allow for sanitary operation of the food truck
  • The water supply tank must have an easily readable gauge for determining the water level in the tank
  • There must be a waste water holding tank with an easily readable gauge to collect waste

4. Utensils for customers

Here is the guideline for providing utensils for customers:

  • You must only provide single use utensils for customers such as disposable forks, knives and spoons

5. Transportation of food

Here is the guideline for transporting food:

  • When you transport food from one place to another, do so in a way that maintains the food at the required temperatures and prevents contamination.