Food Truck 101: Self-Inspecting Your Truck

food truck health inspection

Before the local health department performs a surprise inspection of your food truck, it’s essential that you and your employees prepare for it be performing a self-inspection every month. When performing these mock inspections, take on the role of the inspector and have an employee take your role so your staff will know what will be examined and how to maintain the truck with the least amount of assistance. Here are some pointers, courtesy of One Fat Frog Restaurant Equipment:

• Typically, routine examinations are unannounced, so select a random day of the week to surprise your staff with a mock inspection. This’ll help keep them on their toes and will encourage them to consistently clean and maintain proper food handling techniques.

• In order to successfully perform a mock inspection, you’re going to need to proper tools used by the actual health inspector. These items include common tools such as thermometers, flashlights, clipboards, and health inspection forms. Utilizing these easy-to-find items will help you perform a mock inspection more easily.

• Make sure you get your paws on the local health inspection form. You have to use the same one the health officials will be using when they pop in. This allows you and your staff to know exactly what they’re looking for and the severity of each penalty. Usually, local health department have these forms available online.

• Begin your mock inspection on the outside of the truck. This is normally where a health official will begin. The exterior cleanliness of the truck is crucial for establishing a good first impression!

• Don’t think you’re “over inspecting.” When it comes to preparing for a health inspection, there’s no such thing as an over inspection. Be as thorough as can be to stay one step ahead of any violations. Being thorough will also demonstrate to your employees that you’re very serious when it comes to inspections. Explain to them that this is your livelihood, so there’s no room for failure.

• As you’re self-inspecting, ask your staff task-orientated and safety questions. This will help keep this knowledge fresh in their minds and keep them on their toes so that when a real health official comes sniffing around, they’ll be able to answer correctly and efficiently.

• Don’t forget to point out to your staff the positives along with the negatives. Positive reinforcement goes a long way. But if an employee is performing a task incorrectly, take your time in explaining and demonstrating to them the proper way to go about it. Proper training and clear communication will help ensure they’re not going to repeat the error.

• Once the mock inspection is done, organize your findings and schedule a brief meeting to go over everything with your staff. Point out the positive and negative findings. Spend some time going over proper practices and pass along knowledge as to why a certain action is necessary. Clearly explaining yourself will resonate more with employees than just ordering them around.

• It all comes down to common sense. Ask yourself and your staff, would you eat from this food truck? Would you serve your loved ones dishes prepared in this truck? If the answer is “no,” it’s back to the drawing board, pal.

if you’re in need of any equipment for your food truck, then head into One Fat Frog Restaurant Equipment. We’ve got a warehouse full of affordable, reliable equipment perfect for pretty much every kind of food truck. Hot line and cold line items galore!

One Fat Frog Restaurant Equipment

One Fat Frog • 2416 Sand Lake Road • Orlando, FL 32809 • 407-480-3409
http://www.onefatfrog.com
http://www.onefatfrog.tumblr.com
http://www.facebook.com/OneFatFrogRestaurantEquipment
http://www.twitter.com/onefatfrog
http://instagram.com/onefatfrog
https://www.linkedin.com/onefatfrog