TABLE 1. Focus group and interview questions Topics Current practices of food safety training Attitude Specific food safety measures Questions Would you share some of your thoughts regarding food safety training? Have you ever worried about a foodborne illness outbreak due to lack of training? Why or Why not? Have you worked in other areas of food service? If yes, which area? What areas of food safety need more attention in a food truck setting? What specific food safety measures are different in a food truck setting? What kind of training do you provide? How frequent? Do you keep up to date with food safety laws and regulations? How often? Do you keep up to date with mandatory food safety certifications? How often? What type of food safety training do you and your employees participate in? Is this type of training you provide required by law or mandatory? Who provided the training? How long did the training last? (if the training was provided by themselves) What made you qualified to train your employees on the topic of food safety? What food safety topics did you cover in the food safety training you provided? Where did you receive the information and training materials to conduct the training? Is food safety training important to you? Why or why not? Do you feel confident that your customers are not worried about the safety of your product? Do you feel competent in providing food safety training to your employees? Are you confident in passing inspections from country health officials? Which areas concern you and your staff? In your experience, which food safety violations have you seen being committed on a food truck? What specific areas need more attention when compared to general food safety? Which food safety practices have you spent time correcting? If you were to consult someone on operating a food truck what would you suggest the food safety training focus on? What do you think are important topics to be included in food safety training when training food truck employees? Do you feel that your general food safety training is sufficient for a food truck environment? What training techniques would I witness during your food safety training? Of the 25 food truck owners and managers who were interviewed face-to-face, 20 (80%) were ServSafe certified either through the 8-h classroom training (75%) or the online training (25%). All participants stated that they followed training requirements set forth in their respective city, where in each of the cities represented by the interviewees, a manager on duty is required to complete ServSafe or the Certified Food Safety Manager program. Attitudes towards food safety training Participants in the focus groups revealed their attitude toward food safety training. As Table 2 shows, food safety training was viewed as a necessary aspect of the industry and an essential phase of the operation of a food truck business, even though a few of the participants regarded 416 Food Protection Trends November/December it as "something that is not enjoyable." Participants who have received food safety training commented that the training has boosted their confidence in serving safe food to their customers. Three participants (14.3%) further indicated that they have confidence in their chefs and their personal skills to perform proper food handling practices because they have been trained in this aspect. None of the participants felt that they should conduct extra training other than what the city or county mandated. Food truck owners and managers in the face-to-face interviews discussed the completion of the required training in their individual cities. One participant commented that food safety training was not necessary because his business has never had a food safety violation during the inspection. Similarly to the focus group