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an observational approach in order to verify the food safety
practices as reported by the participants.
CONCLUSIONS
The food truck business has been growing at a rate of
6.8% annually from 2014 to 2019 (19). In 2019, food truck
operations generated a total revenue of $1 billion (19).
Research studies in this type of food service point out the
need for improvement in food safety practices among food
truck operators in order to prepare and serve safe food to
the public (15, 46). The responses in the current study
indicated that previous food safety training was received by
all participating owners and managers. ServSafe certification
was the most popular instructive means from which owners
and managers received their training. The current study
identified several challenges that food truck operators face
when providing food safety training, including lack of time,

sufficient funds, and accommodating facilities. These barriers
to providing proper and adequate food safety training need
to be addressed to ensure that the public is protected against
foodborne illnesses. Several preferred training methods and
solutions were identified that may assist in alleviating the
challenges involved. The use of a smartphone or tablet app,
appropriate visual aids, or creative role-play activities can
serve as useful training methods. Barriers to providing proper
food safety training occur in food service, and incorporating
these suggested practices may help alleviate some of these
barriers. The main themes identified by the participants in
this study that relate to food safety practices were cleaning,
equipment, handwashing, inspections, and permitting.
Policy makers should pay attention to these areas of concern,
making sure new rules and regulations are enacted and
implemented to reduce the risks of foodborne illness in the
food truck industry.

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Food Protection Trends November/December

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Food Protection Trends - November/December 2020

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