Does a Food Truck Need a Food Handlers Card?

Food trucks, which are essentially restaurants on wheels, are becoming increasingly popular.

Food trucks may not be able to operate year-round in places like where I live in South Dakota (the winters are brutal), but they always tend to be a huge hit, no matter the type of cuisine.

If you’re thinking about starting a food truck business, it’s important to make sure you meet all state and local regulations, with food safety training being an important component.

This article breaks down whether you need a food handlers card to operate a food truck and discusses best food safety practices.

Food safety regulations for food trucks

Food trucks, essentially restaurants on wheels, are subject to the same regulatory standards as any brick-and-mortar restaurant. This means they must comply with identical regulations and food safety training requirements.

Depending on your location, it’s generally mandatory that at least one person on duty during all operating hours is a certified food protection manager (CFPM), often the owner, who also fulfills the role of a food safety manager.

Typically, food trucks are operated by the owner, sometimes with the help of additional staff, such as a spouse. If an employee works under the supervision of a certified food safety manager, they aren’t required to hold the same certification. However, local regulations might necessitate that they obtain a food handlers card.

In situations where an employee works without a certified individual present, they must secure their own food safety manager certification. This is crucial because most jurisdictions require at least one certified food safety manager to be present at all times.

If you’re planning to run a food truck solo, you will need to earn your food safety manager certification. If you hire employees, they may also need to be certified, especially if there’s a chance they will operate the truck in your absence.

Lastly, the requirement for a food handlers card varies by location, with several states and possibly even counties imposing mandatory food handler training. This ensures that all personnel are adequately prepared to uphold food safety standards.

How to get a food handlers card

If you need food handler training for one of your employees, the process is quick and easy.

To get started, enroll them in an online food handler training course approved by your county or state health department.

Most places only accept food handler cards that are accredited by the ANSI-National Accreditation Board (ANAB), like FoodSafePal’s.

After enrolling, have them complete the course, which covers all the basic — but important — things they need to know to handle, prepare, and serve food safely.

Upon completing the course, they must pass a multiple-choice test to earn their food handlers card.

FoodSafePal’s Food Handler course test consists of 40 multiple-choice questions and learners must answer at least 28 (70%) correctly to pass. If your employee doesn’t pass the first time, they can review the course and retest for free.

After passing the test, your employee can immediately download, print, or email their certificate and card. It’s best practice to have the certificate on display in the food truck. This ensures easy viewing by health department inspectors but also instills trust in your customers about the safety of the food you serve.

Best food safety practices for food truck operators

Food trucks must adhere to the same strict food safety standards as traditional food establishments like restaurants.

Holding food safety manager certification and ensuring your staff have the necessary training goes a long way to ensure you stay compliant with these regulations while also ensuring the safety of the food you serve.

Still, it’s helpful to know some of the food safety standards you’ll be held to as a food truck operator.

Here are a few of those food safety practices to remember:

• Buy food from approved suppliers. Approved suppliers are those that meet food safety and quality standards set forth by local, state, and federal laws. Generally, no foods may be prepared in your home and then served from a food truck.
• Keep cold foods cold and hot foods hot. Store cold foods at 41ºF or below, and keep hot foods at 135ºF or higher (some areas require 140ºF for hot-held foods).
• Thaw foods safely. Thaw meats and other animal products under water no warmer than 70ºF, in a microwave, or in the fridge.
• Regularly calibrate your thermometers. Calibrate your food thermometers often and ensure each refrigeration and freezer unit has an ambient thermometer.
• Practice good hygiene. Always wear a hair net, cap, or other effective hair restraint. Maintain clean clothes and always wash your hands when they become contaminated.
• Avoid bare-hand contact with ready-to-eat food. Always use single-use gloves or some other barriers to dispense or serve food to customers. If you use single-use gloves, remember to change them and wash your hands before donning a new pair when they become contaminated.
• Clean and sanitize food-contact surfaces. Clean and sanitize at least every fours hours of continuous use (some places require every two hours).

The bottom line

Food trucks must follow the same food safety regulations as traditional restaurants, including having a certified food protection manager on duty.

Employees may require a food handlers card, depending on local regulations and the presence of a certified manager.

If you need food handler training for your employees, enroll them in an approved online course like FoodSafePal’s.

Whether you’re first starting out on your food truck journey or you’re bringing on employees, don’t forget to follow the basic food safety practices, such as maintaining proper temperatures and hygiene.