Hygieniapassi for Food Truck Operators
Own-check, hand washing, temperatures and notification for a food truck or market stall, and who needs the hygiene passport.
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A food truck is a food business like any other, just smaller and on wheels. The same rules on hygiene and the passport apply.
The owner needs a passport if the owner handles the food
The passport rule depends on what you do, not who owns the business. If you handle unpackaged, easily perishable food, the three-month rule applies to you. On a one- or two-person truck, the owner is usually the one at the grill and the window. A restaurant owner who never touches food is in a different position, but a truck owner rarely is.
Every additional person who handles food on the truck also needs a passport once their three months are reached. Earlier short periods are added together, so check what a new hire has already done.
Notify before you start
A food operator must notify the municipal food control authority about food activity at least four weeks before starting. The notification for a registered activity must include a description of own-check and a floor plan. Notify before opening, not after.
Own-check applies to mobile sales
Own-check must be carried out by mobile kiosks and sales carts as well. It does not have to be a separate written plan, but it must be carried out and its results recorded. Deviations and corrective actions must always be recorded.
Temperatures without a building
Chilled perishable food stays at the temperatures set for it, for example minced meat at a maximum of +4 °C. Hot food that is served hot must be at least +60 °C. Cold perishable food may be on offer at up to +12 °C for a maximum of four hours. The operator must measure and follow the temperatures of storage and foods.
Hands
Careful and regular hand washing is the most important prerequisite for handling unprotected food, besides clean protective clothing. An employee who has handled raw food must wash hands before handling cooked food. Gloves do not make hand washing unnecessary, and gloves must be changed after touching money or dirty surfaces. Cash-register work and handling unpackaged food fit poorly together.
Inspections and markets
Everyone doing food business must follow food legislation, including at market events. The authority can inspect food premises, examine documents and take samples. The operator must publish the latest inspection report.
Prepare before opening day
Get the passport sorted before launch. Read the lesson on own-check and try the free quiz.
Not covered in a specific lesson. Browse all lessons →
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