Food Truck Hygiene: A Legal and Commercial Obligation
Food hygiene is not optional. In France, every food professional must comply with health standards or face administrative closure and fines up to €15,000. But beyond the law, impeccable hygiene is also your best commercial argument.
HACCP Training: Mandatory
At least one person on your team must have completed a 14-hour food hygiene (HACCP) training. This training covers:
- Microbiological, chemical, and physical hazards
- The HACCP method (Hazard Analysis Critical Control Points)
- Good hygiene practices
- Traceability and allergen management
The 7 HACCP Principles Applied to Food Trucks
- Analyze hazards: identify risks at each stage (receiving, storage, preparation, service)
- Determine Critical Control Points (CCPs): cooking, hot/cold holding, reheating
- Establish critical limits: e.g., meat core temperature ≥ 63°C
- Set up monitoring: temperature logs, visual checks
- Define corrective actions: what to do if temperature is out of range?
- Verify the system: regular internal audits
- Document everything: temperature records, cleaning logs, traceability
Cold Chain: Zero Tolerance
In a food truck, the cold chain is your #1 critical point:
- Refrigerator: between 0°C and +4°C at all times
- Freezer: -18°C minimum
- Transport: insulated bags or refrigerated vehicle for sourcing
- Temperature logging: minimum twice daily (morning and noon)
- In case of breach: if a product exceeds +8°C for more than 2h → discard
The Sanitary Control Plan (PMS)
Your PMS is the document proving compliance. It includes:
- Good Hygiene Practice sheets (GHP)
- HACCP plan tailored to your operations
- Cleaning and disinfection plan with frequencies and products
- Traceability procedure (keep delivery receipts for 5 years)
- Allergen management: list of 14 mandatory allergens
Daily Food Truck Cleaning
A rigorous cleaning schedule:
| Area | Frequency | Product | |---|---|---| | Work surfaces | After each service | Degreaser + food-safe disinfectant | | Fridge | Weekly | Food-safe fridge cleaner | | Floor | Daily | Detergent + diluted bleach | | Fryer | After each use | Drain + special cleaner | | Handles/contact surfaces | Every 2h during service | Disinfectant spray |
Health Inspections: What to Expect
Inspectors from the DDPP can check at any time:
- Fridge and dish temperatures
- General cleanliness and equipment condition
- Documents: PMS, HACCP training, traceability
- Allergen labeling
- Expiration dates
How FoodTracks Simplifies Traceability
FoodTracks makes HACCP management easier:
- Scan supplier invoices = automatic lot traceability
- Stock tracking with expiration dates
- Purchase history accessible anytime for inspections
- Alerts on products nearing expiration
Frequently Asked Questions
- Is HACCP training mandatory for a food truck?
- Yes, at least one team member must have completed a 14-hour HACCP training. It's a legal requirement in France for all food service activities, including mobile ones.
- What temperatures must be maintained in a food truck?
- Refrigerator between 0°C and +4°C, freezer at -18°C minimum, meat core cooking temperature ≥ 63°C. Log temperatures at least twice daily.
