Food Truck Policy and Procedure

1. Purpose

This policy outlines the procedures and standards for operating our food truck to ensure safety, quality, and customer satisfaction.

2. Scope

This policy applies to all employees, including cooks, cashiers, and food handlers, operating on the food truck.

3. Operational Hours

• The food truck will operate from 10:00 AM to 9:00 PM, Tuesday to Saturday.

• Any changes to operational hours must be approved by management and communicated to employees at least 24 hours in advance.

4. Food Preparation and Safety

• All food must be prepared according to the health and safety guidelines provided by local health departments.

• Fresh ingredients should be sourced daily, and any perishable items must be stored at the required temperatures.

• Employees must wash their hands with soap for at least 20 seconds before handling food and after any activity that could contaminate hands.

• Gloves and hairnets are mandatory for all food handlers.

• Cooking surfaces and utensils must be sanitized before and after each use.

• A thermometer should be used to check the temperature of cooked and stored food to ensure it meets safety standards.

5. Hygiene and Cleanliness

• The food truck must be cleaned thoroughly at the end of each day, including all cooking surfaces, floors, and storage areas.

• Trash must be disposed of in sealed bags and removed from the truck daily.

• Employees must wear clean uniforms and maintain personal hygiene at all times.

• Regular inspections must be conducted to ensure compliance with sanitation standards.

6. Customer Service

• All employees must greet customers with a friendly demeanor and provide prompt service.

• Any customer complaints should be addressed immediately, and the manager should be notified of any serious issues.

• Ensure that all menu items are clearly displayed, and inform customers of any unavailable items promptly.

7. Cash Handling and Financial Management

• All cash transactions must be recorded accurately in the cash register.

• At the end of each shift, employees must count cash, reconcile with sales, and report discrepancies to management.

• Cash should be securely stored, and any large amounts should be deposited daily.

8. Equipment Maintenance

• All equipment must be checked daily to ensure it is functioning correctly.

• Any faulty equipment must be reported to management immediately for repair or replacement.

• Regular maintenance checks should be scheduled and documented.

9. Health and Safety Compliance

• The truck must be equipped with a first aid kit, fire extinguisher, and emergency contact numbers.

• Employees should be trained in basic first aid and fire safety procedures.

• Any accidents or injuries must be reported to management immediately, and an incident report must be completed.

10. Employee Training

• All employees must undergo training on food safety, customer service, and operational procedures before starting work.

• Regular refresher training sessions will be conducted to ensure ongoing compliance with policies and procedures.

11. Emergency Procedures

• In case of an emergency (e.g., fire, gas leak), employees should immediately evacuate the truck and call emergency services.

• A designated meeting point must be established for all employees to gather after an evacuation.

12. Compliance and Review

• This policy must be reviewed annually or whenever there is a change in regulations or operational procedures.

• All employees must acknowledge receipt and understanding of this policy.