HACCP for Food Trucks: A Complete EU Compliance Guide

Introduction

One of the most common issues I see during audits of food trucks is the lack of a dedicated handwash basin. When your handwash station is blocked or being used for food prep, you put your customers at risk for contamination, and you risk enforcement action from Environmental Health Officers (EHOs).

What You'll Learn

• How to set up critical control points (CCPs) specific to your food truck.
• The best practices for temperature control during cooking and holding.
• Key training requirements for staff to prevent foodborne illness outbreaks.

What Auditors Check First

• Handwash Station:
  • Is it dedicated, accessible, and stocked with soap and paper towels?
• Water Supply:
  • Is your potable water tank food-grade and properly filled? Logs must show source and date.
• Temperature Control:
  • Do you have a probe thermometer on site? EHOs will check if you rely on visual checks alone.

Hazards Specific to Food Trucks

Biological Hazards

Key pathogens include Salmonella, Campylobacter, E. coli O157, Staphylococcus aureus, Bacillus cereus, and Norovirus.

On a busy Saturday when raw chicken and meat are prepared in a confined space, the risk of cross-contamination rises significantly. Ensure that raw meats are handled separately, and use colour-coded tools.

Cook chicken to a minimum internal temperature of 75°C and probe the thickest part to confirm. For burgers, reach at least 75°C or maintain at 70°C for 2 minutes.

Chemical Hazards

Common chemical hazards include cleaning agents and allergens from food packaging.

On a hot day when the truck is operating at full capacity, staff may inadvertently use food-grade containers for cleaning agents. Always store cleaning supplies away from food and in clearly labelled containers.

Ensure that all cleaning agents are food-safe and used according to the manufacturer's instructions. Rinse surfaces with potable water after cleaning to avoid residue.

Physical Hazards

Physical hazards can include foreign objects such as plastic, metal fragments, or glass from broken equipment.

On a busy service day when equipment is frequently moved, a broken griddle plate could result in metal pieces contaminating food. Regularly inspect equipment for damage and replace any broken parts immediately.

Implement a routine check of all equipment before service and ensure that all food is prepared in clean, undamaged containers.

Seasonal Considerations

During summer festivals, service hours may extend in high heat with limited refrigeration. Pre-prep cold items the morning of service, not the day before, to minimize risk.

In winter markets, gas supply issues can arise due to cold weather. Have a contingency plan for power loss, such as backup generators or alternative cooking methods.

Critical Control Points

• Water Supply:

  • Measure: Ensure potable water tank is food-grade, filled from mains supply. Capacity must support handwashing and cleaning for the full service day.

    Monitor: Log fill source and date; check tank condition quarterly.

    Corrective Action: If the tank is not food-grade or lacks sufficient capacity, stop operations until the issue is resolved.

• Handwash Station:

  • Measure: Verify the station is dedicated, with hot running water (minimum 38°C), soap, and paper towels.

    Monitor: Inspect the station before service and every hour during service.

    Corrective Action: If the station is blocked or not functioning, cease food prep and remedy the situation immediately.

• Cooking on Griddle/Grill:

  • Measure: Probe core temperature of burgers to exceed 75°C (or 70°C for 2 minutes).

    Monitor: Use a calibrated probe thermometer for every batch of burgers or chicken.

    Corrective Action: If temperatures are below the limit, continue cooking until the correct temperature is reached; discard if unable.

• Waste Water Management:

  • Measure: Ensure grey water tank capacity is equal to or larger than fresh water tank.

    Monitor: Check tank levels at the start of each service.

    Corrective Action: If the grey water tank is too small or full, stop operations and arrange for proper disposal.

Common Mistakes

• Mistake:
  • No dedicated handwash basin or it is used for food prep.
    Fix: Install a dedicated handwash station, clearly marked, and ensure it is always available for use.
• Mistake:
  • Failing to regularly sanitise the water tank.
    Fix: Schedule a quarterly cleaning and sanitisation and log each event.
• Mistake:
  • No temperature probe on site, relying solely on visual checks.
    Fix: Invest in a calibrated probe thermometer and use it for every cooking batch.

Managing your suppliers effectively is vital for food safety in your food truck. Regular checks upon receiving deliveries help prevent potential hazards from entering your kitchen. Follow these guidelines to ensure every delivery meets your standards.

Delivery Acceptance Checklist

• Verify burger patties/meat are delivered to the commissary kitchen at <5°C.
• Transport meat to the truck in a cool box with a temperature log.
• Check pre-prepped salads/slaw for proper labeling with prep date and 24h use-by date.
• Inspect single-use packaging for food-grade certification; store in a clean, dry area on the truck.
• Examine gas supplies; check regulator and connections before each service.

When to Reject a Delivery

• Any meat delivered above <5°C, indicating temperature abuse.
• Pre-prepped salads/slaw without a clear prep date or exceeding 24h use-by.
• Damaged or unmarked single-use packaging, posing contamination risks.
• Gas supplies showing signs of leaks or poor connections.

Daily Monitoring Checklist

• Check handwash station:
  • Is it dedicated, stocked with soap and paper towels, and has hot water?
• Inspect water supply:
  • Is the potable water tank food-grade and filled from mains supply?
• Verify cooking temperatures:
  • Are burger patties cooked to a core temperature of >75°C (or 70°C for 2 min)?
• Monitor grey water tank capacity:
  • Is it equal to or larger than the fresh water tank?
• Check food storage:
  • Are pre-prepped salads labeled with prep date and 24h use-by?

What Records Auditors Expect

• Temperature logs for meat deliveries:
  • Document deliveries to the commissary kitchen at <5°C.
• Handwash station checks:
  • Record daily checks of the handwash station functionality.
• Water tank sanitization logs:
  • Maintain records of quarterly cleaning and sanitization.
• Probe thermometer usage:
  • Log temperatures for every batch of burgers or chicken cooked.
• Incident reports:
  • Document any incidents related to food safety, such as equipment failures.

Staff Training Requirements

All staff must understand that handwashing is the #1 priority. Demonstrate how the handwash station works before opening the service window.

Cooks need to be trained on using the probe thermometer on every batch of burgers or chicken. Never rely on visual checks alone.

Solo operators must have a cancellation plan for events if feeling ill (vomiting/diarrhea). Understand local authority food business registration per trading location.

Food trucks must meet specific regulatory requirements to operate safely in the EU/UK market. Key regulations include maintaining a dedicated handwash station with hot and cold running water (EC 852/2004 Annex II Ch. III), ensuring a potable water supply (EC 852/2004 Annex II Ch. VII), and monitoring cooking temperatures, with burgers needing to reach at least 75°C (EC 852/2004 Annex II Ch.

I). Additionally, proper waste management is mandated, with grey water tanks needing to be equal or larger than fresh water tanks.

Quick-Start Action Plan

1. Install a dedicated handwash station with hot water, soap, and paper towels.
2. Check your potable water tank for food-grade certification and log the fill source and date.
3. Purchase a probe thermometer and practice using it on every batch of burgers and chicken.
4. Ensure your grey water tank is larger than or equal to your fresh water tank.
5. Review your cancellation plan for events in case of illness or equipment failure.

Generate your free Food Trucks HACCP plan at ilovehaccp.com/builder - it takes under 10 minutes and covers all the points in this guide.

For practical implementation, review is-a-free-haccp-plan-enough-for-an-audit and haccp-requirements-under-eu-regulation-852-2004 before finalizing your HACCP records.