Food truck safety

Title Page

General Safety Checklist

Obtain license or permits from the local authorities [1:1.12.8(a)]
Ensure there is no public seating within the mobile food truck.
Check that there is a clearance of at least 10ft. Away from buildings, structures, vehicles and any combustible materials [96:7.8.2; 96:7.8.3]
Ensure fire department vehicular access is provided for fire lanes and access roads [1:18.2.4]
Ensure clearance is provided for the fire department to access fire hydrants and access fire department connections [1:13.1.3; 1:13.1.4; 1:13.1.5]
Check that appliances using combustible media are protected by an approved fire extinguishing system [96:10.1.2]
Verify portable fire extinguishers have been selected and installed in kitchen cooking areas in accordance with NFPA 10 [96:10.9.3]
Where solid fuel cooking appliance produce grease-laden vapours, make sure the appliances are protected by listed fire-extinguishing equipment [96:14.7.1]

Proper use of portable fire extinguishers and extinguishing systems [10:1.2]
Proper method of shutting off fuel sources [96:10.4.1]
Proper procedure for notifying the local fire department [1:10.14.9 for carnivals only]
Proper procedure for how to perform simple leak test on gas connections [58:6.16, 58:6.17]

Verify that fuel tanks are filled to the capacity needed for uninterrupted operation during normal operating hours[1:10.14.10.1 for carnivals only]
Ensure that refuelling is conducted only during non-operating hours [96B.18.3]
Check that any engine-driven source of power is separated from the public by barriers, such as physical guards, fencing, or enclosures [96:B.16.2.2]
Ensure that any engine-driven power source is shut off prior to r fuelling from a portable container [1:11.7.2.1.2]
Check that surfaces of engine-driven source of power are cool to the touch prior to refuelling from a portable container
Ensure all electrical appliances, fixtures, equipment, and wiring complies with NFPA 70 [96:B.18]

Check that the main shutoff valve on all gas connections is readily accessible [58:6.26.4.1(3)]
Ensure that portable gas containers are in the upright position and secured to prevent tipping over [58:6.26.3.4]
Inspect gas systems prior to each use [96:B.19.2.3]
Perform leak testing on all new gas connections of the gas system [58:6.16, 58:6.17]
Where a gas detection system is installed, ensure that it has been tested in accordance with the manufacturer's instructions [96:B.19.2.1]
Perform leak testing on all gas connections affected by replacement of an exchangeable container [58:6.16; 58:6.17]
Document leak testing and make documentation available for review by the authorized official [8:6.26.5.1(M)]
Ensure that on gas system piping, a flexible connector is installed between the regulator outlet and the fixed piping system [58:6.26.5.1(B)]

Do not leave cooking equipment unattended while it is still hot. (This is the leading cause of home structure fires and home fire injuries)
Operate cooking equipment only when all windows, service hatches and ventilation sources are fully opened [96:14.2.2; 96:14.2.3]
Close gas supply piping valves and gas container valves when equipment is not in use [58:6.26.8.3]
Keep cooking equipment, including the cooking ventilation system, clean by regularly removing grease [96:11.4]

Fuel is not stored above any heat-producing appliance or vent [96:14.9.2.2]
Fuel is not stored closer than 3ft to any cooking appliance[96:14.9.2.2]
Fuel is not stored near any combustible flammable liquids, ignition sources, chemicals and food supplies and packaged goods [96:14.9.2.7]
Fuel is not stored in the path of ash removal or near removed ashes [96:14.9.2.4]
Ash, cinders, and other fire debris should be removed from the firebox at regular intervals and at least once a day [96:14.9.3.6.1]
Removed ashes, cinders, and other remover fire debris should be placed in a closed, metal container located at least 3 ft from any cooking appliance [96:14.9.3.8]