Food truck safety

• Site conducted

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• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

General Safety Checklist

• Obtain license or permits from the local authorities [1:1.12.8(a)]

  Yes

  No

  N/A

• Ensure there is no public seating within the mobile food truck.

  Yes

  No

  N/A

• 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]

  Yes

  No

  N/A

• Ensure fire department vehicular access is provided for fire lanes and access roads [1:18.2.4]

  Yes

  No

  N/A

• 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]

  Yes

  No

  N/A

• Check that appliances using combustible media are protected by an approved fire extinguishing system [96:10.1.2]

  Yes

  No

  N/A

• Verify portable fire extinguishers have been selected and installed in kitchen cooking areas in accordance with NFPA 10 [96:10.9.3]

  Yes

  No

  N/A

• Where solid fuel cooking appliance produce grease-laden vapours, make sure the appliances are protected by listed fire-extinguishing equipment [96:14.7.1]

  Yes

  No

  N/A

Training

• Proper use of portable fire extinguishers and extinguishing systems [10:1.2]

  Yes

  No

  N/A

• Proper method of shutting off fuel sources [96:10.4.1]

  Yes

  No

  N/A

• Proper procedure for notifying the local fire department [1:10.14.9 for carnivals only]

  Yes

  No

  N/A

• Proper procedure for how to perform simple leak test on gas connections [58:6.16, 58:6.17]

  Yes

  No

  N/A

Fuel and Power Sources Checklist

• 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]

  Yes

  No

  N/A

• Ensure that refuelling is conducted only during non-operating hours [96B.18.3]

  Yes

  No

  N/A

• 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]

  Yes

  No

  N/A

• Ensure that any engine-driven power source is shut off prior to r fuelling from a portable container [1:11.7.2.1.2]

  Yes

  No

  N/A

• Check that surfaces of engine-driven source of power are cool to the touch prior to refuelling from a portable container

  Safe

  At Risk

  N/A

• Ensure all electrical appliances, fixtures, equipment, and wiring complies with NFPA 70 [96:B.18]

  Yes

  No

  N/A

Engine-driven Source of Power Exhaust

• Is at least 10ft in all directions from openings and air intakes [96:B.13]

  Yes

  No

  N/A

• Is at least 10ft from every means of egress [96:B.13]

  Yes

  No

  N/A

• Is directed away from all buildings [1:11.7.2.2]

  Yes

  No

  N/A

• Is directed away from all other cooking vehicles and operations [1:11.7.2.2]

  Yes

  No

  N/A

Propane System Integrity Checklist

• Check that the main shutoff valve on all gas connections is readily accessible [58:6.26.4.1(3)]

  Yes

  No

  N/A

• Ensure that portable gas containers are in the upright position and secured to prevent tipping over [58:6.26.3.4]

  Yes

  No

  N/A

• Inspect gas systems prior to each use [96:B.19.2.3]

  Yes

  No

  N/A

• Perform leak testing on all new gas connections of the gas system [58:6.16, 58:6.17]

  Yes

  No

  N/A

• 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]

  Yes

  No

  N/A

• Perform leak testing on all gas connections affected by replacement of an exchangeable container [58:6.16; 58:6.17]

  Yes

  No

  N/A

• Document leak testing and make documentation available for review by the authorized official [8:6.26.5.1(M)]

  Yes

  No

  N/A

• 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)]

  Yes

  No

  N/A

Operational Safety Checklist

• Do not leave cooking equipment unattended while it is still hot. (This is the leading cause of home structure fires and home fire injuries)

  Yes

  No

  N/A

• Operate cooking equipment only when all windows, service hatches and ventilation sources are fully opened [96:14.2.2; 96:14.2.3]

  Yes

  No

  N/A

• Close gas supply piping valves and gas container valves when equipment is not in use [58:6.26.8.3]

  Yes

  No

  N/A

• Keep cooking equipment, including the cooking ventilation system, clean by regularly removing grease [96:11.4]

  Yes

  No

  N/A

Solid Fuel Safety Checklist (Where Wood, Charcoal, or Other Solid Fuel is Used)

• Fuel is not stored above any heat-producing appliance or vent [96:14.9.2.2]

  Yes

  No

  N/A

• Fuel is not stored closer than 3ft to any cooking appliance[96:14.9.2.2]

  Yes

  No

  N/A

• Fuel is not stored near any combustible flammable liquids, ignition sources, chemicals and food supplies and packaged goods [96:14.9.2.7]

  Yes

  No

  N/A

• Fuel is not stored in the path of ash removal or near removed ashes [96:14.9.2.4]

  Yes

  No

  N/A

• 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]

  Yes

  No

  N/A

• 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]

  Yes

  No

  N/A