Food Trucks: New Trend Equals New Risk

By Denise Johnson | January 25, 2012

  • January 26, 2012 at 9:27 am
    Felix Monterra says:
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    The food truck owner was wearing single-use gloves as they stated. They never removed or changed the gloves out while prepping food, taking orders, handing out orders, counting back change, prepping more food, taking more orders, handling money and counting back change. The food truck was open for business at the local park for 2 hours and during that time they never once changed their single-use gloves out.

    But that was not the most appalling thing that I witnessed. Their menu included french fries, which were dusted with seasoning. In-between taking orders, handling cash, handing out orders, and prepping food to be cooked they were also making french fries which seemed to be very popular.

    After the fries were tossed by hand the single-use gloves were coated with seasoning, so instead of changing out the gloves the truck owner wiped them onto her shirt and pants and continued taking more orders and handling more cash.

    This routine went on for the entire two hours they served customers. Each time they would season another batch of ready-to-eat french fries, they would dust their single-use-gloves off on their clothing, contaminating the supposedly safe gloves.

    During the entire four-hours that the truck was there, preparing food, cutting up raw chicken, seasoning french fries, handling cash, serving customers, and then cleaning up afterwards, I never once saw the workers washing their hands or changing out gloves.

    Customers receiving their orders see them wearing single-use-gloves and think they are working safely with their food, but this is a false sense of security. They were actually doing more harm by wearing the gloves than if they did not wear them to begin with.

    When it comes to hand washing at the food trucks, thats another story entirely. For many of them, their idea of a handwashing sink is a cooler strapped to the wall or sitting on a shelf filled with cold water that they push a button to dispense into a bucket.

    This also is a false sense of security when it comes to food safety because cold water will not remove bacteria and harmful pathogens from their hands.

  • January 26, 2012 at 9:54 am
    J Cleary says:
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    This article has no substance, little fact and is simply a marketing press release.

    In a noted study in Los Angeles the closure rate of food trucks for violations (inspected by health departments or similar) was 27%! (This does not include trucks shut down for lack of permits etc.)

    So 1 out of every 4 food trucks was a clear and present danger for consumers.

  • January 26, 2012 at 12:37 pm
    Marsha says:
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    Will Chartis ask for a tax-payer bail out after this under priced, poorly worded product explodes?

  • January 26, 2012 at 5:47 pm
    Marty says:
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    Watched a food truck was open for 2 hours and during that time they never once changed their single-use gloves out.
    In-between taking orders, handling cash, handing out orders, and prepping food to be cooked they were also making french fries .
    after the fries were tossed by hand the single-use gloves were coated with seasoning, so instead of changing out the gloves the truck owner wiped them onto her shirt and pants and continued taking more orders and handling more cash.

    This routine went on for the entire two hours. Each time they would season another batch of ready-to-eat french fries, they would dust their single-use-gloves off on their clothing, contaminating the supposedly safe gloves.

    During the entire four-hours that the truck was there setting up for the event, preparing food, cutting up raw chicken, seasoning french fries, handling cash, serving customers, and then cleaning up afterwards, I never once saw the workers washing their hands or changing out gloves.

    Customers receiving their orders see them wearing single-use-gloves and think they are working safely with their food, but this is a false sense of security. They were actually doing more harm by wearing the gloves than if they did not wear them to begin with.
    there must be both hot and cold running water through a metered faucet at the hand wash sink in all food service establishments, a food truck is no different. their idea of a hand washing sink is a cooler filled with cold water.

    This also is a false sense of security when it comes to food safety because cold water will not remove bacteria and harmful pathogens from their hands.

    Chartis – this is what you insure!

  • January 30, 2012 at 10:12 am
    Guy Miele says:
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    Perhaps the same actuaries on this product that vetted the AIG CDS swaps?

    How many billions do you still owe the taxpayers??



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