Food Truck Tips: Keeping vegetables fresh

Posted on 09/07/2021 by Redactie

Fruits and vegetables are an important part of many FoodTruck menus. For this reason, fresh products must be handled safely to reduce the risk of disease transmission and ensure product quality. Hygiene and nutrition go hand in hand.

You can take a number of measures to minimize the risk of contamination of the fruits and vegetables. Product contamination with harmful microorganisms can occur in all phases of production, processing, transport, storage, preparation, and service. To prevent foodborne illness, fresh produce must be handled carefully every step of the way from farm to table. Following are the best practices for handling all types of products.

PURCHASE & RECEPTION
- Use procurement specifications that include food safety requirements, such as licensed sources, verification of product suppliers' storage and handling practices
- Establish procedures to assess incoming shipments and accept or reject those shipments accordingly.
- Procedures should include checking the condition of fresh produce and transport vehicles to ensure they meet established specifications
HYGIENE & PREPARATION

Before peeling or dicing the products, examine them for obvious signs of dirt or damage. If in doubt about damaged products, cut out the affected areas or don't use these vegetables in your dish.

Wash fresh produce before serving or slicing with:
- Tap water
- Chemical disinfectants are used according to the manufacturer's label directions for recommended concentration and pre-determined wash time. As a general rule, do not immerse fresh produce or warehouses in standing water.
- Do not rewash packaged products labeled "ready to eat," "washed," or "triple wash."
HYGIENE FOR THE HANDS
- Wash all equipment, utensils, and food contact surfaces that come into contact with cut products with warm, soapy water.
- Rinse, disinfect and dry before use: Wash your hands thoroughly with soap and water before handling or cutting fresh produce.
- Wash your hands again after leaving the food truck, during breaks, when sneezing, coughing, or when handling waste or money.
- Use a barrier such as gloves, deli paper, or a suitable utensil to handle ready-to-use products.
- Swap disposable gloves after completing jobs. Wash or reuse disposable gloves not.
SERVICE
- Do not store products in direct contact with ice or water.
- Mark the time when fresh products come out of the refrigerator. Throw away all unused products after approx. 4 hours.
- Change dishes regularly.
- Discard food leftovers immediately.
- Cleaning wipes should be kept in a disinfectant solution and washed daily.
STORAGE
- Keep produce at the recommended temperature for the variety and stage of ripening.
- Store fresh produce in a covered container away from other items that may cause contamination.
- Wash produce immediately before preparation, not before storage.
GENERAL SAFETY
- Develop training programs to teach the importance of food safety in the company.
- Practice good food safety and food processing techniques.