Food trucks may have lower overhead, but they still must go through an arduous process.
Laws, licenses, permits and registration are all part of the process.
Each state or city has it’s own rules and regulations that food truck operators must follow.
Part of this depends on how much food preparation is actually done in the truck.
Health inspections often occur on a yearly basis.
They check more than just food spoilage and temperatures.
They look at many issues.
Here’s a few of them for those operating in Washington D.C.: proof of ownership, proper identification and a vehicle license.
They’ll want to see a record of all food purchases.
Inspectors will also want to see a recent inspection report for the service support facility.
Often, food trucks must be required to register their business with tax authorities as well.
Then, of course, food truck owners must be aware of zoning laws and operation permits.
It’s a good idea to call the local department of health to see if they can provide guidance.