Food truck inspection checklist template

Assign clear responsibility for completing the checklist to specific team members each shift. Review completed checklists with your team regularly and use them as training tools. Recognize and reward consistent compliance. Consider implementing a buddy system where employees cross-check each other’s areas. Most importantly, model the behavior yourself by actively participating in inspections.

Keep copies of all food handler permits, business licenses, health department permits, and commissary agreements. Maintain temperature logs, cleaning schedules, and completed inspection checklists for at least 90 days. Store food supplier information and invoices to verify approved sources. Have your certified food manager certificates prominently displayed. These records demonstrate your commitment to compliance and help answer specific questions during official inspections.

nstall a dedicated handwashing sink separate from food preparation sinks, even in tight spaces. Ensure it has hot and cold running water, soap dispenser, paper towels, and a proper waste receptacle. Position it for easy access without cross-contamination risk. Consider a compact commercial-grade handwashing station designed specifically for mobile units. Never substitute hand sanitizer for proper handwashing, as this is a common violation that inspectors immediately notice.

Address violations immediately rather than postponing corrections. For temperature violations, either reheat/chill food to proper temperatures or discard items if they’ve been in the danger zone too long. Document what happened and what corrective actions you took. Use each violation as a training opportunity with staff. For systemic issues like equipment problems, develop a plan to replace or repair items.