Do food trucks need a food safety program?

Do food trucks need a food safety program?

Food trucks and mobile food vendors in NSW are subject to the same food safety regulations as fixed food businesses — including potential requirements for a Food Safety Program, a qualified Food Safety Supervisor, and compliance with Standard 3.2.2 of the Food Standards Code.

Do all food trucks need a formal FSP?

A formal, documented Food Safety Program is legally required under Standard 3.2.1 if your food truck serves food to vulnerable populations (e.g. catering at aged care facilities, child care events). For most food trucks serving the general public, a formal FSP is not legally required — but it is strongly recommended.

What IS required for all food trucks

• Council registration: You must notify the local council for each area you regularly operate in
• Food Safety Supervisor: Required if you handle unpackaged ready-to-eat potentially hazardous food
• Temperature control: Cool storage at 5°C or below, hot holding at 60°C or above
• Handwashing facilities: Adequate hot and cold running water for handwashing on-vehicle
• Food storage: Covered, labelled, date-marked, and protected from contamination
• Waste management: Adequate waste containment while operating

Unique challenges for mobile food businesses

Food trucks face unique compliance challenges: operating across multiple council areas (each with different inspection regimes), limited storage and handwashing space, and the need to maintain equipment in a vehicle subject to movement and vibration. A well-designed food safety system addresses all of these realities.

AMES Food Advisory works with food truck operators across Sydney and regional NSW to develop practical, vehicle-specific food safety systems.