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Fire Safety For Food Trucks: America’s Fastest Growing Industry
Fire Safety For Food Trucks: The Nuances of this New Food Industry
Food trucks are showing up in more places and bringing a fun food trend to lots of remote locations. You will find food trucks just about anywhere people gather. Their popularity lies in the variety of food available. You can find authentic ethnic food, traditional fast-food fair, or specialty favorites at job sites and street fairs near you. This industry has grown by 13.7% in the last five years and 35,000 trucks employ more than 40,000 people.
One reason for fast growth is the low startup cost for food trucks. But that does not mean starting a food truck business is a drive in the park; on average, food truck owners must follow 45 government-mandated regulations. Many of the regulations deal with serving food to the public. Other regulations address fire hazards associated with cooking vehicles in motion.1 If you have a food truck, or are considering a food truck, here are some Fire Safety For Food Trucks steps to reduce the risk of fire and explosion.
Multiple Fuels.
Most trucks run on diesel or gasoline; Fire Safety For Food Trucks protects fuel tanks and transfers, so the risk of fire from these fuels alone is quite minimal. Food trucks need additional fuel for cooking and generating electricity. Propane tanks and storage for generator fuel add risk to the equation. Food truck operators must know how to safely store these fuels and use every safety device designed into the truck’s systems.
Gas Connections.
Propane or natural gas are directly related to 68% of food truck fires according to the National Fire Protection Association. Vehicle movement and potholes loosen gas connections resulting in leaks or splits in the supply lines. When leaks are undetected, the resulting explosions often lead to injuries and deaths. Tanks must be secured fast to prevent movement and banging around.
The need for speed is very evident in food trucks; cooking devices are designed with quick shutoff valves to arrest the flow of gas when leaks are detected. Since tanks get jostled every time you drive, make sure to check connections on a schedule and surely tighten fittings when swapping tanks.
Generator Safety.
Portable generators provide electricity to these mobile restaurants and they also bring a risk of fire and injury. Vehicles that are designed as food trucks provide space for storage and safe operation. Trucks that are retrofitted are less likely to provide these safety features. Generators get hot, so require space. Generators produce significant electricity, so wiring must be secured and kept dry. Generators create carbon monoxide and require proper space for ventilation as a part of your Fire Safety For Food Trucks protocol.
Fire Suppression.
The safest chef still occasionally experiences flare-ups and kitchen fires. Since food truck chefs cook in very confined spaces, fire suppression equipment is essential safety equipment for Fire Safety For Food Trucks. Commercial kitchens require an exhaust hood with a fire suppression system. While newly designed food trucks should have fire suppression hoods, retrofitted vehicles may not.
Fire suppression equipment available on food trucks should include 2 types of fire extinguishers. A Class K extinguisher uses a chemical suppressant similar to a soapy foam and is designed to suppress oil and grease fires. ABC extinguishers use a dry chemical powder and are designed to extinguish paper-type fires—food wrappers and napkins.
Fire Safety For Food Trucks Safety Checklist.
Become very familiar with the safety equipment on your food truck, whether it’s a brand new truck specially designed for food service or a repurposed vehicle. It is in your best interest to inspect your truck and maintain the safety equipment whether local inspectors are active or not.
- Always carry both Class K and Class ABC fire extinguishers and replace or recharge them as needed.
- Fire extinguishers and propane tanks need to be tested regularly; make sure the testing date is attached, assuring both are in good working order.
- Inspect your truck regularly, for cracked or broken switch plates, or loose or frayed wires. Visually inspect fuel connections and tighten loose fittings. Position paper products away from flame or heat sources.
- If your food truck did not come with a fire suppression hood or emergency fuel shutoff, explore installing them both for everyone’s safety. Have hood vents inspected and cleaned at least every 6 months; inspection regulations will vary based on your cooking volume.
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1 https://www.smallbizgenius.net/by-the-numbers/food-truck-industry-stats/