Evaluación de los prerrequisitos relativos a las infraestructuras, condiciones de operación y entorno de los Food Trucks

Abstract

ntroduction: In recent years, the events in wich Food Trucks can be found have increased dramatically. Food safety is difficult to achieve due to certain characteristics such as li - mited space, lack of infrastructure and basic services (such as water supply), and large influx of customers. Objectives: The objective of this work has been to eva - luate the facilities, the operational conditions and the su - rroundings of Food Trucks, in the context of the Hazard Analysis and Critical Control Points (HACCP) system. Methods: A 20 vehicle sample has been evaluated through an observational study and the design of three questionnaires for the data collection. Results: The analysis of the operating conditions did not identify any vehicles with effective measures to prevent the entry of pests, and all of them were found to carry out prac - tices that could attract their presence. The analysis of the in - frastructure showed significant deficiencies. 46 % of the vehi - cles had no hot or cold water and 46 % had no soap or paper. Discussion: The results indicate the existance of signifi - cant deficiences in the facilities, operational conditions and surroundings of Food Trucks. Conclussions: Food Trucks must be designed according to the premises of hygenic design and they need a better su - pervision by food control authorites.