Food truck opening checklist

Mobile kitchens have extra failure points: water, power and transport temperatures. A practical opening checklist covers:

1. Permits displayed; commissary records current (where your county requires them)
2. Fresh water tank filled with potable water; waste tank emptied
3. Water heater on - hand sink with hot water, soap and paper towels (FDA Food Code 2022 sets hand-sink water at 85°F / 29.4°C or more, §5-202.12(A))
4. Propane and generator checked; fire extinguisher charged
5. Refrigeration at 41°F or below and recorded; hot food transported at 135°F+
6. Sanitizer set up and tested with strips; thermometer calibrated
7. Equipment secured for travel; on arrival, level the truck and check surroundings
8. Allergen information available

Not legal advice. These are blank templates. Values are cited from the U.S. FDA Food Code 2022, a model code that states and counties adopt with changes. Follow your local health department - its rules take priority.

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