Food safety basics for mobile food businesses
The temperature, hygiene and traceability basics every mobile food operator needs to be safe and inspection-ready.
Food safety isn't the fun bit but it's the difference between a business and a lawsuit. Here are the non-negotiables.
Temperature control
Cold food ≤5°C. Hot food ≥60°C. The zone between is where bugs multiply. Log temperatures at the start and end of trading, and any time you notice a fridge or bain-marie struggling.
Cross-contamination
Separate raw and cooked. Colour-coded boards. Wash hands between tasks. Change gloves after handling raw meat.
Handwashing on site
A dedicated hand-wash basin with warm water, soap and paper towel. Not the same sink you wash tools in.
Traceability
Keep supplier invoices for at least three months. If there's ever a recall, you can identify the affected batch quickly.
Allergens
Have an allergen matrix for every menu item. Staff need to be able to answer 'does this have peanuts?' correctly, every time.
Records that pass an inspection
Temperature log. Cleaning log. Staff training log. Waste log. Attach photos where useful. CartFlow keeps these tied to each event and staff member.