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kitchener Food Trucks

KITCHENER, CANADA — Downtown restaurateurs came before city council Monday night to argue that food trucks have a role to play in bringing life to the core, but that giving them free rein would harm brick-and-mortar eateries.

He pays rent, property taxes, utilities, employees and other significant costs, while food truck operators have much lower overhead and pay no property taxes, but rather a $360 licence fee.

Reiser stressed that he is not opposed to food trucks, which he said generate excitement and are here to stay. But he argued that if, as food truck operators contend, food trucks drive more traffic downtown, then they should be located in areas to attract people to quieter areas of the core, such as Victoria Park, Vogelsang Green or Speakers’ Corner.

“I’m not saying get rid of food trucks,” Reiser said. “They’re here and people are excited about them. But how can we use them to really add to the vibrancy of the downtown?”

Find the entire article at therecord.com <here>

Food Truck Food Borne Illnesses

As a food truck owner you are not only responsible for the health and safety of your employees, but of ensuring the customers don’t walk away from your service window with a food borne illness.

By definition, “A food borne illness is any illness resulting from food contaminated with bacteria, viruses, parasites, chemicals or poisons.”

By following these 5 steps you can almost eliminate the chance of food borne illness in your food truck.

5 Steps To Prevent Food Truck Food Borne Illnesses

Keep Clean

Always wash hands with warm water and soap for 20 seconds before and after handling food. We understand you have a limited amount of water on board, but for safety reasons, make sure you don’t skip this step.

Clean cutting boards, utensils, and work surfaces with a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water or properly mixed sanitizer solution.

If your health department doesn’t require you to wear gloves, at least wear them when working on food being served without being cooked (think salads and cold sandwiches).

Don’t Cross Contaminate

Cross contamination is the transfer of harmful types of bacteria from one food item to another. To avoid cross contamination keep the juices of raw meat, poultry and fish away from other food.

This can be accomplished by properly storing items in your refrigerator (example: keep meat on lowest shelf, vegetables on the top shelves).

Cook To Proper Temperatures

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.

All poultry items should have an internal temperature of 165 °F as measured with a food thermometer.

For quality, remember that cooked meat will continue cooking (anywhere from 5-10%) after it’s been removed from the heat source.

Serve At Proper Temperatures

Not only must you and your food truck staff members cook food to the proper temperature, but they must serve it at the right heat to prevent the potential for food truck food borne illnesses. Hot foods typically need to be served at 140 °F or warmer and cold at 40 °F or colder.

Store At Proper Temperatures

One of the most important aspects of preventing foodborne illness is how you store your products. Check the temperature of your refrigerator and freezer (if you have one) with an appliance thermometer.

Refrigerators should be kept at 40 °F or below and freezers at 0 °F or below. Make sure you mark all food containers or packages with the proper expiration dates.

We hope that by following these 5 steps you are able to prevent giving food truck food borne illnesses to your customers and staff members.

If you have any additional tips, please feel free to leave them in the comment section below, Tweet us or share them on our Facebook page.

vancouver food trucks

VANCOUVER, CANADA - Only about five years ago, Vancouver’s street food scene was little more than several corner hot dog stands, here and there. But now, the city has more than 130 licensed food trucks that are changing the business model by bringing fine dining out onto the streets, and changing the way that Vancouverites discover and enjoy food.

The owner of Super Thai food truck Chu Chu was at one of the city’s annual food truck festivals, featuring Vancouver’s best restaurants on wheels. Some of these trucks can cost more than 150,000 Canadian dollars (about 123,000 US dollars) to equip. But business is booming.

She said food trucks are less complicated than restaurants and her truck has everything she needs to serve 50 meals an hour.

Her food truck is among a growing fleet on Vancouver’s streets as part of the city’s emerging street food culture.

“I love cooking and also for me I think food truck is very interesting. You can move around. Restaurant (is) like, people have to go to you, but food truck you go to them. You have to see many different places,” said Chu Chu beside her food truck on Sunday.

The city of Vancouver charges food truck operators an annual operating fee of 1,100 dollars (approximately 900 US dollars). They also need a business license and a health permit. Since 2010, the city has been licensing dozens of new food trucks a year.

Find the entire article at dailytimes.com.pk <here>

duke food trucks

DURHAM, NC - While West Union remains under construction, the Duke University Student Dining Advisory Committee is considering additional food trucks to add to the lineup.

What do you think?

When it opens in Spring 2016, West Union will house approximately 12 food venues, replacing several that were lost when renovations began in Fall 2013. During their meeting Monday afternoon, members of DUSDAC leafed through branding options for the eateries that will open in the West Union. Contracts are still being negotiated with the venues, so the committee was unable to comment on the potential offerings being planned.

What do you think?

The construction on West Union is progressing on schedule although the timetable is tight, said Director of Dining Services Robert Coffey. The new West Union will be three stories high with glass bridges and student workspaces inside.

What do you think?

“I think it’s going to be a one-of-a-kind [eating venue] in the nation,” Coffey said.

What do you think?

In the interim, DUSDAC is looking to fill gaps in campus food selection by bringing in new food trucks or delivery options.

Find the entire article at dukechronicle.com <here>