404 Error - page not found
We're sorry, but the page you are looking for doesn't exist.
You can go to the homepage

OUR LATEST POSTS

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>

2015 Food Truck Burger Contest

The votes from the initial part of our polling for the 2015 food truck burger are in. Let your friends and family know that the final voting has begun.

We had great turnout for so many trucks across the country, it was difficult to narrow the field down to just ten…luckily we had a long weekend to tally the votes.

Here are the top 10 trucks for the 2015 Food Truck Burger Of The Year contest:

Bernie’s Burger Bus – Houston, TX

Bone Daddy’s – Boston, MA

Chef Toddzilla’s Mobile Cuisine – Roswell, NM

Culinerdy Cruzer – Sacramento, CA

Eat Me, Drink Me – Long Island, NY

Gilbo’s Grill – San Antonio, TX

Horseless Buggy Eatery – Dayton, OH

Lonestar Cheeseburger  Company – San Angelo, TX

Master Bacon – Charlotte, NC

Roaming Buffalo – Buffalo, NY

2015 Food Truck Burger Of The Year

View Results

Loading ... Loading ...

This poll will close on Friday, February 6th , 2015 at 11:59 PM. The truck with the most votes from this poll will be declared our winner.

If you have any issues with submitting your vote (only 1 per IP address) please feel free to submit your vote to contest [at] mobile-cuisine [dot] com.

So spread the word, and help your favorite lay claim to the title of the 2015 Food Truck Burger of the Year.

Please note: From time to time our polling software gets the hiccups. If you run into a problem, please feel free to leave us a note in the comment section below, Tweet us or share it on our Facebook page.

peanut brittle fun facts

The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know.

We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know we will look at Peanut Brittle fun facts.

The Facts: Brittle, is a type of confection, consisting of flat broken pieces of hard sugar candy embedded with peanuts.

  • Some believe that peanut brittle originated in the American South. The fact that Civil War soldiers survived on peanuts because of its protein content, coupled with the Southern peanut farming boom in the 1900’s.
  • Another version credits a Southern woman for inventing the candy purely by accident in 1890. While attempting to make taffy, she inadvertently added baking soda to the recipe instead of cream of tartar.
  • The term brittle first appears in print in 1892.
  • Traditionally, brittle is a mixture of sugar and water is heated to the hard crack stage corresponding to a temperature of approximately 300 °F.
  • In parts of the Middle East, brittle is made with pistachios, while many Asian countries use sesame seeds and peanuts.
  • January 26th is National Peanut Brittle Day.
  • A snake nut can or snake peanut brittle can is a practical joke device that closely resembles a can of nuts, but contains a long wire spring covered by a cloth or vinyl sheath, printed like snake skin, which leaps out of the can and startles the unsuspecting victim. The item was invented by Samuel Sorenson Adams of the S.S. Adams Co. circa 1915.
Peaut Brittle Fun Facts We Missed

Please feel free to let us know if we may have missed some peanut brittle fun facts in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.

Reference: Wikipedia: Fun Facts about Brittle.

Find all of the National Food Holidays to spice up your food truck menu specials throughout the year.