In a recent report, The National Restaurant Association (NRA) shared that more than an estimated that 30 million Americans enlist the help of restaurants for their Thanksgiving feast by dining out or using takeout to serve their guests. Just as restaurants can be used to help cater or serve their customers fresh, safe and delicious Thanksgiving meals, so can food trucks. Preparing a food truck Thanksgiving meal safely will ensure an enjoyable holiday for your customers.
Food and cooking are always a big part of holiday celebrations, so putting food safety practices in focus this time of year will help ensure a safe and enjoyable experience.Whether cooking in your commissary or food truck kitchen, basic principles like cleaning and sanitizing, and cooking to proper temperatures should be part of everyone’s food safety knowledge base.
Here are 5 safety tips to use when preparing a Food Truck Thanksgiving meal:
- Thaw your turkey in the fridge. While you can thaw a frozen turkey under running water or in the microwave, the best way is in the refrigerator overnight (or longer). Be sure to follow the instructions on the package.
- Store raw turkey away from ready-to-eat food. Make sure your raw turkey is covered and stored in a leak-proof container on the bottom shelf of the refrigerator. You want to keep it away from foods that are ready to eat. This should include desserts and salads to avoid the risk of cross-contamination.
- Clean and sanitize your sink and counters. After rinsing your raw turkey thoroughly, properly clean and sanitize the sink and surrounding area before starting to prepare any other food.
- Cook your turkey to safe internal temperature. Use a properly calibrated meat thermometer to check that your turkey has reached an internal temperature of 165 degrees. Insert the thermometer to the dimple on the stem in the thickest part of the breast and thigh. This will provide the most accurate readings.
- Keep cold foods cold and hot foods hot. Prep salads, cranberries and other colds items first and store them in the fridge until ready to serve. Then prep your hot dishes closer to serving time so they stay hot. Keep all food items outside the “temperature danger zone” (41 to 135 degrees) as much as possible.
The Bottom Line
Food truck businesses can pose a bigger risk to food safety than brick and mortar restaurants. This is not because they are dirtier than restaurants or that they aren’t held to the same safety standards, but because the more the food is handled or transported, the greater the risk of bacterial contamination.
We hope you use these food truck Thanksgiving meal tips to help prevent your customers or anyone you happen to serve safely.
Has your mobile food business served a food truck Thanksgiving menu to your customers? We’d love to hear from you and your experiences. Share your thoughts on this topic in the comment section, our food truck forum or social media. Twitter | Facebook