So, you’re on your way to a food truck. Aren’t you curious about what happens behind the scenes? I mean, they’re literally making food inside a truck. A lot of things can go wrong, right? Well, you’ll be surprised because food trucks are one of the most regulated food businesses in AU.
Many food truck operators need to fulfil licencing and other legal obligations. In reality, some of these processes take time because of paperwork and other pre-requisites to ensure food safety and legal compliance. Here are some of the things food truckers prepare when starting their food truck venture:
Wherever you are, don’t forget to pay taxes! This includes us food trucks, too. The only way for the local council to track a business is by having all the proper licences filed through the offices. They need to provide the type of business they’ll register, the location, their consumer profiles, what kind of products they’ll provide, etc.
To learn more, type out “mobile food van operation” on the official Australian Business Licence and Information Service (ABLIS) website. The list of licences is also available once you fill out all the needed info. Food truck owners also have to settle some fees after this, too. That’s quite a lot on their plate!
The food business usually pays well because everyone needs food. However, that also means that businesses will be subject to a lot of health and safety standards—they don’t want to harm their clientele now, would they? Missing these rules and regulations could slap them with a heavy fine or even close the business.
So before that happens, food truck owners must know the food standards under the Legislation Act 2003 here in this link. There are specific standards to comply with, like proper labelling, market clearance, ingredients, and avoiding food risks. It can be quite the read, but it’s definitely better than losing operating privileges. Owners might also need additional training for their crew on this one.
Speaking of training, a food truck’s crew must attend and complete specific government-sanctioned training before they can operate (the owners are even required to attend some of these).
They will be trained in basic food handling and food prep, kitchen safety, and the like. Specific states may have different rules and requirements. For example, in NSW, you need to have a nominated Food Safety Supervisor on site. Check out the Australian Institute of Food Safety’s training courses to see what other legal obligations they need fulfilling beforehand.
Having insurance is not just to cover their own losses in the event of accidents or worker issues. They consider wide insurance coverage that can protect their vehicles, workers, and property so they can be free from public liability whatever happens. As a food truck owner, peace of mind is priceless.
Now that you know all the hoops food truck operators have to comply with, you should know that we value your safety and food experience the most. Why not hire a food truck at your next event? Visit us here to learn more about our catering offerings and our menus!
