Food trucks are filled with a wide variety of components. Some of these components require FDA approval before you can begin operating your food truck. Here are a few key food truck terms to familiarize yourself with before starting your business:
Used and contaminated water generated by food trucks is referred to as “grey water”. Your grey tank is where your greywater will be disposed of. Given that grey tanks may contain perishable items, it is important they are handled with care.
A grease trap is a vital component for any food truck. These ensure that the fats, oils, grease, and other food particles are separated and disposed of properly.
A commissary is a location designated for food preparation, food storage, food truck cleaning, and even maintenance. Some local governments require that food trucks register with a commissary before granting permits and other certifications needed to operate a food truck legally.
A: Food safety and proper sanitation should be a top priority when starting a food truck business. A hand sink is a must-have for employees to keep their hands clean and your workspace tidy at all times. Local regulations will likely dictate what type of hand sink you need.
