Food truck Training Methods in the United States: A Challenge to Overcome
Presented by Dr. Sara Ghezzi of the Tourism & Hospitality Department
The food truck industry in the United States has steadily been on the rise over the last ten years. Currently, food trucks are growing annually at a rate of 7.3% (IBISworld, 2018). The influx of food trucks has been so overwhelming that several cities in the U.S. have found the regulations governing the operation of these vehicles to be outdated. Current regulations and guidelines vary around the U.S. lacking uniformity in the policies governing the operation of these vehicles, especially in the area of food safety training.
The purpose of this study is to investigate food safety training methods of food truck managers and owners. The Social Cognitive Theory was used as a theoretical base in the development the survey instrument and focus group questions. The analysis of the survey data provided an assessment of the present training methods leading to the development of a food safety-training manual specific to food truck employees.
Bring your lunch; dessert provided! The event is free and open to members of the USM community. RSVP is encouraged.