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How New York ensures the health and safety of food trucks


ROCHESTER, N.Y. — Food trucks have come a long way since the 1800s when they were horse-drawn wagons or lunch wagons. But have you ever wondered how operators keep us safe? Food trucks go through a sanitation and inspection process similar to that of restaurants.

The crew at Effortless Healthy is not your traditional operation.


What you need to know

  • Food trucks undergo sanitation and inspection processes similar to those of traditional restaurants
  • Effortless Healthy is, primarily, a meal delivery service but also operates a food truck
  • Compliance with regulations, including annual inspections and proper food handling

“Effortless Healthy is primarily a meal delivery service. So we deliver twice a week so people don’t have to cook or grocery shop and all of our food is fresh, not frozen,” said Shaina Zazzaro, owner of Effortless Healthy.

They’ve also set up at festivals and curbside as well. But you won’t find fried foods here. Shaina Zazzaro opened her food truck with a mission.

“I lost 50 pounds. I went from severe arthritis to remission by just eating healthy,” Zazzaro added.

Shayna wanted to share it with the community, but starting a food truck was just a process.

“You have to find a great insurance agent and get a lot of different insurances. And then you have to go down to the city and you have to fill out all your food truck permits and do fire and health inspections. We use Irondequoit. Shoot, they come and check everything to make sure it’s safe,” Zazzaro said. We always adhere to the rules.”

Mobile food trucks, like traditional restaurants, must follow strict guidelines under the New York State Department of Health and are inspected annually.

“Every food truck is permitted through us. We’re looking at a lot of hand sanitation, like handling clothing, ready-to-eat foods. We’re not talking about making a burger that’s about to be cooked, it’s permitted,” said Star O’Neill, director of environmental health for the department. Monroe County: “But they can’t touch something they’re about to eat with their bare hands, so there’s a whole list of things we check and look for.”

“These keep your food at the right temperature so you don’t make people sick. You also want to make sure you have your propane and your carbon monoxide detectors just in case a propane leaks. You want to make sure you have your propane and monoxide detectors Your carbon just in case there’s a propane spill. Hand soap, dish soap, buckets that come in handy, there’s a lot of people that use their hands and stuff so you can just pull out your fork and have a nice clean fork at a festival. “Go through safe service training,” Zazzaro added. “We make everyone aware of how to operate the truck, you want to make sure everything is fresh because the last thing you want to do is get someone sick on your food truck.”

If health or safety violations are found, operators may have to dispose of or reprocess food, or the business will be closed until further notice.



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