Not all jurisdictions in the United jurisdictions regulate taco carts and other food purveyors. Thankfully, California does, and certain Southern California cities are even stricter.
Recent events indicate that one should be concerned about the safety of food purchased in grocery stores and restaurant meals. However, what about food vans and mobile kiosks that offer taco catering? Do food safety regulations apply equally to mobile dining as they do to brick-and-mortar dining?
In Southern California, the dangers of food-borne illness were first recognised in 1985, when up to forty individuals in Los Angeles and elsewhere perished from listeria in Mexican-style soft cheese. A few years later, it was determined that contaminated meat sold at a prominent burger chain in California, Nevada, Texas, and Idaho was responsible for the fatalities of four children and the severe illness of hundreds of other customers. An E. coli outbreak affected consumers in 26 states who purchased uncooked spinach; three people perished, 31 suffered kidney failure, and at least 200 (quite likely more) suffered diarrhoea and dehydration from spinach grown on a cattle ranch, which was likely the source of the contamination.
Consequently, if multinational corporations are unable to secure their consumers from outbreaks, can smaller businesses do so? In reality, many of these enormous outbreaks were the result of minor errors that multiplied due to the scope of their operations. Larger corporations liable for food-borne illnesses have deep coffers, allowing them to recall products from the market, compensate victims, and pay legal fees associated with litigation.
Preserving their reputation is what motivates lesser businesses, such as taco cart catering companies, to prevent such errors from occurring. From a reputation standpoint, mobile vendors who sell tacos under a brand name and have multiple units catering to corporations and major event planners will have much more to prove than vendors cited for their lack of licencing (LA County operates a Vehicle Inspection Programme for licenced vendors). The Southern California Mobile Food Vendors Association advocates vehemently for a rigorous inspection programme to ensure that all vendors adhere to health codes and laws.
The California Retail Food Code (effective January 1, 2014) stipulates the following:
• Management and personnel – Only authorised permit holders have access to cooking facilities; employees must be trained in food safety and sanitation.
• General food safety requirements – Extremely specific food handling rules regarding food sourcing and management must be followed. Employee hygiene and hand cleansing are subject to similar regulations.
• Special rules for mobile food facilities – The department regulates all aspects of the physical construction of the mobile facility, the cleaning and use of equipment and implements, and the storage and service of the food itself.
It is perfectly acceptable and recommended for diners and event organisers to inquire about a mobile cart vendor’s adherence to health code regulations. As the saying goes, it is best to be safe than sorry.