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Mobile Food Vendors Handling Raw Meat Must Now Have Sinks For Handwashing
By
Lauren Evans
Published Apr 11, 2013
Modified Apr 11, 2013
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By
Lauren Evans
Published Apr 11, 2013
Modified Apr 11, 2013
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Street vendors are like the hip younger siblings of their brick-and-mortar counterparts: They're so easygoing and chill, man, and they're just like, not tied down with all the rules and responsibilities that come with having a front door and a lease. But, as is so often the case in life, it's time for food trucks and carts to grow up and accept some responsibility. The Health Department today released a list of new regulations for the mobile eateries, ending the carefree of days of skyscraper sandwich stands and enjoying a smoke next to the hot dogs.
The rules, initially proposed in June, will mandate that sidewalk-based carts be no more than five feet in width and ten feet in length, though food trucks will remain without a set size limit. As for the food itself, vendor-specific requirements will be made more clear: For instance, carts and trucks that prepare raw meat will be required to have a sink for hand-washing, while those that sell only prepackaged foods will not. Additionally, the facilities that store the trucks and carts overnight will have to keep a log of the dates and times that the units enter and exit, and permit holders will be required to be present during inspections.
Will the Man ever leave them alone?! No. The Daily News reported yesterday that City Councilman Dan Garodnick (D-Manhattan) proposed legislation requiring food trucks to park in designated spaces, meaning that if passed, the excitement and titillation of hunting your lunch on Twitter will meet its abrupt end. And let's not forget the fire hydrants. Pretty soon, the once carefree food trucks will be so bogged down with stodgy restrictions and permits that they may as well just settle down and rent a nice space in a real building like their parents always told them they would.
Tagged
food trucks
health department
rules
Lauren Evans
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