Mobile catering facilities such as food trucks and food trailers are an increasingly popular choice for catering entrepreneurs. However, in addition to flexibility in location and low operating costs, they are subject to strict hygiene standards that must be met to ensure food safety and consumer protection. In this article, we look at the most important hygiene requirements that food trucks and gastro trailers in Slovakia must comply with.
1. Legislative framework for hygiene in mobile catering
Although Slovak legislation does not precisely define the layout and equipment of mobile catering establishments, general hygiene standards based on Act No. 152/1995 Coll. on Foodstuffs and EU regulations apply to them, in particular:
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Regulation (EC) No 852/2004 on food hygiene which lays down the essential requirements for food safety.
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HACCP system – operators are required to establish and maintain a system of hazard analysis and critical control points.
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Decree No. 533/2007 Coll. which lays down details of the requirements for food establishments.
📌 Important: Outpatient sales or this form of sale do not require approval from the Regional Public Health Office (RÚVZ), notification is sufficient.
2. Requirements for equipment and layout of the food truck
(a) Handling areas and facilities
The food truck must be designed to allow safe food preparation and storage of ingredients. This means:
✔ Sufficient number of work surfaces – work tables and preparation surfaces must be durable, smooth and easy to clean. Surfaces should be stainless steel or other non-porous materials.
✔ Refrigeration and freezing equipment – must be adapted to the type of food being prepared and allow storage at the prescribed temperatures (e.g. chilled meat up to +4 °C, frozen food up to -18 °C).
✔ Cooking equipment – must meet safety standards and allow hygienic food preparation without risk of contamination.
(b) Washing facilities and water
Sufficient sanitary sinks are essential to ensure cleanliness in the establishment.
✔ Separate hand and dishwashing basins – each basin must be fitted with both a hot and cold water supply (e.g. instantaneous heater).
✔ Clean drinking water – must be provided for all purposes on the premises (food preparation, cleaning, personal hygiene).
✔ Waste water tank – must not be poured into the streets, must be disposed of in accordance with sanitary regulations.
(c) Prevention of cross-contamination
✔ Separate zones for raw materials and ready meals – this prevents the transfer of bacteria between raw meat, vegetables and ready meals.
✔ Separate containers and tools for different types of food – e.g. separate cutting boards for meat and vegetables.
✔ Well thought out flow of raw materials and finished food – a one-way path that minimizes the risk of contamination.
3. Personal hygiene of employeesAdherence to personal hygiene of employees is a prerequisite for hygienic operation.
✔ Protective work clothing – clean clothes, gloves and headgear.
✔ Hand disinfection – regular washing and disinfection, especially after handling raw materials.
✔ Prohibition of handling food when ill – employees with infectious diseases are not allowed to handle food.
4. Waste management and treatment
✔ Regular waste removal – waste bins must be closed and placed outside the working area.
✔ Cleaning and disinfection of premises – work surfaces, floors, tools and equipment must be washed and disinfected daily.
✔ Waste separation – waste separation (plastics, organic waste, glass) is recommended.
5. Required permits and registration
Several legislative and hygiene requirements must be met before a mobile catering operation can be launched. Following these rules will ensure the smooth running of your food truck and avoid potential penalties.
1. Registration of the establishment with the Regional Public Health Office (RÚVZ)
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Ambulant sales and mobile catering establishments do not require approval by the RÚVZ, but notification is sufficient.
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It is mandatory to have a HACCP plan which includes:✔ Operating procedure – description of how food is handled✔ Sanitation procedure – plan for cleaning, disinfection and maintenance of the plant
2. Trade licence
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To operate a food truck, you must register your business with the relevant Trade Licensing Office.
3. Permission to sell in the locality
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Before placing a food truck, you must obtain approval from the city or town where you plan to do business.
4. Tax registration and eCash
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The entrepreneur is obliged to register with the tax office and record sales via the eKasa cash register.
5. Staff requirements
✔ Health card – each worker must have a valid health card to work with food.✔ Professional competence – employees must have:
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Proof of graduation in gastronomy or
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Certificate of professional competence issued by RÚVZ on the basis of a successful examination.
6. HACCP system – an obligation for every operator
The HACCP system is the basic pillar of food safety and serves to identify and eliminate risks in a gastro operation. It includes:
✔ Determination of critical control points (CCP) – e.g. correct storage temperature, heat treatment of food.
✔ Keeping records of inspections – monitoring temperatures in refrigerators, cleaning equipment.
✔ Employee training – regular training on hygiene standards.Don’t forget about HACCP and hygiene standards! 🛡️
Every food trailer must meet strict hygiene regulations and HACCP standards to operate smoothly and avoid unnecessary complications during inspections.
If you need expert advice in the field of hygiene and HACCP, we recommend working with Food Quality pro. – a reliable partner for gastro entrepreneurs.
📍 Food Quality pro. – HACCP & Hygiene for your food trailer
👩💼 Contact: Koleničová Katarína
🏢 Address: Cesta mládeže 54, 901 01 Malacky
📞 Mobile: 0911 958 502
📩 Email: kolenicova@b4s.sk
🌍 Web: www.b4s.sk
💡 Want to make sure your food trailer meets all hygiene standards? Contact Food Quality pro. and get professional advice!
Conclusion
Operating a food truck or gastro trailer in Slovakia requires adherence to strict hygiene standards. The key to success is a well-designed layout, cleanliness, quality food storage and adherence to personal hygiene rules. If you’re planning to enter the world of mobile gastronomy, make sure you’re thoroughly familiar with all the requirements so you can avoid problems and get busy serving great food to your customers. 🍔🚚
