County officials are reporting an outbreak of gastrointestinal illnesses linked to a food truck in Kirkland, WA.
Thirty-four people reported having developed symptoms after consuming food from the food truck
In concept and use, ghost kitchens existed before the pandemic.
But in the year since the World Health Organization (WHO) on March 11, 2020, declared the novel coronavirus (COVID-19) outbreak
Public health officials say they have concluded their investigation of a Salmonella outbreak traced to a restaurant and food truck. As many as 230 people were infected.
Lambton Public Health
A mobile food truck and a “brokered” food stand, both in Bellevue, WA, remain closed after being shuttered last month by Public Health. The Seattle-King County agency reports its most
Food safety has made it with the Denver-based National Conference of State Legislatures. The NCSL is the independent authority on the legislative bodies that govern America’s states and territories.
A program launched Monday by the Kern County Public Health Services seeks to reduce foodborne illnesses associated with food trucks and street vendors while encouraging the public to report sellers
Food trucks in Los Angeles County are having a harder time than obtaining an “A” grade in restaurant inspections than brick and mortar locations or sometimes even sidewalk food carts.
Chef Roy Choi eight years ago moved on to the mean streets of Los Angeles looking for customers in his Kogi Korean BBQ truck. In his rear window came a
If you live Kansas City, you make it a point to know where your gloves are in February, even when a freakishly mild winter hands you a 73-degree Saturday like
Update: The E. coli O157 outbreak in the Seattle area linked to Mexican food served at farmers markets and from food trucks is now at nine confirmed and one probable
It can take more to ensure that food is safe on a food truck than at a brick-and-mortar restaurant, says Bob Kramer, a registered sanitarian who provides training and technical
Nobody can say the food cart movement has had it easy with state and local regulators and opposition from owners of brick-and-mortar restaurants. However, it’s been hard enough that
