Tacomazing Cantina runs several popular brick-and-mortar restaurants serving authentic Mexican street tacos. The owners of Tacomazing plan to take popular taco combination platters on the road to festivals and other events via a fleet of new food trucks. This secondary revenue stream will provide Tacomazing with an avenue to increase sales, introduce their food to new customers, and represent the business in local communities.

Tacomazing’s food truck menu will be based on 4 proteins: Chicken, pork, beef, and shrimp. Meat and seafood will be prepared on-site at brick-and-mortar Cantina locations and then transported to and served from the food trucks. Toppings and sides (such as cilantro, onion, lettuce, tomato, beans, and rice) will be prepared on the trucks and replenished as needed.

Passing health inspections with flying colors is always a top priority at Tacomazing Cantina locations. Management wants to ensure the food trucks also will receive A ratings, but food trucks pose unique challenges to restauranteurs due to several factors like keeping food at temperature and having less food preparation space. Because food will be both transported from restaurants to trucks as well as prepared and kept hot and/or cold in the trucks’ kitchens, staff must be upskilled on the risks and prevention of foodborne illness in this new environment.

You are a freelance instructional designer who specializes in regulatory training (such as OSHA and other governmental standards). Tacomazing’s Food and Beverage Director is partnering with you to develop an eLearning module for all food truck staff. The module will reinforce key safe food handling practices prior to the fleet hitting the road.

After completing your course, learners should be able to complete one or more of the following objectives:

• Determine the proper temperature at which raw and cooked foods should be stored (aka keeping hot foods hot and cold foods cold).

• Check the temperature of various foods and interpret the temperature using safe handling guidelines.