NFPA 58 Rules for Food Trucks That You Need to Know

On Sept. 14, 2023, the National Fire Protection Association (NFPA) introduced the 2024 edition of NFPA 58, including a new chapter on mobile food facilities. Seeing the need for more oversight, I am grateful to so many industry safety and technical advisors who spent years of their time and effort to develop a comprehensive safety standard for mobile food trucks. The new Chapter 16 applies to liquid petroleum gas containers, training, piping systems, materials and appliances, and their installation in mobile food facilities for purposes other than engine fuel. 

The food truck industry has experienced tremendous growth in number and professionalism over the years and has evolved from construction site sandwich trucks to full-scale restaurants on wheels. Propane sales volumes and per-gallon profit margins have had a substantial positive impact on our industry. The outlook for future gallons is there for those who wish to take advantage of this growing market. 

Unfortunately, years ago, NFPA 1 Code 50 and NFPA 96 — which is the “Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations” and includes food trucks — put the “cart before the horse” and mandated codes that were not anticipated by our industry. Propane company representatives, truck fabricators, owners and operators, technicians, and state fire marshals and inspectors were not prepared for the new rules oversighting food trucks in their states and communities. 

Those who may be critical of serving this industry have some legitimate concerns, but with any type of account, having knowledgeable, trained delivery drivers and technicians can overcome this reaction. The 2024 NFPA 58 Chapter 16 requires an annual inspection, including a pipe leak check, a trained certified owner or operator in the food truck whenever in operation and many other safety enhancements. NFPA 58 Section 16.8 requires all employees to receive refresher training every year. These regulations for food trucks go well beyond what is expected for your local “brick and mortar” restaurant. With either venue, it is important that customer visits and periodic inspections be considered to ensure everything is up to compliance. 

Though “mobile” in principle, my observation is that many food trucks find permanent locations to set up and only temporarily relocate to festivals and private events. This is consistent business that can be added to your delivery route and presents an opportunity for annual inspection revenue. 

In Florida, we have many licensed independent mobile businesses that specialize in on-site recreational vehicle service and repair, generator service and installations, gas equipment appliance sales, and services that are not affiliated with a propane supplier. Consider reaching out to these independent companies to make them aware that the 2024 edition of NFPA 58 mandates that mobile food trucks have annual inspections and that opportunities exist to service this existing and growing market. Of course, it is up to the local authority having jurisdiction whether the codes are enforced. 

The investment in capturing this market is negligible. Most mobile food trucks either use permanently mounted ASME tanks or DOT cylinders that are owned, not leased. Though your company may not fill mobile food trucks, recreational vehicles or cylinders, it is important that in any dispensing operation where you provide propane, customers have knowledge of the new rules and regulations and adhere to the same safety standards as your company. 

Unlike industry associations, the mobile food truck community can be difficult to reach. They rely on propane suppliers to keep them informed of codes and laws. Many food truck workers’ primary language is Spanish. To facilitate the smooth transmission of important safety and compliance guidance, find a reputable training services provider that offers virtual training courses in both English and Spanish. It’s also important to work with a training service that offers skills and inspection evaluation documentation in multiple languages. 

With resources such as live online seminars or virtual and on-site training, you can incorporate the necessary training and documentation to bring your food truck clients into compliance, as well as the tools for your technicians to perform and document the tasks in accordance with the latest NFPA 58 and NFPA 96 codes. 

You can also consult with a training services provider for things like inspection forms, training certificates and employee skills evaluations to assist food tuck owners in NFPA refresher training compliance for their employees. 

Training and documentation are paramount for ensuring food truck operators and employees, your technical personnel, independent contractors and your business follow the relevant NFPA standards. By working together and adhering to these NFPA codes, we can create a safe and profitable environment for all parties. Bon appetit.