Assessing the Quality of Food Served in Food Trucks in Egypt

Document Type : Original Article

Authors

Hotel Management Department, Faculty of Tourism and Hotels, Sadat City University

Abstract

The importance of food trucks is increasing in Egypt as the current and potential growth rates of these projects have proven their superior ability to strongly influence the economic situation. Despite this, there is a clear gap and lack of data and studies on the quality and safety of food served in food trucks in Egypt, especially concerning the diversity of food items and their ingredients, the level of hygiene, and the extent of adherence to the application of quality and food safety management standards. Therefore, this study came to examine the evaluation of the quality of food services provided in food carts in Egypt. To achieve this goal, the study relied on a quantitative approach based on the distribution of questionnaires, which gave the respondents more time to complete the questionnaire. In addition, the food handling practices and health conditions of food truck workers were assessed through a personal checklist designed for this purpose. The study reached a set of results, including that the quality of the food provided in the food trucks is consistent with customers' expectations and that the menu contains a variety of items suitable for customers' desires. The results of personal observation also indicated the lack of appropriate refrigeration means in most of the carts, as well as the failure to store perishable food ingredients, raw materials, prepared foods, and ready-to-eat foods (chilled or frozen).

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