Food truck vendors are coming under fire for testing for food allergies.
Here’s a roundup of the stories: A vendor in San Francisco tested positive for food allergy in January and is under investigation by the city for what the city calls a violation of the state law that bans the testing of food.
The city said it would issue an order to the company, but the company has been working with the city to resolve the issue.
A vendor at an Ohio location has been ordered to stop testing for the allergy.
In February, the vendor in Minneapolis was ordered to discontinue testing for a food allergy.
An Iowa trucking company has received a cease and desist letter for testing positive for a potentially harmful food allergy that the city says could put the livelihood of its drivers in jeopardy.
And in July, a California trucking service was fined $20,000 by the state for testing negative for the potential risk of food allergies from the vendor’s vehicles.
“This is a serious issue,” said Scott Buell, a health policy expert at the University of Maryland School of Public Health.
“These are the kind of tests that make it so much more difficult to be a food trucker.”
The Food Truck Industry is a small and growing industry that is poised to become a $300 billion industry by 2030.
But the food trucking industry is also an increasingly important economic driver in the United States, with more than $2 billion in annual gross sales.
“Food trucking is a very significant economic driver for the state of Iowa,” said Buel.
“So it is a concern.”
The food truck industry is now regulated under the Iowa Food Truck Act, a federal law that requires food service vendors to undergo rigorous testing.
Iowa is among 17 states that have enacted or are in the process of enacting legislation that makes food truck drivers more vulnerable to food allergies, according to the American Trucking Associations (ATA).
That includes a federal requirement that food service providers must undergo additional testing and other safeguards to protect the public.
The law also provides the government with the power to fine truck drivers who fail to follow their own state’s food safety laws.
“Iowa has been doing this for a number of years now,” said Andrew Mather, a senior food safety policy specialist with the American Public Health Association (APHA).
“This has become a national issue, and the industry is responding.”
The Iowa legislation also requires food truck operators to conduct additional tests for potential foodborne illness.
The Iowa Food Safety and Inspection Commission (ISIC) has taken steps to implement a food safety strategy, including requiring food truck owners to undergo food safety training and providing more training to vendors.
But it also takes steps to address concerns raised by the food safety advocates.
In April, the Iowa Legislature passed a law requiring food service companies to submit food safety records to the Iowa Department of Health for inspection.
But Iowa’s food trucks still face other challenges.
Iowa State Department of Agriculture and Consumer Services (IDA) statistics show that food trucks are a small segment of the food industry.
About 1.7 million people work in food services in Iowa, which is the fourth largest food-service market in the country, according the Iowa Economic Development Corporation.
The number of food service jobs in Iowa is predicted to increase to more than 2 million jobs by 2030, according TOA.
And food truck service employment in Iowa has increased since 2010, as has the number of truck drivers.
Iowa’s Food Truck Alliance (FTAA) estimates that there are more than 150 food truck operations operating in Iowa.
But for some, food truck business is just too expensive.
The food industry is a competitive one, and it’s very expensive to operate a truck, said Mather.
“If you’re not paying a lot of people, you’re probably not doing a very good job of service,” he said.
The IAESC estimates that the average cost of operating a food service business in Iowa was $2.8 million in 2012.
“The biggest challenge is that the market isn’t ready,” said MATHER.
“You’re not doing the job that you’re supposed to be doing.
You’re not getting a customer.”
The cost of running a food-truck operation in Iowa could be as high as $100,000 a year, according Buella.
“We are talking about a small business that’s not going to get rich,” he added.
But that’s what the food-services industry needs, according Mather and other food safety experts.
“A lot of these people that are getting fired are actually doing something right,” he noted.
“They’re just not doing enough to keep their business afloat.”
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