The dangers of food trucks? Watch one explode like a bomb in Philly

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Lots have huge unprotected fuel tanks on the back of the trucks. What happens if one gets rear ended?

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this one had two tanks, one unharmed.
But you bring up a good point. In CNG and Propane driven vehicles you have to have a DOT approved tank. Food trucks don't have a regulation on this and usually just use 50# commercial tanks.

Yeah - I want NG in a municipal service.

For portable tanks? LP is the only way to go.

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ban propane !

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ban the dumb "ban x" comments after every non-gun related injury happens.

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You mean other than sketchy food handling practices, questionable quality, and the fact that you are eating food prepared and served from a fricking truck?

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On average the food truck kitchen is cleaner than the kitchens of short order restaurants.

Not hard to keep one fridge, one griddle and one deep fryer clean.

great jihadists just got an awesome idea

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ban the dumb "ban x" comments after every non-gun related injury happens.

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Ban non-gun related injuries.

I could understand your concern but it really depends on the owner. I owned a food truck for 3 years and my operation was as safe as any restaurant I worked in including two national chains. Food handling practices are either enforced by the owner/management or not. But where I was located, I was inspected on the same schedule that restaurants were. Can't speak for others quality but I know I had gulf shrimp picked up twice a week from Mobile, Alabama by a local seafood market owner and my crawfish tails and Gator meat came from Riceland in Louisiana. Would not think of selling my products with Indonesian shrimp or langoustines.

As far as my mobile kitchen, I had one custom built that measured 18 ft x 8 ft. Six burner range with convection oven. A 23 cft commercial fridge and 23 cft commercial freezer. A 50 lb fryer in which I only used peanut oil. A 48" flat top griddle. A 3 compartment sink for dish washing . An 18" fruit/veg prep sink. A steam well, etc.. The only issue I had was cleaning the floors daily. It was a chore due to no drainage. Couldn't just spray it off real good. I spent 30 minutes after each day on my hands and knees with a bleach solution and dry towels to dry it up.

Now, I will give you that I did work some events where I walked in to other peoples kitchens and couldn't believe they were operating under certain conditions. Just a little info for you though. The ones that set up on routes in a city are usually very regulated, like a restaurant. It's the ones that just do festivals and events you need to be weary about. Events usually get the city to allow them to hire a private inspector(usually an event staffer) to breeze through and check them out. They are usually more concerned with getting you in to your tight space and you getting set up than about safety issues like proper storage,etc..

As far as propane tanks. I had 4 80# tanks but usually only needed two full a week. My greatest fear was always that an accident like this would occur. Thankfully, it never did.

Would not be out of the realm of possibilities.

business is booming for that guy