Food Truck Fire Safety

Regulations: New NFPA

Model Code
October 10, 2019

A fiery tragedy sparks the first national

model code for mobile cooking
operations
America morphed into a food truck nation in the blink of an eye.
Whether they are cruising city streets, parked at festivals, or
congregating in a designated food truck corner, food trucks rank among
the hottest trends in foodservice today. But inherent to this fast-growing
industry are unique fire risks that can pose a significant danger to food
truck operators and the people they serve—as well as their business. And
until recently, food truck fire safety regulations have strictly been a
hodge-podge of local requirements.

In this blog, we reveal the biggest risks posed by and to food trucks and
provide an overview of the first National Fire Protection Association
(NFPA) model codes aimed at enhancing fire safety in the food truck
industry. We also offer some common-sense tips operators can follow to
prevent fires and mitigate damage.

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online selection of  ABC fire extinguishers, and Class K extinguishers that
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The tragic explosion that’s made food
trucks safer by spurring food truck fire
safety regulations
Since the 2008 recession left out-of-work restauranteurs scrambling for a
low-cost way to peddle their fare—and consumers looking for cheaper
dining options—food trucks have exploded into a $1 billion industry. The
National Food Truck Association estimates that more than 117,000 food
truck businesses serve up everything from tacos to cupcakes nationwide,
thriving in the midst of the nation’s “foodie” culture and claiming their
place as a respectable alternative to brick-and-mortar restaurants.

But as too often is the case, it took a tragedy to crystalize awareness

about the alarming fire hazards that food trucks can pose—and the lack
of regulation surrounding them.

On July 1, 2014, in the Feltonville neighborhood of Philadelphia, leaking

gas from a propane tank on the La Parrillada Chapina food truck ignited.
The explosion hurled a fireball 200 feet into the air, shook nearby
buildings, and tossed the propane tank 95 feet into a nearby yard
(according to an NFPA report). The 42-year-old truck operator and her
17-year-old daughter suffered third-degree burns and died three weeks
later. Ten other people were injured, some critically.

It wasn’t the first time a food truck had exploded in public. But this time,
the horrific event was captured by a nearby surveillance camera. The
video went viral across the Internet and media outlets demanded
answers to the question on everyone’s lips: Are food trucks safe?

Watch this video of the explosion that triggered the first NFPA fire safety
standards for food trucks:
A hodge-podge of local food truck fire
safety regulations prompts the call for a
consistent national food truck code
Within days, NFPA leaders had proclaimed the need for national food
truck fire safety requirements. The International Fire Marshals Association
(IFMA) convened a task force to create a new chapter for the 2017
edition of NFPA 96: Ventilation Control and Fire Protection of Commercial
Cooking Operations  that specifically addressed food truck safety. Its
language was also incorporated into a new section aimed at “mobile and
temporary cooking operations” added to the 2018 edition of NFPA 1:
Fire Code.

Previously, with no national code or standard to address the issues, every

city had simply created whatever food truck regulations it thought best
—and many didn’t even realize there was a problem. For instance, at the
time of the Philadelphia explosion, the NFPA Journal recounts that
Chicago imposed rigorous oversight on food truck operators that
required them to submit fire protection plans, pass a lengthy inspection,
and pass a fire safety class. In contrast, Indiana state laws banned fire
departments from inspecting vehicles—and food trucks were lumped
into that category.

With the number of different regulations rivaling the number of food

trucks on the road, confusion over the best fire safety practices ran
rampant throughout the industry. Truck operators needed to grasp a
hodge-podge of rules about how to prepare and serve food, where to
park, what permits were needed, and how often inspections were
required. And the instant they rolled across city lines, everything could
change.
In many jurisdictions, food trucks fell into a gray area of fire safety
regulations that made the situation even cloudier. Requirements for
brick-and-mortar restaurants didn’t fit the size and structure of a mobile
kitchen, and food trucks’ mobility also prevented them from fitting the
definition of temporary structures covered by fire codes, such as kitchens
operating under tents at events.

Even worse, after the Philadelphia explosion, some nervous cities tried to
enforce rules that didn’t correspond to a defined regulation on their
books—a questionable practice that made it extremely difficult for food
truck operators to know what they needed to do to comply.

Fo
od trucks park at events or line up along city streets where large
numbers of people congregate—cramming significant explosive
potential into a small, heavily populated space.
Food truck fire safety risks
Like any foodservice establishment, food trucks brim with potential fire
hazards that can cause a fire to quickly spiral out of control: open flames,
hot equipment, propane tanks, gas generators, electrical connections,
cooking oils, splattered grease, cleaning chemicals, paper products,
gasoline or diesel fuel, and engine oil. But unlike brick-and-mortar
restaurants, customers at the counter stand uncomfortably close to fire
hazards in the kitchen, making it even more important for food truck
operators to take extra precautions.

Explosions like the tragedy in Philadelphia may be uncommon, but they

do occur. In 2011, two workers were burned when a propane tank on a
popular New York City food truck exploded after a car accident. In 2014,
three people were injured when a gas leak triggered a food truck
explosion at a high school football game in Fresno, Calif.

A year later, 20 homes were damaged when a food truck exploded in a

Lakeview, Minn., driveway—a blast so strong that it shook art off walls
and was heard six miles away. And just days ago, a popular food truck
owner known for serving up fried fish and shrimp dishes was severely
burned when a propane tank exploded inside his truck at a downtown
Detroit event.

NFPA reported an average of 540 vehicle fires every year between 2007

and 2011 where propane was the first material ignited, causing an annual
average of three deaths and $8 million in property damage. While it’s
unclear how many of those fires involve food trucks, it underscores a
potential danger that shouldn’t be ignored.
 Nearly 70 percent of
food truck fires involve propane tanks, such as the fiery explosion that
decimated this popular New York City food truck after a car accident.
Source: CBS New York
Most food truck chefs rely on either gas or electricity to cook. Fires can
spark from the stove, oven, and bubbling fryer, but it is fuel sources that
carry the greatest potential for inflicting destruction and casualties.

Let’s examine the biggest risks:

Propane tanks
Propane poses the most significant risk of fire in a food truck. NFPA
asserts that 68 percent of food truck fires are related to leaks or
structural failures in propane tanks. Propane explosions were behind
almost every food truck fire involving injuries and deaths in recent years.

Here’s the thing: while cooking with propane is generally considered

safe, just a small, 20-pound propane cylinder attached to a backyard grill
contains the explosive power of 170 sticks of dynamite – generating
more than 425,000 BTUs (British Thermal Units) of energy.
Food trucks can carry 100-pound propane cylinders capable of
exploding with more than 2.5 million BTUs. The very nature of food
truck use amplifies the risk, as trucks are commonly parked at events or
lined up along streets where large numbers of people congregate,
cramming an enormous explosive potential into a small, heavily
populated space. In fact, the FDNY (New York City’s fire department)
considers food trucks a potential terrorist threat due to the explosive
power of their propane tanks.

Food trucks are constantly on the move, driving over bumpy roads and
potholes that can jostle propane tanks—loosening connections and
fittings and causing other structural damage. Failing to properly tighten
fittings when tanks are swapped out can also cause leaks.

Since propane is heavier than air, an undetected leak on a tank inside a

truck tends to pool near the floor. In a truck saturated with cooking
smells, people may not realize that they are standing in a pocket of
propane gas. And a single spark from the oven or stove can ignite the
gas.

Carrying propane tanks on the outside of trucks decreases the risk posed
by leaks—but increases the risk of tanks exploding on impact in even
minor collisions.
 Pr
opane explosions have triggered nearly every food truck fire that caused
injury or death in recent years. Source: Pittsburgh Post-Gazette
Cooking without the right fire suppression systems
NFPA states that cooking equipment causes 61 percent of fires in eating
and drinking establishments, and fire codes have long required hood
suppression systems over ovens, burners, grills, and fryers in commercial
kitchens. The 2018 edition of NFPA 1 (50.7.3.3) emphasizes that food
trucks are not exempt from being “protected by an approved hood fire
suppression system or other approved means of extinguishment in the
event of fire.”

However, automatic fire suppression systems are often absent in older

food trucks or vehicles converted into mobile kitchens. Most food truck
operators carry portable fire extinguishers, but many don’t realize that
they need two types to effectively extinguish the types of fires they are
likely to face: a Class K extinguisher for suppressing grease, fat, or
cooking oil fires and an ABC extinguisher for putting out fires involving
paper products or other types of fires.

Portable generators
Portable generators used to run electricity to a food truck can also create
fire risks. Generally, the danger is greatest in older food trucks or vehicles
converted into mobile kitchens rather than newer food trucks specifically
built for cooking operations.

Here’s why: without proper venting, trucks can fill with flammable (and
otherwise dangerous) carbon monoxide gas created by the generator or
electrical system. Many cramped food truck spaces also do not include
places to properly store the fuel required to run the generator safely
away from ignition sources.

NFPA 1 and 96 cook up model food

truck fire safety regulations
At the time of the Philadelphia explosion, NFPA 1, NFPA 96, NFPA 58:
Liquefied Petroleum Gas Code, and NFPA 1192: Standard on Recreational
Vehicles  contained requirements that addressed some fire safety hazards
associated with food trucks. But there was no code specifically designed
to provide consistent minimum safety requirements for mobile cooking
operations—and many safety concerns were omitted.

Many authorities having jurisdiction (AHJs) expressed interest in

adopting food truck fire safety regulations but lacked the expertise to
create regulations on their own. NFPA leaders concluded that a national
standard that is easy to adopt would go a long way toward increasing
the number of communities with comprehensive food truck safety
regulations.

The IFMA task force responded with 16 pages of proposed code that was
largely incorporated into the latest editions of NFPA 96 (Annex B) and
NFPA 1 (Section 50.7). The new additions impact many fire safety
aspects of food trucks, including requirements for installation, testing,
maintenance, portable fire extinguishers, proximity to nearby structures,
communication with emergency personnel, emergency response
training, installation of containers and storage, and the use and transport
of LP (liquified petroleum, or propane) gas.

IFMA also defined mobile or temporary cooking as: “Any cooking facility,

apparatus or equipment, being operated on a one-time or interim basis,
or for less than 90 days in the same location, other than at a fixed
location, building or structure which has been inspected and permitted
under another section of this code, regulation or statute, inclusive of
self-propelled trucks and vehicles, trailered units, pushcarts, equipment
located under cover of awnings, canopies or pop-up tents, or other
structures for which a building permit has not been issued.”
 N
ew NFPA requirements are making it easier for AHJs to implement
comprehensive fire safety regulations for food trucks. Source: Pyrotech
Changes to NFPA 96
NFPA 96 covers the minimum preventive and operative fire safety
requirements related to the design, installation, operation, inspection,
and maintenance of public and private commercial cooking operations.
The new Annex B chapter adds extensive requirements for food trucks
that cover clearance, exhaust hoods, exhaust duct systems, fire
extinguishing equipment, employee training, solid fuel cooking, and
communication protocols. It also covers procedures for inspection,
testing, and maintenance of cooking equipment.

For instance, new requirements surrounding the detection of LP-Gas

(propane) system leaks mandate:
From the 2017 edition of NFPA 96

B.19.2.1 All recreational vehicles equipped with a propane appliance and an

electrical system shall be equipped with a propane detector listed and marked on
the device as being suitable for use in the vehicles under the requirements of
ANSI/UL 1484, Standard for Residential Gas Detectors, and installed according to
the terms of its listing (1192:6.3.3.1)

B.19.2.2 The LP-Gas leak detection system shall be tested monthly.

B.19.2.3 LP-Gas systems shall be inspected prior to each use.

B.19.2.4 LP-Gas leak detection testing shall be performed every time a new LP-Gas
connection is made or an LP-Gas cylinder is changed out.

B.19.2.5 LP-Gas leak detection testing shall be documented and the documentation

shall be held in the mobile or temporary unit and made available to the AHJ upon
request.

NFPA 96 fashioned its mobile and temporary cooking operations chapter

as a “normative annex” so that AHJs that don’t currently enforce NFPA 96
could choose to implement it without having to adopt the rest of the
standard. Although annexes may be written in mandatory language, they
do not function as code requirements unless specifically adopted by an
AHJ.
 Se
ating for the public is prohibited within food trucks according to section
50.7.1.6.3 of NFPA 1.
Changes to NFPA 1
Section 50.7 of NFPA 1, on the other hand, does stand as a mandated
requirement of the national fire code. It stems from the new provisions
added to NFPA 96, but also expands upon the other code with several
unique requirements. Highlights of the new section in the 2018 edition
of NFPA 1 include:

Permit requirements

50.7.1.2 Where required by the AHJ, permits shall be required for the location,
design, construction and operation of mobile and temporary cooking operations.

Vehicle safety

50.7.1.3 Wheel chocks shall be used to prevent mobile and temporary cooking units
from moving.
Separating food trucks for safety

50.7.1.5 Mobile or temporary cooking operations shall be separated from buildings

or structures, combustible materials, vehicles, and other cooking operations by a
minimum of 10 ft (3 m).

Banning food trucks from public tents

50.7.1.6.1 Mobile or temporary cooking shall not take place within tents occupied
by the public.

50.7.1.6.2 Tents shall comply with Chapter 25.

Seating prohibitions

50.7.1.6.3 Seating for the public shall not be located within any mobile or
temporary cooking vehicle.

Ensuring fire department access

50.7.1.7 Mobile or temporary cooking operations shall not block fire department

access roads, fire lanes, fire hydrants, or other fire protection devices and
equipment.

Communication protocols in emergencies

50.7.1.8.1 An approved method of communication to emergency personnel shall be

accessible to all employees.

50.7.1.8.2 The address of the current operational location shall be posted and

accessible to all employees.

Training employees in emergency response procedures

50.7.1.9.1* Prior to performing mobile or temporary cooking operations, workers

shall be trained in emergency response procedures, including the following:

(1) Proper use of portable fire extinguishers and extinguishing systems

(2) Proper method of shutting off fuel sources

(3) Proper procedure for notifying the local fire department

(4) Proper refueling

(5) How to perform leak detection

(6) Fuel properties

50.7.1.9.2 Refresher training shall be provided every year.

50.7.1.9.3 Initial and refresher training shall be documented and made available to

the AHJ on request.

General precautions for fryers

50.7.2.4.8.1 All fat fryers shall have a lid over the oil vat that can be secured to
prevent the spillage of cooking oil during transit. This lid shall be secured at all
times when the vehicle is in motion.

For full requirements, please access a copy of NFPA 1.

More than 60
percent of fires in eating and drinking establishments are caused by
cooking equipment. Source: Restaurant Equippers
To make its new requirements easily digestible by the food truck
industry, NFPA created a free downloadable fact sheet that maps out
specific areas of a truck with corresponding tips and information on
proper usage and care.

10 common-sense tips for enhancing fire

safety on food trucks
Adding food truck fire safety requirements to the NFPA model code
makes adoption of enforceable code easier for local governments and
fosters public safety. But if regulations aren’t in place within a
jurisdiction, there are many commonsense steps food truck operators
can take to prevent and mitigate fires:

 Schedule regular inspections and maintenance of electrical

equipment and keep an eye out for hazards like frayed wires
or combustible items near power sources.
 Train employees to never throw water on a grease fire. It can
cause the grease to splatter and spread, making the fire
worse. Class K fire extinguishers are best for fighting grease
fires. Food trucks need two types of fire extinguishers: Class K
extinguishers for fighting grease fires and Class ABC
extinguishers for putting out standard fires, such as those
involving paper products.
 Follow NFPA regulations for hydrostatically testing fire
extinguishers and propane tanks. Make sure the equipment is
stamped with the testing date to ensure it remains in proper
working order.
 Regularly inspect kitchen exhaust systems within the truck for
grease build-up. The frequency of inspections is defined in
NFPA 96 (Annex B), based on the volume and type of
cooking.
  Clean up grease at least once a day, concentrating on walls,
work surfaces, ranges, fryers, broilers, grills, convection ovens,
vents, and filters. Pay extra attention to exhaust hoods, where
grease buildup can restrict air flow. NFPA 96 (Annex B)
provides extensive instructions for cleaning food truck
exhaust systems.
 Keep the food truck as tidy as possible to reduce fire hazards.
Keep paper products, linens, boxes, and food away from heat
and cooking sources. Properly dispose of soiled rags, trash,
cardboard boxes, and wooden pallets at least once a day.
 Remove ashes from wood- and charcoal-burning ovens at
least once a day. NFPA 96 (Annex B) provides extensive
guidance for ash removal.
 At least one employee on every shift should know how to
shut off propane and electrical power in case of an
emergency. Also designate one worker per shift to act as an
evacuation manager with duties that include calling 911,
determining when an evacuation is necessary, ensuring that
everyone exits the truck safely, and leading customers a safe
distance away. Along those lines, ensure that everyone on
your staff knows the location of all exits on the truck.
 Store flammable liquids in their original containers or other
puncture-resistant, tightly sealed vessels. Food truck kitchens
are small, but operators must do their best to store these
liquids in well-ventilated areas away from combustible
supplies, food, food preparation areas, or sources of flames.
 Use chemical solutions in well-ventilated areas and
immediately clean up any spills. Never mix chemicals unless
instructed by the manufacturer’s directions.
New NFPA model code helps
standardize food truck fire safety
regulations—so operators hit the road
safely
Delighting the public with high-quality, delicious fare is the priority of
food truck operators. But keeping themselves, their workers, and their
patrons safe remains an ongoing concern due to the fire hazards that
can exist on their trucks. Fortunately, new NFPA regulations have
reached the intersection of food and wheels, creating awareness of the
risks food operators face and providing a single source they can turn to
for guidance on hitting the road safely.

In the market for fire protection equipment for food trucks? Check out
our selection of  ABC dry chemical fire extinguishers.