Operation Chuck Wagon: Permitting Unlicensed Mobile Food Vendors

This QI project was originally identified by senior health environmentalists using an affinity diagram. Selection was based on the need for improvement, impact on the public’s health, and the increased interest in mobile food vending. Without a fixed location and lack of traditional advertising, unscrupulous mobile food vendors circumvent the permitting processes in hopes of operating undetected. Additionally, because of NKIDHD’s close geographic proximity to Ohio and Indiana, out-of-state mobile food vendors previously were able to enter, operate, and leave NKIDHD’s jurisdiction without obtaining the proper Kentucky permits and inspections. While health environmentalists periodically observed unlicensed mobile food vendors and took appropriate action when necessary, it was not efficient to allocate large amounts of time to such situations. Mobile food vendors tend to operate in remote areas of the jurisdiction or near employment facilities where the health department does not normally perform routine inspections. However, with the growing popularity of mobile food vending, especially in growing industrial areas, action was needed to minimize the risk associated with improperly prepared food. Force-field analysis, flow charts, and a fishbone diagram allowed NKIDHD to fully analyze this issue and unearth root causes to address, identify workable and sustainable solutions, and establish improved communication channels with mobile food vendors. Senior health environmentalists initially spent several days performing unannounced inspections of all mobile food vendors operating within NKIDHD's four-county jurisdiction. Unlicensed food vendors were given orders to cease operations and adulterated food products were appropriately quarantined and destroyed. Follow-up inspections demonstrated compliance regarding licensing, but improper temperature control was prevalent. Additional literature was developed as a guideline for mobile food vendors to follow. By November 2012, licensing compliance and proper temperature control reached 100%. Operation Chuck Wagon consisted of six health department employees, with other health environmentalists assisting with the inspection process. Local businesses were contacted and informed of the importance and benefits of having only licensed mobile food vendors allowed to operate for the protection of employee health and to reduce the risk of food-borne illnesses. Licensed mobile food vendors were asked, but generally were reluctant, to partner with NKIDHD to analyze the issue and identify possible solutions, educate unlicensed vendors of the importance of being properly permitted, and provide contact information to help expedite the process.

Although NKIDHD recognizes the importance of collecting baseline data, it feared such actions would jeopardize efforts before fully planning and executing the project; unlicensed mobile food vendors may be tipped off about the health department’s investigation and temporarily cease operation. Initial spot checks conducted in spring 2012 revealed a licensing compliance rate of approximately 25%. Success was measured by having all mobile food vendors meet the requirements of Kentucky’s Retail Food Code and be properly licensed and inspected by NKIDHD.