A bill to enable food truck owners to store and prep food in the trucks instead of commissaries has a hearing before a Senate committee Tuesday.
Currently, food truck owners in Washington state are required to store and prepare all food in licensed kitchens in brick and mortar structures.
The bill passed unanimously out of the House of Representatives.
Jen Gustin, owner of Boss Mama’s Kitchen, said the bill would cut her costs.
Gustin lives in Puyallup but has to drive to her commissary in Tacoma before she can serve any food out of her truck.
She said being able to store and prepare food in the truck would mean lower prices, and even better tasting food. Gustin would be able to slice tomatoes and onions in her truck after orders are made, rather than cutting them hours earlier at a commissary.
