Topic 1.2: Food transportation

In addition, remember to segregate products: pack meat, fish, and eggs separately to prevent possible leakage of plasma onto other products.

Secure the goods in a way that they are not damaged during transport, place heavier products at the bottom (e.g., flour, drinks, jars, canned goods) and the lightest products (e.g., pasta, teas, spices) at the top. Do not exceed the maximum load capacity of the means of transport.

For perishable foods that require low temperatures, it is recommended to limit transportation time to the shortest possible period, not exceeding 30 minutes. Therefore, it is important to carefully choose the right time to pick up the food and the right transportation route to minimise transit time.

If there is certainty or suspicion that food is contaminated with parasites, pathogenic microorganisms or toxins, if it is spoiled or comes from an unknown source, it should not be marketed. While it is possible to identify the presence of pests such as foodworms with relative ease, it is virtually impossible to control the presence of harmful microorganisms.

If you have suspicions that the food has been thawed or stored in conditions that are too hot, it is advisable to refuse it.

THE RIGHT TEMPERATURE GUARANTEES FOOD SAFETY!

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