Topic 4.2: Transport

Minimum standards for means of transport and driver:

The pickup truck should be clean and in good working order. Otherwise, the warehouse keeper has the right to refuse to hand over the food. You can read more about food transportation in module 3.

Loading, unloading and conditions of carriage:

  • When loading and unloading food, be careful not to soil or damage the food.
  • Unload and load food so that the food does not come into direct contact with the floor.
  • Before loading the food, pay attention to the temperature in the car to ensure food safety.
  • Transported products should be protected against possible damage. If necessary, the place where food is transported should be protected with disposable foil.
  • In a car used to transport food, in direct contact with food, products and items that pose a threat to its safety, e.g. chemicals, industrial agents, gardening equipment, etc., should not be transported.
  • Food products (including frozen products requiring refrigeration) must be transported in properly prepared containers in accordance with the requirements of producers.
  • Frozen products must be kept at the correct temperature throughout the distribution process. If you don’t have freezer in your transport, remember: the cold chain may be interrupted in a total of up to 30 minutes, starting from loading the food to its transfer to the final beneficiary.
  • Containers for the transport of food products should only be used for transporting them and should not be used for other purposes.
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Personal hygiene

When working with food, maintain personal cleanliness and wear clean outerwear, preferably smooth, without unnecessary elements (e.g. ruffles, strings, fringes) which could come into contact with food. Practise proper hand hygiene which should be washed and disinfected in places intended for this purpose after each contamination. If you are sick or have diarrhea, infected wounds, or skin infections ulcer, you should not handle food.

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