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Best Practices in Transportation of Food

  • • Transport all finished products at appropriate refrigeration or freezer temperatures, keep thermometers (recording and indicating) accurate and immediately available, and use the vehicle only for the type of product indicated after thorough cleaning and sanitizing between different batches of the product.
  • • Circulate air uniformly through transport vehicles that involve refrigeration or freezing.
  • • Ensure that loading and unloading of the transport vehicles is done efficiently and quickly and that the temperature of the product does not change because of the movement in and out of facilities.
  • • Do not use transport vehicles carrying food of any type for other purposes such as the transport of animals or materials placed in the empty vehicles as they return to the original sender.
  • • Keep accurate records of all substances placed in the trucks and have them ready for inspection by the appropriate authorities. (See endnote 36.)
  • • Use preventive control requirements proposed under the Food Safety Modernization Act— Proposed Rule on Sanitary Transportation of Human and Animal Food, which has specific requirements for preventive controls and standards for human food, animal food, produce safety and foreign supplier verification, and a program for accreditation of third-party auditors. (See endnotes 37, 38.)
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