When potentially hazardous foods are transported, they should be maintained colder than 5°C, or hotter than 60°C, during the journey. Alternatively, Food Safety Supervisors on charter vessels and commercial passenger service boats could use time, rather than temperature, to keep the food safe while it is transported.
If the journey is short, eskies with ice bricks may keep the food cold. If the journey is long or on hot days, a portable refrigerator may be required. Hot food may be maintained hot in insulated containers or with heat packs for short periods, but portable ovens may be required to keep food hot over longer trips.
Food must be pre-heated or pre-cooled before being placed in an insulated container. The container must have a close-fitting lid to help maintain safe temperatures. The container must be in good condition and kept clean at all times, and used only for food.
Other transport considerations
Keep the journey as short as possible.
Make it your last job packing potentially hazardous foods into insulated containers.
Containers for cold food should be placed in the coolest part of the vessel.
Vehicles must be clean. If pets or dirty equipment have been previously carried, the intended food storage area must be thoroughly cleaned or lined to minimise the likelihood of contamination.
Make it your first job to unload any hot or cold food, and place it into on-site temperature control.
Commercial vessels that are a licensed food business must ensure the safety of food consumed by customers and staff.