Transporting food safely

Food Safety SupervisorWhen transporting food from a supplier to your premises and from your premises to your customers or to other outlets, Food Safety Supervisors must ensure that vehicles and equipment used to transport food are designed and constructed to protect the food.

Hazards

  • Dust, dirt, chemicals, pests or other foreign objects may contaminate unprotected food

  • Food poisoning bacteria can multiply if potentially hazardous food is transported between 5°C and 60°C

  • Food poisoning bacteria can be transferred from raw food to ready-to-eat food if transported incorrectly, this is called cross contamination

Controls and monitoring

  • All food for transport must be covered or packed for protection from contamination

  • All ready-to-eat food must be kept separate from raw food

  • Ensure that the food transport vehicle can maintain the correct temperatures for the type of food it carries

  • Check that cold food is transported at 5°C or colder

  • Check that frozen food is transported frozen hard

  • (not partially thawed)

  • Check that hot food is transported at 60°C or above

  • If food is transported between 5°C and 60°C, use the 4-hour/2-hour guide

  • If the food transport vehicle does not have a heating or cooling system, use insulated boxes to maintain food at safe temperatures

  • Make sure that the food is transported away from any chemicals that might contaminate the food

  • Make sure that the delivery vehicle and transport boxes are clean, and food is packaged correctly

Corrective actions

  • Throw away food that has become contaminated (e.g. foreign objects, chemicals)

  • Throw away ready-to-eat food that has been contaminated by raw food

  • Potentially hazardous food that has been kept between 5°C and 60°C for less than two hours (cumulative time) must be refrigerated or used immediately

  • Potentially hazardous food that has been kept between 5°C and 60°C for longer than two hours but less than four hours (cumulative time), must be used immediately

  • Potentially hazardous food that has been kept between 5°C and 60°C for longer than four hours (cumulative time), must be thrown out

  • Review the food transport and other relevant activities if potentially hazardous food is being held between 5°C and 60°C for four (4) hours or longer, including any such time prior to and after transport,and before using the food

Food Safety Supervisors must reduce the likelihood of food being contaminated during transport.

 

 

 

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