Food Transportation Standards

Vehicle Requirements

All vehicles used for food transport must be:

• Dedicated to food transport only (no chemicals)
• Clean and sanitized before each use
• Temperature-controlled for perishables
• Equipped with temperature monitoring

Temperature Control

• Refrigerated items: 0-4°C (32-40°F)
• Frozen items: -18°C (0°F) or below
• Hot foods: 60°C (140°F) or above

Loading Procedures

• Inspect all food items before loading
• Load cold items last, unload first
• Document temperatures at loading and unloading
• Ensure proper packaging and sealing

Documentation

All food transport must be documented including:

• Temperature at loading and unloading
• Time of departure and arrival
• Driver name and vehicle number
• Product description and quantity