KDD provides guidelines for proper food handling during transportation and distribution. Their products are delivered daily to many locations, so maintaining hygienic practices during transportation is important. The document outlines proper procedures for personal hygiene of employees, cleaning and maintenance of delivery trucks, safe loading and unloading of food products, and ensuring food safety during the transportation and distribution process.

1. Guidelines for Proper Food
Handling, Food Safety,
Transportation and Distribution
of KDD Products
Quality Assurance Department
KDD

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KDD is presented with unique challenges to food protection in the area of product
distribution. Each day, thousands of products are delivered to co-ops, homes and
schools. Moving these food products safely and efficiently from KDD ‘s factory to
their destination requires an elaborate, highly coordinated series of hygienic
practices to deliver products in excellent condition while maintaining personal
and environment safety.

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Personal hygiene
This presents an obvious challenge to employees working with the transfer of foodstuff dealing with
different areas of a truck.
Start with your self !!
During food safety training courses you are trained on personal hygiene and should refresh your
knowledge about :
The requirement for
clean, short nails, hair
and clean uniforms.

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 Hand washing
When working with different parts of the truck, it’s expected that your hands will become contaminated
from grease or after filling the vehicle with fuel, etc.
When to Wash: Food handling employees must wash their hands and exposed parts of their arms after:
 filling the car with fuel or contact with truck parts for any reason (maintenance, cleaning, etc.)
 before and after loading & unloading food product
 after you come back from distributing food products
 contact with other people, coughing/sneezing, using a handkerchief
 using the bathroom room,, using tobacco, eating/drinking, handling unclean equipment or utensils
How to Wash: Food handling employees shall clean their hands and exposed arms using a properly
equipped hand washing facility by vigorously rubbing the surfaces of lathered hands and arms and
thoroughly rinsing with clean water. Employees shall pay particular attention to the areas underneath
their fingernails and between their fingers.
 The uniform
The use of an appropriately cleaned uniform has a significant impact in the prevention of
contaminating food. Uniforms must be kept clean.
 Personal Belongings
Personal clothing and belongings must be stored in designated areas away from food. Don’t store
your belongings with food.

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The truck is the carrier of the food products from factory to the
consumer so the following points must to be considered :
Good Loading Practices

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1- The inside of the truck should be clean and the
floor free of shrink wrap and debris.

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 Correct Pallets should be used
Pallets should allow airflow through and
under the load
Orientation should allow airflow to the rear of
the body

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Wooden Pallets
Poor condition of wooden pallets due to presence of the screws and other protrusions make
product more susceptible to damage and puncture.
Broken parts of pallets cause instability when loading and are likely to fall or become displaced
during vehicle movement.
Wooden pallets should not be loaded at more than the vertically permitted height of load.
Distributors should not arrange products near to the vehicle walls . This will also decrease
cooling efficiency.
Vehicle storage areas should be maintained in good, clean condition.

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Loading trolleys:
Avoid loading trolleys with damage wheels, rubber or
frames. This will lead to unstable loads and difficult
movement.

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 Product should always loaded at the correct
temperature, transport refrigeration is designed to
maintain temperature only.

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 Load Properly. Do not mix refrigerated and dry
goods in the same compartment
Separate items

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 Pre-cool the body
When not in
use try to park
in the shade

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 Curtains are recommended for both rear and side
doors keep repaired & clean.

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 Cold air is heavier than hot air
Opening doors with no curtains loses all cold air
Something has to replace the heavier air. The warm ambient air does this
instantly
Don’t forget we are in a
very HOT! Country

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 Heat Sources
1. Through the truck/trailer body
2. Through the rear door
3. From warm Products
4. From defective door seals

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 Loading practices
Poor air distribution is one of the primary
causes of product deterioration even when
unit capacity is more than adequate
Obstructions anywhere around the load
can result in hot spots
Airflow - Return

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Air Flow down the side of the load
Minimum 2.5 cm airflow around the
sides of load preferably 5 cm
Properly loaded pallets provide good
airflow
Minimum 10 cm from the rear
door

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 Loading Procedure
Pre-cool the box preferably until set point
Initiate Manual Defrost during pre-cool
Switch off the unit
Load product at the correct temperature and in the correct manner
Close doors
Start up unit
Check thermostat settings
Do not load the product in front of the evaporator air outlet as this will block the airflow
Blockage above the load will result in short cycling
Leave a minimum of 25 cm between the top of the load and the ceiling
Inside of the truck should be clean and the floor free of shrink wrap and debris
Turn off unit while doors are open
Keep door openings to a minimum
Use air curtains wherever possible

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 Transportation & Handling Best Practices
Finished products manually handled are loaded into containers in a way that prevents
actual and potential contamination to products.
When loads are NOT properly handled, loaded and unloaded. Contamination can occur
from a variety of sources, such as: -
a. Forklifts and lift trucks can puncture holes in the product containers, leading to the
introduction of microorganisms and physical contaminants.
b. Incompatible products or non-food items such as – chemicals, must not be loaded with
food products.
c. Items which are supposed to be chilled in transit must not be held at room
temperature. This leads to spoilage and growth of micro organisms.
d. Load products neatly into vehicle. Handle all Products with care and they must be
loaded right side up and not inverted.

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e. Loading & unloading operations must be carried out in areas away from
passing traffic and out of the path of pedestrians not involved in the loading
activity.
f. Loading activities must be carried out on ground that is flat, firm and free
from potholes.
g. Brakes should be engaged on vans and trucks to prevent unwanted
movements during loading.
h. Loading and unloading should be carried out so that the load is spread
evenly to avoid the vehicle becoming unstable.
i. Drivers must check to ensure the load is adequately secured and that
vehicles are not loaded beyond their capacity.
j. Don’t leave your truck unlocked (driver cabin & storage area)

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Attire, Clothing,
Appearance of drivers

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Responsibilities
Cleaning : Driver or cleaning staff
Vehicle maintenance: Garage or service centre