This document provides guidelines for safely transporting food to prevent contamination. It states that food should be kept covered at all times using suitable materials, and potentially hazardous foods must be kept cold or hot during transport. For short journeys, insulated containers can maintain temperatures, while for longer trips ice packs and heat packs are needed. Proper cleaning and storage of transport containers is also discussed.

1. SUBMITTED TO: SUBMITTED BY:
MR.E.KUMARAN B.PRIYANKA
DEPARTMRNT OF M.ARUNKARTHI
MICROBIOLOGY DEPARTMENT OF
MICROBIOLOGY

2. • BY AIR• BY WATER

3. BY ROAD BY TRAIN

4. • When transporting food,you need to
consider two main food safetyissuses;
keeping the food protected from the
contamination and,if the food is
potentially hazardous,keeping it cold(50 c
or colder) or hot (600 c or hotter).

5. • It is important to protect food from
contamination by keeping it covered at all
times.you can acieve this by using containers
with lids or by applying plastic flimover
containers.Materials used to cover food should
be suitable for food contact,to ensure that they
donot contain any chemicals that could leach
into the food.

6. • Aluminium foil,plastic flim and clean paper
may be used,and food should be
completely covered. Packaged products
should not ned additional covring.
• Previously used materials and newspaper
may contaminate food and should not be
used.

7. • When potentially hazardous foods are
taanspoted they should be kept cold or
hot (50 c or colder or 600 c hotter) during
the journey.Alternatively,you could use
time,rather than temperature, to keep the
food safe while it is being transported.

9. • If the journey is short,insulated containrs
may keep the food cold. If the journey is
longer, you may need to use ice bricks to
keep food cold and heat packs to keep the
food hot.
• place only pre-heated or pre-cooled food
in an insulated container,which should
have a lid to help maintain safe
temperatures.

10. Insulated conatiners must be:
• in good condition and kept clean at all times
• use only for food
• kept away from items such as chemicals ,pet,
food, fuel and paint.
• be filled as qiuckly as possible and closed as
soon as they have been filled.
• kept closd until immedietly before the food is
needed or is placed in other temperatre-
controlled equipment.

12. • Containers of cool food should b placed in
the coolest part of the vehicle.
•If the inside of the vehicle is air-
contitioned,cold food may be transported
better here rather than in the boot.

13. • Vehicles should be clean. If the vehicle is
normally used for carrying pets or dirty
equipment, the food carrying area should
be throughly cleaned or lined to prevent
any contamination. This may not br
necessary if food is transported in an
insulated container with a tightly fitting lid.
• The journey should be properly plannes
and should be kept as short as possible.

14. • When collecting ingredients,cold foods
should be collected last and immedietly
placed in insulated containers or cool bag
for transporting to the preparation facility.
• When taking prepared foods to a venue,pack
the food into insulated boxes as your last
job.
• When you arrive at the venue,make it your
first job to unload any hot or cold food and
place it in temperature-controlled
equipment.

15. Storage and handlingof
incoming and
packaging materials is
controlled to prevent
damage and
contamination.

16. •Ingredients requring
refrigreation are stored
at 40c or less and the
tempeerature are
appropirately
monitored.Frozen
ingredients are stored at
temperature are
appropriately
monitored.

17. • Humidity sensitive ingredients and
packaging materials are stored under
appropriate conditions to prevent
deterioration.
• Incoming materials are packaging
materilas are handled and stored in a
manner that prevents damage and/or
contamination.

19. • Incoming materials containing allergens
are clearly identified.
• Incoming materials and packaging
materials are stored off the floor and away
from walls to permit access for cleaning
and pest control.
• All raw materials are kept seperate from
packaging materilas or finished product.

20. • Stock rotation (of ingredients and where
appropriate,packaging materials) is
controlled to prevent deterioration and
spoilage (eg; first-in,first-out).
• Defective or suspect product or
ingredients are clearly identified and
isolated in a designated area for
appropriate disposition.