How Is Food Transportation Carried Out?

How Is Food Transportation Carried Out?

This article explores the key aspects of transporting different types of food products – chilled, frozen, bulk, and those that do not require special temperature conditions.

Basic Sanitary Requirements for Transporting Perishable Goods

At first glance, it may seem sufficient to separate the transportation of food and non-food products using different vehicles. However, the process is much more complex. According to regulations:

• Every transport vehicle must have a sanitary certificate;
• Vehicles used for food transportation cannot be used for other purposes;
• Before each delivery, the cargo compartment must be thoroughly cleaned and disinfected, especially when transporting dairy products;
• Specific temperature and humidity conditions must be strictly maintained for each type of transported food;
• All personnel involved in food handling – from loading to transportation – must have valid medical records;
• Raw and ready-to-eat products cannot be transported together.

When transporting meat (or any type of food), the delivery route must be planned to ensure compliance with expiration dates. The driver must also take all necessary precautions to prevent damage or tampering with the cargo during transit.

Conditions for Transporting Food Products

• Milk and dairy products are transported in tanks and refrigerated trucks.
• Fish and live seafood require oxygen-supplying equipment and large ice containers for proper transportation.
• Frozen fish is transported in refrigerated trucks that maintain temperatures as low as -18°C. The same applies to frozen meat, berries, vegetables, and semi-finished products during long-distance transportation.
• Eggs, canned goods, wine, juices, and bulk products do not require specific temperature conditions. It is sufficient to use tightly sealed cargo compartments. These products can be transported together, provided that packaging and compatibility requirements are met.

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