When transporting food, you must ensure that all food is protected from the likelihood of contamination. Where possible, food should be packaged so as to protect it from contamination and the packaging should remain intact.
If the packaging becomes damaged, then the food should be inspected for any signs of contamination. Depending on the circumstances, the food should be discarded if it is suspected that the food is no longer safe.
- As is the case when storing food in say a coolroom or a dry store, food being transported should be kept separate from chemicals and other non-food items that may contaminate the food.
- Raw foods should be kept separate from and below ready-to-eat foods
- And all food should be transported in a clean vehicle.
- Potentially hazardous food must be transported under temperature control.
- That is, cold food must be maintained at temperatures at 5°C or below, and hot food must be maintained at temperatures of 60°C or above.
- When transporting frozen foods, such foods must remain frozen.