FDA Regulations for Food Transporting Trucks

Trucks that transport food products are as responsible for keeping food safe as producers and retailers. Planning, procedures and training in temperature control, sanitation, loading, unloading, and vehicle inspection are necessary to keep foods the proper temperature and free from bacterial growth. The transportation company must also keep records available for up to a year after releasing food shipments.

Temperature

• Temperature control is crucial to avoid spoilage and bacterial growth. From the processor, to the truck, to the store, each link in this "cold chain" must maintain the food product within proper temperatures.

  Holding temperatures vary with each food product: eggs, at or below 45 degrees; milk, 32 to 40 degrees; poultry, 26 to 32 degrees; and meat, under 26 degrees.

  To maintain proper temperatures during transport, maintain and inspect the trailer and cooling unit regularly, pre-cool for at least an hour before loading, follow proper loading, unloading and packing procedures and keep the doors locked and sealed tightly.

Sanitation

• The vehicle should be washed with 180-degree water and and an FDA-approved sanitizer. All surfaces that come in contact with food products should be cleaned and sanitized also: pallets, forklifts, hand trucks, conveyors, loading docks, and other loading and securing equipment.

  Vehicles must be used only for food, a single item if possible, and marked "for food use only."

  Follow correct procedures for the properly handling and disposal of spoiled or contaminated products.

Loading and Unloading

• The temperature of the food must be maintained during loading and unloading of the truck. Proper planning, employee training and care are required to make sure food is not left on loading docks for extended periods and a minimum of time is spent loading and unloading. Use quality pallets and the correct packing materials.

  The truck must be packed so air can circulate. Use pallets on the floor and spacers on the walls. Center-load and secure the products. Close the doors immediately after loading.

Training

• All employees responsible for transporting, loading, packing, unloading and receiving the food must be trained on safe food transport practices. This includes temperature and sanitation requirements, proper loading and unloading practices (not leaving foods on loading docks), personal hygiene, trailer maintenance and vehicle inspection.

Record Keeping

• Food transporters must maintain records that list the source, recipient, origin, destination, route, transfer points, dates received and released, and the number and description of the packages transported.

  These records may be kept in any format, onsite or at an accessible location. The records are to be kept for six months for food that may spoil or lose value within 60 days. For food that lasts longer than 60 days, the records must be kept for one year after release of the product.

Vehicle Inspection

• Food transporting trucks should be inspected before loading with the following checklist.

  Check for food residues from earlier loads.
  Check for cleaning and sanitizing residues.
  Check the cooling unit for proper function.
  Check trailer insulation and door seals.
  Pre-cool the unit for at least an hour at the required temperature for the food.
  Check that the ribbed floors and air chutes are clean and unclogged.