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Good Manufacturing Practices for Food Transportation

All foods, whether local or imported, travel some distance to reach your grocery store. Brought by land, sea or air, these foods are safe because of rules that dictate transportation conditions. Good manufacturing practices apply during actual transportation and during transfer of foods from facilities to transport vehicles. Food spoilage occurs when improper food holding, temperature, loading practices, equipment, conditions and cross-contamination are associated with transport. Because foods have different temperatures and conditions under which they deteriorate, their transportation needs are different.

  1. Good Manufacturing Practices

    • Food safety during storage and transportation comes under the Code of Federal Regulations (CFR) Title 21, Part 110.93 for good manufacturing practices of the U.S. Food and Drug Administration. Although regulations are specific for the transportation of different foods, the main idea is to keep cold foods cold, hot foods hot and ready-to-eat foods separate from uncooked foods. Food transport containers must be free of chemicals, animals and other substances that might contaminate food. All loading and unloading areas, containers and equipment used for food transportation must be sanitized and clean.

    Dairy and Eggs

    • Trucks used for milk transportation must be made of smooth, non-toxic, non-absorbent, corrosion-resistant material. They should be free of contamination, cleaned daily, and sanitized frequently. During transportation, temperatures must be between 32 to 40 degrees F. Trucks should carry shipping documents including labeling, manufacturer name, grade and weight of product, origin, and date of shipment. Eggs deteriorate very quickly and must be stored and transported at or below 45 degrees F.

    Fruits and Vegetables

    • Protect all fruits and vegetable against physical, chemical, and microbial contamination during transportation. Transport fresh produce in temperature-controlled containers that allow circulation of cold air and are free of water condensation. Containers must be free of debris, soil, odor and food particles. Good sealing systems in transport containers prevent pest infestation and environmental contamination.

    Meat, Poultry and Egg Products

    • Transportation of these products comes under the USDA. Temperature control during transportation of these foods is of upmost importance because they are an ideal environment for bacterial growth. For this reason, meat, poultry and egg products should be at the correct temperature before, during and after transportation. Containers should not allow infestation by pests that may contaminate the products. Cleaning and sanitizing must follow written procedures.

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