Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largely overlooked. Ensuring trucks and containers are properly cleaned and disinfected, proper maintenance of refrigeration temperatures during transport, and avoiding paperwork delays are all areas of concern. Lack of government oversight has resulted in multiple, non-standardized approaches to food safety that are inspection-dependent.
This book focuses specifically on the food movers normally overlooked by today's food safety auditors, compliance schemes, government agencies, quality control personnel, and transportation executives. It outlines delivery control solutions and provides basic standards designed to protect the transportation industry, as well as addressing problems associated with food transportation and practical solutions that are focused on container sanitation and traceability food safety and quality needs.
Table of Contents
1. Introduction to Transporter Container Sanitation, Traceability and Temperature Controls2. Current and Emerging Transportation Food Safety Models3. Introduction to an In-Transit Food Safety Auditing and Standards4. System Management and Record Keeping5. In-Transit HACCP Planning and Implementation: Concepts and Standards6. In-Transit Container Sanitation Standards7. In-Transit Traceability Standards8. System Implementation9. The Future
