TRANSPORT OF MEAT AND MEAT PRODUCTS Flashcards
Vehicles must be registered and licensed for transporting food products, adhering to local and national regulations.
LICENSING and REGISTRATION
Vehicles must be equipped with appropriate refrigeration or temperature control systems to maintain meat at safe temperatures (usually below 40°F or 4°C) during transit.
TEMPERATURE CONTROL
Vehicles should meet hygiene standards, including regular cleaning and sanitization, to prevent contamination.
hygiene standard
Meat must be properly packaged to prevent leakage and contamination, using food-safe materials that comply with health regulations
packaging
Proper documentation, including invoices, health certificates, and traceability records, must accompany the transport to verify the source and handling of the products.
documentation
Personnel involved in the transport should receive training in food safety practices and handling procedures to ensure compliance with health regulations.
training
Regular inspections by health authorities may be required to ensure ongoing compliance with food safety standards.
inspections and audits
pre-loading procedure
- Check temperature
- Clean and sanitize
- Prepare packaging
Loading procedure
*Load in a first in, first out order
*Separate raw and meat products
*Load by temperature
*Use appropriate containers
*Load containers successfully
*Secure loads
Post loading procedures:
Verify load
Check temperature
Document loading
Equipments
Refrigerated vehicles
PPE
Meat charts
Pallets
Forklifts
Thermal blankets
Sanitary containers
Meat hills
Stretch wrap
Loading ramps
