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Guidelines for Food Vehicle

1) Vehicles should have proper Food transportation license


2) Vehicles should have CCTV and GPS tracking to adhere the food safety norms
3) Vehicle to be cleaned on daily basis before loading food into the vehicle
4) Vehicle cleaning record to be maintained & reviewed
5) Vehicle scheduled maintenance record to be maintained & reviewed
6) Preventive measures to be taken in vehicle, like proper covering & locking of the vehicle in order to
prevent any kind of infestation & any threat against food safety during transit
7) Food and non-food products transported at the same time in the same vehicle shall be adequately separated
(eg. Wrapped and packed) to ensure that there is no risk of food spillage or contact that may contaminate the
food.
8) Transit of Food and Chemicals in the same vehicle is prohibited
9) No human intervention to happen once the vehicle is loaded and sealed for dispatch
10) Utmost care to be taken in regards of driver personal hygiene (Grooming, Uniform Cleanliness, Usage of
Tobacco, Tobacco Byproducts & all kinds of alcohol influencing items)
11) On time delivery to the destination to happen
12) If different types of food are transported within a vehicle, precaution should be taken to avoid cross
contamination. For example, if both raw meat and ready to eat food are transported. Same time, they should be
wrapped or kept separate covered and placed so that no cross contamination occurs.
13) Food transport vehicles shall not be parked in areas of public sewage or near industrial effluents pools or where
there is likelihood of industrial emission entering such vehicle.
14) Timely preparation and transportation of foods to their destinations at proper temperatures (outside of the
Temperature Danger Zone of 5 o C - 63 o C). Maintain proper temperatures all the way to the event: hot foods
above 63o C and cold foods below 5 o C, till food is consumed.
15) The vehicle used for transportation must be constructed, equipped, and maintained in a manner that protects
all food, equipment, utensils, tableware, and linen from contamination. The transportation vehicle must be
designed so that:

a) The food can loaded in a manner that prevents excessive shifting within the vehicle.

b) The food can be strategically loaded to minimize heat exchange between hot and cold food.

c) The food can be properly stored and segregated to protect it from any source of contamination.

d) Shelving or other fixtures must be available to prevent foods from being closer to 6 inches from the floor.
Cleaned & Well Maintained Food Vehicle Food Branding of FoodFab

Proper stocking of Utensils & Insulated Boxes

NO Pests & Rodents NO Transit of Food and Chemicals Together Unhygienic Food Trucks

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