SUB-PROBLEMS INCLUDING LEADING TO IMPAIRMENT AND BEST PRACTICES FOR TRANSPORTATION OF FOOD
Yearly a huge amount of food is transported around the world. This food while waiting for shipment and en route may be unprotected from purposeful contamination, improper holding temperatures and time periods, cross-contamination from other products, and storage in areas which are not meant for food transportation. Another complicating factor is that various foods have various temperature and time control requirements which the system does not always provide for. Pest control is always a serious concern because of the presence of organic material.
Food may be transported in bulk or in packages by means of trucks, trains, ships, and planes. The cleanliness of the transporting vehicles and food contact surfaces is essential to prevent contamination of the food supply. Chemicals must not be transported in the same vehicles as food. The transportation vehicles must be free of insects and rodents. Inadequate refrigeration or poor refrigeration contributes to the growth of microorganisms. The time elapsed during transportation can affect the quality of the products as well as the potential for a foodborne disease. Also, one of the weakest links in the transportation process is the final step, which is the receiving and moving into appropriate storage food products at the retail delivery site. These include refrigerated, frozen, or dry storage areas. Care must be taken that the product is received intact at the proper temperature and properly stored at once.