About seafood transport vehicles and food handling
First, the vehicles should be specifically designed for safe transport and protection from likely contamination. In addition, the parts of the vehicles that will come into contact with the food products should be easy to access and clean.
When it comes to hygiene and handling, the personnel should always wear clean clothing and those with illnesses should refrain from the food handling tasks. Regular washing of hands is also essential especially after visiting the toilet or other breaks.
Tight temperature controls should also be in place. The seafood products should be transported at temperatures of 5℃ or lower. This is to limit microbiological activity and help protect the food’s safety and integrity.
To help ensure those above measures and practices are correctly applied, timely inspections and audits are required. Whether it’s an internal audit or an inspection being carried out by a government agency or regulator, this will help properly monitor the implementation of the food safety controls. In addition, this will help assess the effectiveness of the controls and whether changes or improvements are necessary.
It’s an ongoing and continuous process of implementing and assessing the food safety controls. It’s especially important in seafood products that often require long transport times as these products come from places several hours or days away. Without those food safety controls, the quality, safety and integrity of the products will be compromised.
Here at Cooltrans, we implement tight measures and regularly review them for their effectiveness. In our frozen and refrigerated deliveries, we ensure tight temperature control and accurate monitoring especially in consignments that take several hours or days. This way, consumer safety is maintained and that each business’ reputation is protected.