Essential Hygiene Practices for Transporting Food in Containers

Transporting food is a task that requires certain hygiene standards for its preservation and correct delivery. As one of the largest and most widespread industries in the world, it has relied on containers to protect products and keep them at an optimal temperature, as in the case of meat. Let's look at the hygiene practices needed to transport food in containers.

Why is using containers to transport food a great advantage?

Container transport has become very popular in recent times, since containers are highly effective for every type of product and preservation condition according to the temperature required. Keep in mind that this method of loading and unloading noticeably reduces the labor needed and the space taken up by boxes and bags. Containers are very practical for carrying food that requires refrigeration, powdered or granulated ingredients and bulk liquids, thanks to their tight, secure seal.

Hygiene practices needed to transport goods correctly

It is essential to know a few hygiene practices that improve food transport and let it reach its final destination in optimal condition. Let's look at some points to keep in mind so the cargo travels in optimal hygienic conditions and any risk is minimized.

1. Regular cleaning and sanitizing of containers: as is well known, food requires much more attention in transport, since that is what guarantees its quality and hygiene. For that reason the container must be sanitized regularly, or whenever different cargoes are handled and there is a risk of contamination from odors or residue. A cleaning and sanitizing plan should be in place to maintain good, efficient transport practices. If grain is transported, the container must be cleaned and sanitized before loading. If the product is canned or packaged, proper frequent cleaning is enough.
2. Protection against contamination and damage: bacteria can multiply in a matter of hours. Precautions must therefore be taken to prevent food from coming into contact with pests, chemical, microbiological or physical contaminants and other objectionable substances. The main idea is that, after applying antibacterial products, the container is left to air for a few hours until the product has dispersed and no longer poses a risk.
3. Pest control: every activity has regulations in force that must be met; since the goods spend a long time packed, appropriate chemical treatments must be applied. It would look very bad if animals got into the food products and left their droppings on them. It may not be visible to the naked eye in many cases, but the product stops being quality material and can even harm the end consumer.
4. Good handling practices and worker training: when food products are transported in containers, it is not only a matter of keeping the containers clean, in good condition and properly calibrated. The people who transport them must be trained to help preserve the product and use masks, gloves and other equipment that strengthens the efficiency of transport, including when the cargo has to be moved to another container.

This shows how important sanitation is when transporting food, and that each class of food product requires its own temperature (it is different for milk, meat or seafood, for example). Reviewing these simple practices will strengthen transport and let the product reach the end consumer in good condition.

Move food at the right temperature: see our refrigerated containers.