When you are transporting food, you must prevent it from becoming contaminated. It is especially important to make sure that food is transported in packaging or containers that protect it from contamination, chilled foods are kept at the right temperature and that raw foods and ready-to-eat foods are kept apart.
Vehicles used to transport food must be kept clean and in good repair. Where necessary they should be designed to allow effective disinfection.
When a container or vehicle is used to transport different foods, or both food and non-food products at the same time, the products should be separated to protect against contamination.
When different products are transported, in different loads, in the same container or vehicle, the container should be cleaned effectively between loads to avoid contamination.
In general during transport ready to eat foods i.e. sandwiches, cooked meats, cream cakes etc. must be kept below 8°c and hot food above 63°c.
Certain time exceptions exist for these products. Cold food on display or for service can be warmer than 8°c for a maximum of 4 Hours and hot food for service or on display may be kept at a temperature cooler than 63°c for a maximum of 2 Hours. Temperature monitoring should be carried out and recorded to ensure safe transportation of foods.