Food Transit And Transportation

Transit and Transport

Protection of prepared foods during transit from the kitchen for offsite consumption shall include:

1. Application of good hygiene and sanitation practices of the transit facilities or designated vehicles.
2. Application of good hygiene and sanitation practices in loading, storage and transportation of prepared food.
3. Food grade safe transit container shall maintain proper temperature for both hot and cold prepared foods:
• Cold prepared foods must be held and transported at safe temperatures of 5⁰C (41⁰F) or lower.
• Hot prepared foods must be held and transported at safe temperatures of to 60⁰C (140⁰F) or higher.
4. If perishable food cannot be held at the above temperatures, within two hours, the food should be removed and not left out for others to eat. Remove or decline perishable food within one hour of display/delivery if the food is left at room temperature above 32.2⁰C (90⁰F).