General Principles of Food Hygiene, Composition and Labelling
6 - Transportation and Storage

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6.1 Transportation

6.1.1 Food Carriers

Carriers used by the manufacturer are designed, constructed, maintained, cleaned and utilized in a manner that prevents food contamination.

Assessment Criteria

  • The manufacturer verifies that carriers are suitable for the transportation of food. For example:
    • carriers are inspected by the manufacturer prior to loading and upon receipt of products to ensure that they are free from contamination and suitable for the transportation of food;
    • the manufacturer can demonstrate that the carrier has an adequate cleaning and sanitizing program in place (e.g. a written cleaning and sanitizing procedure is available for bulk carriers).
  • Where the same carriers are used for food and non-food loads (e.g. dual use), procedures are in place to restrict the type of non-food loads to those that do not pose a risk to food loads in the same shipment or to subsequent food loads (after an acceptable clean out). For example:
    • the manufacturer receives a cleaning certificate and a record of the previous material transported prior to loading or unloading dual use tankers;
    • the manufacturer has a program in place to verify the adequacy of cleaning (e.g. tanker inspections, visual inspections, analysis as appropriate).
  • Carriers are loaded, arranged and unloaded in a manner that prevents damage and/or contamination of the food.
  • Bulk tanks are designed and constructed to permit complete drainage and prevent contamination.
  • Where direct contact with food may occur, materials used in carrier construction are suitable for food contact.

6.1.2 Temperature Controls

Ingredients and finished product requiring temperature controls are transported in a manner to prevent temperature abuse that could result in deterioration of the product and affect its safety.

Assessment Criteria

  • Ingredients requiring refrigeration are transported at 4°C (39°F) or less, and the temperature is appropriately monitored. Frozen ingredients are transported at temperatures that do not permit thawing, and the temperature is appropriately monitored.
  • Finished product is transported under conditions that minimize microbiological, physical and chemical deterioration (e.g. thermophilic spoilage).

6.2 Storage

6.2.1 Incoming Materials Storage

Storage and handling of incoming ingredients and packaging materials is controlled to prevent damage and contamination.

Assessment Criteria

  • Ingredients requiring refrigeration are stored at 4°C (39°F) or less, and the temperatures are appropriately monitored. Frozen ingredients are stored at temperatures that do not permit thawing, and the temperatures are appropriately monitored.
  • Ingredients and packaging materials are handled and stored in a manner that prevents damage and/or contamination.
  • Stock rotation of ingredients, and where appropriate, packaging materials is controlled to prevent deterioration and spoilage.
  • Humidity-sensitive ingredients and packaging materials are stored under appropriate conditions to prevent deterioration.

6.2.2 Non-Food Chemicals – Receiving and Storage

Non-food chemicals are received and stored in a manner that prevents contamination of food, packaging materials and food contact surfaces.

Assessment Criteria

  • Non-food chemicals are received and stored in a dry, well-ventilated area.
  • Non-food chemicals are stored in designated areas such that there is no possibility for cross-contamination of food or food contact surfaces.
  • Where required for ongoing use in food handling areas, these chemicals are stored in a manner that prevents contamination of food, food contact surfaces or packaging materials.
  • Non-food chemicals are stored and mixed in clean, correctly labelled containers.
  • Non-food chemicals are dispensed and handled only by authorized and properly trained personnel.

6.2.3 Finished Product Storage

Finished product is stored and handled in a manner that prevents damage and contamination.

Assessment Criteria

  • Finished product is stored and handled under conditions that minimize deterioration and prevent contamination (e.g. thermophilic spoilage, rusting or corrosion).
  • Stock rotation is controlled to minimize deterioration and prevent spoilage that could present a health hazard (e.g. rusting of containers, container corrosion resulting in leakage, products exceeding shelf life).
  • Finished product requiring refrigeration is stored at 4°C (39°F) or less and is appropriately monitored. Frozen finished product is stored at a temperature that does not permit thawing.
  • Defective, suspect or returned product is clearly identified and isolated in a designated area for appropriate disposition.
  • Finished product is stored and handled in a manner that minimizes damage (e.g. forklift damage or damage due to uncontrolled stacking heights).
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