What is needed for the transport of food products?
The right fleet of vehicles, warehouse space and qualified personnel – these are the most important elements in the chain to get fresh fruits and vegetables to the consumer. Of course, there is more to food transport than the above components. At Greenyard Logistics Poland, we know that in order to transport food safely, quickly and efficiently, you need:
- appropriate packaging and containers – food products should be packed in the right packaging that provides protection from contamination, mechanical damage and weather conditions. Containers should also comply with food standards and regulations. Labels are also placed on the packaging to help identify the type, origin and expiry date of the product;
- proper transport conditions – depending on the type of products, transport must take place under appropriate conditions in terms of temperature, humidity and ventilation. Perishable products such as fresh fruits and vegetables, frozen foods and temperature-sensitive products require special means of transport, such as refrigerators, freezers or isotherms;
- the highest level of hygiene – all vehicles and containers used to transport food should be regularly washed, disinfected and kept clean to prevent contamination and cross-contamination. The same applies to storage areas. The staff must also keep their hands and clothing clean;
- temperature control along the route – with food susceptible to spoilage or deterioration due to temperature changes, it is necessary to monitor and control it during transport. Technologies such as temperature recorders and sensors can be used to monitor conditions in the vehicle;
- documentation and tracking of goods – all stages of transport should be properly documented so that the route, transport conditions, dates and other relevant information can be tracked. This will allow rapid response in case of problems or potential hazards;
- emergency plans and response – in the event of a breakdown, accident or other emergency, it is essential to have an action plan that identifies what steps should be taken to minimise losses and risks to food.
