Van Legislation - Transportation Of Perishable Goods

As Low Cost Vans offers a range of refrigerated vans we thought it would be useful to provide an overview of their use and the legislation behind it.

Transporting Food

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
• 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 disinfections.

Temperature Control

Good temperature control is essential to keep certain foods safe. Products such as prepared ready-to-eat foods cooked foods smoked meat or fish and certain dairy products must by Law be kept hot or chilled until they are served to the customer If they are not harmful bacteria could grow or toxins (poisons) could form in the food and make your customers ill. Foods that need to be chilled should be kept at 8 deg C (46 Deg F) or below.

For more information about temperature control consult an environmental health officer or see the Food Standards Agency Leaflet: Food safety regulations.

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.

However big or small your business is, the place where you work must be kept clean and be well maintained to help ensure good hygiene.

Premises should be designed in a way that allows you to keep the place clean and work hygienically. It is also important to keep out pests, such as flies and rats, so make sure that doors and external windows do this, for example by fitting screens.

Mobile/Temporary Premises

People running mobile or temporary premises, such as stalls or burger vans, need to be aware of the same hygiene issues as other food businesses. Because space is limited, the requirements are slightly different. You must make sure that:

• There are adequate facilities to prepare and serve food safely
• You can keep food at safe temperatures and protect it from contamination
• There is access to adequate washing facilities

Legislation

Owners and managers of food businesses are responsible for ensuring that their businesses comply with food safety Law.

There are four key Laws that food businesses in Great Britain must be aware of:

• Food Safety Act 1990
• Food Premises (Registration) Regulations 1991
• Food Safety (General Food Hygiene) Regulations 1995
• Food Safety (Temperature Control) Regulations 1995

Similar Laws apply in Northern Ireland.

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