Meat transport is a sensitive operation because of possible food poisoning. Contamination and spoilage might happen during transport and storage. For example, if the meat products are not stored at correct temperatures, microbial activity gets accelerated and bacteria may release harmful toxins.
What happens before and during meat transport
To prevent those scenarios, temperature control is crucial to slow down bacterial activity. It’s also crucial to apply operational hygiene process controls to further prevent contamination and spoilage.
For instance, the compartment carrying the meat should be cleaned before and after use (e.g. at the end of the day). Surfaces and equipment for loading and unloading the meat products are also cleaned. This way there will be zero or fewer chances for microbes to be in contact with the meat products and packaging.
Transport companies are also mindful of hazardous materials and potential entry of pests and animals into the meat carrying compartment and vehicle. Managers and personnel also watch out for smoke, dust and other environmental contaminants. A continuous program is implemented to manage such risks. Hygiene among personnel is also strictly implemented especially these times because of COVID-19 and other microbial threats.
When it comes to the meat carrying compartment, equipment and vehicle, the surfaces should withstand repeated cleaning and sanitation. It’s also important that the surfaces are smooth and corrosion-resistant. The surfaces should also be inert even if they come into direct contact with the meat and cleaning products. And to maintain tight temperature control, the compartment should be adequately insulated and that the refrigerating equipment is well maintained.
During transport, time is still important even if tight temperature control is in place. That’s because the longer the transport time, the more chances for mistakes and contamination. Also, delays cause huge losses in sales and opportunities. It’s also crucial to apply a “just-in-time” approach to avoid or minimise excess inventory. This excess inventory might not be sold on time and that results in waste. But with the just-in-time and prompt delivery, everything will be in order and the food business can thrive and remain profitable.
There are several things that happen in the background before and during meat transport. Here at COOLTRANS we take care of all that and ensure we comply with all the relevant standards and regulations. We also go beyond the standards because of how we use modern technologies and how we commit ourselves to excellence and integrity.
