Food prepared on one location and transported to another location for direct consumption can be contaminated if it is not handled transported and stored properly. Food Business Operators who are providing food for outdoor parties/events need to be even more careful as flies, dust and insects can fall into the food leading to contamination. Sometimes prepared food can become toxic leading to food poisoning if it is not stored and transported properly. Your reputation as an FBO can be totally ruined if anything like this happens. If you have taken all safety precautions to prepare food safely and hygienically, then you must transport, handle and store prepared food keeping in mind the following precautions so there is absolutely no risk of contamination. You must ensure that:
- After preparation, the food is packed in strong, non-toxic, food grade containers that have been cleaned and sanitized completely before use.
- Containers, foils that are meant for only one use are not re-used
- The vehicle or transportation which is being used to carry prepared food is used only for that purpose and must not be a multi-purpose transport carrying all kinds of materials.
- The vehicle is thoroughly cleaned with disinfectant, wiped and completely dry before cooked or processed food is loaded into it.
- Time used for transportation is the minimum possible as food must be consumed within four hours as after that there is danger of increase in microbial growth.
- Food that is to be delivered at a distance is transported at the right temperature which is above 65°C for hot food. If food is to be served on arrival then the 65°C temperature must be maintained throughout the transportation period and served on arrival.
- The time of holding of prepared food to be served cold should be reduced if there is any doubt about maintaining the temperature at 4°C so that there is no growth of pathogens.
- If the distance is very long then on arrival prepared food must be reheated once before it is served.
- Only permitted additives are used within permissible limits in any food prepared in your food premises
- Veg. foods are stored above Non-veg foods on separate racks in your refrigerator and cooked foods above uncooked foods. All food must be covered even in the refrigerator.
- There is minimal handling of food by food handlers and cutlery, crockery, utensils are properly cleaned and sanitised.
- Food handlers are following all personal hygiene regulations particularly hand washing.
- All surplus and thawed food is discarded and not reused.
- Food that to be stored in the cold storage is divided into small portions/volumes so it gets uniformly cooled.
- Dry fermented and acidified prepared foods are stored in a dry place as that is the recommendation of the Food Authority.
- Seals remain intact and do not get damaged on sterilized milk packages, bottled beverages and canned foods during transportation and storage.