Transportation HACCP

I would appreciate any comments - I am working on a HACCP Plan for a transportation (trucking) company. They transport a wide variety of foods - refrigerated, frozen, and non-refrigerated, allergen containing (peanuts) and non-allergen, raw and ready-to-eat.... The food itself is never opened or re-packaged - only loaded, moved and unloaded. No CCPs seem apparent although pre-requisites such as vehicle cleaning, cooling, maintenance and prohibitions of co-mingling certain items are important. Opinions or examples are welcome !

I think I´m not answering your question, but this information that you might already know could be useful to take some considerations.

https://www.qualityd...-transport.html

http://www.fda.gov/F...y/ucm208199.htm

http://edocket.acces.../2010-10078.htm

Regards,

FSSM

Dear Cathy,

I think this has been discussed here before with respect to HACCP (possibly by "Yorkshire").

here is another forum thread -

http://www.ifsqn.com...dpost__p__20224

I also seem to remember seeing a Codex document on this specific subject.

Rgds / Charles.C

I would appreciate any comments - I am working on a HACCP Plan for a transportation (trucking) company. They transport a wide variety of foods - refrigerated, frozen, and non-refrigerated, allergen containing (peanuts) and non-allergen, raw and ready-to-eat.... The food itself is never opened or re-packaged - only loaded, moved and unloaded. No CCPs seem apparent although pre-requisites such as vehicle cleaning, cooling, maintenance and prohibitions of co-mingling certain items are important. Opinions or examples are welcome !

Hi Cathy,

You may be able to write a part generic HACCP for this range of products but due to the variety I believe you will need to have separate sections/parts for ambient, frozen and refrigerated. Temperature control (Including breakdowns) & Security jump out as possible CCP's although some people may decide they are prerequisites. It may also be the case that packaging can influence your HACCP, in one of my previous companies we had separate vehicles for glass and non-glass packaged products.

Some useful links posted by FSSM.

Regards,

Tony

Thank you! We are approaching the freight somewhat like ingredients - and doing an ingredient hazard analysis which includes LTL, packaging type and other hazards. Carrier type (tanker, truck, hopper etc) is also a consideration. The most important factors are sanitation (between loads), maintenance (interior truck condition) and temperature control.

I would appreciate any comments - I am working on a HACCP Plan for a transportation (trucking) company. They transport a wide variety of foods - refrigerated, frozen, and non-refrigerated, allergen containing (peanuts) and non-allergen, raw and ready-to-eat.... The food itself is never opened or re-packaged - only loaded, moved and unloaded. No CCPs seem apparent although pre-requisites such as vehicle cleaning, cooling, maintenance and prohibitions of co-mingling certain items are important. Opinions or examples are welcome !

Hi cathy

I also have been tasked to create a haccp plan for a transportation company. I will be starting this task in the next few weeks any advice , websites or suggestions that you would be willing to share with me would be greatly appreciated.

The FDA has provided some helpful guidelines that can be used for driver training and in developing pre-requisite programs.

Hi cathy

I also have been tasked to create a haccp plan for a transportation company. I will be starting this task in the next few weeks any advice , websites or suggestions that you would be willing to share with me would be greatly appreciated.

The FDA has provided some helpful guidelines that can be used for driver training and in developing pre-requisite programs.

Thank you Cathy - some useful guidelines.

I note there is a big emphasis on security in there.

I think it is useful to have a "Driver Handbook" that amongst other things contains key food safety guidelines specific to that role.

Regards,

Tony

The company I am working with has an extensive driver handbook. We are in the process of putting together food-specific information to add to that manual. The problem I see is the handbook is getting too big. I recommend segregating information - keep human resources information (payroll practices, vacation policy etc), maintenance (responsibilities for care of the vehicle and trailer) , security (locked and seaaled trailer), basic food safety concerns (sanitation and temperatures) and emergency management in different sections or even a different manual. There is also a need for annual training - in person - not on the road.

Thank you Cathy - some useful guidelines.

I note there is a big emphasis on security in there.

I think it is useful to have a "Driver Handbook" that amongst other things contains key food safety guidelines specific to that role.

Regards,

Tony

Hi All,

Hope this is the right place to put this post, if not please point me in the right direction.

I am working with our logistics manager on a standard for delivery on to our site, when I was auditing a sugar supplier in France a few years ago they mentioned that they had a positive list of materials which could have been previously in the tanker. Is this list standard practise? If so does anyone have something to start on or we could discuss?

Thanks

Having a restricted list is not that common except in bulk tanker vehicles.

In these most companies ask for the previous three load plus cleaning certificates.

If is normal lorries, I wouldn't worry too much, but you will need to look at all cross contamination risks in your HACCP with particular reference to the type of food that you will be carrying.

Thanks Foodworker,

I didn't mention that I was thinking of tankers only.
If you are asking for the details of the last 3 loads then surely you are looking at checking against some standard...maybe a positive list?/?/??

Thanks Foodworker,
I didn't mention that I was thinking of tankers only.
If you are asking for the details of the last 3 loads then surely you are looking at checking against some standard...maybe a positive list?/?/??

It will probably depend on your product and whether you have your own vehicles.

With liquid milk the tankers are usually dedicated to milk and cleaned inbetween every load.

You could have a list of possible allergens to look for but taints can be a problem as well.

i making HACCP plan for trucking industry.If someone has HACCP for transportation industry please foprward it to me xxxxxx