• When transporting food that would normally be kept cold or hot, you must take steps to keep the food out of the temperature danger zone (5°C - 60°C) to stop

bugs growing.

• Food must be transported and delivered at the correct temperature. You must regularly check this.

• Keep frozen food frozen.

• Only deliver food in the temperature danger zone if it’s going to be eaten within 4 hours of entering the temperature danger zone.

• Transport cold food cold (at or below 5°C) or hot food hot (above 60°C).

• Use appropriate equipment for transporting food so you know your food will be safe. Use: (tick as appropriate)

insulated bags/boxes

portable chillers

hot-holding equipment

other__________________________

• Animals must not be able to access the parts of your vehicle used for food.

• All parts of the vehicle that you use to transport food or food equipment must be clean (and sanitised if going to be in direct contact with ready-to-eat food).

• Throw out:

◦◦ any food that has become contaminated,

◦◦ food that has been kept in the danger zone for more than 4 hours.

• Show your verifier:

◦◦ how you make sure food is kept at the correct temperature when being transported,

◦◦ what method you use to maintain temperatures and keep foods separate while transporting food,

◦◦ your vehicle used for transporting food.

• A record of the temperature your food was transported at if it was not used within 4 hours.