Food Safety Practices Guidance for Fresh Non-Filled Alimentary Paste Manufacturers
Chapter 6: Transportation and Storage

This page is part of the Guidance Document Repository (GDR).

Looking for related documents?
Search for related documents in the Guidance Document Repository

Note: If control of incoming materials (Receiving) is included in this chapter (e.g. part of the prerequisite program) the chapter should be re-named Transportation, Receiving and Storage and all of the anticipated outcomes for Sections 1.4.1 and 1.4.2 should be achieved.

6.1 Transportation

6.1.1 Food Carriers

Carriers used by the manufacturer are designed, constructed, maintained, cleaned and utilized in a manner that prevents food contamination and minimizes microbial growth.

Anticipated Outcomes

  • Carriers, including bulk tanks, are clean, dry, weatherproof, free of infestation and sealed to prevent water, rodents or insects from reaching the products.
  • The manufacturer can demonstrate that the carrier has an adequate cleaning and sanitizing program in place. All tankers delivering raw ingredients, such as flour, are thoroughly cleaned on a set schedule and each time there is a possibility of cross-contamination with allergens between shipments, in a cleaning station before being loaded. The adequacy of cleaning is verified.
  • The manufacturers should have specifications for the handling of raw materials during transportation.
  • Where direct contact with food may occur, materials used in carrier construction are suitable for food contact.
  • Conveyances and containers are inspected by the manufacturer upon receipt of incoming ingredients and prior to loading of final products to ensure they are free from contamination (e.g. pests, residues) and suitable for the transportation of food.
  • Proper environmental conditions such as temperature and humidity are controlled, monitored, and documented to assure raw material and finished product safety and wholesomeness.
  • Where the same carriers are used for food and non-food loads, procedures are in place to restrict the type of non-food loads to those that do not pose a risk to food loads in the same shipment, or to subsequent food loads after an acceptable clean out.
  • Fresh alimentary paste products are loaded, transported and unloaded in a manner that protects them from any damage and/or contamination.
  • Bulk tanks are designed and constructed to permit complete drainage and to prevent contamination.
  • Carriers are loaded, arranged and unloaded in manner that prevents damage and/or contamination of the food.

6.1.2 Temperature Controls

Ingredients and finished product requiring temperature controls are transported in a manner to prevent temperature abuse that could result in deterioration of the product and affect its safety.

Anticipated Outcomes

  • Ingredients requiring refrigeration are transported at 4°C (39°F) or less and the temperature is appropriately monitored. Frozen ingredients are transported at temperatures that do not permit thawing and the temperature is appropriately monitored.
  • Finished product is transported under conditions that minimize microbiological, physical and chemical deterioration.

6.2 Storage

6.2.1 Incoming Materials Storage

Storage and handling of incoming ingredients and packaging materials is controlled to prevent damage and contamination.

Anticipated Outcomes

  • Ingredients requiring refrigeration are stored at 4°C (39°F) or less and the temperatures are appropriately monitored. Frozen ingredients are stored at temperatures that do not permit thawing and the temperatures are appropriately monitored.
  • Humidity sensitive ingredients and packaging materials are stored under appropriate conditions to prevent deterioration.
  • Incoming materials and packaging materials are handled and stored in a manner that prevents damage and/or contamination (including cross-contamination with allergens).
  • Incoming materials containing allergens are clearly identified (using a color code or other identification system).
  • Incoming materials and packaging materials are stored off the floor and away from walls to permit access for cleaning and pest control.
  • All raw materials are kept separate from packaging material or finished product.
  • Stock rotation (of ingredients and where appropriate, packaging materials) is controlled to prevent deterioration and spoilage (e.g. first-in, first-out).
  • Defective or suspect product or ingredients are clearly identified and isolated in a designated area for appropriate disposition.

6.2.2 Non-Food Chemicals – Receiving and Storage

Non-food chemicals are received and stored in a manner that prevents contamination of food, packaging materials and food contact surfaces.

Anticipated Outcomes

  • Non-food chemicals are received and stored in a dry, well ventilated area.
  • Non-food chemicals are stored in designated areas such that there is no possibility for cross-contamination of food or food contact surfaces.
  • Where required for ongoing use in food handling areas (e.g. conveyor lubricants), these chemicals are stored separate from food and located in a manner that prevents contamination of food, food contact surfaces or packaging materials.
  • Non-food chemicals are stored and mixed in clean, correctly labelled containers that include instructions for use.
  • Non-food chemicals are dispensed and handled only by authorized and properly trained personnel.

6.2.3 Finished Product Storage

Finished product is stored and handled under conditions that prevent damage and contamination.

  • Fresh alimentary paste products are stored and handled under conditions that minimize damage, deterioration and prevent contamination including allergen contamination.
  • Finished products are stored off the floor and away from walls to permit access for cleaning and pest control.
  • Finished products requiring refrigeration are stored at 4°C (39°F) or less and are appropriately monitored. Frozen finished products are stored at a temperature that does not permit thawing.
  • Stock rotation is controlled to prevent deterioration and prevent spoilage of products that could present a health hazard (e.g. products exceeding shelf life).
  • Returned, defective or suspect product is clearly identified and isolated in a designated area for appropriate disposition.
  • Finished product is stored and handled in a manner that minimizes damage (e.g. forklift damage or damage due to uncontrolled stacking heights).
Date modified: