Guide to Food Safety and Quality During Transportation is a new book by John M Ryan.
The book, published by Elsevier Press, includes FDA and USDA guidance
information, standards and certification, and food safety and quality planning
procedures to establish a foundation for transportation system prevention,
implementation, standardisation, measurement and improvement.
Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector
responsible for the movement of food. While food safety agencies have been
focused on producer, processor, retail, and restaurant food safety, the
industry that moves the food has been largely overlooked. Ensuring trucks and
containers are properly cleaned and disinfected, proper maintenance of
refrigeration temperatures during transport, and avoiding paperwork delays are
all areas of concern. Lack of government oversight has resulted in multiple,
non-standardized approaches to food safety that are inspection-dependent,” the
“This book focuses specifically on the food movers normally overlooked by
today’s food safety auditors, compliance schemes, government agencies, quality
control personnel, and transportation executives. It outlines delivery control
solutions and provides basic standards designed to protect the transportation
industry, as well as addressing problems associated with food transportation
and practical solutions that are focused on container sanitation and traceability
food safety and quality needs.”
The book is written for those involved in ensuring the safe transport of
food commodities, including supply chain management, food safety management and
quality management personnel.
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