Food During Transportation Operations
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FSMA
FDA Proposed Rule on Sanitary Transportation of Human and Animal Food
Published January 31, 2014 by the FDA. Details at:
http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm383763.htm
Attend our Training on March 5, 2014 Register at http://seminarsinternational.net/fsi/upcoming-webinars/
Goal of the Rules
To prevent practices that create food safety risks such as failure to properly refrigerate food, inadequate cleaning of vehicles between loads, and failure to properly protect food during transportation.
Scope of the Rules
A. Scope (§ 1.900)
B. Applicability (§ 1.902)
C. Definitions (§ 1.904)
D. Vehicles and Transportation
Equipment (§ 1.906)
E. Transportation Operations (§
1.908)
F. Training (§ 1.910)
G. Records (§ 1.912)
H. Waivers (§§ 1.914 – 1.934)
Requirements Established for
Shippers Carriers Receivers Vehicles and Transportation Equipment Transportation Operations Intrastate, Interstate and International Food Consumed in the United States
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Text from the Food Safety Modernization Act
Records required by FDA auditors in the case of suspected
adulteration - including transportation
"(1)
Adulterated food.--
Use of or exposure to food of concern. If the Secretary believes that there is a reasonable probability that
the use of or exposure to an article of food, and any other article of
food that the Secretary reasonably believes is likely to be affected in a
similar manner, will cause serious adverse health consequences or death
to humans or animals, each person (excluding farms and restaurants) who
manufactures, processes, packs, distributes, receives, holds, or
imports such article shall, at the request of an officer or employee
duly designated by the Secretary, permit such officer or employee, upon
presentation of appropriate credentials and a written notice to such
person, at reasonable times and within reasonable limits and in a
reasonable manner, to have access to and copy all records relating to
such article and to any other article of food that the Secretary
reasonably believes is likely to be affected in a similar manner, that
are needed to assist the Secretary in determining whether there is a
reasonable probability that the use of or exposure to the food will
cause serious adverse health consequences or death to humans or animals.
"(3) Application.--The requirement under paragraphs (1) and (2)
applies to all records relating to the manufacture, processing, packing,
distribution, receipt, holding, or importation of such article
maintained by or on behalf of such person [[Page 124 STAT. 3887]] in any
format (including paper and electronic formats) and at any location.".
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FDA Guidance for Industry:
Sanitary Transportation of Food
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III. Discussion
In our effort to assist the food transport
industry in preventing food safety problems during transport while we
are implementing the 2005 SFTA, we want them to be aware of the
following problem areas where food may be at risk for physical,
chemical, or biological contamination during food transport:
- Improper refrigeration or temperature control of food products (temperature abuse).
- Improper
management of transportation units (or storage facilities used during
transport) to preclude cross-contamination, including improper
sanitation, backhauling hazardous materials, not maintaining tanker wash
records, improper disposal of wastewater, and aluminum phosphide
fumigation methods in railcar transit;
- Improper packing of
transportation units (or storage facilities used during transport),
including incorrect use of packing materials and poor pallet quality;
- Improper
loading practices, conditions, or equipment, including improper
sanitation of loading equipment, not using dedicated units where
appropriate, inappropriate loading patterns, and transporting mixed
loads that increase the risk for cross-contamination;
- Improper
unloading practices, conditions, or equipment, including improper
sanitation of equipment and leaving raw materials on loading docks after
hours;
- Poor pest control in transportation units (or storage facilities used during transport);
- Lack of driver/employee training and/or supervisor/manager/owner knowledge of food safety and/or security;
- Poor transportation unit design and construction;
- Inadequate
preventive maintenance for transportation units (or storage facilities
used during transport), resulting in roof leaks, gaps in doors, and
dripping condensation or ice accumulations;
- Poor employee hygiene;
- Inadequate
policies for the safe and/or secure transport (or storage during
transport) of foods, e.g., lack of or improper use of security seals;
- Improper
handling and tracking of rejected loads and salvaged, reworked, and
returned products or products destined for disposal; and
- Improper
holding practices for food products awaiting shipment or inspection,
including unattended product, delayed holding of product, shipping of
product while in quarantine, and poor rotation and throughput.
To
address some of the problems enumerated above, we recommend that
persons engaged in food transport concentrate their efforts at this time
on the following, broadly applicable preventive controls:
- Appropriate temperature control during transport;
- Sanitation, including:
- Monitoring and ensuring the sanitation and condition of transportation vehicles as appropriate;
- Pest control; and
- Sanitation associated with loading/unloading procedures;
- Appropriate
packaging/packing of food products and transportation units (e.g., good
quality pallets, correct use of packing materials);
- Good communications between shipper, transporter and receiver; and
- Employee awareness and training.
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