What is the proper way to transport food?

Transporting food properly is essential for maintaining its safety and preventing contamination. The best practice for transporting food involves using clean, sanitized containers and ensuring that the food is kept at safe temperatures. This minimizes the risk of bacterial growth and foodborne illnesses.

Using clean and sanitized containers is critical because contaminated containers can introduce harmful pathogens to the food. Furthermore, maintaining safe temperatures during transport is vital; food should either be kept hot (above 135°F) or cold (below 41°F) to inhibit the growth of bacteria. This ensures that the food remains safe for consumption when it reaches its final destination.

Transporting food in bags made of any material, only during daylight hours, or in bulk to reduce trips does not adequately address the health and safety concerns associated with food handling. These practices could lead to contamination or allow the food to remain in the temperature danger zone, increasing the risk of foodborne illness.