- Vehicles Used To Transport Meat, Poultry, and Egg Products

● Vehicle design should permit effective inspection, cleaning, disinfection, and temperature control.

● Interior surfaces should be made of materials that are suitable for

direct food contact. For example, the surfaces may be made with

stainless steel or be coated with food-grade epoxy resins.

● Meat, poultry, and egg product transportation vehicles, accessories,

and connections should be kept clean and free from dirt, debris,

and any other substance or odor that may contaminate the

product. They should be disinfected as needed. Cleaning and

sanitation procedures should be specified in writing.

● Cargo pallets, load securing devices, and loading equipment

should be kept clean and free of potential food contaminants and

be regularly washed and sanitized.

● Equipment used in transferring meat, poultry, and egg products,

such as hand trucks, conveyors, and forklifts, should be well

maintained and kept in a sanitary condition.

● Secure transport vehicles to prevent tampering when not in use.

❏ Use dedicated transport vehicles.

● Transport vehicles, containers, and conveyances should be

designated and marked “for food use only,” and be used only for

transporting foods. If feasible, they should be restricted to a single

commodity. This reduces the risk of cross contamination from

previous cargoes.