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Distribution

SELECT FOODS meat and poultry products must be refrigerated or frozen after processing and before shipment to inhibit spoilage and growth of pathogens. During transportation and storage, the challenge is to maintain proper refrigeration temperatures.

In the United States, most food is transported by truck. However, meat, poultry, and egg products may be transferred to and from other modes of transportation during shipment and held at intermediate warehouses as well as at transfer or handling facilities, such as airports, break-bulk terminals, and rail sidings. Because transportation and storage are vital links in the farm-to-table food chain, effective control measures are essential at each point in the food distribution chain to prevent unintentional contamination.

Meat should be transported in a correct manner, to make sure no contamination takes place nor bacteria can grow on the product. There are three types of meat products produced as a result of slaughter:

  • fresh meat products
  • processed meat products
  • frozen meat products