Requirements for food transportation: A guide for freight forwarders

Food transportation is subject to strict regulations - and for good reason. But how do you keep track of the complex requirements as a freight forwarder? Whether it's the cold chain, hygiene regulations for fresh goods or HACCP concepts: Compliance with the regulations is crucial for food safety and the success of your company.

In this guide, you will learn everything you need to know about the current requirements for food transportation. We shed light on the legal basis, explain specific requirements for different product groups and show you how to avoid typical mistakes. You will also receive tried-and-tested tips on how to efficiently implement the regulations in your company.

Find out how innovative solutions such as KATMA CleanControl can help you comply with hygiene standards. Let's master the challenges of food transport together and optimize your processes.

Legal requirements and standards FOR FOOD TRANSPORTS

EU regulations on food safety

EU regulations are of central importance in the area of food transportation. Regulation (EC) No 852/2004 on the hygiene of foodstuffs lays down general hygiene rules for all stages of food production and transportation. This regulation obliges transport companies to ensure that their means of transport comply with hygiene requirements and are regularly cleaned and disinfected. Another important regulation is Regulation (EC) No. 178/2002, which prescribes the HACCP concept (Hazard Analysis and Critical Control Points). This concept requires freight forwarders to identify potential hazards in the transportation process and monitor critical control points to ensure food safety. The implementation of a HACCP system is not only a legal requirement, but also a best practice to minimize food damage.

National regulations in Germany

In addition to the EU-wide regulations, freight forwarders in Germany must comply with the German Food and Feed Code (LFGB). This law sets out specific requirements for the transportation of foodstuffs and supplements the EU regulations with national provisions that are relevant to the German market.

Requirements for transport vehicles

The requirements for transport vehicles are clearly defined in order to ensure the quality and safety of the food being transported. Vehicles used to transport food must be designed and equipped in such a way that the food is protected from contamination, moisture and temperature fluctuations during transportation. This includes being equipped with suitable cooling systems and the possibility of continuous temperature monitoring. By complying with these legal requirements and standards, freight forwarders can not only avoid legal sanctions, but also strengthen the trust of their customers and secure their position as a reliable partner in the food industry.

Hygiene regulations in food transportation

Compliance with strict hygiene regulations is of central importance for freight forwarders in the food transportation sector. These regulations serve to ensure the safety and quality of the food being transported and to minimize potential health risks for consumers.

Cleaning and disinfection of means of transportation

One of the most basic hygiene regulations concerns the regular and thorough cleaning and disinfection of transport vehicles. Haulage companies must ensure that:

- All surfaces that come into contact with food are free from contamination.

- Suitable cleaning agents and methods that leave no residue should be used.

- A documented cleaning plan exists and is consistently implemented.

- Special attention is paid to areas that are difficult to access in order to minimize the risk of contamination.

Temperature control and monitoring

Controlling and monitoring the temperature throughout the transportation process is another critical aspect of the hygiene regulations:

- Cold chains must be maintained without gaps to prevent the growth of microorganisms.

- Transport vehicles must be equipped with calibrated temperature measuring devices.

- The temperature must be continuously monitored and recorded.

- In the event of deviations from the prescribed temperature ranges, immediate corrective measures must be taken.

Documentation and traceability

An essential part of the hygiene regulations is the complete documentation and guarantee of traceability:

- Every transportation process must be documented in detail, including the type of goods, quantity, origin and destination.

- Temperature records must be archived for each transport.

- A system for rapid tracing in the event of problems must be implemented.

- Staff must be regularly trained in correct documentation.

Personal hygiene and training

The hygiene regulations also apply to staff involved in the transportation of food:

- Employees must be trained in food hygiene.

- Personal protective equipment such as gloves and protective clothing must be worn if necessary.

- Strict hand hygiene regulations must be observed.

- Regular health checks must be carried out on staff.

By consistently complying with these hygiene regulations, freight forwarders can not only meet legal requirements, but also strengthen their reputation as reliable partners in food logistics. Implementing these measures contributes significantly to the safety of the food supply chain and minimizes the risk of foodborne illnesses.

FULLY AUTOMATED TRUCK LOAD COMPARTMENT CLEANING REPLACES HIGH-PRESSURE CLEANERS

KATMA CleanControl offers freight forwarders an efficient solution for cleaning truck loading compartments that is specially tailored to the requirements of food transportation. The fully automated cleaning process takes just 3 minutes and costs from €26 per wash at . It saves up to 75% water, 90% chemicals and 60% energy compared to conventional methods. The flexible "pay-per-wash" model allows companies to only pay for cleaning that is actually carried out. This offers a cost-efficient and predictable use of cleaning services. After each cleaning, a digital cleaning certificate is created that complies with HACCP standards and can be seamlessly integrated into existing TMS or ERP systems. This solution combines cleanliness, sustainability and cost-effectiveness, making it ideal for transport companies operating in the food logistics sector.

Specific requirements for different food groups

Cold chain for fresh produce

- Temperature requirementsFresh produce such as fruit and vegetables must be transported at temperatures between 0 °C and 7 °C. For perishable goods such as meat and fish, temperatures should be between 0 °C and 4 °C to minimize the growth of bacteria.

- DocumentationThe temperature must be continuously monitored throughout the entire transportation process. Calibrated temperature measuring devices are used to ensure that the cold chain is not interrupted.

- PackagingFresh produce should be transported in suitable refrigerated containers that ensure uninterrupted refrigeration. The packaging must also be designed in such a way that it is protected from contamination.

Dry products

- Storage conditionsDry products such as rice, pasta or canned food must be stored in a dry, cool room. The recommended storage temperature is between 15 °C and 25 °C.

- Hygiene regulationsEven if dry products are less susceptible to spoilage, the transport containers must be cleaned and disinfected regularly to avoid cross-contamination with other foods.

- LabelingAll containers must be labeled in accordance with the Consumer Goods Ordinance to ensure that they are used exclusively for foodstuffs.

Frozen products

- Temperature requirementsFrozen products must be kept at a constant temperature of -18 °C during transportation. Deviations from this temperature can lead to a loss of product quality and pose health risks.

- Equipment of the vehiclesTransport vehicles must be equipped with special refrigeration systems that enable continuous temperature monitoring. This also includes the use of temperature recording devices.

- Packaging and protectionFrozen products should be transported in insulated containers that prevent the cold chain from being interrupted. The packaging must also be designed in such a way that it is protected from external influences.

Specific requirements for different food groups

Frozen products

Common mistakes and how to avoid them in food transportation

Critical errors that can jeopardize the safety and quality of products occur time and again during the transportation of foodstuffs. The most common problems include temperature abuse, improper handling and poor hygiene. To minimize these risks, it is crucial that transport companies implement strict control mechanisms. This includes seamless monitoring of the cold chain using calibrated temperature measuring devices and the immediate initiation of corrective measures in the event of deviations. Strict separation of different food groups during transportation is essential to avoid cross-contamination. Regular staff training on hygiene regulations and the correct handling of food is also very important. Another critical point is the cleaning and disinfection of transport vehicles. Documented cleaning plans should be drawn up and consistently implemented to minimize the risk of contamination. By implementing a robust HACCP concept, transport companies can systematically identify and control hazard points, helping to prevent these common mistakes.

Best practices for freight forwarders in FOOD TRANSPORT

To meet the stringent requirements of food transportation while ensuring efficiency and safety, carriers should implement best practices. These best practices help to ensure compliance with regulations and improve the quality of services.

Training and sensitization of employees

A well-trained team is crucial for compliance with hygiene and safety standards:

- Regular training on food safety, HACCP and hygiene regulations should be carried out.

- Employees should be trained in the handling of cold chains and the use of monitoring technologies.

- Raising awareness of the importance of documentation and traceability is essential.

- Emergency plans and procedures should be practiced regularly.

Use of modern technologies for monitoring

Technology plays a crucial role in ensuring food safety during transportation:

- Implementation of GPS-based temperature monitoring systems that provide real-time data.

- Use of software solutions for managing and analyzing transport data.

- Use of sensors to monitor humidity and other environmental parameters.

- Automated notifications in the event of deviations from the defined parameters.

Efficient route planning and logistics optimization

Optimized logistics are crucial for meeting delivery times and reducing risks:

- Use of route planning software to determine the most efficient and safest routes.

- Consideration of traffic conditions and seasonal fluctuations in planning.

- Minimization of downtimes through optimized loading and unloading processes.

- Integration of sustainability aspects into logistics planning in order to reduce the ecological footprint.

By implementing these best practices, freight forwarders can not only ensure compliance with legal requirements, but also increase their operational efficiency and improve customer satisfaction. These measures help to consolidate the freight forwarder's position as a reliable partner in the food industry.

Summary

The transportation of foodstuffs presents transport companies with complex challenges that affect both compliance with strict hygiene and safety regulations and operational efficiency. Compliance with EU regulations, implementation of the HACCP concept and adherence to national regulations are essential to ensure food safety. By applying best practices, such as training employees and using modern monitoring technologies, freight forwarders can optimize their processes and minimize risks.

Outlook for future developments

In the future, the pressure on transport companies to adapt to new legal requirements and technological developments will continue to increase. The digitalization and automation of processes, as made possible by solutions such as KATMA CleanControl, will play a central role in this. These technologies not only offer efficiency gains, but also significant sustainability benefits, which are important in view of the increasing focus on environmentally friendly logistics solutions.Overall, forwarding companies that proactively respond to change and implement innovative solutions can strengthen their position as reliable partners in the food industry and be successful in the long term. Continuous adaptation to new challenges and the use of advanced technologies will be crucial in order to survive in the highly competitive food transportation market.

FULLY AUTOMATED TRUCK LOAD COMPARTMENT CLEANING

In the rapidly evolving world of logistics, truck bed cleaning is a critical process that is both time and resource intensive. KATMA CleanControl presents itself as a groundbreaking solution that revolutionizes this process and fits perfectly into the previously discussed trends of automation, AI integration and sustainability. Cleaning is possible from as little as €26.

Save time and money and increase efficiency

The robot cleans and disinfects the cargo area in as little as 3 minutes, which represents a significant time saving compared to conventional manual methods. This speed enables logistics companies to use their fleets more efficiently and minimize downtime. Traditional certified cleaning methods can take up to 45 minutes per truck, whereas KATMA CleanControl enables the process from 3 minutes. In addition, the length of the cleanings is standardized and therefore perfectly plannable. This time saving enables companies to optimize their logistics processes and maximize the availability of their vehicles. The standardization of the cleaning process also ensures consistently high quality, regardless of the time of day or staffing levels.

Digital certification

An outstanding feature of KATMA CleanControl is the integrated digital certification. After each cleaning process, the system automatically generates a detailed cleaning certificate. This digital certification offers several advantages:

- Seamless documentation: Every cleaning process is recorded completely and tamper-proof.

- Real-time availability: The certificates are available digitally immediately after cleaning, which speeds up processes.

- Simplified audits: Digital documentation facilitates quality controls and official inspections, as well as documentation in accordance with the HACCP standard.

The integration of this function into the cleaning process represents a significant advance in quality assurance and traceability, which are of crucial importance in frozen food logistics.