4-6. Transportation, Equipment, and Utensils
Follow these guidelines for in-transit food protection:
Keep food and utensils in covered containers. Alternatively, keep them
wrapped completely so that they are protected from contamination.
DO NOT overwrap foods in their original individual packages if the packages
have not been torn or broken.
Ensure that food meets the requirements of this lesson relating to food
protection and food storage.
Transport soiled equipment in closed containers. Also use closed containers to
As a rule, DO NOT us open (uncovered) combat-type or commercial trucks
to transport food. However, you may do so if the IMA approves their use and
these trucks are cleaned according to the next paragraph of this lesson.
In general, DO NOT use a vehicle that has transported trash, garbage, soiled
linen, or similar items to transport food or clean utensils. However, you may
do so if the vehicle has been cleaned thoroughly. Clean it with a hot-water-and-
detergent solutions between uses.
Wash, rinse, and sanitize tableware, kitchenware, and the food-contact surfaces of
equipment and other utensils after each us. Also wash, rinse, and sanitize these
items after the interruption of any operation during which contamination may
have occurred. Items of significance include:
Frozen dessert machines.
All food-contact surfaces.
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