4-6. Transportation, Equipment, and Utensils
Follow these guidelines for in-transit food protection:
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
Soiled-item
transport utensils.
transport
Uncovered-
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
vehicle use
these trucks are cleaned according to the next paragraph of this lesson.
Unsanitary-
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
vehicle
do so if the vehicle has been cleaned thoroughly. Clean it with a hot-water-and-
restriction
detergent solutions between uses.
Wash, rinse, and sanitize tableware, kitchenware, and the food-contact surfaces of
Kitchenware
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:
Cutting boards.
Knives.
Slicers.
Mixers.
Food-preparation sinks.
Frozen dessert machines.
All food-contact surfaces.
Continued on next page
QM3510
4-24
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