Cross traffic (raw/uncooked to cooked/post lethality) is controlled with effective procedures. Traffic barriers such as walls, rails, fences, vestibules, walkways, are used as active control measures. Traffic plans and zoning maps illustrate area by level
Transport vehicles and wheeled items are numbered, designated by zone, cleaned and sanitized on a routine basis. Designated vehicles should be restricted to post lethality/high hygiene areas. Wood pallets should not be used in post
A dedicated transition area should be used to don appropriate clothing/gear and to wash hands prior to entering production areas. Signage is present to alert employees of areas with thier respective “care” designations.
Vehicles used for distribution of chilled or frozen foods are loaded using sealed docks. Trailers, containers and rail cars maintain specified temperatures. Temperatures are recorded during transit and meet specifications.
A vehicle inspection program is established. Prior to loading and unloading, all delivery vehicles are inspected to ensure they are clean and free from moisture. Internal inspection reports are easily accesible. Non-conformances and corrective action
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