Preservation of Food in the Catering Sector during Transport
The process of transporting food and delivering these foods to the customer is very important in terms of both taste and microbiological protection.
Packaging should be done to prevent the food from being physically damaged, to prevent garbage, dirt and other foreign materials from falling into the food, to prevent foreign odors from absorbing, and to prevent drying/moistening on the food surface.
It should be kept with vehicles (vehicle with cooling device, thermobox) that can transport at the appropriate temperature according to the characteristics of the food.
Inlet temperature to the Termobox: Care should be taken to ensure that it is above 750C for hot meals and below +100C for cold meals (olive oil and salad).
During placing in thermoboxes, hot food should be placed in one thermobox and cold food should be placed in another thermobox.
Temoboxes; should be labeled with a transport label containing the production date, company name, food name, portion quantity.
Bain-maries should be heated before the products arrive at the transportation location. - Hot meals are placed in bain-maries immediately at the transportation point and min. It should be kept at 650C.
If cold food will not be served immediately, it should be immediately placed in the refrigerator and allowed to wait at +40C.
Food should be delivered as soon as possible.
Raw and risky products such as meat, chicken, etc. should be shipped without breaking the cold chain.
All kinds of food sent by the central kitchen must be shipped with a label.
Ketchup, mayonnaise and mustard, etc. foods must be delivered in their original packaging.
If cleaning materials are to be shipped in the same vehicle, necessary precautions should be taken to prevent them from coming into contact with food.