New book addresses food safety and quality during transportation

The new book Guide to Food Safety and Quality During Transportation, written by John M Ryan of, provides a sound foundation for improvement of the transportation sector responsible for movement of food.
While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves food has been largely overlooked. Ensuring trucks and containers are properly cleaned and disinfected, proper maintenance of refrigeration temperatures during transport, and avoiding paperwork delays are all areas of concern. Lack of government oversight has resulted in multiple, non-standardized approaches to food safety that are inspection-dependent.
This book focuses specifically on food movers normally overlooked by food safety auditors, compliance schemes, government agencies, quality control personnel, and transportation executives. It outlines delivery control solutions and provides basic standards designed to protect the transportation industry. The publication also addresses problems associated with food transportation and practical solutions focused on container sanitation and traceability food safety and quality needs.
Key topics discussed in the book include:
•Food transportation in transition including science, research, current writings, and law, bringing the reader quickly up to date on industry practices and trends
•Case studies of the latest resources for identifying, tracking, and addressing safe transport issues
•FDA and USDA guidance, standards and certification, and food safety and quality planning procedures to establish a foundation for transportation system prevention, implementation, standardization, measurement, and improvement
•Implementation planning
The publication will help readers prepare for meeting terms of the upcoming Food Safety Modernization Act (FSMA) rules for food transporters.
To order the book, click here.

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