Transportation and storage are critical links in the farm-to-table food chain, so effective control measures need to be in place at each point of the food distribution chain to prevent unintentional contamination. If you’re transporting wholesale meat products or a homeowner moving house, these guidelines will help you safely distribute meat so that they are not spoiled.

Transporting different meat products

Fresh, processed, and frozen meat products all have different guidelines that should be followed accordingly when being transported. Frozen meat products can be transported all over the world with relative ease, as long as they’re stored in the proper conditions. Fresh meat products, however, have a limited shelf life so it’s important that they are on the store shelves within two days of slaughter. These kinds of products therefore cannot typically be transported long distances. Processed meat products can be either fresh or frozen. Refrigerated trucks are the most common means of transport from slaughterhouses to retailers and supermarkets, especially pertaining to fresh meats.

Conditions for safe transportation and distribution

To ensure a healthy meat product that is not contaminated, the length of time from producer to consumer needs to be as short as possible. Additionally, the following conditions should be adhered to guarantee a fresh product:

• Prior to transportation, poultry meat should be kept at temperatures below 4℃
• The meat products should be packaged and examined for any leaks, temperature, and adequate packaging before transportation
• The meat products are put in packages, boxes, or crates when transported
• Human contact with the products should be limited

Transporting frozen meat when moving house

If you’re the kind to stock your freezer to the brim, it’s still possible to transport your frozen meat from your old home to your new one. However, to prevent spoilage and unnecessary waste, it’s important that you are prepared to move this meat. If there are any unopened frozen products that you don’t want, consider donating them to those in need. Otherwise, be prepared with the right equipment such as a portable freezer or high-quality cooler, packed with ice packs to keep the frozen meat cold. Restock the ice or cold packs as needed in your cooler to keep the temperature below 4℃, especially if you have a long journey ahead of you. Knowing how to distribute meat safely will ensure there is no bacterial growth on the meat or unnecessary spoilage, causing huge wastage of resources in general. Keep retailers happy by professionally transporting frozen meat — following the above guidelines will ensure that no one is disappointed. If you’re curious to learn more about this, get in touch with the VWG team.