Transport of meat and meat products
Meat should be transported in a correct manner, to make sure no contamination takes place nor bacteria can grow on the product. There are three types of meat products when chickens are slaughtered:
• fresh meat products
• processed meat products
• frozen meat products
The transportation of each of these products has different guidelines. Frozen meat products for example can be transported al over the world.
Fresh meat products have a limited shelf life and therefore have to be in the supermarket within two days, and are normally not transported over long distances. Trucks are therefore the most common transportation method.
Processed meat products can either be fresh or frozen. The transport conditions are similar to those mentioned before.
Fresh meat products are transported with trucks from the slaughterhouse to the retailers and the super market. If a product is processed, the meat is transported from the slaughterhouse to the meat processing manufacturer and after that transported to retailers and super markets. To guarantee a healthy fresh product, the time of transportation from producer to consumer has to be as short as possible. Not only time is important to guarantee a fresh product.
The following actions are further taken to ensure food safety during the transportation of fresh meat products:
• Before transportation poultry meat should be and kept at temperatures below 4 ˚C. The meat and meat products should be packaged and checked before transportation.
• Meat is put in packages, boxes or crates when transported
• Human contact with the products should be avoided.