IMPORTANT CUSTOMER INFORMATION

PLEASE TAKE INTO CONSIDERATION THE FOLLOWING POINTS WHEN TRANSPORTING FOOD PRODUCTS:

DISTRIBUTION VEHICLES SHOULD BE DESIGNED AND OPERATED SO THAT THE PRODUCT TEMPERATURE IS MAINTAINED, AND WITH ADEQUATE REFRIGERATION CAPACITY FOR THE PURPOSE. REFRIGERATION UNITS ON VANS ARE ONLY CAPABLE OF MAINTAINING TEMPERATURES AND CANNOT BE USED FOR SIGNIFICANTLY LOWERING TEMPERATURES OF THE CARGO.

A VAN LINER INSULATED BODY IS NOT DESIGNED FOR, OR INTENDED TO, COME INTO DIRECT CONTACT WITH FOOD.
PROPER PACKAGING IS REQUIRED TO PROTECT PRODUCTS SUCH AS FRESH MEATS FROM PHYSICAL DAMAGE AND CONTAMINATION. PACKAGING MUST BE OF ADEQUATE STRENGTH FOR THE CARGO WEIGHT AND THE TEMPERATURE AND HUMIDITY CONDITIONS ENCOUNTERED DURING TRANSIT.

BEFORE LOADING, ALWAYS PRE-COOL VEHICLES TO ACHIEVE INTERNAL SURFACE TEMPERATURES AND TO REDUCE THE LOAD, ON THE VEHICLE REFRIGERATION SYSTEM.

THE STACKING OF CARGO SHOULD ALLOW OPTIMUM AIR CIRCULATION THROUGHOUT THE VEHICLES AT ALL TIMES TO ENSURE THE PRODUCT ARRIVES AT TEMPERATURES WITHIN THE SPECIFIED RANGE. TRY TO KEEP FROZEN RAW MEATS, POULTRY AND SEAFOODS ON THE BOTTOM OF THE STACK, SO THAT IN THE EVENT OF SOME THAWING, RAW PRODUCTS ARE LESS LIKELY TO CONTAMINATE OTHER PRODUCTS.

DELIVERY VEHICLES SHOULD BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AND BE IN A GOOD STATE OF REPAIR. BE SURE TO CHECK WITH THE RELEVANT GOVERNMENT DEPARTMENT WHEN USING SANITIZING AGENTS. THEY CAN ADVISE YOU ON SUITABLE SANITIZING COMPOUNDS FOR YOUR NEEDS. CARE SHOULD BE TAKEN TO ENSURE THAT THEY ARE USED IN A MANNER WHICH DOES NOT RESULT IN THE CONTAMINATION OF FOOD PRODUCTS. FOR EXAMPLE, FATTY OR OILY PRODUCTS, SUCH AS BUTTER AND MEATS ARE HIGHLY SUSCEPTIBLE TO CONTAMINATION BY STRONG ODORS. FRESH FRUIT, SUCH AS APPLES AND BANANAS, ALSO EASILY ABSORB STRONG ODORS.

THE INFORMATION ABOVE IS GIVEN IN GOOD FAITH AND IS INTENDED TO MAKE THE SUPPLIER AND END USER OF A VAN LINER PRODUCT MORE AWARE OF THE ISSUES IN FOOD TRANSPORTATION AND FOOD SAFETY.

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