Food and Drink/ On the Road
Drivers for Employment Partners that have been driving for longer than 12 weeks will be reimbursed £10 on completion of the course.
Unlimited tea and coffee. Sandwiches and chips will also be provided.
The food industry will tell you that “shelf life” matters and the longer the shelf life, the easier the shipping, storing and selling – there’s no doubt about that. There are six basic methods of increasing the shelf life of food. These methods are used alone or in combination to extend the normal biological life of foodstuffs.
Heating the Product
Use of Chemicals
Modifying the Products Atmosphere
Freeze Your Product
Temperature Controlled vehicles
Most goods within the UK are transported from the manufacture or warehouse within an ambient state. Probably, the most used method of extending the normal biological life of fresh foodstuffs is to chill or freeze the product to stops micro-organisms forming and if frozen below -18°C can almost K*ll these organisms altogether. This can also stop bacteria and moulds forming in the produce and reduce the overall shell-life.
It is imperative that the temperature is maintained, and delivery times could exceed the safe carriage of goods without the use of temperature-controlled vehicles. The driver plays a pivotal role in this system and this module looks at all the consequences of poor hygiene, regulations for the carriage of food and, foodstuffs with more risk (eggs, meat products, dairy products etc.).
The carriage of raw food must be micro biologically safe at the point of consumption, and the driver is responsible for the load they transport, any negligence could result in disciplinary action against the driver. Those who break’s the health and safety laws and regulations are liable for recovery of HSE’s related costs, including inspection, investigation, and the overall cost of the enforcement action.
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