{"id":2999,"date":"2022-11-21T09:29:00","date_gmt":"2022-11-21T15:29:00","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=2999"},"modified":"2022-11-22T11:25:11","modified_gmt":"2022-11-22T17:25:11","slug":"the-truth-about-food-protection-managers-moving-product-safely","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/food-borne-illness\/the-truth-about-food-protection-managers-moving-product-safely\/","title":{"rendered":"The Truth About Food Protection Managers Moving Product Safely"},"content":{"rendered":"\n<p>In food businesses with multiple locations, there are often situations when one location runs out of a certain product and must borrow some from another outlet some distance away. Foodborne illness risks result if food protection managers don\u2019t take the appropriate steps to ensure food is transported safely. To keep food safe when moving ingredients from one location to another, let\u2019s outline the steps that food protection managers must take to keep food safe in transit.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2022\/11\/Food-Protection-Managers-Moving-Product-Safely.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"533\" height=\"800\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2022\/11\/Food-Protection-Managers-Moving-Product-Safely.jpg\" alt=\"The Truth About Food Protection Managers Moving Product Safely\" class=\"wp-image-3001\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2022\/11\/Food-Protection-Managers-Moving-Product-Safely.jpg 533w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2022\/11\/Food-Protection-Managers-Moving-Product-Safely-200x300.jpg 200w\" sizes=\"(max-width: 533px) 100vw, 533px\" \/><\/a><figcaption><em>Image credit: Baloncici via <a href=\"https:\/\/www.dreamstime.com\/\">Dreamstime.com<\/a><\/em><\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-food-protection-manager-tips-for-transporting-product-to-secondary-facilities\">Food Protection Manager Tips for Transporting Product to Secondary Facilities<\/h3>\n\n\n\n<p>When we\u2019re talking about food or ingredients that are at risk during transport, we\u2019re mostly discussing raw ingredients or chilled ready-to-eat foods. Ingredients that come in cans, plastic containers or in sealed boxes that are shelf-stable at room temperature pose little to no risk at all when moved from one facility to another. If any of these products are open, however, pathogens and debris could enter the containers and cause a risk, so it\u2019s a good idea for the food protection manager to ensure all shelf-stable products remain sealed during transit.<\/p>\n\n\n\n<p>The real risk comes from moving raw food from one place to another. Items such as fish, meats, dairy and cut fruits and vegetables need to remain out of the <a href=\"\u201chttps:\/\/www.health.state.mn.us\/communities\/environment\/food\/docs\/fs\/timetempfs.pdf\u201d\">danger zone<\/a> during transportation. Smaller items can be kept in a cold storage bag or even a cooler with plenty of ice to ensure that product remains under 41 degrees.<\/p>\n\n\n\n<p>Larger items, however, pose more of a challenge. Let\u2019s say a location 45 minutes away runs out of fresh halibut. Transporting a whole fish may not be possible. It\u2019s hard to find a sealed storage vessel large enough, and the size makes it much harder to keep cool. One solution would be to keep the windows down on an exceptionally cold morning and keep the inside vehicle under 41 degrees, but the resulting pneumonia may not be worth the tradeoff. In these cases, food protection managers should find a solution to prepare the product in manageable portions before packing.<\/p>\n\n\n\n<p>Frozen food should be assessed based on distance and whether or not it will start to thaw before reaching its destination. Partially thawed product poses a quality and food safety risk, and in these cases, food protection managers must use their best judgment to make sure the trip won\u2019t cause the product to thaw during delivery.<\/p>\n\n\n\n<p>Do you have a solution for moving raw ingredients from one restaurant to another?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In food businesses with multiple locations, there are often situations when one location runs out of a certain product and must borrow some from another outlet some distance away. Foodborne illness risks result if food protection managers don\u2019t take the appropriate steps to ensure food is transported safely. To keep food safe when moving ingredients [&hellip;]<\/p>\n","protected":false},"author":660,"featured_media":3001,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[370,290],"tags":[3359,3362,3361],"class_list":["post-2999","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-certified-food-protection-manager","category-food-borne-illness","tag-danger-zone","tag-food-transit","tag-moving-product"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>The Truth About Food Protection Managers Moving Product Safely<\/title>\n<meta name=\"description\" content=\"Food protection managers moving ingredients from one location to another must take these steps to keep food safe in transit.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/food-borne-illness\/the-truth-about-food-protection-managers-moving-product-safely\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Truth About Food Protection Managers Moving Product Safely\" \/>\n<meta property=\"og:description\" content=\"Food protection managers moving ingredients from one location to another must take these steps to keep food safe in transit.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/minnesota.safefoodtraining.com\/2026\/food-borne-illness\/the-truth-about-food-protection-managers-moving-product-safely\/\" \/>\n<meta property=\"og:site_name\" content=\"Safe Food For Thought\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/safefoodtraining\" \/>\n<meta property=\"article:published_time\" content=\"2022-11-21T15:29:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-22T17:25:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2022\/11\/Food-Protection-Managers-Moving-Product-Safely.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"533\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Christine Dantz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SFT_MN\" \/>\n<meta name=\"twitter:site\" content=\"@SFT_MN\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Christine Dantz\" \/>\n\t<meta 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