HACCP and transport – what do you need to know?

If you have food products or food ingredients transported, you will sooner or later encounter HACCP. It is a term frequently used in the food industry, but it is not always clear to everyone who deals with it. What does it entail exactly? Which rules apply? And what does HACCP and transport mean specifically for your goods?

In this blog, you will read everything you need to know about HACCP, the seven principles, the requirements for transport, and what EASY Road Transport can do for you in this regard.

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic method to ensure food safety by identifying, analysing, and controlling risks in the production and distribution process.

HACCP is not a quality mark or a certification that you apply for. It is a working method, a way of thinking and working that is mandatory for all companies in the food chain. This applies not only to manufacturers and processing companies but also to transporters and logistics service providers who transport food products.

The system has its origins in aerospace. In the 1960s, NASA developed a method to make food for astronauts as safe as possible. Later, this approach was adopted by the food industry and eventually established in European legislation.

For whom is HACCP mandatory?

In Europe, HACCP is mandatory based on Regulation (EC) No 852/2004 on the hygiene of foodstuffs. This regulation applies to all companies active in the food chain, with the exception of primary production such as arable and livestock farming.

Specifically, this means that the obligation applies to:

• Food producers and processing companies
• Wholesalers and distributors of food products
• Transporters who transport food products
• Storage and cooling facilities in the food chain

Are you a shipper of food products or food ingredients? Then your transporter must demonstrably work according to HACCP principles. It is therefore useful to ask about their working method in this area when choosing a carrier.

The seven principles of HACCP

HACCP is built on seven principles. Together, they form a continuous system to control risks in the food chain.

Principle 1: Hazard Analysis: Map out all potential hazards that can occur during the production or transport process. These can be biological hazards, such as bacteria and fungi, but also chemical hazards, such as cleaning agents or allergens, and physical hazards, such as glass or metal particles.

Principle 2: Determine Critical Control Points: Establish at which points in the process the identified hazards can be controlled. These are the so-called Critical Control Points, or CCPs. In transport, think of the moment of loading, the temperature during transport, and unloading at the destination.

Principle 3: Establish critical limits: Determine which limit values apply per CCP. For refrigerated transport, this is, for example, a maximum temperature of 7 degrees Celsius for fresh meat, or 0 to 4 degrees for fish.

Principle 4: Establish monitoring: Ensure systematic monitoring of the CCPs. In transport, this means in practice the continuous monitoring of the loading space temperature, preferably via a registration system that automatically measures and stores data.

Principle 5: Establish corrective measures: Describe what action is taken if a critical limit is exceeded. What happens if the temperature rises too high during transport? Who is called? What happens to the cargo?

Principle 6: Verification: Regularly check whether the HACCP system is working properly. This can be done through internal audits, checks of temperature logs, or periodic reviews of working procedures.

Principle 7: Documentation and registration: Record everything. Good documentation is essential, not only for internal use but also for inspections by the Netherlands Food and Consumer Product Safety Authority (NVWA) or foreign authorities.

HACCP and transport: what are the requirements?

For transporters who transport food products, a number of concrete requirements flow from the HACCP principles.

Clean and suitable transport equipment: The loading space must be clean, dry, and free of pests. Transport equipment previously used for hazardous substances or other infectious cargoes may not be used for the transport of food products without thorough cleaning and approval.

Temperature control: Many food products require transport under controlled temperatures. The requirements vary per product category. Different limits apply to refrigerated transport than to deep-frozen products or dry foodstuffs at ambient temperature.

Prevention of cross-contamination: When multiple products are transported together in one trailer, the risk of cross-contamination must be taken into account. Certain products simply cannot be transported together.

Driver hygiene: The driver also plays a role. Loading and unloading must be done hygienically, especially when dealing with unpackaged or sensitive products.

Temperature control during transport

Temperature is the most important point of attention within transport for many HACCP processes. The cold chain must not be interrupted at any time. As soon as the temperature falls outside the permitted range, this can have consequences for food safety and for liability.

In practice, this means that the loading space must already be brought to the correct temperature before loading. During transport, the temperature is continuously measured and recorded. Upon delivery, the data is transferred to the recipient or recorded in the system.

For deep-frozen products, a maximum temperature of -18 degrees Celsius applies. For refrigerated products such as fresh meat, dairy, and prepared meals, limits between 0 and 7 degrees Celsius apply, depending on the product type.

Documentation and traceability

A well-functioning HACCP system stands or falls with documentation. This applies to the producer, but also to the transporter. In the event of an incident or recall, it must be possible to quickly determine where a product has been, how it was transported, and under what conditions.

Within transport, the following documents are relevant:

The waybill: The CMR waybill records who transported what, when, and under what conditions the goods were transferred. For food transports, it is advisable to also note the temperature at loading and unloading here.

Temperature registration: A printout or digital report of the temperature profile during transport. This is mandatory for many recipients and forms an important part of the HACCP file.

Cleaning registration: Proof that the loading space was cleaned and checked before use. This can be a cleaning certificate or a completion form.

HACCP and international transport

Do you transport food products across the border? Then the HACCP requirements apply in the same way in all EU member states, thanks to the European regulation that forms the basis. You can therefore assume that your transporter must meet the same requirements in Germany, Belgium, Spain, or Scandinavia.

For transport to England, additional requirements apply to certain categories of food products following Brexit. Border controls can take extra time, which has consequences for the cold chain. It is wise to take this into account when planning your shipment. Our EASY Roaders are happy to think along with you about the approach for your specific destination.

HACCP transport to the United Kingdom? We combine customs formalities flawlessly with the requirements for your (refrigerated) chain. View our expertise on the Transport England page or request a quote directly.

EASY Road Transport and HACCP

At EASY Road Transport, we understand the logistical dynamics surrounding food safety. Although our focus and expertise lie strongly in the transport of unrefrigerated food products, long-shelf-life products, and dry groceries (such as pasta, rice, and coffee), we advise and support shippers across the entire breadth of the food chain.

Do you have a shipment where specific HACCP requirements apply? We will coordinate the deployment of the right vehicle, temperature registration, and the necessary documentation with you in advance. Together, we ensure that your cargo arrives safely and according to the rules at its destination.

Do you have questions about the possibilities for your specific cargo or destination? Then contact our EASY Roaders. We are happy to help you further.

Frequently asked questions about HACCP