Customers who order food for delivery expect it to arrive promptly and safely for consumption. It is the responsibility of all food couriers to ensure that all deliveries are handled safely and the temperature controls are maintained. Meals that are delivered are usually perishable and there is a need to ensure the prevention of microorganisms that may rapidly grow.
To ensure microorganisms do not grow, hot foods should be kept hot and cold foods should be kept cold. Hot foods need to stay above 60°C and cold foods below 4°C. If the foods are found to be held at the critical control point (4°C – 60°C) for two hours then the food must be discarded because it is no longer safe for consumption. If the food is in the wrong temperature controls for a long time (such as during transport) then the customer has a shorter time to consume the food later on.
In regards to equipment when packaging for food delivery, make sure you use a reusable insulated cooler. Also, if there are any cold perishable foods use dry ice, frozen gel packs or any other cold source to keep it cold. Even though you are establishing the safety of the food during transit, you still need to deliver the food as quickly as possible. Avoiding tampering with the equipment will also allow the food to remain at the correct temperature. Also, you must not over-pack bags, which would prevent cool air from circulating. These secure transportable equipment options can provide an easy and safe method for food deliveries.