TS 13075

TS 13075 is a standard dealing with the general rules for services used to transport foodstuffs from one place to another. It focuses on raw, semi-processed and finished foods, food additives, by-products intended for processing, and food packaging, with emphasis on how the transport service should be organized in administrative, operational and physical terms. The central issue is not the food item alone, but the transport conditions that help preserve food safety and product integrity.

Technical areas addressed in food transport services

Different food categories have different transport sensitivities. Raw foods may be more vulnerable to contamination and temperature variation, while semi-products and finished products raise separate concerns about shelf life, packaging integrity and cross-contamination. Food additives and by-products intended for processing also require controlled transport because of their functional role and traceability needs. By addressing the characteristics of the workplaces that provide the service, the personnel involved and the vehicles used, the standard aims at a coordinated service structure.

General framework for operations, vehicles and personnel

• Administrative and operational rules: planning, organizing and monitoring the transport service
• Transport vehicles: physical characteristics and use arrangements suitable for food transport
• Workplace structure: organization of units providing food transport services
• Personnel characteristics: appropriate qualifications and work practices for service staff
• Scope: raw, semi-processed and finished foods, additives, by-products and food packaging

From a general technical perspective, food transport is a logistics activity where temperature control, hygiene, segregation, loading and unloading practices, and traceability must be managed together. Any element that contacts food, or may affect it, helps determine the reliability of the transport chain. A standard like this therefore defines the service not only at vehicle level, but also through workplace organization and personnel competence.