TS 13075

TS 13075 is a service standard that sets general rules for how foodstuffs transport services are organised in workplaces. It addresses the administrative and operational principles for moving raw, semi-processed and finished food products, food additives, by-products intended for processing, and food packaging from one place to another in a controlled and orderly way.

What the transport service covers

The focus of this standard is not only the physical act of transport. It also concerns the organisation of the transport-service workplace, the suitability of the vehicles used, and the characteristics of the personnel involved. In food transport, the central objective is to help maintain product condition while reducing risks such as contamination, cross-contamination and unsuitable temperature exposure. For that reason, logistics arrangement and hygienic working practices are considered together for food, packaging materials and related by-products.

Workplace, vehicle and personnel considerations

In general technical terms, food transport services depend on suitable vehicle choice, cleaning and maintenance arrangements, segregation of loads, loading and unloading practices, and staff competence. Vehicles and work areas used for food transport are expected to be appropriate to the type and sensitivity of the goods being carried. Personnel competence in food hygiene, handling discipline and operational control is important for consistent service quality in this field.

The standard brings this general framework together for workplaces providing food transport services. Its emphasis is on the organisation of the service and the service environment rather than on the food products themselves. In this way, it provides a common technical basis for managing movement within the food chain in a controlled and orderly manner.