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Transportation of Perishable Foods

Food transport is among the trickiest forms of transportation over long distances. Not only can you not break the cold chain, but it also needs to be handled delicately. R&W Carriers specialise in food transport with our trained professionals, specialised refrigerated trailers, and temperature-controlled containers. Food safety regulations take priority as our fleet of vehicles is regularly inspected, and all personnel ensure adherence to guidelines. Time is of the essence when moving food, so we keep a constant eye on the temperature and humidity with our specially-sensored vehicles and ensure the fastest possible delivery. This level of dedication and monitoring during transit ensures that your perishable food arrives in a hygienic and delicious state.

Temperature Controlled Shipping

  • Guaranteeing Freshness, Preserving Deliciousness
  • Never Breaking The Cold Chain, From Farm to Fork

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Frequently Asked Questions

What makes food transportation different?
Perishable food items are time—and temperature-sensitive. They must be transported from point A to point B within a given time frame and within their optimal temperature range. They are also susceptible to disease and damage from poor handling practices. This calls for specialised facilities, equipment, transport vehicles, and training.
A variety of food items, both fresh and frozen, need a specific temperature range to maintain their quality. Fruits, vegetables, dairy products, eggs, and meats are prone to temperature changes, so temperature control is required to keep them fresh and maintain their shelf life.
A reefer or refrigerated trailer has a refrigeration unit to maintain a specific temperature. These trailers are designed for cold-chain transport of temperature-sensitive products like perishable food and are equipped with temperature monitoring devices to ensure temperature stability.
The Food Safety Modernization Act is a set of rules and regulations that ensure the safety and security of food from its harvest to eventual use by the end consumer. It sets out standards for everyone involved in the production, storage, and transportation of food regarding proper temperature control, sanitation, pest control, training, and other hygienic measures.

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