Disrupted Delivery: Improper Transportation of Shish Kebabs on Skewers - Transport malfunction: Incorrect delivery of Donerpiece
In a recent incident, a transporter carrying frozen doner skewers was stopped during a traffic control in the town of Wittlich, Germany. The transporter was found to be overloaded by 36%, carrying a total weight of 4,800 kilograms.
According to common regulations, freight must comply with applicable legal weight limits specific to the vehicle and jurisdiction. The driver of the overloaded transporter was issued a procedure for overloading the vehicle. Additionally, the driver had to pay a fine for the violation.
The doner skewers were intended for cold storage, but the meat in the van was stored at minus seven degrees, while the required temperature is minus 18 degrees. This temperature deviation could potentially pose a risk to food safety. Consequently, the veterinary office ordered the disposal and destruction of the doner skewers.
Since doner skewers are a potentially hazardous food due to their meat content, they are subject to the same temperature control regulations. Cold foods must be kept at or below 41°F (5°C), checked every 4 hours, and discarded if they exceed this temperature. Hot foods, on the other hand, must be held at or above 135°F (57°C), checked every 4 hours, and discarded if they fall below 135°F for 4 hours.
Weight restrictions for doner skewers would depend on the transport vehicle used, and shippers must document and comply with these to avoid legal and safety issues.
It is worth noting that there are no unique temperature or weight regulations solely for doner skewers. However, general food safety laws and transportation rules for meat products are the relevant standards.
In light of the food law violations, the veterinary office is taking action against the company involved in this incident. This incident serves as a reminder of the importance of adhering to food safety and transportation regulations to ensure the safety of the food supply chain.
[1] Food Safety and Inspection Service. (2013). Time/Temperature Control for Safety. Retrieved from https://www.fsis.usda.gov/wps/wcm/connect/a0d4468a-834a-427d-94e3-599c6c794c8a/Time_Temperature_Control_for_Safety_Fact_Sheet.pdf?MOD=AJPERES
[4] Food and Agriculture Organization of the United Nations. (2018). Codex Alimentarius Commission. Retrieved from https://www.fao.org/3/a-i6774e.pdf
Community policy should consider implementing stricter regulations for the transportation of perishable foods, such as doner skewers, to ensure compliance with temperature and weight standards. This could be further supported by vocational training programs for transportation workers, emphasizing the importance of adhering to health-and-wellness regulations, particularly in food-and-drink industries, for the sake of lifestyle choices and global food safety. Scientific research in this area could assist in creating more effective rules and training protocols.
