Controlling Risks of Direct-to-Consumer Deliveries

Controlling Risks of Direct-toConsumer Food Deliveries

By Daphne Nuys-Hall, Meat & Poultry Ontario

As COVID-19 spread across the country governments at all levels were forced to take immediate action to prevent widespread transmission and death. The impact of these measures was felt across the economy, in all industries, but especially the food industry. COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, and financial pressures in food supply chain. However, the meat industry is resilient and responsive. Many operations quickly pivoted their manufacturing focus from food service to retail. Many others responded to store closures, restricted store access and consumer demand and implemented online ordering systems, curb-side pick-up and home delivery services.

Home delivery services have become increasingly more popular in the last several months with manufacturers and retailers using services such as InstaCart, UberEats, Skip the Dishes, and Door Dash to name a few. Other operators are using their own vehicles for direct-to-consumer deliveries. Although there is currently no evidence that COVID-19 is transmitted through food, the risks posed by other pathogens can be exacerbated if things go wrong during delivery. Therefore, whether you are shipping direct to the consumer using your own delivery vehicles or a third-party delivery service you must take into consideration several key regulatory requirements and food safety elements to ensure that the products you ship are safe and remain safe from your plant or retail store to the consumer’s door.

First and foremost, it is important to ensure that the products to be shipped are produced under safe and sanitary conditions and address the food safety risks relevant to the product and your operation and in accordance with applicable regulations.

Packaging Packaging protects and separates products from contamination, the external environment, and physical damage. Packaging design and using multiple layers of packaging, including primary, secondary, and tertiary, minimize the risks associated with contaminants and food safety hazards during delivery.

A challenge for the industry when delivering products is that various meat products and non-perishable food products may be delivered together. Are you packing raw and ready-to-eat meat products in one shipping container? Are you including other

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items such as dairy, fruit and vegetables or bakery items? Are they protected from contamination if placed in the same box for shipping? Processors and retailers can minimize contamination risks by determining which items will be segregated and how items should be packaged for delivery. Products should be packaged in leak proof, tamper evident packaging. Best practice is to separate ready-to-eat meat products from raw and separate allergen containing from non-allergen food products into their own shipping container. Separation options may also include separate bags or the use of another barrier.

Temperature Control in Packaging Processors will need to determine the type and quantity of coolant that will need to be used to ensure that the temperature of the product is maintained throughout packaging, staging and shipping. This will depend on a variety of factors, including the outer packaging material, the presence of insulation, the food’s initial temperature at time of packing, transit time to consumer, and the temperature during transit. Coolant options include, but are not limited to, simple ice contained in plastic, frozen gel packs, plastic packs containing a freezable solution, or dry ice. Whichever coolant option is used, operators should verify that the coolant they choose will maintain their integrity and avoid compromising food safety. For example, if ice packs melt and leak, this may cause food to be submerged in water, potentially leading to cross-contamination or cross-contact.

Temperature Control During Transportation and Delivery Proper temperature control throughout production and delivery to the consumer should be an integral part of any delivery operation, whether operators are delivering the product using their own vehicles or a third-party delivery company. It is essential to identify the temperature requirements throughout transport and delivery based on regulatory requirements (as per Ontario Meat Reg. 31/05 the transport vehicle must be capable of maintaining the product at an internal temperature of 4 degrees Celsius or less). Other delivery parameters may include delivery time, travel distance, number of orders per delivery, and take into consideration unplanned events such as gas, flat tires, and authorized breaks – all of which can have negative impacts on the temperature of the products being transported. Maintaining food at proper temperatures is critical to limiting the growth of pathogenic bacteria or the formation of microbial toxins in food.

A wide variety of transportation vehicles are used to provide third-party delivery services. A refrigerated or freezer vehicle is ideal in maintaining temperature control. If the transport vehicle does not have a refrigeration capabilities the third-party deliverers should address all relevant food safety concerns and hazards when transporting the product. Procedures may include the use of insulated delivery bags, containers, or coolers. Additionally, services that deliver food to customers involve entities that have not traditionally been focused on or trained in food safety therefore it is important when setting up a relationship with these businesses that this is communicated.

The trend of delivering directly to the consumer is not one that will disappear and may even grow exponentially in the coming months and years. It is the responsibility of all persons involved to understand the risks and the strategies needed to control them from door to door in order to ensure the delivery of safe food.

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