Transporting meat, poultry and seafood demands more than a cold box — it requires strict temperature discipline and rigorous hygiene. Bacteria multiply rapidly in the “danger zone” between +5°C and +60°C, so precise control is non-negotiable.

Correct Temperatures

  • Fresh meat & poultry: 0°C to +4°C.
  • Frozen meat: -18°C or colder.
  • Seafood: as close to 0°C as possible, or fully frozen.

Hygiene Comes First

Refrigerated units must be cleaned and sanitised between loads to prevent cross-contamination. Hanging-rail equipped trucks keep carcasses off the floor, while sealed, food-grade interiors are easy to wash down.

Best Practices for Every Delivery

  • Pre-cool the vehicle before loading.
  • Load quickly to limit temperature rise.
  • Keep raw and ready-to-eat products separated.
  • Monitor temperature continuously and log it.

Swift’s meat transport service uses hook-fitted, food-safe refrigerated units and trained drivers to keep your product compliant and pristine from abattoir to kitchen.