What is the impact on driver time (available hours, cost) when following the Trucking Food Safety Program?
A. There will be little encroachment on drivers time (HOS) to maintain their role in the program. Drivers undergo a short training program on HACCP and food safety. This is completed in non-work (driving) time. Also, any manual temperature monitoring functions required by the HACCP program will normally be conducted at regular intervals usually coordinated with the drivers rest stops (ex. Every 4 hours, or at any delivery point for LTL shipments).
Related Questions
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