date:Jun 23, 2016
ehicle to provide information to the shipper that identifies the three previous cargoes transported in the vehicle.
C. Temperature Controls: One of the biggest risks to foods in transit relates to the transport of foods that require temperature controls to limit pathogenic microorganism growth or toxin formation. In the regulation, FDA has clarified that the shipper is the one with the knowledge and responsibility to establish all preventive controls, including the temperature controls required