Author: Marianne Courey

 

Abstract:

 

Introduction: The food we eat travels on average 1,300 miles domestically, 30 billion tons of food arrive at 132 United States ports each year, and 90 percent of the U.S. food supply is transported by truck. This research was conducted to develop an understanding of the risks, to our food supply, and possible solutions to those risks of transporting food by truck. Cooperation, communication, and dedication by four states and five agencies made this research possible.

 

Purpose: This project sought to determine the current state of food safety and defense of in-transit food in interstate commerce, and to identify and test mechanisms for effective coordination between multiple states and agencies.

 

Methods: Drivers in four states were stopped. On-site interviews determined the trucking firm’s transportations practices and driver’s knowledge of food safety and defense. Truck shipments were also inspected in collaboration with public health and state police agencies in order to assess the risks to food safety and defense present during truck transportation.

 

Results: More than 25,000 trucks were observed and categorized in four states. Six hundred and fifteen (615) drivers participated in the written survey: Illinois, 111; Indiana, 117; Michigan, 168, and Ohio, 219. Enforcement, including dumping of cargo, was conducted by participating agencies when necessary. The research demonstrated that mixed loads with multiple destinations had the most inadequate product segregation. In addition, smaller box trucks and ethnic food transportation had the majority of safety and security issues, with more than 80 percent of all drivers lacked food safety and defense knowledge.

 

Significance: Current food transportation practices threaten our food supply safety and defense. Education for driver is needed, along with multi-state, multi-agency coordination to increase the efficiency and effectiveness of interstate transportation food safety assessments.