A catering company loads hot brisket and cold potato salad into a van for a wedding 45 minutes away. What is the most important transport control?
a.Loading the hot brisket and the cold potato salad into the same insulated carrier to save space in the van
b.Driving the 45 minutes with the van windows open so that moving air keeps the cargo area cool for the trip
c.Wrapping every pan in plastic film so that nothing can spill, then stacking the pans on the floor of the van for the drive
d.Using insulated, rigid containers that keep hot food at 135°F or above and cold food at 41°F or below throughout the trip
Explanation
Off-site service depends on maintaining holding temperatures during transport, which requires insulated food-grade carriers for hot and cold items. Sharing one carrier lets the hot food warm the cold food, open windows do nothing for internal food temperature, and plastic film prevents spills but not temperature drift. Temperatures should be checked at loading and again on arrival so any food that fell out of range can be handled before service.
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