Ryan presents this summary of methods and standards for maintaining food safety during the transportation phases of its journey from production to consumption. The book begins by introducing transport container sanitation, traceability, and temperature control, current models for monitoring and incentivizing good practice including RFID tracking integrated with multiple condition sensors, and auditing and certifications in the industry. Specific standards are then presented in detail, including system management and record keeping, hazard analysis and critical control points (HACCP) planning and implementation, container sanitation, and traceability. Both preventive and corrective action are discussed. The final two chapters discuss integration of various technologies and standards into a fully implemented system, and issues that will need continued treatment as the food transport industry evolves. Annotation 2014 Ringgold, Inc., Portland, OR (protoview.com)