Cold transport questions are answered in five separate texts. Preparing for an inspection, most of the time goes on finding the right text.
| Question | Text (in force, 28.09.2026) |
|---|---|
| Is the carrier authorised for this work | Road Transport Regulation (equipment regulation, Article 5(3)) |
| Which certificate must the equipment carry | Perishable-food Special Equipment Regulation (2021, as amended 21.02.2025) and ATP |
| Vehicle and container hygiene | Food Hygiene Regulation, Articles 13 and 14 |
| At what temperature does the product travel | Regulation on Specific Hygiene Rules for Food of Animal Origin, Quick-Frozen Foods Communiqué (2014/47), Ice Cream Communiqué (2022/13) |
| What must the device and the record be | Temperature Monitoring Communiqué (2014/48); for medicines, the Turkish Medicines Agency's Good Distribution Practice guideline |
The equipment regulation requires vehicle bodies, containers and insulated transport boxes to hold an ATP certificate or a domestic Perishable Food Carriage Certificate. The first periodic inspection falls within 6 years of manufacture, and each later one is valid for 3 years; after 15 years, heavily insulated equipment counts as normally insulated. Recorders on ATP-certified equipment are verified every year.
The map separates what each text says in the debate about cold transport without a reefer.
The figure depends on the product: meat of domestic ungulates 7 °C, offal 3 °C, poultry meat 4 °C, minced meat 2 °C, raw milk 6 °C at the plant. Quick-frozen food and ice cream travel at -18 °C or colder, with short rises of no more than 3 degrees. For frozen food, devices must conform to TS EN 12830, 13485 and 13486, and records are kept for at least a year; for medicines, the shipment monitoring device is calibrated at least once a year.
