A foam box does not cool meat, it holds its temperature. Risk starts when the meat was not at the regulatory limit at loading, when the primary pack leaks, or when the box is cracked or dirty.
Before transport, meat must be down to at most 7 °C for red meat, 3 °C for offal and 4 °C for poultry, and stay there throughout the journey. A foam box holds that temperature but cannot create it. Warm loading, a leaking primary pack and a cracked or residue-marked box are where the risk starts.
A foam box insulates meat, it does not cool it. The Regulation on Specific Hygiene Rules for Food of Animal Origin requires meat to be brought down to 7 °C for red meat, 3 °C for offal and 4 °C for poultry before transport and held there throughout; meat loaded warm is not safe in the box.
A leaking primary pack, or a box that is cracked, marked with residue or will not close, is not repaired by insulation. Do not use such a box; set the product and the box aside and record it.
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