Warehouse and dispatch

If the central kitchen's own crew loads the vehicle, the burden of proof for a stack that shifts in transit falls back on the sender under Articles 863 and 878 of the Turkish Commercial Code; a written layout plan ties the argument to a document.

The Food Hygiene Regulation lets food sit at ambient temperature for a limited period without naming a figure: the operator sets the limit and justifies it in the HACCP procedure.

A pharmaceutical wholesaler's product may wait at a transfer hub for at most 72 hours; the Regulation ties that window to records and states that using the hub's services does not remove responsibility for quality.

In Annex EK-2 of Istanbul's freight directive, the maximum laden weight on the registration decides whether a vehicle works 10:00-16:00 and 22:00-06:00 or around the clock.

When a pharma load spoils, the carrier's payment is worked out from gross weight, not the invoice: 8.33 SDR per kilogram under CMR Article 23 for international road carriage and under Article 882 of the Turkish Commercial Code at home. Here is the arithmetic and the two ways past the ceiling.

Turkey's vocational module asks for the body to be brought down to the product's carriage temperature and, where time is short, caps the gap at 4 °C. That allowance belongs to the body; the product is still loaded at its own temperature.

If goods, cases or plates block airflow paths, circulation can change; map the actual load arrangement and verify it in operation.

Review fuel, airflow and icing risks in the module's open-door loading setup; do not generalise it to every vehicle.

6 °C appears twice in the raw milk rules: on the farm when collection is not daily, and on acceptance at the plant. The four-hour exception covers only the time from acceptance to processing.

Compare order, carton count and delivery authority in advance; if a paperwork mismatch appears during receipt, follow a defined reclosure step.

Label height, edge margin and clash with the TBX document slot. GS1 measurements and a placement check list.

Set the responsible person, parking point and transfer route before arrival; use time and area records to spot repeat waits.

Match the return point and collected set to the handover record; assign an owner and next step for missing items.

When a leak is observed, record the pack, location and spread; leave product acceptance or use to the authorized quality process.

Trial shelf spacing with the widest and tallest actual cake carton; check decoration clearance, delivery order and a safe removal path.

Track container ID, previous load, cleaning status and new route approval to prevent shift handoffs from mixing uses.