Resupply arrangements vary by operator, route and station, and three things decide the choice of container: the size that clears the corridor and door, the resupply window and the power in the carriage. The Turkish Food Hygiene Regulation (Official Gazette 17.12.2011, no. 28145) requires the cold chain not to be broken, while for transport and service it allows a limited period at ambient temperature provided there is no health risk (Article 18/5). Where that period is not measured, the plan is guesswork.
| Constraint | Equipment decision |
|---|---|
| Narrow corridor and door | Small or medium container one person can carry |
| Short resupply window | Fast-fixing restraint |
| Limited power | A cold source that needs no power, such as a eutectic plate |
| Motion and braking | Locking lid, non-slip base, a place where it can be secured |
For a week, write down when resupply starts and ends; the basis of the plan is the shortest time, not the average. Measure separately how long the service trolley carries the product through the corridor and the storage conditions in the carriage. If the trolley has no cooling of its own, the time in the corridor is the product's real risk.
Put a logger beside the product and read it at loading, during service and on return. The Regulation requires a transport vehicle or container to allow temperatures to be monitored (Article 13/7) and puts the cold chain on record (Article 7). At every handoff write down the time, the product temperature and the responsible person.
If the service plan states which container goes into which carriage through which door, the station team loses no minutes. Add the return point for empty containers to the same plan.
