Olivo: Ensuring Strict Segregation of Raw and Cooked Food, Halal and Non-Halal Products During Transportation

1. A Critical Food Safety Challenge: Preventing Cross-Contamination

In the food distribution, food service, catering, food processing and logistics industries, the segregation of incompatible food products is a fundamental requirement for effective food safety management.

Two situations deserve particular attention:

• Raw and cooked food products: Raw meat, particularly poultry, pork and beef, may contain pathogenic microorganisms capable of contaminating cooked or ready-to-eat food. Meat juices, direct contact and contaminated surfaces are potential sources of cross-contamination.
• Halal and Non-Halal products: Operators distributing Halal products must also prevent unintended contact or mixing with Non-Halal products, in accordance with their certification requirements, contractual commitments and applicable operating procedures.

The challenge becomes particularly significant when different categories of products must be transported simultaneously in the same vehicle.

Simply separating products spatially within a refrigerated truck does not necessarily provide sufficient protection against cross-contamination.

The solution is to establish independent physical segregation for each product category, from loading through to final delivery.

This is precisely one of the key operational advantages of Olivo insulated containers.

2. How Olivo Containers Provide Strict Physical Segregation

A. Independent and Closed Transport Units

Unlike a conventional refrigerated truck, where different categories of goods may share the same compartment, each Olivo ROLL or BAC constitutes an independent logistics unit.

When properly loaded and closed, Olivo containers make it possible to:

• Physically isolate raw products from cooked products.
• Transport Halal and Non-Halal products separately.
• Prevent direct contact between incompatible product categories.
• Significantly reduce contamination risks associated with accidental leakage and handling.
• Protect products against contamination originating from the surrounding vehicle environment.

Each container therefore provides an additional physical barrier between different product categories. This is particularly important when transporting raw meat, as meat juices can contaminate other food products.

Appropriate primary food packaging and compliance with loading limits remain essential. Container closure does not replace hygienic product packaging.

B. Food-Grade Materials

Olivo ROLL containers are manufactured using rotomoulded polyethylene (PE), suitable for food-related applications according to the manufacturer's specifications.

This material offers several advantages:

• Corrosion resistance.
• Surfaces suitable for cleaning operations.
• Resistance to the demands of repeated logistics use.
• Compatibility with appropriate cleaning and disinfection procedures.

Selecting suitable materials is essential to ensure that transport equipment does not itself become a source of contamination.

C. Monobloc Construction Facilitating Cleaning and Disinfection

Olivo's rotomoulding technology provides a monobloc structure with interior surfaces designed to facilitate cleaning.

This construction helps to:

• Minimise joints and crevices where food residues may accumulate.
• Reduce potential areas for contaminant retention.
• Facilitate visual inspection after cleaning.
• Simplify washing and disinfection operations.

The objective is to make hygiene procedures repeatable, controllable and documented.

Equipment that is easy to clean provides an important advantage, but it does not eliminate the need for validated cleaning and disinfection procedures.

D. Permanent Visual Identification of Product Categories

Olivo can provide different colours for its ROLL and BAC containers. Provigood recommends using this capability to establish a permanent visual segregation system.

These colours are examples of an internal identification policy and should be defined and documented by each operator. Two separate colour-coding systems can be established according to the company's requirements: one for raw/cooked products and another for Halal/Non-Halal products.

This identification system reduces human error, simplifies loading operations and facilitates both internal controls and sanitary inspections.

3. Transporting Different Product Categories in the Same Truck: An Efficient Operational Approach

One of the major advantages of Olivo solutions is the possibility of transporting different categories of products simultaneously in the same vehicle, provided that the associated risks are properly assessed and controlled.

For example, a food distributor could organise a delivery route using:

• One red ROLL dedicated exclusively to raw meat.
• One blue ROLL dedicated exclusively to cooked meat.
• One green BAC dedicated exclusively to Halal products.
• One yellow BAC dedicated exclusively to Non-Halal products.

Each unit remains physically independent.

This approach offers several benefits:

Food safety: Incompatible products do not directly share the same storage space.

Operational efficiency: Staff can immediately identify which containers are authorised for each product category.

Cost efficiency: Transport capacity can be consolidated without necessarily multiplying vehicles or installing complex refrigerated compartments.

Environmental performance: Consolidated deliveries can contribute to reducing the number of journeys, fuel consumption and associated CO₂ emissions.

However, this does not mean that all products can automatically be transported together. Temperature requirements, leakage risks, vehicle hygiene conditions and any product-specific restrictions must always be assessed beforehand.

4. Integrating Olivo Containers into HACCP Procedures

Olivo containers do not replace a HACCP system. They provide equipment that facilitates its implementation.

Their use can be incorporated into Operational Prerequisite Programmes (oPRPs), or other appropriate control measures, depending on the hazard analysis conducted by the company.

SOP 1 – Container Allocation and Identification

Each container must have a clearly defined allocation. For example:

• ROLL-RED-001: Raw meat exclusively.
• ROLL-BLUE-001: Cooked meat exclusively.
• ROLL-GREEN-001: Halal products exclusively.
• ROLL-YELLOW-001: Non-Halal products exclusively.

Container allocation should be recorded in the company's equipment management system. No change of allocation should be permitted without a formal procedure covering appropriate cleaning, disinfection and validation.

SOP 2 – Cleaning and Disinfection

After each use, containers must undergo an appropriate cleaning and sanitation procedure, including:

• Removal of packaging and any remaining food residues.
• Cleaning of internal and external surfaces.
• Rinsing where required by the procedure.
• Disinfection using an appropriate product, validated concentration and contact time.
• Drying and storage under hygienic conditions.

Every operation must be recorded. For Halal and Non-Halal products, procedures must also respect the segregation and cleaning requirements applicable to the relevant Halal certification scheme.

SOP 3 – Pre-Loading Inspection

Before each use, operators must verify:

• Container identification and colour.
• Exclusive product allocation.
• Absence of food residues and visible contamination.
• Structural integrity and proper closure.
• Availability of cleaning and sanitation records.
• Suitability for the required transportation temperature.

Any non-compliant container must be removed from service until the issue has been corrected.

SOP 4 – Staff Training

Preparation, loading, transportation and receiving teams must receive training covering:

• Cross-contamination risks.
• The distinction between raw and cooked products.
• Halal/Non-Halal segregation requirements.
• Colour-coding and container allocation.
• Cleaning and disinfection procedures.
• Corrective actions in the event of an incident.

SOP 5 – Traceability and Monitoring

Companies must maintain records demonstrating that procedures are properly implemented, including:

• Container identification.
• Product allocation.
• Temperature records.
• Cleaning and disinfection records.
• Pre-loading inspections.
• Staff training records.
• Incidents and corrective actions.

Together, these documents help demonstrate the effectiveness of the system during HACCP audits and sanitary inspections.

5. Why Does This Approach Support Compliance with HACCP Principles and Vietnamese Food Safety Regulations?

Vietnamese legislation requires food business operators to implement appropriate measures to prevent contamination and ensure food safety during storage, handling and transportation.

A. Article 20 – Food Storage Conditions

Article 20 of the Vietnamese Law on Food Safety No. 55/2010/QH12 establishes requirements concerning food storage conditions, including the need to ensure appropriate hygienic conditions and prevent contamination between different categories of food.

This provision provides an important regulatory basis for implementing physical segregation of incompatible products.

B. Article 21 – Food Transportation Conditions

Article 21 establishes several requirements:

1. Means of transportation must be made of materials that do not contaminate food or its packaging and must be easy to clean.
2. Storage conditions required by producers and distributors must be maintained throughout transportation.
3. Food must not be transported together with toxic substances or other goods likely to cause contamination affecting food quality and safety.

These provisions are included in Vietnam's Law on Food Safety, with the applicable legislation reproduced in Consolidated Document No. 61/VBHN-VPQH dated 15 August 2025.

C. What Does This Mean in Practice for Raw and Cooked Food Transportation?

An important legal distinction should be made: Vietnamese legislation does not establish a general and absolute prohibition against transporting raw and cooked products in the same truck.

It does, however, require operators to prevent cross-contamination.

Consequently, different product categories may be transported in the same vehicle when appropriate, effective and documented segregation and risk-control measures are implemented.

The use of dedicated Olivo containers provides a particularly relevant technical response to this requirement.

Operators can demonstrate that they have implemented:

• Independent physical transport units.
• Exclusive allocation according to product categories.
• Equipment manufactured from suitable materials.
• Documented cleaning and disinfection procedures.
• Pre-loading inspections.
• Specific staff training.

The same principle applies to Halal/Non-Halal segregation, with an important legal distinction: Halal requirements must also be assessed against the applicable certification scheme and the operator's contractual commitments. Vietnamese general food safety legislation should not be interpreted as independently establishing a specific prohibition against transporting Halal and Non-Halal products in the same vehicle.

D. What Should Inspectors Be Able to Verify?

During an inspection, the essential question is not simply whether the vehicle is refrigerated or clean. The operator must be able to demonstrate:

"What measures have you implemented to prevent cross-contamination between raw and cooked products during transportation?"

The answer should be supported by concrete evidence:

• A product flow and loading diagram.
• Physical identification of dedicated containers.
• Written HACCP procedures.
• Cleaning and disinfection records.
• Temperature monitoring records.
• Evidence of staff training.
• Technical specifications and photographs of the equipment.

The competent authorities depend on the nature of the activities and products involved. For meat-related activities, processing facilities and establishments falling under agricultural and veterinary management, the relevant provincial agricultural and environmental authorities should be consulted. Health authorities may also be involved in food service establishments and certain other food-related activities.

6. The Additional Value of ATP Certification

Olivo containers benefiting from ATP certification provide additional technical assurance regarding insulation performance and, depending on their classification, their ability to maintain appropriate temperatures.

The ATP Agreement (Agreement on the International Carriage of Perishable Foodstuffs) is an international agreement administered by the United Nations Economic Commission for Europe (UNECE). Its objective is to establish appropriate technical conditions for the transportation of perishable foodstuffs, particularly regarding thermal insulation and temperature maintenance.

It is nevertheless important to distinguish between two complementary functions:

ATP certification does not, by itself, constitute certification of cross-contamination prevention.

However, when combined with the hygienic characteristics of Olivo containers, the manufacturer's documentation and the user's HACCP procedures, it strengthens the overall technical justification for the solution.

7. Sheng Siong: A Practical Example in Modern Food Retail Logistics

The importance of physical product segregation is not merely theoretical.

Sheng Siong, one of Singapore's leading supermarket chains, has selected Olivo solutions for certain logistics and distribution operations.

This reference provides an interesting example of the application of Olivo insulated containers in a demanding food retail environment.

Sheng Siong's publications and articles relating to this collaboration can help illustrate the operational applications of these solutions.

This commercial reference should nevertheless be distinguished from regulatory validation: it demonstrates an industrial application but does not constitute approval by Vietnamese authorities.

8. Provigood Recommendations for Implementation in Vietnam

To ensure the appropriate and controlled use of Olivo containers, Provigood recommends a five-step approach.

Step 1 – Assess Risks and Define Product Categories

Identify incompatibilities, including raw and cooked products, Halal and Non-Halal products, allergens and other categories presenting specific risks.

Step 2 – Define the Segregation System

Allocate dedicated Olivo containers with clear visual identification and exclusive use.

Step 3 – Integrate Equipment into HACCP Procedures

Formalise SOPs covering loading, cleaning, disinfection, inspection and traceability.

Step 4 – Train Operational Teams

Train drivers, warehouse personnel, quality managers and receiving teams.

Step 5 – Document and Verify the System

Prepare a technical and HACCP documentation package and, where appropriate, submit it to the competent authorities to obtain their observations before implementation.

Provigood also recommends conducting an initial operational pilot on a limited scope to verify the effectiveness of procedures and their correct application by operational teams.

This pilot may include visual inspections, cleaning verification, temperature performance checks and audits of loading operations.

Conclusion: Olivo Transforms Food Segregation into an Operational Logistics Solution

Preventing cross-contamination should not be regarded merely as a regulatory constraint. It is a fundamental issue involving product quality, food safety and consumer protection.

Olivo insulated containers provide a practical solution by creating independent, identified transport units dedicated to specific product categories.

Thanks to their monobloc construction, food-grade application materials, closure system and ease of cleaning, Olivo ROLLs and BACs facilitate the implementation of rigorous HACCP procedures.

They make it possible to consider the simultaneous transportation of raw and cooked products, or Halal and Non-Halal products, in the same vehicle without direct contact between different categories, subject to an appropriate risk assessment and properly implemented procedures.

In Vietnam, this approach directly supports the objectives of Articles 20 and 21 of the Law on Food Safety.

Provigood's approach is simple: not only to transport food at the right temperature, but also to ensure physical segregation, hygienic protection and operational traceability throughout the distribution chain.

Provigood
Authorized Distributor of Olivo in Vietnam and Cambodia
We Do. You Grow.

References and Documentation

• Vietnam Law on Food Safety No. 55/2010/QH12
• Consolidated Document No. 61/VBHN-VPQH (2025)
• UNECE – ATP Handbook
• Olivo – ROLL 500 Technical Specifications
• Decree No. 15/2018/ND-CP

Disclaimer: This article provides general technical and regulatory information and does not constitute legal advice or a certification of compliance. Specific requirements should be verified according to the products, activities, competent authorities and applicable certification schemes.