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APCER 3006 - II

Road Transportation of Foodstuffs

Following the development and dissemination of the APCER 3006–I “Road Transportation of Goods (for others or public)” specification, APCER and ANTRAM – the Portuguese National Association of Public Transport and Road Transport of Goods developed the APCER 3006–II “Road Transportation of Foodstuffs” specification to respond to the needs of companies which provide road transportation of foodstuffs for others or public.

The APCER 3006-II specification contains the requirements for the certification of the service which provides road transportation of foodstuffs (for others or public). In accordance with the requirements defined in this specification, certification of the service incorporates compliance with the requirements established in the APCER 3006–I specification.

APCER 3006-II defines requirements for the process of carrying out the service which provides road transportation of foodstuffs, for vehicles and other equipment and management requirements. In addition to the service requirements, the specification is complemented by an annex which refers to APCER 3006–I.

In implementing this specification, organizations should consider a flexible approach which is suited to their own reality, taking into account the application of principles based on HACCP in the road transportation of foodstuffs activity.

Compliance with the requirements of the specification does not affect compliance with legal, national or community requirements, and others to which the management subscribes.

The main benefits of the implementation and subsequent certification in accordance with this standard include:

Ensuring the verification of foodstuffs in the preparation of the transportation service (integrity of the seal and packaging, temperature, legal documents, etc.);

Eliminating cross-contamination (same load or sequential loads);

Regulating the loading operation, including the monitoring of loading conditions of foodstuffs (temperature, hygiene, ventilation, sampling, loading order and disposal of foodstuffs, etc.);

Eliminating the contamination of foodstuffs during vehicle stops (e.g. air pollution, dust and bio-terrorism);

Ensuring the good condition and hygiene of vehicles, equipment and accessories;

Demonstrating management’s commitment to all services provided;

Promoting differentiation and recognition in the market;

Increasing the level of customer confidence in the services provided by the organization.

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