Food Transport Temperature Guide

Transporting food safely is a critical part of the supply chain. The Saudi Food and Drug Authority (SFDA) sets clear rules for how chilled, frozen, and dry goods should be transported to ensure food safety and quality.

🥦 Fresh Vegetables

**0°C** → asparagus, beetroot, cauliflower, cabbage, carrots, celery

**0–5°C** → green beans

**7–10°C** → cucumber, eggplant, peas, okra, parsley, radish

**0–1°C** → lettuce, spring onions

**10–16°C** → potatoes

**0°C** → mushrooms, spinach

**13–18°C** → green tomatoes

**10–13°C** → pink tomatoes, zucchini

🍎 Fresh Fruits

**-1 to 4°C** → apples, apricots, prickly pear

**4°C** → avocado

**13–14°C** → bananas

**5–10°C** → grapefruit

**10–13°C** → lemons

**0°C** → peaches, fresh dates, grapes

**-1 to 0°C** → pears, plums, cherries

**7–10°C** → mango, mandarin, papaya

**8–10°C** → guava

**0–2°C** → strawberries

🥛 Dairy Products

All must be kept at **≤ 5°C**

Examples: milk, yogurt, laban, cheeses, labneh, cream, butter

🍖 Meat, Poultry & Fish

**≤ 5°C** → red meat, lamb, camel, minced meat, burgers, poultry, sausages, offal

**0°C** → fish and crustaceans

**-0.5 to 1°C** → some processed meats

**10–18°C** → caviar

🍼 Infant Foods

**≤ 25–30°C** depending on product

Powdered milk, cereals, purees, juices

🥫 Canned & Dry Foods

**≤ 30°C**

Includes canned meat, fish, legumes, biscuits, honey, chocolate, pasta, nuts, coffee, tea

🥤 Beverages & Water

**≤ 30°C**

Includes juices, sodas, mineral water, flavored water, malt drinks

📌 Core Ranges

**Frozen** → -18°C or lower

**Chilled** → -1.5°C to 10°C

**Dry/Ambient** → ≤ 30°C

✅ Bottom Line

Following these ranges prevents food spoilage, protects public health, and keeps you compliant with SFDA regulations.

Food Transport Temperature Guide