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A. There will be little encroachment on drivers time (HOS) to maintain their role in the program. Drivers undergo a short training program on HACCP and food safety. This is completed in non-work (driving) time. Also, any manual temperature monitoring functions required by the HACCP program will normally be conducted at regular intervals usually coordinated with the drivers rest stops (ex. Every 4 hours, or at any delivery point for LTL shipments).
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What is the impact on driver time (available hours, cost) when following the Trucking Food Safety Program?
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