What is the best way to ensure food safety during transportation?

Using cooling equipment is essential for ensuring food safety during transportation, especially for perishable items that require temperature control. Maintaining the appropriate temperature is crucial to prevent the growth of harmful bacteria that can lead to foodborne illnesses. Coolers, ice packs, or temperature-controlled vehicles help keep foods at safe temperatures, which can be at or below 41°F (5°C) for cold foods and at or above 135°F (57°C) for hot foods.

Properly using cooling equipment ensures that foods remain out of the "danger zone," the temperature range between 41°F and 135°F, where bacteria proliferate rapidly. This practice is a standard food safety measure recommended by health organizations to mitigate risks during transportation, ensuring that the food remains safe for consumption upon delivery.

The other options do not provide effective safety measures. Packing food loosely can lead to contamination and spillage, driving fast can increase the likelihood of accidents and does not address temperature concerns, and keeping food uncovered exposes it to contamination from the environment.