Does anyone know about the health and safety regulations on Transporting and storing food?

Answer 1

The Act requires the owner of a food safety programme to systematically
identify:
the hazards involved in the preparation of food at the premises or vehicle concerned
how those hazards will be monitored
the means by which those hazards will be controlled
the systematic supervision of those controls
the food preparation tasks, or categories of tasks, that will be carried out
the skills required
the people or categories of people who will carry out the tasks
the training and instruction necessary before the task can be performed
any ongoing training and instruction that may be required
regular maintenance tasks that must be carried out in relation to the premises or
vehicle concerned.
In addition, the Act states that the programme must set out appropriate record-keeping
requirements and provide for audit, on a regular basis, by an approved independent auditor.
Where appropriate, the programme must provide for the recall of unsafe food.

Answer 2

In the UK check out the Food Standards Agency website (below).

Basically, don't get the food "infected" in any way (dirty vehicles etc) and keep it at an appropriate temperature.

For storage, that means cold things need to be less than 8C and warm things kept at more than 63C.

That's pretty much it. Although if you are business/organisation you need a HACCP (food safety) plan and some records - lots of info on the website.