Transport and handlingof perishable products

in remote areas of South Australia

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Contents

1. Introduction___________________________________________ 4

2. Planning and Strategies For Commercial Enterprises __________ 62.1. Essential Infrastructure .................................................................................. 6

2.1.1. Consolidation and Warehousing .......................................................... 62.1.2. Trucks ................................................................................................. 62.1.3. Transport Depots ................................................................................. 82.1.4. Storage Facilities .................................................................................. 82.1.5. Temperature Monitoring ...................................................................... 92.1.6. Trace-back System ............................................................................... 92.1.7. Specialised Handling Aids ................................................................... 9

2.2. Planning Deliveries ...................................................................................... 92.2.1. Mixed Loads ........................................................................................ 92.2.2. Consolidation and Bulking of Small Volume Lines ............................. 102.2.3. Communications ............................................................................... 102.2.4. Contingency Planning ........................................................................ 10

2.3. Product Protection ..................................................................................... 112.3.1. Packaging .......................................................................................... 112.3.2. Palletising.......................................................................................... 122.3.3. Pallet Wraps ...................................................................................... 122.3.4. Pallet Bracing and Separation During Transport ................................. 13

2.4. Maintaining Temperatures .......................................................................... 142.5. Maintaining Ethylene Levels ....................................................................... 142.6. Quality Products for Consumers ................................................................. 152.7. Warning Signs of Improper Handling .......................................................... 152.8. Food Safety Regulations ............................................................................. 15

2.8.1. Essentials of Regulation ..................................................................... 15

3. Product Handling Checklist _____________________________ 173.1. Supplier’s Cold Store .................................................................................. 173.2. Loading and Unloading.............................................................................. 173.3. Short Haul (Delivery to Warehouse Depot) ................................................. 183.4. Warehouse Depot ...................................................................................... 183.5. Long Haul (Delivery to Remote Area) .......................................................... 193.6. Receival Point and/or Point of Sale ............................................................. 19

Glossary of Terms and Abbreviations ________________________ 23

Useful Additional Information List __________________________ 23Websites .................................................................................................................. 24

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List of Tables

Table 1: Truck selection based on required transport temperature of products andjourney time .............................................................................................................. 6Table 2: Recommended storage temperatures used for the various types of products .. 8Table 3: Product Separation Options ........................................................................ 10Table 4: Recommended storage and transit temperatures for frozen dairy, meat, poultryand seafood products............................................................................................... 20Table 5: Recommended storage and transit temperatures for chilled dairy, meat,poultry and seafood products. .................................................................................. 21Table 6: Compatible products for long distance transport. ........................................ 26

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1. Introduction

This “Transport and Handling of Perishable Products in Remote Areas of SA” guide is designed to provideinformation and recommendations to enterprises involved in the handling, transport and distribution ofperishable products to remote regions of South Australia. The aim of this booklet is to assist peopleworking in the packaging, storage, transport and retail sectors, to consistently deliver quality products toregional South Australia.

Reliable temperature maintenance is the key! All people involved in the handling and transporting ofperishable commodities are responsible for their part in the cool chain. Breaks in the cool chain can resultin irreversible damage to the quality of foods. In the transport of perishable products into remote regionsideal procedures may not always be possible and so in these instances early planning will allow products tobe delivered as efficiently as possible. Distributors and transporters need to be able to manage frozen,chilled and odour producing foods, as well as ethylene producing and ethylene sensitive products.

This means important decisions relating to storage facilities, truck design and capacity as well as supplypatterns will be required to meet food safety regulations. Maintaining the cool chain is essential tominimise product deterioration and achieve maximum shelf life for the product. Many potential problemsin the supply chain can be avoided or effectively managed by understanding the critical handling issues andcarefully planning each load.

Throughout this paper recommended temperature ranges are shown. It is suggested you refer to the“Glossary of Terms and Abbreviations” section on page 23, to ensure that the differences between“product temperature, transport temperature and storage temperature” is understood by all concerned.

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The Cold Chain for Perishable Foods to Remote Areas

Typical components that are likely to operate in the supply chain for the delivery of perishable products to

remote regions are illustrated below with the key activities undertaken at each step.

Key:

Products transported to next point in the cold chain, susceptible to breaks in the cold chain.

Text Areas in the cool chain that are susceptible to breaks.

* Minimise the time perishable products spend in this area.† May not be required

Receival point

-Unloading*

-Temporary storage

-Presented for sale

-Consumers

Transporter/Distributor

-Vehicle maintenance

-Unloading/Loading*

-Temporary storage

-Consolidating/Palletising†

Wholesaler

-Unloading/Loading*

-Repackaging of products

-Consolidating/Palletising

-Temporary storage

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2. Planning and Strategies For Commercial Enterprises

2.1. Essential Infrastructure

The following infrastructure requirements should be considered essential for establishing and maintainingconsistent product temperatures.

2.1.1. Consolidation and Warehousing

· Consolidation facilities that allow products to be handled in a temperature-controlled environmentare essential to maintain the cold chain.

· Pick and pack/ palletisation of mixed products need to be done in a controlled temperatureenvironment.

· Sealed controlled temperature loading docks to load transport vehicles will minimise temperaturefluctuations.

· Where temperature controlled loading docks are not available, load trucks directly from cold storeunder shaded areas.

2.1.2. Trucks

· Vehicle designs and refrigeration equipment need to be suitable for the types and quantities ofproducts that are being handled (Table 1).

Table 1: Truck selection based on required transporttemperature of products and journey time

Maximum Travel Time for Product at:

Truck Type +10°C to +12°C 0°C to +2°C <-18°C

Open Tray Top

Double tarped load

1 hour

Not recommended

Not recommended

Curtainsider

Unrefrigerated

Refrigerated*

3 hours

6 hours

Not recommended

3 hours

Not recommended

Not recommended

Insulated Van

Unrefrigerated

Refrigerated

3 hours

Unlimited

1 hour

Unlimited

Not recommended

Unlimited

Reefer

No power

With generator

3 hours

Unlimited

1 hour

Unlimited

Not recommended

Unlimited

* Most manufacturers of curtainsider trailers will only guarantee temperature control to +15°C less thanambient.

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· Trucks need to be designed to cope with the harsh environmental conditions experienced in outbackSA, including road conditions and temperature extremes.

· Refrigerated trucks with partitioned load spaces are required for mixed temperature loads.Equipment has to be installed so that temperatures can be reliably set and maintained in eachcompartment to allow products to be kept at the correct temperature.

· Various configurations for load partitioning are possible, each with their unique advantages anddisadvantages.

· Routine regular maintenance is essential to provide reliable performance.

Side by side temperature container or pantechnicon trailer design:

Advantage: Single rear door access for loading, from loading docks.

Disadvantage: Special pallets or hand loading required to match fixed compartment size.

Multi-temperature container/pantechnicon trailer with partitions:

Advantages: Variable compartment size possible.

Disadvantage: Need multiple doors for side entry, which is more difficult to load, and makes loadingfrom insulated docks more difficult.

Key:

Refrigeration unit

Insulation partition

Key:

Refrigeration unit

Insulation partition

5°C 0°C

13°C 2°C -18°C

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2.1.3. Transport Depots

· Ideally electric forklifts should be used, to prevent ethylene gas emissions affecting ethylene-sensitive products. However, if this is not feasible it is possible to fit combustion engine exhaustforklifts with catalytic converters, that reduce ethylene emissions by 90%.

· Cold rooms of sufficient capacity and operating at the correct product transport temperature arerequired to hold products before loading.

· Any areas within the depot where ethylene or carbon dioxide gas may build up should be regularlyventilated. The use of exhaust fans are an efficient way of flushing any built up areas.

· Controlled temperature loading docks should be used for loading/unloading transport vehicles.

· If loading docks are not available, paved and shaded areas are a minimum requirement.

· Cold rooms and loading sites need to be isolated from any vehicle cleaning and maintenance areas.

· Regular removal of any rubbish or waste, including any over-ripe or rotting products, is required tomaintain general hygiene.

2.1.4. Storage Facilities

· Cold rooms operating at the correct temperature for product storage need to be available at allstorage sites along the supply chain.

· For handling a wide range of perishable products, a minimum of three cold rooms or storagetemperatures is recommended (Table 2).

Table 2: Recommended storage temperatures usedfor the various types of product

Type of Product Temperature (°C)

Frozen -18 to -20

Chilled 0 to +4

Chilling sensitive +8 to +10

· Racks and shelving are useful and efficient ways of storing product to improve tidiness and diminishthe development of localised ‘hot’ spots.

· At remote sites, with smaller volumes of product, a number of chest type deep freezers may bemore efficient than a purpose built freezer room. This technique will also provide some backup andmay prevent the loss of product if there is an equipment failure.

· Routine maintenance and thermometer calibration schedules should be implemented to ensurereliable operation.

· A regular cleaning regime is required to maintain storage facility hygiene.

Note: All cold room and freezer temperatures need to be checked regularly.

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2.1.5. Temperature Monitoring

· The monitoring of temperature in all parts of the supply chain should be a routine procedure to:

(a) improve the awareness of product handlers to the routine temperaturesexperienced in their operations,

(b) check on handling conditions,

(c) pinpoint breaks in the cold chain that need to be addressed.

· Automated temperature monitoring equipment is inexpensive, easy to use and readily available.

2.1.6. Trace-back System

· In the event of food safety and quality concerns with a certain line of product, a reliable trace-backsystem will be essential in resolving the issue.

· Log books, detailed invoicing or a computerised data entry system needs to be developed for thisprocess.

2.1.7. Specialised Handling Aids

· Controlled temperature bins or modules may be useful for controlled temperature handling ofsmaller quantities in mixed loads.

· There may be some value in the use of specialised pallets, racks and mobile dollies for the handlingof special lines of product. These can be retained in the closed loop and low volume return freightoperations that will exist for most remote location delivery operations. They can also help inreducing handling damage to product if used from consolidation through to the retail point of sale.

2.2. Planning Deliveries

2.2.1. Mixed Loads

On nearly all occasions mixed deliveries will be required for each retail store and decisions will have to bemade on how products will be separated into a single load or across multiple loads. First, separationchoices should be made on the temperature requirement of the product, ie frozen, chilled, chilling sensitiveand secondly on sensitivity to odour contamination and ethylene production. Table 3 providesrecommendations on how product should be separated in relation to the volume of product to be moved indifferent load options.

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Table 3: Product Separation Options

Volume to Transport Recommended Separation

One truck load or less Partitioned load for frozen (-18°C)/

chilled (+1°C)/chilling sensitive (+8°C)

or

Partitioned load for frozen(-18°C)/non frozen (+5°C).

Two trucks or less Frozen (-18°C) load plus

a partitioned load for chilled (+1°C)/chilling sensitive (+8°C).

Three trucks or more A separate load for frozen (-18°C),

chilled (+1°C) and chilling sensitive (+8°C) products.

When loads are consolidated of mixed product types to more than one destination, careful planning isrequired to ensure convenient and rapid unloading at each destination to ensure minimum load exposure toambient temperatures.

2.2.2. Consolidation and Bulking of Small Volume Lines

If mixed loads are inevitable, then commercial ethylene scrubbers can be used within the load whereethylene sensitive product is unavoidably mixed with ethylene producing products. In some situations itmaybe possible and convenient to avoid some mixed load situations by rescheduling shipments until largervolumes of product can be shipped. This strategy will only be useful when there is adequate storagespace and suitable conditions at the retail store location to cope with the greater volume of product. Whendelaying shipments to consolidate into larger volumes, caution is also required to ensure the products arenot stored either at the depot or consolidation point under conditions that will provide no quality or shelf lifebenefit over and above an immediate mixed load transport option. Alternatively group consolidation offreight orders may be another alternative to overcome this problem.

2.2.3. Communications

Good communication between suppliers, buyers, distributors, transporters and depot managers is requiredto ensure the cold chain is maintained, loads are well planned and adequate storage and distributionprocedures are being followed. Continual tracking of products through faxes, computer e-mails (ordatabases) as well as telephone communications will be essential for efficient chain management.

2.2.4. Contingency Planning

All operators in the supply chain need to have well prepared and documented contingency plans to copewith unplanned situations. Key personnel in the supply chain need to be made aware of theirresponsibilities and/or what action they can expect in the event of unplanned events.

Contingency plans need to consider matters like:

· Alternate equipment resources.

· Communications and who needs to be notified.

· Alternate suppliers or replacement products.

· Mobilisation of resources to resolve problems.

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2.3. Product Protection

2.3.1. Packaging

Packaging is used to protect products and allow them to be received by end users in good qualitycondition. For most operations involved in the supply of products to remote communities, packaging willnot be an issue and packaging provided by packers and manufacturers will be accepted as adequate.However, because of the harsh transport conditions and need to consolidate small quantities of a widerange of products, some additional packaging maybe required to prevent damage and losses. Care needsto be exercised in any repackaging, to ensure that product conditions are maintained, eg; ventilation is notrestricted, sealed plastic bags or boxes are not used for respiring products.

Packaging factors that need to be considered when transporting product include:

1. Ventilation

2. Product protection (protection against contamination and physical damage)

3. Strength

4. Insulation

5. Labelling

Some of the important characteristics of various types of packaging includes:

1. Fibreboard boxes. The strength of fibreboard boxes can be quite variable depending onconstruction and the type of fibreboard used in their construction. Overall strength and particularlywet strength will be significantly increased when they are wax coated. Generally products packedin fibreboard cartons rely on the wall strength of the carton to prevent damage to the productsinside and hence retaining wall strength is important, particularly when loading, transporting &unloading product.

2. Polystyrene boxes. Adds extra insulation to products that are temperature sensitive, but can besusceptible to cracking.

3. Hessian sacks and net bags. Allows air-flow through the packaging of chilled or dry products.They provide little or no physical protection for the products and should only be top loaded onpallets.

4. Plastic bags or containers. These prevent air-flow to the product during transit (unless perforated),and can be used to maintain a modified atmosphere around the product. Care is required inhandling these products, as a break in the bag will destroy the package atmosphere, which cansignificantly reduce the product’s shelf life.

5. Pre-packed Products. Some products may be shipped in small consumer ready pre-packs. Theseshould be packed into fibreboard cartons or plastic crates for convenient handling and to preventdamage during transport and handling.

6. Wooden or plastic bins. Allow for bulk transport of heavy products. They are also useful for theconsolidation of small volumes of mixed product lines which are difficult to stack onto pallets in astable manner.

If possible odour producing products should be packaged to prevent odours from escaping.

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2.3.2. Palletising

· Avoid stacking cartons in a manner that reduces the cartons rigid wall strength.

· Avoid stacking raw product on top of processed (ready-to-eat) product as this may lead to cross-contamination. Also avoid loading ethylene sensitive product on top of ethylene producing products.

· When palletising, stack light boxes on top of heavier boxes to prevent package collapse and do notstack products so that air flow is restricted.

· Avoid placing products that are not in rigid packaging, eg; net/hessian/plastic bags, on the bottom ofpallets and loading cartons or crates with heavy products on top.

· Deteriorated product should be isolated from all other product during transit and in storage toprevent contamination.

2.3.3. Pallet Wraps

Benefits of pallet wraps:

1. Products can be maintained at a lower temperature over an extended period of time.

2. Reduces cost of cooling products, when returned to refrigerated facilities.

3. Maintains the quality of products by reducing the rate of warming or thawing. Be sure to removewrap prior to returning theproducts to cold storage, as this will ensure efficient cooling.

4. Wrapping pallets with plastic film will form barriers between various non-respiring products that canhelp in reducing the cross contamination by odours.

Types of pallet wraps available:

Pallet wraps that restrict airflow over and through the pallet will significantly reduce the rate of warming.Simple non-perforated stretch film that has no effective insulating value can halve the warming rate. Anymaterial that has some insulating value like foil wrap, bubble wrap, cotton or synthetic blankets, will furtherreduce the rate of warming.

When to use pallet wraps:

1. Once product in the cold room is at the required carrying temperature.

2. Immediately prior to transport and removed as the vehicle is being loaded when temperaturecontrolled loading docks are not available.

3. During transportation. Product that has been pre-cooled could be wrapped to slow warming ofproducts that may be affected by higher than desirable transport temperatures.

4. At the receival point. If refrigerated facilities are not available at the receival point, or the productsare not able to be placed directly into cold storage, pallet wraps will slow down the warmingprocess.

Important note:

Pallet wraps will not prevent warming, they will only slow the rate of warming and should not be used as asubstitute for cooling facilities.

For example:

· Product at 0°C in a plastic wrapped pallet can be expected to warm by up to 3°C if exposed to+25°C for 3 hours.

If any warming has occurred, remove all wraps before moving pallets to the cold storage facilities so thatany cooling can be effective.

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2.3.4. Pallet Bracing and Separation During Transport

· Pallets should be braced or strapped to prevent boxes from leaning against the side walls, or reardoors of the vehicle. Air inflated pillows are convenient and very effective.

· Do not obstruct air flow with pallet separators that touch the ceiling, side or floor.

Types of braces available include:

1. Strapping – Allows spaces for ventilation as well as preventing pallet movement. Suitable for frozenand chilled product. Corner protectors should be used to prevent damage to packaging when usingstrapping.

2. Netting – Allows product to breathe and air movement through pallets, as well as stabilisingmovement of products during transit. Suitable for chilled product that needs to breathe as well asthose that do not require high humidity atmospheres.

3. Plastic wraps – Prevents air-flow around products, but firmly restricts movement of load. Suitablefor frozen and chilled product that does not expel ethylene gas.

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2.4. Maintaining Temperatures

Important note: Products must be cooled to the transport temperature before loading vehicles. (see Tablesfor recommended storage and transit temperatures).

· The transport vehicle should be pre-cooled to either

(a) match the ambient air temperature at the time of loading if not using an insulated loading dock or

(b) the desired transport temperature if using a loading dock to prevent the products warming from theheat of container walls and floor.

· For precooling the refrigeration unit should operate for at least 30 minutes or until the insidetemperature of the van is at the set temperature prior to loading.

· Be sure to close all doors during pre-cooling to prevent ice build up on the evaporator coils.

· Temperature control will be negatively affected if there is poor air circulation in the refrigerated vanor cold room.

· Broccoli and sweet corn may be packed in contact with (wet) ice to cool or maintain the coolingprocess.

· If dry ice is being used for products such as dairy and meat, avoid transporting with live seafood, asexposure to carbon dioxide may be harmful.

· Any fluctuations in temperatures during handling may lead to a degradation in the product’s marketquality or could be potentially hazardous to food product safety (see Table 6).

Important Notes for Frozen Products

· Products must be fully frozen and kept at –18°C or lower, prior to transportation.

· Ice cream must be fully frozen and kept at –22°C or lower, prior to transportation.

· Frozen foods thaw between –9°C and 0°C.

· Micro-organisms that lead to the deterioration and contamination of food may develop attemperatures greater than –7°C.

2.5. Maintaining Ethylene Levels

Ethylene gas is an important ripening agent used by some commercial enterprises before retail distribution,to improve the quality of some fruit. However, to other fruit and vegetables (indicated in Table 6) ethylenegas can lead to a reduction in product shelf life, affect product appearance or induce physiologicaldisorders. As certain fruits produce significant amounts of ethylene (refer to Table 6), it is important toensure ethylene sensitive products are not situated near ethylene producing products or that ethylene isremoved during storage/transport using commercial ethylene scrubbers (refer to sections 2.2.1 MixedLoads & 2.2.2 Consolidation and Bulking of Small Volume Lines).

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2.6. Quality Products for Consumers

· Buy quality, fresh product from accredited QA suppliers.

· Know the history of the product, ie: harvest dates, prior storage conditions.

· Use the correct cold chain handling procedures to minimise product degradation.

· Know the approximate shelf life of product and ensure stock rotation is practised.

· Ensure all facilities are contaminant free (including dirt, debris or odours), to prevent cross-taintingof product.

· Make sure all door seals and air vents are working and check that the refrigeration units areoperational and calibrated regularly, to maximise cold chain efficiency.

2.7. Warning Signs of Improper Handling

Be aware of improper handling signs including:

· Watermark stains on boxes is a sign of product thawing.

Solution: Correct handling procedures and temperatures to ensure products do not thaw.

· Discolouration of fruit and vegetables is a sign of chilling injury.

Solution: Keep fruits or vegetables at correct storage temperature throughout cold chain (see Table 6 forchilling sensitive products) and monitor temperature regularly.

2.8. Food Safety Regulations

New food safety regulations were introduced nationally in 2002 that require adherence to good cold chainhandling procedures by those involved in the handling of perishable products. If you are involved intransporting, storage or distibution of food you may be classified as a food business. The following sectionsinclude excerpts from the Food Standards Code that can be found in detail on the world wide web at:http://www.foodstandards.gov.au/foodstandardscode/index.cfm#_FSCchapter3

It is also important to be aware of your obligations under the South Australian Food Act at:

http://www.parliament.sa.gov.au/dbsearch/acts-list.htm

2.8.1. Essentials of Regulation

Trace-back documentation concerning storage and handling procedures may be useful to show compliancewith the Food Safety Standards.

Food handling· A food business must ensure that persons undertaking or supervising food handling operations have:

(a) skills in food safety and food hygiene matters; and

(b) knowledge of food safety and food hygiene matters, commensurate with their work activities.

Food packaging· A food business must, when packaging food:

(a) only use packaging material that is fit for its intended use;

(b) only use material that is not likely to cause food contamination; and

(c) ensure that there is no likelihood that the food may become contaminated during the packagingprocess.

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Food transportation· A business must, when transporting food:

(a) protect all food from the likelihood of contamination;

(b) transport potentially hazardous food under temperature control; and

(c) ensure that potentially hazardous food which is intended to be transported frozen remains frozenduring transportation.

Food storage· A food business must, when storing food, store the food in such a way that:

(a) it is protected from the likelihood of contamination; and

(b) the environmental conditions under which it is stored will not adversely affect the safety andsuitability of the food.

Temperature measuring devices· A food business must, at food premises where potentially hazardous food is handled, have a

temperature measuring device that:

(a) is readily accessible; and

(b) can accurately measure the temperature of potentially hazardous food to ±1°C.

Labelling requirementsCertain information must be included on food labels for the purpose of identification.

· Name of food.

· Lot identification.

· Name and address of supplier.

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3. Product Handling Checklist

3.1. Supplier’s Cold Store

Check the sanitation and temperature capabilities of coldroom and storage facilities to ensure theymeet product temperature and safety requirements.

Ensure chilled products are stored at 0°C to +4°C, frozen products are stored below -18°C and icecream below –22°C. (see tables 4, 5 and 6 when organising load configuration).

Refer to SARDI product handling charts for product storage temperature. Charts include fruit,vegetables, dairy, meat, seafood and cut flowers.

Organise transportation of products for a scheduled day and pickup time.

Keep a record of the date, time, product temperature and set temperature of the refrigeratedtransport unit at load departure.

Ensure the transport operator receives advance notification with a description of the loaded cargo,the temperature of the product at loading and the required temperature of the refrigerated transportunit before loading and at departure.

Ensure all products are pre-cooled to the required temperature prior to loading and transport.

Have suitably trained staff to check the transport vehicle and product and truck temperaturesbefore loading.

3.2. Loading and Unloading

Check the set temperature on the vehicle’s refrigeration unit.

Check to see vehicles are pre-cooled to the required product’s transport temperature prior toloading.

If the vehicle is carrying a mixed load, ensure that the set temperature selected does not cause foodsafety and suitability problems or result in damage to product (see Tables 4, 5 and 6).IF IN DOUBT, DON’T!

Make sure the refrigeration unit is ON when loading in a controlled temperature loading dock. Ifthere is no controlled temperature loading dock available turn the refrigeration unit OFF whileloading and unloading to prevent the refrigerated unit’s coils from icing over.

Ensure pallets are loaded and unloaded directly from cold storage to the vehicle (and vice versa) asquickly as possible. If breaks in loading/unloading are unavoidable, vehicle doors must be closed, therefrigerated unit turned on and all remaining product to be loaded returned to the coldroom.

If pallets cannot be stored in temperature controlled rooms when off-loaded place them in a shadyarea and wrap in plastic, or any other suitable pallet wraps (see section 2.3.3 Pallet Wraps).

Ensure that pallets loaded last will be delivered first (and vice versa).

Use appropriate partitions and bracing devices to divide frozen from chilled products, etc. (seesections 2.1.2 Trucks and 2.3.4 Pallet Bracing).

Make sure pallets or insulated partitions do not obstruct the flow of air or that products are not indirect contact with walls, floors or ceilings.

Check the vehicle before departure to ensure the refrigeration unit is running and set at the righttemperature.

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3.3. Short Haul (Delivery to Warehouse Depot)

Ensure vehicle is mechanically sound and hygienically maintained.

Ensure vehicle is pre-cooled to the required temperature.

Check and record vehicle refrigeration unit and set temperatures according to load supervisorrequirements.

Check and record product temperatures and ensure they have been pre-cooled. Use coretemperatures where possible.

Check and record product quantity with load supervisor.

Ensure partitions and bracing materials (if required) are appropriately placed (see sections 2.1.2Trucks and 2.3.4 Pallet Bracing).

Record pick up and depot delivery date and time.

3.4. Warehouse Depot

Organise deliveries to arrive at the depot in specified time window on a scheduled day.

Ensure free storage space suitable for incoming loads is available.

Check the sanitation and temperature capabilities of coldroom and storage facilities prior to eachdelivery.

Check and record product and truck temperature on arrival at depot to make sure required producttemperatures have been met.

Keep a record of the date and time of load arrival and departures.

Ensure chilled products are stored at 0°C to +4°C, frozen products are stored below -18°C and icecream below –22°C (see tables 4, 5 and 6 when organising load configuration).

Identify, record and store products immediately as they arrive at the depot.

Check that products, which are not compatible, are not stored together (see tables 5 and 6).

Ensure stock is continually rotated on a “first in, first out” basis.

Establish how many loads are required and whether they will consist of entirely frozen, chilled,chilling sensitive or a mixture of products (refer to section 2.2 Planning Deliveries).

Ensure that all non-respiring odour-producing products are thoroughly wrapped or packaged (referto Table 4, 5,and 6).

If mixed loads are essential make sure bracing, strapping or partitions are available as required (seesections 2.1.2 Trucks and 2.3.4 Pallet Bracing).

Where product package damage is evident check condition of products, if ok, repair packaging andconsign. If not, advise consignor and get instructions for return of products or other options.

Ensure all products are pre-cooled to the required temperature prior to loading and transportation.

Follow proper loading procedures (see section 3.2 Loading and Unloading).

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3.5. Long Haul (Delivery to Remote Area)

Ensure vehicle is mechanically sound and hygienically maintained.

Ensure trailer/container is suitable for meeting product transport temperature requirements andappropriately partitioned if necessary.

Check vehicle refrigeration unit and set temperatures according to load supervisor requirements/customer instructions.

Ensure the vehicle has been pre-cooled to the required temperature prior to loading.

Ensure products are loaded according to supplier instructions.

Check and record product temperature. Use core temperature where possible.

Check and record product quantity with load supervisor.

Ensure all products are grouped according to their temperature, odour and ethylene sensitivities anddrop schedule (refer to Table 4, 5 and 6).

Ensure partitions and bracing materials (if required) are appropriately placed (see sections 2.1.2Trucks and 2.3.4 Pallet Bracing)..

Record pick up and depot delivery date and time.

Check the vehicle refrigeration unit is running at all times during transit, using temperaturemonitoring devices and temperature triggered alarms.

3.6. Receival Point and/or Point of Sale

Contact warehouse supervisor/transport company for load arrival details.

Check and record the date, time and temperature of the load on arrival, immediately off-loadproducts and store into appropriate temperature controlled rooms.

Check all products are contained in the load.

Check that product package integrity has been maintained throughout transportation.

Record product “use by” dates, to ensure older stock is sold before younger stock.

Be sure to rotate stock regularly to avoid product waste.

Ensure product is transferred from the coldroom to the refrigerated cabinet at point of sale in theminimum particular time.

At all times ensure food safety and suitability is not compromised.

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Product Temperature (°C) Avoid storing near Comments

Dairy

Butter Between -28°C and -20°C Seafood or strongly

scented products

Readily absorbs odours

Cheese Between -28°C and -20°C Seafood or strongly

scented products

Readily absorbs odours

Some cheese varieties (especially soft cheeses) may

be susceptible to textural changes if frozen.

Ice cream Between -30°C and –22°C Seafood or strongly

scented products

Readily absorbs odours

Textural changes may occur if stored

> -22°C

Fresh Meat

Meat Products - 23°C Seafood or strongly

scented products

To prevent micro organism development store

< -18°C

Readily absorbs odours

Poultry and Eggs

Poultry -15°C Seafood or strongly

scented products

Readily absorbs odours

Seafood

Abalone, Cockles, Crab, Fin fish,

Lobsters, Marron, Octopus, Oysters,

Prawns, Scallops, Shark, Squid, Tuna

(except Sashimi), Yabbies

< -18°C Any products that readily

absorb odours

Expel odours (if not properly packaged)

Table 4: Recommended storage and transit temperatures for frozen dairy, meat, poultry and seafood products.

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Product Temperature (°C) Avoid storing near Comments

Dairy

Milk Between 0°C and 4°C

Yoghurt 4°C

Cream Between 0°C and 4°C

Butter Between -1°C and 4°C

Margarine C

Cheese Between 1°C and 4°C

Seafood, cabbage, onions, all

strongly scented products

Powdered/UHT/ Condensed Milk <25°C -

Dairy products readily absorb odours

Cheese is susceptible to heat stress at

temperatures > 20°C

Fresh Meat

Meat carcase, side, quarter or bone-in Between 0°C and 7°C

Meat portions, bones, carton meat Between 0°C and 4°C

Rabbit 5°C

Game 7°C

Edible Offal < 7°C (small portions < 5°C)

Vacuum Packed Goods < 7°C (small portions < 5°C)

Seafood, cabbages, onions, citrus

and other strongly scented products

Fresh meat products readily absorb odours

Processed Meat

Uncooked (Sausages, Rissoles, etc..) < 5°C

Cooked

(Ham, Luncheon Meats, etc…)

< 5°C

Fermented Uncooked (Salami,

Mettwurst, etc..)

< 5°C

Seafood, cabbages, onions, citrus

and other strongly scented products

Processed meat products readily absorb

odours

Poultry and Eggs

Poultry 5°C

Eggs 5°C

Seafood, cabbages, onions, citrus

and other strongly scented products

Poultry and eggs readily absorb odours

Eggs may crack if placed in freezing

temperatures

Seafood*

Green or Cooked Between 0°C and 4°C that readily absorb odours Seafood goods expel odours

2°

<

<

<

<<

Products

Table 5: Recommended storage and transit temperatures for chilled dairy, meat, poultry and seafood products.

*Note: Please refer to “Seafood Handling Guidelines” (SAFC / SARDI wall chart) for live seafood shipment requirements.

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Recommended storage and transport temperatures

Product 0°- 2°C 4°-7°C 7°-10°C 13°-18°C

Dry Vegetables Onion1

Garlic Ginger

Pumpkin

Fruit/Vegetables :

ethylene sensitive

Asparagus

Bok choy Broccolini

Broccoli

Brussels sprouts Cabbage

Carrot1

Cauliflower

Celery1,3,9

Chard Chicory

Chinese cabbage

Collards Cut vegetables

Endive

Green onion

Herbs (not basil)

Kailon Kale

Leek

Lettuce Mint

Mushroom7

Mustard greens

Parsley

Parsnip Snow pea

Spinach

Sweet pea Turnip greens

Watercress

Beans, snap, etc10…

Cactus leaves Cucumber

Chilli

Potato1

Southern peas

Tomatillo

Basil

Eggplant5

Long bean

Okra

Squash Watermelon

Tomato, mature green

Fruit / vegetables :

not ethylene

sensitive

Artichoke Bean Sprouts

Beet

Celeriac

Horseradish Jerusalem

artichoke

Kohlrabi

Radish Rhubarb7

Shallot

Sweet corn7

Turnip Waterchestnut

Capsicum (bell pepper)

Cassava Sweet potato (boniato)

Taro (malanga)

Yam

Fruit :

very low ethylene

producing

Bitter melon

Blackberry

Blueberry Cherry

Coconut

Currant

Date Gooseberry

Grape6,7,8

Longan

Loquat Lychee

Orange4,9

Raspberry

Strawberry

Blood orange4,,9

Prickly pear

Jujube Kumquat

Mandarin4,9

Olive

Orange 4,9

Persimmon

Pomegrnate Tamarind

Tangarine4,9

Carambola

Cranberry

Grapefruit4

Lemon4,9

Lime4,9

Pineapple2,10

Tamarillo

Tangelo4,9

Ugli fruit

Breadfruit

Grapefruit 4,9

Fruit

ethylene producing

Apple9

Apricot Avocado, ripe10

Rockmelon

Cut fruits

Fig1,7,8

Kiwifruit

Nectarine

Peach

Nashi Pear Pear European9

Plum

Prune

Quince

Durian

Feijoa Guava

Honeydew melon

Avocado, unripe10

Crenshaw melon Custard apple

Passionfruit

Banana

Jackfruit Mango

Tomato, ripe

Mangosteen

Papaya Plantain

Rambutan

Table 6: Compatible products for long distance transport.

Products in the same column can safely be mixed, but ethylene sensitive vegetables should not be mixed with ethylene producing fruits and dry vegetables should notbe mixed with other fruits and vegetables. Products listed at temperatures more than 4°C is sensitve to chilling at lower temperatures. All products is sensitve tofreezing.1. Absorb odours from apples and pears. 6. Damage to products due to the sulfur dioxide pads used with table grapes.2. Absorbs avocado odours. 7. Absorbs green onion odour.3. Absorbs odours from onions, apples and carrots. 8. Absorbs leek odour.4. Odour absorbed from strongly scented fruit and veg. 9. Absorbs onion odour.5. Absorbs ginger odour. 10. Absorbs capsicum (bell pepper) odour.Ethylene-sensitive fruit / vegetables should not be mixed with ethylene-producing fruit .

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Glossary of Terms and Abbreviations

Chilled Cold (less than +5°C), but not frozen.

Chilling sensitive A product that is adversely affected by cold temperatures

Ethylene producing A product that generates ethylene gas.

Ethylene sensitive A product that is adversely affected by ethylene gas.

Frozen Food at a temperature of less than or equal to –18°C.

Potentially hazardous food Product that has to be kept at a certain temperature to minimise thegrowth of any pathogenic micro-organisms that may cause food to beharmful.

Product temperature The core temperature of the product.

S.A. South Australia

SARDI South Australian Research and Development Institute

Storage temperature The temperature of air at which product is stored.

Transport temperature The temperature of air at which product is transported.

°C degrees Celsius

< Less than

> More than

Useful Additional Information List

Ashby, H. (1999). Protecting perishable foods during transport by truck. U.S. Department of Agriculture(USDA), Washington, DC.

Thompson, J. F. (2002). Transportation. In: Postharvest technology of horticultural crops, 3rd edn. A. A.Kader (ed.). University of California, California, pp. 259-270.

“Maintaining the Cold Chain – Refrigerated Road Transport”. This pocket booklet is available from theCool Handling Team at SARDI, Tel. (08) 8303 9400.

Postal Address: GPO Box 397, Adelaide, SA. 5001.

“Produce Handling Guidelines”, “Meat & Dairy Handling Guidelines” & “Seafood Handling Guidelines”.All wall charts available from the Cool Handling Team at SARDI ,Tel. (08) 8303 9400. Postal Address: GPO Box 397, Adelaide, SA. 5001.

“Code of Practice for the Road Transport of Fresh Produce”, available from the Cool Handling Team atSARDI, Tel. (08) 8303 9400. Postal Address: GPO Box 397, Adelaide, SA. 5001.

“The Australian Cold Chain Guidelines 1999 – For the handling, storage and transport of frozen foods, icecream and chilled foods for retail sale and in food service outlets”. Produced by the Australian Food andGrocery Council, Australian Supermarket Institute and the Refrigerated Warehouse and TransportAssociation of Australia.

24

Websites

Australian and New Zealand Food Authority (ANZFA) – Food Safety Regulationshttp://www.foodstandards.gov.au/foodstandardscode/index.cfm#_FSCchapter3

Alaska Seafood Marketing Institute (2002)- A Food Service Guide to Seafood Qualityhttp://www.alaskaseafood.org/fishingprocessing/fsgsq.htm

Meat Storage Guidelines (1996)http://www.ianr.unl.edu/pubs/foods/heg143.htm

SARDI Cool Chainhttp://www.sardi.sa.gov.au/coolchai/index.htm

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