Beruflich Dokumente
Kultur Dokumente
of perishable products
in remote areas of
South Australia
Contents
1. Introduction___________________________________________ 4
2. Planning and Strategies For Commercial Enterprises __________ 6
2.1. Essential Infrastructure .................................................................................. 6
2.1.1. Consolidation and Warehousing .......................................................... 6
2.1.2. Trucks ................................................................................................. 6
2.1.3. Transport Depots ................................................................................. 8
2.1.4. Storage Facilities .................................................................................. 8
2.1.5. Temperature Monitoring ...................................................................... 9
2.1.6. Trace-back System ............................................................................... 9
2.1.7. Specialised Handling Aids ................................................................... 9
2.2. Planning Deliveries ...................................................................................... 9
2.2.1. Mixed Loads ........................................................................................ 9
2.2.2. Consolidation and Bulking of Small Volume Lines ............................. 10
2.2.3. Communications ............................................................................... 10
2.2.4. Contingency Planning ........................................................................ 10
2.3. Product Protection ..................................................................................... 11
2.3.1. Packaging .......................................................................................... 11
2.3.2. Palletising .......................................................................................... 12
2.3.3. Pallet Wraps ...................................................................................... 12
2.3.4. Pallet Bracing and Separation During Transport ................................. 13
2.4. Maintaining Temperatures .......................................................................... 14
2.5. Maintaining Ethylene Levels ....................................................................... 14
2.6. Quality Products for Consumers ................................................................. 15
2.7. Warning Signs of Improper Handling .......................................................... 15
2.8. Food Safety Regulations ............................................................................. 15
2.8.1. Essentials of Regulation ..................................................................... 15
2
List of Tables
Table 1: Truck selection based on required transport temperature of products and
journey time .............................................................................................................. 6
Table 2: Recommended storage temperatures used for the various types of products .. 8
Table 3: Product Separation Options ........................................................................ 10
Table 4: Recommended storage and transit temperatures for frozen dairy, meat, poultry
and seafood products............................................................................................... 20
Table 5: Recommended storage and transit temperatures for chilled dairy, meat,
poultry and seafood products. .................................................................................. 21
Table 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 provide
information and recommendations to enterprises involved in the handling, transport and distribution of
perishable products to remote regions of South Australia. The aim of this booklet is to assist people
working in the packaging, storage, transport and retail sectors, to consistently deliver quality products to
regional South Australia.
Reliable temperature maintenance is the key! All people involved in the handling and transporting of
perishable commodities are responsible for their part in the cool chain. Breaks in the cool chain can result
in irreversible damage to the quality of foods. In the transport of perishable products into remote regions
ideal procedures may not always be possible and so in these instances early planning will allow products to
be 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 supply
patterns will be required to meet food safety regulations. Maintaining the cool chain is essential to
minimise product deterioration and achieve maximum shelf life for the product. Many potential problems
in the supply chain can be avoided or effectively managed by understanding the critical handling issues and
carefully 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
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2. Planning and Strategies For Commercial Enterprises
2.1.2. Trucks
· Vehicle designs and refrigeration equipment need to be suitable for the types and quantities of
products that are being handled (Table 1).
Curtainsider
Unrefrigerated 3 hours Not recommended Not recommended
Refrigerated* 6 hours 3 hours Not recommended
Insulated Van
Unrefrigerated 3 hours 1 hour Not recommended
Refrigerated Unlimited Unlimited Unlimited
Reefer
No power 3 hours 1 hour Not recommended
With generator Unlimited Unlimited Unlimited
* Most manufacturers of curtainsider trailers will only guarantee temperature control to +15°C less than
ambient.
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· Trucks need to be designed to cope with the harsh environmental conditions experienced in outback
SA, 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 each
compartment to allow products to be kept at the correct temperature.
· Various configurations for load partitioning are possible, each with their unique advantages and
disadvantages.
· Routine regular maintenance is essential to provide reliable performance.
Key:
Refrigeration unit
Insulation partition
5°C 0°C
Advantage: Single rear door access for loading, from loading docks.
Disadvantage: Special pallets or hand loading required to match fixed compartment size.
Key:
Refrigeration unit
13°C 2°C -18°C
Insulation partition
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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 exhaust
forklifts with catalytic converters, that reduce ethylene emissions by 90%.
· Cold rooms of sufficient capacity and operating at the correct product transport temperature are
required to hold products before loading.
· Any areas within the depot where ethylene or carbon dioxide gas may build up should be regularly
ventilated. 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 to
maintain general hygiene.
· Cold rooms operating at the correct temperature for product storage need to be available at all
storage sites along the supply chain.
· For handling a wide range of perishable products, a minimum of three cold rooms or storage
temperatures is recommended (Table 2).
· Racks and shelving are useful and efficient ways of storing product to improve tidiness and diminish
the development of localised ‘hot’ spots.
· At remote sites, with smaller volumes of product, a number of chest type deep freezers may be
more efficient than a purpose built freezer room. This technique will also provide some backup and
may prevent the loss of product if there is an equipment failure.
· Routine maintenance and thermometer calibration schedules should be implemented to ensure
reliable 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 temperatures
experienced 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.
· In the event of food safety and quality concerns with a certain line of product, a reliable trace-back
system will be essential in resolving the issue.
· Log books, detailed invoicing or a computerised data entry system needs to be developed for this
process.
· Controlled temperature bins or modules may be useful for controlled temperature handling of
smaller quantities in mixed loads.
· There may be some value in the use of specialised pallets, racks and mobile dollies for the handling
of special lines of product. These can be retained in the closed loop and low volume return freight
operations that will exist for most remote location delivery operations. They can also help in
reducing handling damage to product if used from consolidation through to the retail point of sale.
On nearly all occasions mixed deliveries will be required for each retail store and decisions will have to be
made on how products will be separated into a single load or across multiple loads. First, separation
choices should be made on the temperature requirement of the product, ie frozen, chilled, chilling sensitive
and secondly on sensitivity to odour contamination and ethylene production. Table 3 provides
recommendations on how product should be separated in relation to the volume of product to be moved in
different load options.
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Table 3: Product Separation Options
When loads are consolidated of mixed product types to more than one destination, careful planning is
required to ensure convenient and rapid unloading at each destination to ensure minimum load exposure to
ambient temperatures.
If mixed loads are inevitable, then commercial ethylene scrubbers can be used within the load where
ethylene sensitive product is unavoidably mixed with ethylene producing products. In some situations it
maybe possible and convenient to avoid some mixed load situations by rescheduling shipments until larger
volumes of product can be shipped. This strategy will only be useful when there is adequate storage
space and suitable conditions at the retail store location to cope with the greater volume of product. When
delaying shipments to consolidate into larger volumes, caution is also required to ensure the products are
not stored either at the depot or consolidation point under conditions that will provide no quality or shelf life
benefit over and above an immediate mixed load transport option. Alternatively group consolidation of
freight orders may be another alternative to overcome this problem.
2.2.3. Communications
Good communication between suppliers, buyers, distributors, transporters and depot managers is required
to ensure the cold chain is maintained, loads are well planned and adequate storage and distribution
procedures are being followed. Continual tracking of products through faxes, computer e-mails (or
databases) as well as telephone communications will be essential for efficient chain management.
All operators in the supply chain need to have well prepared and documented contingency plans to cope
with unplanned situations. Key personnel in the supply chain need to be made aware of their
responsibilities 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 quality
condition. For most operations involved in the supply of products to remote communities, packaging will
not 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 wide
range of products, some additional packaging maybe required to prevent damage and losses. Care needs
to be exercised in any repackaging, to ensure that product conditions are maintained, eg; ventilation is not
restricted, sealed plastic bags or boxes are not used for respiring products.
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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 not
stack products so that air flow is restricted.
· Avoid placing products that are not in rigid packaging, eg; net/hessian/plastic bags, on the bottom of
pallets and loading cartons or crates with heavy products on top.
· Deteriorated product should be isolated from all other product during transit and in storage to
prevent contamination.
Important note:
Pallet wraps will not prevent warming, they will only slow the rate of warming and should not be used as a
substitute 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 that
any 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 rear
doors 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 frozen
and chilled product. Corner protectors should be used to prevent damage to packaging when using
strapping.
2. Netting – Allows product to breathe and air movement through pallets, as well as stabilising
movement of products during transit. Suitable for chilled product that needs to breathe as well as
those that do not require high humidity atmospheres.
3. Plastic wraps – Prevents air-flow around products, but firmly restricts movement of load. Suitable
for 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 Tables
for recommended storage and transit temperatures).
· For precooling the refrigeration unit should operate for at least 30 minutes or until the inside
temperature 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 van
or cold room.
· Broccoli and sweet corn may be packed in contact with (wet) ice to cool or maintain the cooling
process.
· If dry ice is being used for products such as dairy and meat, avoid transporting with live seafood, as
exposure to carbon dioxide may be harmful.
· Any fluctuations in temperatures during handling may lead to a degradation in the product’s market
quality or could be potentially hazardous to food product safety (see Table 6).
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) ethylene
gas can lead to a reduction in product shelf life, affect product appearance or induce physiological
disorders. As certain fruits produce significant amounts of ethylene (refer to Table 6), it is important to
ensure ethylene sensitive products are not situated near ethylene producing products or that ethylene is
removed during storage/transport using commercial ethylene scrubbers (refer to sections 2.2.1 Mixed
Loads & 2.2.2 Consolidation and Bulking of Small Volume Lines).
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2.6. Quality Products for Consumers
New food safety regulations were introduced nationally in 2002 that require adherence to good cold chain
handling procedures by those involved in the handling of perishable products. If you are involved in
transporting, storage or distibution of food you may be classified as a food business. The following sections
include 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
Trace-back documentation concerning storage and handling procedures may be useful to show compliance
with 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 packaging
process.
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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 frozen
during 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 and
suitability of the food.
Labelling requirements
Certain 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 they
meet product temperature and safety requirements.
Ensure chilled products are stored at 0°C to +4°C, frozen products are stored below -18°C and ice
cream 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 refrigerated
transport 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 transport
unit 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 temperatures
before loading.
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3.3. Short Haul (Delivery to 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 each
delivery.
Check and record product and truck temperature on arrival at depot to make sure required product
temperatures 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 ice
cream 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 (refer
to Table 4, 5,and 6).
If mixed loads are essential make sure bracing, strapping or partitions are available as required (see
sections 2.1.2 Trucks and 2.3.4 Pallet Bracing).
Where product package damage is evident check condition of products, if ok, repair packaging and
consign. 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)
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Table 4: Recommended storage and transit temperatures for frozen 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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Table 6: Compatible products for long distance transport.
Recommended storage and transport temperatures
Product 0°- 2°C 4°-7°C 7°-10°C 13°-18°C
Dry Vegetables Onion1 Ginger
Garlic Pumpkin
Fruit/Vegetables : Asparagus Celery1,3,9 Herbs (not basil) Parsley Beans, snap, etc10… Basil Tomato, mature green
Bok choy Chard Kailon Parsnip Cactus leaves Eggplant5
ethylene sensitive
Broccolini Chicory Kale Snow pea Cucumber Long bean
Broccoli Chinese cabbage Leek Spinach Chilli Okra
Brussels sprouts Collards Lettuce Sweet pea Potato1 Squash
Cabbage Cut vegetables Mint Turnip greens Southern peas Watermelon
Carrot1 Endive Mushroom7 Watercress Tomatillo
Cauliflower Green onion Mustard greens
Fruit / vegetables : Artichoke Horseradish Radish Turnip Capsicum (bell pepper) Cassava
Bean Sprouts Jerusalem Rhubarb7 Waterchestnut Sweet potato (boniato)
not ethylene
Beet artichoke Shallot Taro (malanga)
sensitive Celeriac Kohlrabi Sweet corn7 Yam
Fruit : Bitter melon Coconut Grape6,7,8 Orange4,9 Blood orange4,,9 Orange 4,9 Carambola Pineapple2,10 Breadfruit
Blackberry Currant Longan Raspberry Prickly pear Persimmon Cranberry Tamarillo Grapefruit 4,9
very low ethylene
Blueberry Date Loquat Strawberry Jujube Pomegrnate Grapefruit4 Tangelo4,9
producing Cherry Gooseberry Lychee Kumquat Tamarind Lemon4,9 Ugli fruit
Mandarin4,9 Tangarine4,9 Lime4,9
Olive
Fruit Apple9 Cut fruits Peach Prune Durian Avocado, unripe10 Banana Mangosteen
Apricot Fig1,7,8 Nashi Pear Quince Feijoa Crenshaw melon Jackfruit Papaya
ethylene producing
Avocado, ripe10 Kiwifruit Pear European9 Guava Custard apple Mango Plantain
Rockmelon Nectarine Plum Honeydew melon Passionfruit Tomato, ripe Rambutan
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 not
be 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 to
freezing.
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 .
Glossary of Terms and Abbreviations
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 the
Cool 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 at
SARDI, 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, ice
cream and chilled foods for retail sale and in food service outlets”. Produced by the Australian Food and
Grocery Council, Australian Supermarket Institute and the Refrigerated Warehouse and Transport
Association of Australia.
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Websites
Australian and New Zealand Food Authority (ANZFA) – Food Safety Regulations
http://www.foodstandards.gov.au/foodstandardscode/index.cfm#_FSCchapter3
Alaska Seafood Marketing Institute (2002)- A Food Service Guide to Seafood Quality
http://www.alaskaseafood.org/fishingprocessing/fsgsq.htm
Meat Storage Guidelines (1996)
http://www.ianr.unl.edu/pubs/foods/heg143.htm
SARDI Cool Chain
http://www.sardi.sa.gov.au/coolchai/index.htm
Prepared by:
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