Search
Close this search box.

Logistics

Food transportation: types and necessary precautions

Emergentcold
October 14, 2024

Share

The food transportation is a complex and essential operation, which involves the adoption of detailed practices and compliance with strict standards.

This article covers the different types of transportation, especially refrigerated transportation, which is extremely important for perishable foods. We will also discuss other essential precautions, such as checking labels, checking expiration dates and constant temperature monitoring.

Understanding all aspects is extremely important to ensure the safe and efficient food transportation throughout a country or Latin America.

How food is transported in Latin America

Food transportation in Latin America is based on a multimodal system that includes, for example, national and international roads. The region’s vast territory demands diversified logistics, capable of connecting production areas to consumption centers and to the ports for export.

Transport infrastructure

Latin America has a network of strategically located cargo terminals, refrigerated warehouses and distribution centers. These locations allow food to be properly preserved during the transportation and distribution process.

Types of food transportation

Products are divided into two main groups: perishable and non-perishable foods. The transportation of these products is essential to link producers to consumers and markets around the world.

By land, between national and international highways, various methods are adapted to the type of food being transported, based on its durability, value and sensitivity to temperature variations. Ensuring that all food reaches its destination in perfect conditions requires specific attention to preservation and packaging methods.

Transportation of perishable and non-perishable foods

When transporting perishable foods, maintaining quality is critical. Methods such as refrigeration and freezing are essential to preserve the integrity of foods such as dairy products, meat, fruit and vegetables.

Refrigeration slows down biological deterioration processes, while freezing further prolongs preservation by inhibiting microbial activity.

The cold chain stands out as a fundamental part of this context. It involves a sequential and uninterrupted series of storage and distribution (by means of refrigerated chambers, normally at temperatures between 0°C and 5°C), or freezing chambers for frozen foods or freezing (-18°C or lower), which keep food at optimal temperatures from the point of origin until it reaches the consumer.

04 framboesas ECLA

Moreover, temperature control systems are used to ensure that perishable foods are kept in safe conditions throughout their journey.

The transportation of non-perishable foods (grains, powders, oils and the like) involves a different set of practices due to their greater durability and resistance to environmental variations.

Main precautions when transporting food

From here on in, we’ll show you the main precautions in order to maintain the quality and safety of products throughout their journey – from traceability to the integrity of the items. Check out the list of precautions below:

Checking labels

Labeling is a critical aspect of product traceability and providing information. Checking labels guarantees access to essential data, such as origin, batch, manufacturing and expiration dates, as well as storage instructions and possible allergens.

This step ensures that mislabeled products do not reach the consumer, which eliminates health risks and possible recalls.

Checking the shelf life of products

Shelf life is an indicator of food safety and quality. Expired products can become unsafe for consumption and, if delivered to points of sale or consumers, result in serious legal and image implications for manufacturers and sellers.

That’s why it’s essential to check and ensure that the food expiration dates of food are valid during the entire itinerary.

Temperature monitoring

For perishable foods, as we mentioned above, temperature is a determining factor in quality and food safety. Temperature loggers and GPS systems integrated into transport vehicles allow continuous tracking of storage conditions.

These technologies alert to variations that could compromise food quality, allowing for swift action to correct possible deviations.

04 salmon

Precautions when stacking food

Proper stacking of boxes and pallets prevents damage to food and packaging. Best practices include not exceeding the maximum load weight and arranging items in such a way that the weight distribution is equal and does not compress the lower layers.

Respecting the “top”, “bottom” and “fragile” markings on packaging ensures that products don’t get damaged.

04 Almacenamiento Verduras Frutas

We are specialized in food transportation in Brazil and throughout Latin America

For those looking for excellence in logistics, we have the expertise in food transportation throughout Brazil and Latin America. We efficiently manage the cold chain with specialized solutions that guarantee the integrity and quality of perishable foods throughout their journey.

With a modern fleet and advanced monitoring systems, we ensure compliance with national regulations and a commitment to safe and punctual delivery. Find out more about our transportation solutions.

CTA EN 05

Lea también:

Share

Cookie consent

By clicking “Accept All”, you consent to the storage of cookies on your device to improve site navigation, analyze site usage and assist in our marketing efforts. More information