The logistics involving perishable products is a challenge that requires specialized knowledge to ensure that items reach their destination while maintaining quality and safety.
Understanding how to transport and store these products is essential, given the risk of damage from exposure to inappropriate temperatures, incorrect handling or contamination.
This article will cover the best practices and guidelines that should be followed to maximize the preservation and completeness of perishable foods during their movement and storage.
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What are perishable products?
Perishable products are consumer goods that deteriorate and lose quality in a short space of time due to their biological nature and sensitivity to environmental conditions.
This is why these types of products, such as fruit, vegetables, meat and dairy products, require temperature control and careful handling during storage and transportation.
What is the difference between perishable and non-perishable food?
The difference between perishable and non-perishable foods lies in their durability and the need for preservation. The first group of foods, as mentioned, tend to deteriorate quickly and need to be refrigerated or frozen.
On the other hand, non-perishable foods, such as grains, preserves and dehydrated foods, remain unchanged for long periods under normal storage conditions, without the need for special temperature control.
Consequently, the planning for the purchasing, storing and consumption must take these characteristics into account in order to avoid waste and ensure the health of consumers.
Storing of perishable products
The storage of short-life products involves careful techniques to preserve their freshness and prevent spoilage.
It is essential to keep these products at the right temperatures, using refrigerated chambers (usually between 0°C and 5°C) or freezers or frozen food chambers (at -18°C or lower) – the freezers are used to freeze the food, after which it is transferred to the frozen food chambers.
In addition, humidity control and protection against cross-contamination are very important. Certain products also require controlled or modified atmospheres – for example, with low oxygen levels – to slow down the ripening process.
Efficient stock management, with practices such as “first in, first out” (FIFO), is also crucial to minimizing losses.
Transporting perishable goods
Transporting products of this type requires specialized systems to maintain the integrity of the items during transit.
Refrigerated or frozen-food vehicles are key to keeping the temperature under control according to the needs of each type of product.
In addition, logistics must ensure speed and efficiency, with optimized routes to reduce time in traffic and exposure to thermal variations. Suitable packaging is used to protect products from physical damage and humidity variations.
It is essential to follow strict food safety regulations and good handling practices to ensure that products reach their destination in ideal condition for consumption.
Main precautions when transporting and storing products with a short shelf life
See below for more practical advice on the storage and transportation of short-life products:
Cleaning the site
Maintaining cleanliness is very important in both storage and transportation areas for perishable products.
Clean areas reduce the risk of contamination by bacteria and other pathogens, which can proliferate rapidly in organic materials.
A daily sanitizing routine, using suitable products, must be followed to ensure that all surfaces, equipment and vehicles are disinfected and ready to receive the products.
Checking the shelf life of products
It is crucial to implement quality control protocols that include frequent checks on the expiration dates of products with a short shelf life.
Inspection routines should identify and dispose of items nearing the end of their useful life before they compromise the quality of the stock.
Organizing the environment
Organizing the storage environment and transport areas in a logical and efficient manner is fundamental to maintaining the quality of perishable products.
These products should be placed in areas that facilitate adequate ventilation, easy accessibility and handling, and the separation of incompatible items to avoid contamination and unwanted chemical reactions.
Using the right equipment
Storing and transporting perishable products involves the use of specialized equipment, not only cold rooms and thermal boxes, but also pallets and containers suitable for each type of product.
Keeping this equipment in good repair and working order is essential to ensure that the cold chain is not interrupted.
Correct handling of products
Products must be handled with care to avoid spoilage.
Training on safe handling practices and the use of appropriate utensils and clothing by workers are important to preserve the integrity of products with short shelf-life during storage and transportation.
Attention to the sanitary standards
Complying with the sanitary standards laid down by regulatory bodies is another fundamental precaution. This includes respecting the ideal conditions of temperature, humidity and hygiene, both for storage and transportation.
Control records, standardized operating procedures and constant monitoring are essential practices that ensure compliance with these standards and promote food safety.
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