When dealing with refrigerated foods, it is crucial to maintain strict practices during transportation and storage. This ensures that the product’s organoleptic properties (such as taste, aroma, color, texture, and even the sound of its crunchiness), along with its quality and food safety, are preserved. The key factor is to maintain the cold chain at all times, preventing the product from being exposed to temperature variations that differ from the manufacturer’s recommendations. Uninterrupted temperature control, strict hygiene measures and careful organization are essential if these products are to reach their destination without their integrity being affected. In this content, we will explore the essential steps and best practices for maintaining the integrity of refrigerated food, aspects that are crucial for public health and consumer satisfaction. Check it out!
How does food refrigeration work?
Food refrigeration is essential to preserve the organoleptic properties of the product, as explained earlier, while simultaneously reducing the growth of microorganisms harmful to human health.
At colder temperatures—such as in frozen foods—the reproduction of microorganisms occurs more slowly, which extends the product’s shelf life. Typically, a frozen product is stored at -18°C; this temperature has been standardized and is now widely accepted as ideal for preserving food.
In the case of refrigerated products, they are ideally kept within the temperature range of 0°C to 5°C to ensure maximum refrigeration effectiveness. This type of food can also be referred to as fresh food.
With the right equipment, such as refrigerated chambers, we can keep this temperature under control and provide an environment conducive to preserving food throughout the cold chain.
Which foods are refrigerated?
Below is a list of a few examples of products that should be kept refrigerated during their storage and transportation:
- raw meats – beef, pork, poultry and fish – to inhibit microbial growth.
- dairy products – milk, cheese, yogurt and other dairy products.
- quick-preparation foods – chicken salads, tuna, egg paste and ready-made mayonnaise-based foods.
- pasta and fresh sauces – such as gnocchi and tortellini, as well as fresh sauces.
- processed products – pre-cooked meals and pizzas.
- certain fruits and vegetables – leafy greens, sliced fruit and other fresh vegetables.
- eggs – such as chicken eggs, quail eggs, etc.
- certain breads and pastries – products containing certain ingredients, dairy products or meat fillings.
- seafood – such as shrimp and shellfish.
- desserts and other bakery products – cream pies, cheesecakes or any product that uses cream or filling.
Chilled and frozen food: understand the difference
Refrigeration and freezing are two techniques used to preserve food, but they operate in different ways. Refrigerated food is kept at cold temperatures, but above freezing point, usually between 0°C and 5°C, by means of refrigerated chambers.
Frozen food, on the other hand, is stored at temperatures usually at -18°C or below in freezer chambers, – which almost completely prevents microbial activity. This is suitable for a wider variety of foods and allows for even longer storage.
Typically, refrigerated foods are more susceptible to temperature changes than frozen foods, as any variation of more than 2 or 3 degrees can already impact the product’s quality and food safety.
Transportation of temperature-controlled food
Refrigerated transport is essentially the movement or transfer of products that need to be maintained at controlled temperatures throughout the entire process.
- Temperature: Specific temperatures or temperature ranges must be maintained during transport, with clear limits to ensure that the food is not exposed to temperatures that could compromise its safety and quality. Continuous monitoring and maintenance within these limits are crucial.
- Goods Segregation: To avoid cross-contamination, food should be segregated according to its characteristics, especially in mixed loads. Clear instructions on how different types of food (such as those containing allergens) should be stored and transported are essential.
- Prevention of Cross-Contamination: Strict measures must be taken to prevent cross-contamination. This includes proper cleaning of vehicles and equipment, physical separation of different types of food, and the adoption of good hygiene practices during handling and loading.
- Packaging and Handling Specifications: Packaging must be suitable to protect the food during transport. Clear specifications regarding the type of packaging, storage, and handling of food are necessary to ensure that the products remain safe and in good condition.
- Sanitary Inspection of Vehicles: Transport vehicles should be inspected before loading to ensure they are clean, sanitized, and suitable for transporting food. Any contamination must be eliminated to prevent risks to food safety.
- Loading Procedures: Loading should be done in a way that minimizes the exposure time of food to adverse environmental conditions, ensuring that appropriate temperatures are maintained. Products should be loaded to allow proper air circulation, avoiding hot spots that could compromise the integrity of the food.
Precautions in loading trucks for transportation
In order to guarantee food safety and quality during refrigerated transportation, it is essential to take certain precautions. Food must be well packaged to avoid cross-contamination and ensure physical integrity and the correct temperature.
It is also necessary for the transport vehicle to have an efficient and reliable refrigeration system, capable of maintaining a constant temperature suitable for the type of food being transported.
Check out other details regarding these precautions:
Organization and preparation of food
Food must be carefully loaded onto the vehicle to ensure safe transportation.
The arrangement of products during loading should be done according to the routing, so that the last products loaded will be the first to be unloaded.
Additionally, products should be strategically placed within the refrigerated vehicle, avoiding overloading and allowing cold air to circulate between the boxes or pallets.
Temperature control
Maintaining the right temperature inside the transport vehicle is essential. Remember that the most common temperature for frozen products is -18°C or below.
Refrigerated foods generally require temperatures of between 0°C and 5°C. It is critical that the temperature be kept constant, without fluctuations, to avoid the proliferation of bacteria and the loss of quality.
Sanitization
Sanitization covers both the food and the transport vehicles. All products must be cleaned and inspected before transportation. The refrigerated vehicle must be cleaned and disinfected between loads to avoid contamination. This primarily includes internal surfaces, refrigeration systems and food handling areas.
Pre-cooling
It is important to note that the vehicle is not designed to cool the food, but rather to transport it. Therefore, pre-cooling the box or cargo area of the transport vehicle is crucial for maintaining quality during transportation.
The food should be loaded at its preservation temperature. There are situations where the product is exposed for too long in a pre-chamber (often at a temperature of 5 to 7 degrees Celsius) and ends up losing temperature.
Likewise, the pre-chamber or cargo space of the vehicle should be refrigerated to prevent temperature changes in the food during loading.
Cargo monitoring
Continuous monitoring of the food’s temperature and integrity during transportation is essential. This type of care is usually carried out by real-time tracking devices, which monitor the temperature and issue alerts to a management system that notifies in case of deviations.
Records must be kept to document that products have been transported under the correct conditions. Constant inspection ensures that any problems can be quickly identified and resolved, minimizing the risk of cargo loss.
We specialize in refrigerated food storage and transport
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We are dedicated to excellence and follow the strictest safety standards, resulting in a logistics service that guarantees quality and safety for consumers.
Our experience in protecting your product throughout the cold chain for food makes us a standout choice in Latin America.
