Proper packaging of perishable goods for transportation

Often truckers receive orders when it is necessary to transport perishable goods. It goes without saying that there are certain requirements for the transportation of this group of goods, which must be known by the competent transportation company, as well as, in particular, its movers.

Basic rules for the loading of perishable products
Perishable goods must be transported in a special transportable container. Also, the cargo must be transported in accordance with the quality and should be packed accordingly.

Thus, the packaging of transported goods must be dry and clean. If used flasks or drums, they must be sealed tightly, provided with rubber seals.

Vehicles in which the products will be transported must be decorated in accordance with sanitary regulations. In the summer time in the vehicle must be installed refrigerators, and in winter – heaters. All temperature requirements are specified in the “Checklist”.

Transportation of goods of vegetable origin
During transportation, vegetables and fruits need to be packaged properly. For example, fruits and vegetables should be loaded flush with the edge of the box, otherwise the goods will roll around in the container, leaving dents and abrasions. Factors such as different varieties and degrees of ripeness of cargo must also be considered, and such cargo must be packaged separately. Each type of product should be packed in a special way: use different kinds of crates, and this also applies to the packaging film (in accordance with GOST).

The fact that the fruit and vegetables must be fresh, is not even discussed, if they are not fresh, then the carrier is better to immediately refuse to perform the service of transportation. Shipping them should not exceed 6 hours in an ambient temperature of zero degrees (except bananas and pineapples).

Greens are transported covered under a tarpaulin in a special compound.

It is possible to transport fruits and vegetables also in vans, but only with the possibility of airing.

Transportation of meat products
Meat products are transported in boxes with a gap, while fats are transported in wooden or tin barrels or in glass containers.

Bacon is transported in a bundle of 3 to 6 pieces, tied with a paper string.

Rabbit carcasses must be frozen or refrigerated and stacked in crates, they should be free of skin and innards, except kidneys. And if the carcasses are refrigerated, the crates must have openings.

Transportation of large animal carcasses
Large animal carcasses should be divided into two or four parts for transportation. Pork carcasses are split lengthwise in half or shipped whole with the head separated; lamb carcasses are split into four parts.

Also, when preparing bovine carcasses for shipment, make sure they are free of blood and dirt.

There should be no animal intestines among the meat (except for kidneys when transporting goat meat).

There must also be no ice or snow on the surface of the meat.

Frozen meat should be wrapped in parchment paper or cellophane. After that, the meat is packed in containers or boxes of corrugated cardboard.

In this chilled condition, the meat is transported at a dry surface for up to 6 hours at a plus temperature of 6-12 degrees Celsius inside the meat.

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