CHAPTER 1:

Introduction, Meaning and Definition of Perishable Products and

Cargo:-

Perishable products are those that worsen in quality over time, and become lesser in

value. Perishable goods decay rapidly if not refrigerated, or if some other preservation

technique is not employed. Something, especially foodstuff, subject to destruction or

death or decay.

Cargo –-All articles, goods, materials, merchandise, or wares carried onboard an

aircraft, ship, train, or truck, and for which an air waybill, or bill of lading, or

other receipt is issued by the carrier. It includes livestock, but usually does not

include bunkers (fuel for powering the vessel or vehicle), accompanying baggage,

vessel or vehicle's equipment and spare parts, mail, and stores. Personnel carried

onboard are classified as crew or passengers.

Perishable Cargo- Perishable cargo is goods, which may deteriorate over a given period

of time or after exposure to adverse temperature, humidity or other environmental

conditions.

Typical perishable goods, very often transported as cargo are:-

- flowers and plants (PEF)

- fish and seafood (PES)

- meat (PEM)

- fresh fruit and vegetables (PEP)

- hatching eggs (HEG)

- vaccines, medical supplies and live organs (LHO)

1

1.1: Imports and Exports of Perishable Products in India

India imported over Rs 17,400 crore worth perishable goods such as meat, edible oils

and fruits in 2009-10 fiscal,

The total import of perishable goods such as meat, fruits, vegetable oil and other items

in the country stood at Rs 17,419.33 crore in 2009-10 fiscal, Minister of State for Com-

merce and Industry Jyotiraditya M Scindia said while responding to a written query in

Lok Sabha.

When asked about the impact of import of such items on the domestic market he said,

"The government closely monitors the economic developments in the country and

internationally on a continuous basis, and need based measures are taken, from time to

time, keeping in view the financial and overall economic implications."

The minister said there has been no import of rice and wheat during 2009-10 fiscal for

central pool stocks on government account.

India is the second largest producer of fruits and vegetables in the world and is the

second largest vegetable exporter. Punjab grows the maximum vegetables in north

India. Gujarat is one of the major states exporting banana. Maharashtra, Gujarat, Tamil

Nadu, Andhra Pradesh, Karnataka and Bihar are the major banana-producing states.

Lichies are currently being exported to The Netherlands, United Arab Emirates, Saudi

Arabia and Russia. And, mangoes (Alphanso) from Mumbai are exported all over the

world.

There is a marginal decline in perishable air exports ( fruits, vegetables, flowers,

seafood, meat ) out of India, in the range of -2 per cent. “We have not seen the demand

for mango and grape exports for the past 3-4 years, as compared to the earlier years.

Mango exports to USA have also not been successful,”

2

Perishable cargo facility at Mumbai airport, built at the cost of nearly Rs18 crore, is

now ready and will shortly commence operations. This Temperature controlled facility

will cater to all types of Export Perishable and temperature sensitive cargo. It has the

capacity for handling close to 45000MT of cargo, which will go up once this facility

can be expanded.

3

1.2: Export of Perishable agricultural products

To reduce transaction and handling cost, a single window system to facilitate export of

perishable agricultural produce has been introduced. The system will involve creation of

multi-functional nodal agencies to be accredited by Agricultural and Processed Food

Products Export Development Authority (APEDA), New Delhi.

The Detailed procedures have been notified at Appendix 40 to HBP v1 which is as

follows:-

APPENDIX – 40

Streamlining of procedures relating to the export of perishable agricultural produce

1. Policy

There is a need to streamline the export process for perishable agriculture

produce with a view to enhancing its competitiveness in the international

market. The export facilitation is being effected through a series of measures,

significant amongst which are:-

a) Streamlining of documentation and processes;

b) Setting up of a system of multi-functional nodal agencies to operate single window

system for expeditious clearing of exports;

c) Setting up of a single-point payment system for all levies and charges;

d) Introduction of EDI (Electronic Data Interchange) / Web enablement; and

e) A highly responsive redressal system.

2. Definitions

i. “Accredited” means a person or body of persons that have been authorised by

APEDA (Agricultural and processed food products export development authority), as

being capable of discharging and/ or facilitating all or one or more than one of such

functions related to the export of Perishable Agricultural Produce;

4

ii. “Export Document” means and includes a Certificate, Test report, packing list or any

other documents set out in Schedules A & B of this Appendix required to be issued by

various agencies under the present laws of India or the laws of the importing country,

which could hereafter be issued by a nodal agency to facilitate the export of the

Perishable Agricultural Produce through Single Window Clearance;

iii. “Known Shipper” means a person or a body of persons involved in exportation of

Perishable Agricultural Produce with a consistent track record or reputation and

accredited by APEDA under Section 4 to carry out export documentation through

Single Window Clearance System;

iv.“Nodal Agency” means a person or a body of persons, including Known Shipper,

accredited under this Appendix to issue the Single Export Document covering

documents listed in Schedule A to this Appendix that facilitates the export through

Single Window Clearance System;

v.“Perishable Agricultural Produce” means all produce and commodities that are of

nature, and are likely to be subjected to natural decay, spoilage or destruction, whether

processed or unprocessed, of agriculture, horticulture, apiculture, livestock, marine

produce, forest produce and or as declared through by notification from time to time; 

vi. “Single Window Clearance System” means and includes a system of performing

multiple functions of export documentation and collection of charges related to it, of

one or more agencies as required under the law, relating to documents listed in Schedule

A and facilitating functions of export documentation relating to documents listed in

Schedule B to this Appendix, for export of perishable agriculture produce, through the

nodal agency on behalf of the exporter as envisaged under this Appendix.

vii. “Facilitation” means act of the nodal agency to compile, consolidate and capture

data from the exporter or other concerned agencies in a web enabled system for

clearance of cargo for exports.

5

The definitions specified under Section 2 of the FTDR Act, 1992 and under Chapter 9

of Foreign Trade Policy, would apply mutatis mutandis under this Appendix.

3. Single-Window Clearance System

This system will involve creation of multi-functional Nodal Agencies, which will be

required to be mandatorily accredited by Agricultural and Processed Food Products

Export Development Authority (APEDA). The accreditation would enable them to

function as a single window for clearance of perishable produce to either issuing or

facilitating the requisite documentation / clearances under one roof by acting as a

coordinating agency for exporters. 

These Nodal agencies could be shipping companies, Agri-clinics, C&F agents, existing

regulatory agencies or laboratories. These agencies would be working in addition to the

currently empowered agencies under various Acts/ Rules, and will have the same

powers of clearance / certification for export of perishable goods covering documents

listed in Schedule A to this Appendix.

Some of the agencies, which could be hired by the exporters for the purpose, are as

under:-

(1) Nodal Agency acting as a Single Window for performing all functions;

(2) Nodal Agency in combination with other Regulatory Agencies (performing core

functions);

(3) Nodal Agency in combination with other Regulatory Agencies (performing non-core

functions);

(4) Known Shipper performing through self declaration; and

6

(5) Regulatory Agencies performing core functions in respect of documents listed in

Schedule A to this Appendix.

Duties, Powers and Functions of APEDA

APEDA shall be the Authority to administer and regulate the Single Window Clearance

System relating to the export documentation and levy of charges thereupon for

facilitating the export of Perishable Agricultural Produce, promote simplified

documentation processes and procedures in the export of the perishable agricultural

produce. The duties, powers and functions of APEDA shall include the following:- 

a) Control and regulation of the service levels, charges, terms and conditions that may

be levied upon exporters of Perishable Agricultural Produce by nodal agencies;

b) Prescribing the criteria for accreditation of Nodal Agencies;

c) Accreditation, renewal, modification, suspension or cancellation of such accreditation

of Nodal Agencies;

d) Levy of charges for carrying out the purpose of this Appendix.

e) Calling for information from, undertaking inspection of, conducting enquiries and

investigations including audit of nodal agencies;

f) Specifying the form and manner in which the books of account shall be maintained

and statement of accounts rendered by the nodal agencies;

g) Application of Information Communication Technology towards a seamless and

paperless one-stop export certification service;

7

h) Providing advisory services to the exporters; and

i) Exercising such other powers as the Government may prescribe.

Duties, Powers and functions of Nodal Agencies

The duties, powers and functions of Nodal Agencies shall include the following:

a) The nodal agency shall perform all or one or more than one of the following

functions required for the export of Perishable Agricultural Produce through a Single

Window Clearance System:

I. Issue Export Documents as per the notified procedure;

II. Collection and remittance of notified charges for issuance of export document and

III. Any other function as APEDA may prescribe.

b) The Nodal Agency shall be accountable and answerable for the declarations and the

truthfulness of the export document to APEDA and the exporter and be liable to them

on this count.

Significance of Export Document

The Export Document issued by the Nodal Agencies under the provisions of this

Appendix shall be deemed to have been issued by the Government, as required under

various Acts and / or rules and / or notifications and / or conventions for the export of

perishable agricultural produce or as prescribed from time to time and meet the

purposes of the documents as specified in the Schedule A to this Appendix. The

documents specified in Schedule B shall only be facilitated by the Nodal agencies.

8

The Nodal agency acting as facilitating agency will compile and consolidate the

information and submit Single Export Document (SED) along with Shipping Bill,

SDF / GR Form, Commercial Invoice and the Phytosanitary Certificate (as listed out in

Schedule B) to Custom Authorities for ‘Let Export Order’. The format of SED is

specified in Schedule C and may be amended & notified by APEDA as per the

requirements.

Suspension, Forfeiture and Penalties

Adjudication of disputes, imposition of penalties, appeals and revisions for

contravention of any of the provisions of this Appendix shall be as follows:

(i) If APEDA is of the opinion that any accreditation granted to a nodal agency, in the

interest of export or in the public interest, be suspended or forfeited, APEDA may after

giving a reasonable opportunity to the nodal agency to be heard in the matter, suspend

or forfeit the accreditation granted to the said agency of the shipper. However, no such

action shall affect the validity of any contract entered into or made before the date of

such action, and APEDA may make such provision as it deems fit in the suspension or

forfeiture order for the due performance of any contract outstanding on that date;

(ii)If any Nodal agency, which is required under this Appendix or any rules made there

under:

(a) Fails to furnish any document, return or report to APEDA, fails to furnish the same;

(b) Fails to file any return or furnish any information, books or other documents within

the time specified therefore, in the guidelines;

(c) Fails to maintain books of account or records;

9

(d) Does not function with due diligence or does not carry out the function of the Nodal

Agency in a manner as intended; or

(e) Contravenes any other provision of this Appendix;

it shall be liable to a penalty as prescribed by APEDA.

(iii)If any person or a person who is in charge of, and responsible to a nodal agency to

conduct the business of the nodal agency obstructs any officer of APEDA or any other

person authorized by it to conduct inspection or to discharge any other function

assigned by the APEDA, such persons as well as the nodal agency shall be liable to

penal action as prescribed by APEDA;

(iv)If any nodal agency, after having been called upon by APEDA in writing to redress

the grievances of exporters, fails to redress such grievances within the time specified by

APEDA, it shall be liable to a penalty as prescribed by APEDA;

(v) If any nodal agency indulges in fraudulent and unfair trade practices relating to

export documentation, it shall be liable to a penalty and or prosecution as prescribed

under the FT (D&R) Act, 1992;

(vi) Penalties under sub paras (ii) to (iv) above shall be prescribed by APEDA after

prior approval of the Government. 

(vii) The DGFT shall be the Appellate Authority for any orders passed by APEDA,

under this Appendix.

10

Amendment of schedule

The addition/ deletion of any document(s) in the schedule may be carried out through

notification by the DGFT without prejudice to any of the provisions contained in The

Customs Act 1962, The Shipping Bill and Bill of Export (Form) Regulations, 1991 and

The Plant Quarantine Act & Notification 8-97/91-PP.I, dated 26th November 1993.

SCHEDULE A

LIST OF DOCUMENTS TO BE ISSUED BY NODAL AGENCIES

S.

No.

Document Ministry

Involved

Act Chapte

r

Section

1. Certificate

of Origin

Min of Finance-

DGFT

The Foreign Trade

(Development and

Regulation) Act, 1992

(No.22 of 1992)

II 5.2.4

2. Health

Certificate

Ministry of

Agriculture;

Department of

Animal

Husbandry,

Dairy and

Fisheries

The Export (Quality

Control and Inspection)

Act 1963; Export of

Fresh poultry meat and

poultry meat Products

(Quality Control,

Inspection and

Monitoring) Rules,

2002

17 3

3. AGMARK

Certificate

Min of Ag-DMI Produce Grading &

Marking ACT 1937-

General Grading and

Marking Rules, 1998

   

4. Laboratory APEDA APEDA Act, 1985 II 10 (2)

11

Reports

SCHEDULE B

LIST OF DOCUMENTS TO BE FACILITATED BY NODAL AGENCY:-

S.

No.

Document Ministry

Involved

Act Chapte

r

Section

1. Self

Declaration

Form (SDF) /

GR Form

FEMA,

1999

Chapter II.

Section 7

The Foreign

Exchange

Management Act,

1992 (42 of 1999)

II 7

2. Shipping Bill Min. of

Finance –

CBEC*

The Shipping Bill and

Bill of Export (Form)

Regulations, 1991

  50-51,

152

3. Single Export

Document

DOC**

DGFT***

Foreign Trade Policy   Appendix

-40

4. Commercial /

Export

Invoice

  Bill of the goods, to

inform customs about

the quantity, price,

commodity,

consignee

description,

destination, weight

etc.

   

5. Bill of Lading

/Airway Bill

Ministry of

Shipping;

Ministry of

The Merchant

Shipping Act, 1958.

The Merchant

XIV 412

12

Civil

Aviation

Shipping (Crew

Accommodation)

Amendment Rules

1984 /The Aircraft

Act, 1934, Aircraft

Rules, 1937

6. Fumigation

Certificate

MoA**** Destructive Insects

and Pests Act, 1914

2 4A and

4D

7. Phytosanitary

Certificate

MoA (Dept

of Plant

Quarantine

& Insp.)

The Plant Quarantine

Act & Notification 8-

97/91-PP.I, dated

26th November 1993

VII  

*CBEC - Central Board of Excise and Customs

**DOC - Department of Commerce

*** DGFT - Directorate General of Foreign Trade

****MoA – Ministry of Agriculture

13

1.3: LIST OF PERISHABLE GOODS

1. Foodstuffs

1.1 Plant Products (fresh, chilled, frozen)

1.1.1 Fruits and vegetables

1.1.2 Other crops and crop products

1.2 Animal Products

1.2.1 Meat and meat products (fresh, chilled, frozen, cooked)

1.2.1.1 Bovine meat

1.2.1.2 Bovine meat products

1.2.1.3 Porcine (swine) meat

1.2.1.4 Porcine meat products

1.2.1.5 Poultry meat

1.2.1.6 Poultry meat products

1.2.1.7 Lamb/sheep and goat meat

1.2.1.8 Lamb/sheep and goat meat products

1.2.1.9 Horse meat

1.2.1.10 Horse meat products

1.2.1.11 Other meat

1.2.1.12 Other meat products

1.2.2 Aquatic animals and aquatic animal products (fresh, chilled,

frozen, cooked)

1.2.2.1. Fish, crustacean, molluscs, and cephalopods

1.2.2.2. Fish, crustacean, mollusc, and cephalopod products

1.2.2.3. Other aquatic animals

1.2.2.4. Other aquatic animal products

1.2.3 Dairy and dairy products (fresh, chilled, frozen, pasteurized)

1.2.4 Egg and egg products (fresh, chilled, frozen, cooked)

14

2. Non-Foodstuffs

2.1 Plant Products

2.1.1 Cut fresh or chilled flowers

2.1.2 Live ornamental plants

2.1.3 Live aquatic plants

2.1.4 Other plant parts (e.g., for propagation or research)

2.2 Animal Products

2.2.1 Offal

2.2.2 Viscera (organs)

2.2.3 Carcass

2.2.4 Blood

2.2.5 Skin and hide

2.2.6 Hatching eggs

2.2.7 Semen and embryo

2.3 Medical and Veterinary Items (refrigerated and frozen)

2.3.1 Blood, blood plasma, and serum

2.3.2 Vaccines

2.3.3 Biological laboratory reagents

2.3.4 Pathological, biological, and serological materials for research

and diagnostic purpose

3. Live Animals

3.1 Cattle and Buffalo

3.2 Sheep and Goats

3.3 Pigs

3.4 Rabbits

3.5 Poultry

3.6 Birds

3.7 Horses

3.8 Aquatic Animals

15

3.9 Pets (e.g., dogs and cats)

3.10 Laboratory Animals

3.11 Animals for Public Entertainment

3.12 Zoo Animals

3.13 Silkworms

3.14 Bees

3.15 Other Live Animals

16

CHAPTER 2: Perishable Cargo

Perishable goods are such, whose conditions or suitability for its original or prime

purpose may deteriorate below its useable condition if exposed to undue changes in

temperature and humidity or delayed in transportation (e.g. fresh fruit and vegetables,

flowers, meat and fish shipments, vaccines, medical supplies etc.).Due to individual

procedures being applicable for different perishable goods, the following different load

information codes are used:

•Foodstuffs - food for human or animal consumption (EAT)

•Hatching eggs (HEG)

•Live human organs (LHO)

•Flowers/plants (PEF)

•Meat (PEM) and seafood/fish (PES) shall be handled as WET

•Fruits and vegetables (PEP)

•All perishable goods other than flowers, meat, seafood or fish (PER)Perishable cargo

requiring special attention during flight, e.g. recommended temperatures and/or

ventilation, shall be entered in the remarks box of the Load and Trimsheet.In case of

thermographs (shipper owned) being used in temperature sensitive loads, the cargo

department shall inform the aircraft handling department accordingly, a respective

remark for enroute transit, and destination stations shall be entered in LDM, ALI or

CPM, showing the code "TMG" and loading position.

17

Loading

Perishable cargo shall be accepted for carriage only if properly packed in order to avoid

damage and/or contamination to other loads, ULDs or compartments.

Pallets with flowers, fruit or vegetables must not be covered with plastic foils.

Perishable cargo, refrigerated with wet ice or containing fluids or moisture which could

leak (e.g. meat, fish or other sea foods - fresh, salted, smoked or frozen) shall be treated

as "Wet Cargo". Perishable cargo, refrigerated with dry ice (ICE) shall be handled

according to the respective regulations. Care shall be taken when stacking perishable

items so that lower layers of the stack are not damaged by the weight of the upper

layers.

Foodstuffs (EAT)

Foodstuffs shall not be loaded together with poisons (RPB) or infectious substances

(RIS) in the same compartment, unless they are loaded in separate ULDs not adjacent to

each other. Foodstuffs shall not be loaded in close proximity of live animals (AVI) and

human remains (HUM).

Hatching   Eggs   (HEG)

Hatching eggs shall not be stowed in close proximity of dry ice (ICE) and cryogenic

liquids (RCL).The temperature in the compartment should remain between 10

Vaccines, Medical   Supplies   and Live Organs (LHO)

18

Life-saving drugs or live human organs (LHO), which have been requested on short

notice, shall principally be loaded in the special collecting net for small cargo items. In

special cases, considered justifiable by the station manager or his deputy, in relation to

given specialties of transportation, these shipments may be given into the care of the

crew (PIC). In all cases a copy of the request, the delivery document or the telex

message showing the description of the drug or human organ, the names of the final

recipient and the person collecting it from the aircraft shall be handed to the crew

(PIC).According to the priority regulation of the "Federal Institute of Traffic Control"

ATC, precedence is given to a flight carrying life-saving drugs or live human organs,

respectively in a life-saving mission. In such cases, the priority shall be requested by the

cockpit crew (PIC). Notice of such requests shall be given to DUSHQLT.

Note: In case of transport without reference to an emergency, the priority regulation

does not apply.

Handling in delay situations

In the event of a delay, actions shall be taken to prevent a deterioration of the loads,

such as:-Provision of air condition to the aircraft.-Transferring the perishable cargo to a

warehouse with adequate facilities, such as air conditioning or cold store.-Offloading

and rebooking control and refilling of dry ice supply (if initially used for chilling loads).

Flowers/Plants (PEF)

Flowers shall be stowed so as to avoid direct contact with the compartment floor or

walls. Flowers should not be stowed in the same hold or ULD as fresh fruit and

vegetables (PEP) due to ethylene gas produced by vegetables which may deteriorate

flowers.

19

Meat   and Seafood/Fish Shipments (PEM/PES)

Fresh or frozen meat, fish or seafood with or without dry ice may be carried on

passenger aircraft when the special restrictions are observed:

•The structure of the compartment shall be protected by tarpaulins or plastic sheeting

and insulating material against direct contact with the load.

•Dry ice for cooling must be considered as dangerous goods (Chapter 6.3.)For loads of

100 kg meat no more than 2 kg dry ice shall be used for cooling. For larger quantities of

meat the quantity of dry ice shall be increased in proportion. Note: Experience has

proven that 5 kg dry ice per 1.000 kg of meat is normally sufficient.

•The crew is to be informed of the special load in writing.

Temperature Requirements for Meat   and Seafood/Fish

The temperature ranges to be maintained are: fresh meat between 0°C and 5°Cfresh fish

not to exceed 5°Cfrozen meat below -12°Cfrozen fish not to exceed -12°CThis

will require use of refrigerated/temperature controlled container.

Loading on Pallets and in   Containers

Loading must be performed in the following sequence:

•One layer of plastic foil shall be laid out on the pallet, stabilizer rack or container,

respectively, to cover the complete meat load. In addition, one layer of absorption sheet

shall be used.

•Inside the container, the overlapping edges of the plastic sheets shall be pulled up and

fixed to the container walls by tape.

20

•After loading, all layers of plastic sheets shall be pulled over the meat and secured by

tape.

•In case cooling is necessary, boxes containing dry ice shall be placed on top of

the covering.

Loading as Bulk Cargo

The loading shall be prepared in the following sequence:

•The cargo compartment is cleared of all items not required for loading.

•The tie-down rings as required for the load are fitted into the tie-down track in the

compartment floor.

•Lashing ropes and/or straps shall be attached to the tie-down rings and laid out along

the compartment walls.

•Absorption sheets are laid out on the floor.

•Tarpaulin or plastic sheet shall be laid out and tied to the fastening. Note: Fastening

bolts shall only be used for tying tarpaulins, due to their limited strength, they cannot be

used for tying down loads.

•Loading being completed, the tarpaulins are pulled over the load. The open part of the

tarpaulin facing the cargo door shall be folded and also pulled over the meat.

•Lashing material (straps or ropes) is accessible now and shall be fastened across the

shipment and secured properly.

•Boxes with dry ice shall be suspended from the ceiling outside the tarpaulin covering

for cooling the whole compartment.

Disinfection   of   Loading   Equipment

21

ULDs and loading materials used for shipping of meat shall be cleaned and disinfected

immediately after unloading.

2.1: Time and Temperature Sensitive Label

INFORMATION NOTICE ON PERISHABLE CARGO FROM

IATA:

INTERNATIONAL AIR TRANSPORT ASSOSCIATION- TIME AND

TEMPERATURE SENSITIVE LABEL BECOME MANDATORY 1 JULY 2012

Background

The air cargo industry is using the IATA Perishable Cargo Regulations (PCR) as the

essential reference guide for all parties involved in the packaging and handling of

perishables for air transportation.

Chapter 17 “Air Transport Logistics for Time and Temperature Sensitive Healthcare

Products” in the PCR specifically addresses the temperature control management issues

identified by the industry. This Chapter provides the requirements for the transportation

of time and temperature sensitive healthcare cargo shipments and also sets out standards

such as the use of the IATA

Time and Temperature Sensitive label, developed together with the air cargo supply

chain, and first introduced on July 1st, 2010.

The air cargo industry recognizes this label as a best practice. Thus, effective July 1st,

2012 the IATA Time and Temperature Sensitive label will become mandatory for the

transportation of healthcare cargo shipments, pursuant to the Cargo Services Conference

Resolution Manual

22

Resolution 607, Section 1. The decision to implement this step resulted from a

collective recommendation supported by the Time and Temperature Task Force and

Working Group members and endorsed by the IATA Live Animals and Perishables

Board.

Standard “Time and Temperature Sensitive” label

The Time and Temperature Sensitive label is a shipment label, specific to the healthcare

industry, that must be affixed to all shipments booked as time and temperature sensitive

cargo. It is the responsibility of the shipper (or designated shipper’s agent by service

agreement) to ensure the label is applied properly for time and temperature sensitive

healthcare cargo shipments booked as such.

The lower half of the label must never be left blank and must indicate the external

transportation temperature range of the shipment. The temperature range must only be

shown in Celsius. No other temperature information must be indicated on the label

except, when agreed between the parties it may be used to communicate the Standard

Operating Procedures (SOP) number.

(The temperature indicated on the lower half of the label must match the approved

transportation temperature range, e.g. +15ºC to +25ºC)

As of May 1st, 2012 the Time and Temperature Task Force and Working Group

members are (Abbott, Air Canada, Air France/KLM, American Airlines, Aphena

Pharma Solutions, Cargolux, Cathay Pacific, Coolchain Association, CSafe LLC, DB

Schenker, DHL, Egypt air, Emirates, Envirotainer, Exelsius, FedEx, Indianapolis

Airport, Johnson & Johnson, Kuehne Nagel, LifeConEx, Lufthansa Cargo, Marken,

Paris-Vatry Airport, Roche, Sanofi, SDV, Sensitech, Swiss, Swissport, UK MHRA,

United, UPS, WHO)

23

“Time and Temperature Sensitive” label:-

24

2.2: ACCEPTANCE AND HANDLING OF PERISHABLE CARGO

Ar t i c l e s o f   pe r i shab l e   na tu r e wh ich a r e l i ab l e   t o de t e r i o r a t e   o r pe r -

i sh  due t o changes in climate, temperature, altitude or other normal exposure inher-

ent to carriage of cargo by air, or length of time in transit will be accepted

provided that ft is reasonably certain they will reach their destination in good con-

dition. Advance arrangements should be made and packages and documents

should be boldly marked 'Perishable'. A special "Perishable" IATA standard

label shall be affixed on each package; where applicable “This Way Up" label

shall be used, when the contents are liquid in nature.

ACCEPTANCE

1. Perishable cargo shall only be accepted for carriage when it is certain that it will

reach its destination in good condition.

2. The shipper shall provide written instructions as to the maximum acceptable duration

of transportation and if any special handling required. These instructions shall be shown

on the air waybill and the packages.

3. Prior to acceptance please ensure that the necessary arrangements have

been made which may include:

a) That the shipper is advised of the minimum time before flight departure that thecar-

rier will accept the cargo.

 b) Making any necessary onward reservations.

 

25

SPECIAL PROCEDURES

1. MEAT (PEM)

a) Meat shall be enclosed in water proof material and handled as wet cargo.

b) Strict hygiene conditions shall be maintained during all stages of handling.

c) Meat wrapped in muslin cloth is not acceptable for carriage on jet airways.

2. FLOWERS (PEF)

a) Flowers shall be stowed so as to avoid direct contact with the compart -

ment floor or walls. 

b) Flowers should not be stowed in the same hold as fresh fruit and veget -

ables due to ethylene gas produced by vegetables which may deteriorate flowers.

c) Flowers shall not be left in direct sun.

3. FRESH FRUITS AND VEGETABLES (PER)

a) When fresh fruit and vegetables are loaded in quantities which require stacking care

should be taken to ensure that airspace is available between the packages.

This is particularly important with fresh fruit and vegetables having high moisture con-

tent.

  b ) Owing t o t he min imum pack ing r equ i r emen t s , c a r e shou ld be

t aken when loading fresh fruits/ vegetables with general cargo.

4. SEA FOOD

Fish shall be completely enclosed in water tight containers and handled as wetcargo.

5. VACCINES AND MEDICAL SUPPLES

Living human organs/ blood and life saving drugs vaccines & medical suppliers shall be

handled with extreme urgency.

26

HANDLING IN DELAYED SITUATION

1. Delays in the carriage of perishable cargo shall be kept to a minimum, in the event a

delay to a flight carrying such cargo, one of the following courses should be considered,

the choice depending on such factors as length of delay and availability of

facilities, equipment and alternative flights.

 

a) Provision of air conditioning to the aircraft if the perishable cargo would benefit

from such action. 

b) Off loading the cargo and re-manifesting on alternate flight

c)  The consignee should be informed by the quickest means to avoid delay in de-

liver

27

CHAPTER 3

HANDLING OF PERISHABLE CARGO IN A DEVELOPED COUN-

TRY

AUSTRALIA

Maintaining Temperatures:

Important note: Products must be cooled to the transport temperature before loading

vehicles. (See Tables for recommended storage and transit temperatures).

· The transport vehicle should be pre-cooled to either

(a) Match the ambient air temperature at the time of loading if not using an insulated

loading dock or

(b) The desired transport temperature if using a loading dock to prevent the products

warming from the heat of container walls and floor.

· 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.

28

· Any fluctuations in temperatures during handling may lead to degradation in the

product’s market quality or could be potentially hazardous to food product safety (see

Table 6).

Important Notes for Frozen Products

· Products must be fully frozen and kept at –18°C or lower, prior to transportation.

· Ice cream must be fully frozen and kept at –22°C or lower, prior to transporta-

tion.

· Frozen foods thaw between –9°C and 0°C.

· Micro-organisms that lead to the deterioration and contamination of food may

develop at

temperatures greater than –7°C.

29

30

Maintaining Ethylene Levels

Ethylene gas is an important ripening agent used by some commercial enterprises be-

fore 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 pro-

duce significant amounts of ethylene (refer to Table 6), it is important to ensure ethyl-

ene sensitive products are not situated near ethylene producing products or that ethylene

is removed during storage/transport using commercial ethylene scrubbers.

Quality Products for Consumers

· Buy quality, fresh product from accredited QA suppliers.

· Know the history of the product, i.e.: harvest dates, prior storage conditions.

· Use the correct cold chain handling procedures to minimise product degradation.

· Know the approximate shelf life of product and ensure stock rotation is prac-

tised.

· Ensure all facilities are contaminant free (including dirt, debris or odours), to

prevent cross tainting of product.

· Make sure all door seals and air vents are working and check that the refrigera-

tion

31

Supplier’s Cold Store

· Check the sanitation and temperature capabilities of cold room and storage facil-

ities to ensure they meet product temperature and safety requirements.

· Ensure chilled products are stored at 0°C to +4°C, frozen products are stored be-

low -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 tem-

perature 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.

32

Loading and Unloading

Check the set temperature on the vehicle’s refrigeration unit.

Check to see vehicles are pre-cooled to the required product’s transport temper-

ature prior to loading.

If the vehicle is carrying a mixed load, ensure that the set temperature selected

does not cause food safety and suitability problems or result in damage to

product (see Tables 4, 5 and 6).

IF IN DOUBT, DON’T! Make sure the refrigeration unit is ON when loading in

a controlled temperature loading dock. If there is no controlled temperature

loading dock available turn the refrigeration unit OFF while loading and unload-

ing to prevent the refrigerated unit’s coils from icing over.

Ensure pallets are loaded and unloaded directly from cold storage to the vehicle

(and vice versa) as quickly as possible. If breaks in loading/unloading are un-

avoidable, vehicle doors must be closed, the refrigerated unit turned on and all

remaining product to be loaded returned to the cold room.

If pallets cannot be stored in temperature controlled rooms when off-loaded

place them in a shady area and wrap in plastic, or any other suitable pallet wraps

(see section 2.3.3 Pallet Wraps).

Ensure that pallets loaded last will be delivered first (and vice versa).

Use appropriate partitions and bracing devices to divide frozen from chilled

products, etc. (see sections 2.1.2 Trucks and 2.3.4 Pallet Bracing).

Make sure pallets or insulated partitions do not obstruct the flow of air or that

products are not indirect contact with walls, floors or ceilings.

33

Check the vehicle before departure to ensure the refrigeration unit is running and

set at the right temperature.

Warehouse Depot

Organise deliveries to arrive at the depot in specified time window on a sched-

uled day.

Ensure free storage space suitable for incoming loads is available.

Check the sanitation and temperature capabilities of cold room and storage facil-

ities 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 be-

low -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 table

6).

Ensure stock is continually rotated on a “first in, first out” basis.

34

Establish how many loads are required and whether they will consist of entirely

frozen, chilled, chilling sensitive or a mixture of products

Ensure that all non-respiring odour-producing products are thoroughly wrapped

or packaged

If mixed loads are essential make sure bracing, strapping or partitions are avail-

able as required

Where product package damage is evident check condition of products, if ok, re-

pair packaging and consign. If not, advise consignor and get instructions for re-

turn of products or other options.

Ensure all products are pre-cooled to the required temperature prior to loading

and transportation.

Follow proper loading procedures

Receival Point and/or Point of Sale

Contact warehouse supervisor/transport company for load arrival details.

Check and record the date, time and temperature of the load on arrival, immedi-

ately off-load products and store into appropriate temperature controlled rooms.

Check all products are contained in the load.

Check that product package integrity has been maintained throughout transporta-

tion.

35

Record product “use by” dates, to ensure older stock is sold before younger

stock.

Be sure to rotate stock regularly to avoid product waste.

Ensure product is transferred from the cold room to the refrigerated cabinet at

point of sale in the minimum particular time.

At all times ensure food safety and suitability is not compromised.

CHAPTER4:

36

Reefer Ships and Containers used in transportation of Perishable

Goods.

4.1: Introduction of REEFER SHIP

A refrigerator (or reefer) ship is a type of ship typically used to transport perishable

commodities which require temperature-controlled transportation,

mostly fruits, meat, fish, vegetables, dairy products and other foodstuffs.

A reefer ship is a type of ship that is used for the purpose of carrying refrigerated cargo.

Reefer ships are mainly used to transport spoilable goods. In today’s times refrigerated

carriers play a very vital role in transporting food products that are necessary for daily

use but face the threat of perishing very fast. Through refrigerated shipping, this

situation can be avoided and the refrigerated cargo can reach the intended destination

without any loss or decay.

Foodstuffs that are generally transported with the help of such ships are food grains,

fruits, fish, milk products and meat. The main reason why these types of ships came into

existence was because some countries were not equipped to produce and process these

products. On the other hand, some countries had an excess of such products, making it

easy and feasible to use such refrigerated carriers to supply and export them wherever

required.

4.2: Types of Reefer Ships:-

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Conventional reefers

Conventional vessels carry both palletized cargo and cargo stowed loose in the

cargo holds. Quality is as important for these vessels as for any other vessels.

Cargo handling and stowing is made easy with efficient gear and a minimum of

stanchions in the holds.

Sidedoor reefers

A number of vessels have side doors - equipped for fast, careful and economical

handling of the cargo onboard the ship. Loading and discharging via the ships’

sidedoor and cargo elevators enables the vessels to load and discharge irrespect-

ive of tidal variations. For loading, the cargo is placed on the ships’ cargo elev-

ators, elevated to the relevant loading deck, where the cargo is stowed in final

position by the forklift. The sidedoor also allows for loading and discharging in

bad weather conditions, and temperature losses through open hatch covers are

kept to at a minimum.

Reefer Vessels are designed for speed and not for comfort. They are amongst the

most uncomfortable ocean going vessels and move easily to even slight seas and swell.

It takes a special kind of sailor to operate these ships. A sample reefer ship: LOA 150m,

B- 20m, BHP- 10,000, 4 holds, 4 decks per hold.

A reefer ship design also incorporates more pipelines than on most tankers.

These lines are the refrigerant lines, which lead to each cargo space. Usually, this refri-

gerant is the secondary cooling element and is brine. These brine lines lead to a ‘‘cool-

ing battery” pair located in each deck (a total of 16 in the sample ship mentioned

above). Each such brine line feeds a bank of cooling coils per battery, which cools the

forced airflow generated by 8 to 12 cooling fans over each such coil.

Containerised Reefers

The container trade is fast catching on in the reefer world. Since the mid 1980s,

38

many reefer vessels were built to cater to such cargo carriage. Usually the deck

space is utilised for container carriage.

4.3: A modern day Reefer Ships

Some vessels are container fitted with a capacity of upto 400 TEU. Some much special-

39

ised fully containerised reefer vessels are also in service of late.

Specialized Equipment on Reefers

Reefer ships requires the following for effective carriage-

A cargo cooling system. This entails the incorporation of a cargo cooling plant.

Usually a bank of compressors are used which cool refrigerant gas (freon is most

in use). This cold freon in turn cools the secondary refrigerant which is usually

brine. The brine is circulated to all cargo spaces and through cooling (evaporat-

ing coils) fitted under powerful fans. The subsequent air flow cools the cargo.

The system is comparable to the modern day air-flow home refrigerators mar-

keted these days.

As is obvious, defrosting needs to be affected when freezing temperatures are

maintained — as often as 2-3 times a day on occasion. Hence powerful heating

apparatus needs to be fitted.

Effective control systems to meet precision temperature requirements.

Higher capacity generators to meet the power needs.

Special monitoring equipment (computerised or manual) for safe monitoring of

equipment and cargo.

Effective ventilation control systems. High level of humidity needs to be main-

tained. A reefer vessel can ill afford weight loss from cargo due to low humidity

level.

40

Extra hold bilge-pum ping requirements. After loading, due to rapid forced drop

in temperatures, condensation leads to large water accumulation and needs to be

controlled.

Modern reefer vessels also incorporate Inert gas generators and systems thus

cooling and atmosphere control are both applied to the cargo.

New Developments in Refrigerated transport.

This section will mostly discuss one of the latest developments in reefer transportation.

Reefer carriage traditionally entailed keeping the goods in suspended animation — so to

say, by bringing down the temperature of the cargo. Research and experimentation

41

showed that by limiting availability of oxygen to fresh fruit further inhibited the natural

ripening process. Imagine that you are exposed to very low temperatures. Your breath-

ing slows down, your heart rate reduces and you will in time end up in a state similar to

hibernation. What would happen if someone at the same time also chose to choke your

air supply — you would turn unconscious much earlier. Mind you, the temperature can-

not be too cold or your body will freeze and stop to function. Neither can you be denied

all oxygen as that would lead to asphyxiation.

A similar condition is generated on board vessels for the live fruit forcing them to go

into a state similar to hibernation. The oxygen denial is applied by using inert gas gener-

ators that are now increasingly found on reefer vessels. Inert atmospheres now are no

longer the domain of oil tankers. Application of this technology manifests in what is

called Controlled Atmosphere (CA)

Transportation in the reefer world.

Even the simpler temperature control carriage requirements are being modified because

of technology. Gone are the days when a degree on either side of carriage requirement

was acceptable. If bananas need to be carried at 13.3°C, then that is the temperature that

must be maintained. It is apt to point out that with the greater control that technology af-

fords us, the fruit can be kept on the mother plant for a longer period — thus enhancing

its size, weight and marketability. The catch lies in the fact that the longer one delays

harvesting the produce, the closer it reaches maturity. It is then more likely to ripen if

the precise storing conditions are not met and in turn lead to turning of other cargoes!!!

The carriage temperatures defined are also undergoing changes. For example, studies

have revealed that bananas may be carried at 12.8°C or 13.3°C or 13.5°C depending on

the soil the plant rooted in, the thickness of the skin, the... etc. Controlled atmosphere

technology works by reducing produce respiration, slowing ethylene production, inhib-

iting pathogen reproduction, and killing insects. The greatest impact on insects is

achieved by maintaining low Oxygen concentrations for an extended period of time

which leads to O2 deprivation in insect body tissues. At exposure concentrations of 0.5

percent 02 for 96 hours, 100 percent mortality has been observed for nearly all insects

tested.

42

Controlled Atmosphere (CA) in Transportation

The old concept of measuring shelf life of fresh produce in weeks or months is now ob-

solete with CA carriage, shelf life is now measured in BTUs (thermal units indicate

metabolic life).The ripening of fruit can be successfully manipulated by utilising CA

technology during transit, thus extending the cargo's shelf life. Atmospheric compon-

ents such as O2 and C02 are manipulated to create an environment that restricts the res-

piration process of fresh produce and helps to impede fungal growth.

Controlled atmospheres are essentially those which deviate from the normal air

composition of 21% oxygen, 78% nitrogen and 300ppm of carbon dioxide. Other gases

are also present but normally in too small a concentration to have a prime effect on

stored produce. The most common inserting gas used is Nitrogen. Special generator

units are employed to extract the atmospheric Nitrogen (reducing 02 content). The res-

ulting air mixture is then pumped into the cargo holds, purging the existing mass of air.

The atmosphere in the hold is controlled to preset levels (depending on fruit) and CA

carriage requirements com plied with. The principle technologies employed for trans-

portable CA systems have included Membrane type N2 Generators, PSA (pressure

swing adsorption) type Generators or stored gas (Air transport usually).

43

44

HOW MEMBRANE TECHNOLOGY WORKS?

Compressed air enters one end of a permeable membrane. The Membrane is comprised

of many hollow fibres. The N2 travels the length of the fibres and exits at the other end

of the membrane. The O2 in the Air passes through the sidewall of the fibres and exists

the side of the membrane.

Prior this basic process, the Air mixture is treated to remove contaminants, Moisture

etc.

45

HOW PSA TECHNOLOGY WORKS ?

Compressed air enters one end of two absorber tubes . . . filled with carbon molecular

sieve (CMS). While the smaller oxygen molecules are absorbed by the CMS, the larger

nitrogen molecules pass through and are stored. Upon saturation, the first absorber re-

leases the oxygen, which the second absorber starts the process over again.

After about one minute adsorption in one adsorption tower the process controller is

switching over to the second tower and the first one is regenerated. Controlled Atmo-

sphere (Inert Gas) requirements are very precise and require careful monitoring and

control. If the 02 level falls below the requirement, the fruit will perish and never ripen.

You will loose your job!!!

46

General information

A major use of refrigerated cargo hold type ships was for the transportation of bana-

nas and frozen meat but most of these ships have been partly replaced by refrigerated

containers that have refrigeration systems attached to the rear end of the container.

While on a ship these containers are plugged into an electrical outlet (typically

440 VAC) that ties into the ship's power generation. Since many merchant vessels now

have diesel-electric propulsion units installed providing power to individual units is

mostly a wiring job. Refrigerated container ships are not limited by the number of refri-

geration containers they can carry unlike other container ships which may be limited in

their number of refrigeration outlets or have insufficient generator capacity. Each reefer

container unit is typically designed with a stand-alone electrical circuit and has its own

breaker switch that allows it to be connected and disconnected as required. In principal

each individual unit could be repaired while the ship was still underway.

Refrigerated cargo is a key part of the income for some shipping companies. On

multi-purpose ships, Refrigerated containers are mostly carried above deck, as they

have to be checked for proper operation. Also, a major part of the refrigeration system

(such as a compressor) may fail, which would have to be replaced or unplugged quickly

in the event of a fire. Modern container vessels stow the reefer containers in cellguides

with adjacent inspection walkways that enable reefer containers to be carried in the

holds as well as on the deck. Modern refrigerated container vessels are designed to in-

corporate a water-cooling system for containers stowed under deck. This does not re-

place the refrigeration system but facilitates cooling down of the external machinery.

Containers stowed on the exposed upper deck are air-cooled, while those under deck are

water-cooled systems. The water cooling design allows capacity loads of refrigerated

containers under deck as it enables the dissipation of the high amount of heat they gen-

erate. This system draws fresh water from the ship's water supply, which in turn trans-

fers the heat through heat exchangers to the abundantly available sea water.

There are also refrigeration systems that have two compressors for very precise and

low-temperature operation, such as transporting a container full of blood to a war zone.

Cargoes of shrimp, asparagus, caviar and blood are considered among the most expens-

47

ive refrigerated items. Bananas, fruit and meat have historically been the main cargo of

refrigerated ships.

According to the CIA World Fact book there are about 38,000 registered merchant

ships in the world in 2010 with about 920 of them being designed as refrigerated

cargo ships. Because of the proliferation of self contained refrigerated container

systems on container ships, there are many more ships than those designed for only

refrigerated cargo that are also carrying some refrigerated cargo. Because of the

way ships are registered in the world the country with the most registered

merchant vessels, Panama, with 6,739 vessels registered is also has the one with

most registered refrigerated cargo ships—212 (as of 2010). The next largest

country with the second most ships Liberia with 2,512 merchant vessels has 109

refrigerated cargo ships. For other countries see the CIA World Factbook.

48

Some Pictures of Reefer Ships are as follows :-

49

50

4.4: REFRIGERATED CONTAINER

A refrigerated container or reefer is an intermodal container (shipping container) used

in intermodal freight transport that is refrigerated for the transportation of temperature

sensitive cargo.

While a reefer will have an integral refrigeration unit, they rely on external power, from

electrical power points at a land based site, a container ship or on quay. When being

transported over the road on a trailer they can be powered from diesel powered generat-

ors ("gen sets") which attach to the container whilst on road journeys.

Some reefers are equipped with a water cooling system, which can be used if the reefer

is stored below deck on a vessel without adequate ventilation to remove the heat gener-

ated.

Water cooling systems are expensive, so modern vessels rely more on ventilation to re-

move heat from cargo holds, and the use of water cooling systems is declining.

The impact on society of reefer containers is vast, allowing consumers all over the

world to enjoy fresh produce at any time of year and experience previously unavail-

able fresh produce from many other parts of the world.

Cryogenic cooling

Another refrigeration system sometimes used where the journey time is short is total

loss refrigeration, in which frozen carbon dioxide ice (or sometimes liquid nitrogen) is

used for cooling. The cryogenically frozen gas slowly evaporates, and thus cools the

container and is vented from it. The container is cooled for as long as there is frozen gas

available in the system. These have been used in railcars for many years, providing up

to 17 days temperature regulation. Whilst refrigerated containers are not common for air

transport, total loss dry ice systems are usually used. These containers have a chamber

which is loaded with solid carbon dioxide and the temperature is regulated by a thermo-

51

statically controlled electric fan, and the air freight versions are intended to maintain

temperature for up to around 100 hours.

Full size intermodal containers equipped with these "cryogenic" systems can maintain

their temperature for the 30 days needed for sea transport. Since they do not require an

external power supply, cryogenically refrigerated containers can be stored anywhere on

any vessel that can accommodate "dry" (un-refrigerated) ocean freight containers.

Redundant refrigeration

A container fitted with two refrigeration units and a single diesel generator

Valuable, temperature-sensitive, or hazardous cargo often require the utmost in system

reliability. This type of reliability can only be achieved through the installation of a re-

dundant refrigeration system.

A redundant refrigeration system consists of integrated primary and back-up refrigera-

tion units. If the primary unit malfunctions, the secondary unit automatically starts. To

provide reliable power to the refrigeration units, these containers are often fitted with

one or more diesel generator sets.

Containers fitted with these systems may be required for transporting certain Dangerous

Goods in order to comply with the International Maritime Organization’s regulations.

52

CONCLUSION

From the above information we can find out that a PERISHABLE CARGO is very

sensitive type of cargo which has to be handled with care. Wastages and losses of the

goods are highly expected if the goods are not handled with care professionally. Import

and Export of perishable goods are much unorganized here in India since there are bad

storage systems, poor transport, and congestion at cargo complex not enough equipped

cold storages etc. Facilities at the airport are too small and dedicated only to export

cargo. In India there is a lack of trained manpower who can understand how to handle

perishable cargo.

In Order to overcome the losses handling perishable cargo we can do the following:

Consolidation and Warehousing

Consolidation facilities that allow products to be handled in a temperature-con-

trolled environment are essential to maintain the cold chain.

Pick and pack/ palletisation of mixed products need to be done in a controlled

temperature environment.

Sealed controlled temperature loading docks to load transport vehicles will min-

imise temperature fluctuations.

Where temperature controlled loading docks are not available, load trucks dir-

ectly from cold store under shaded areas.

53

Trucks

Vehicle designs and refrigeration equipment need to be suitable for the types and quant-

ities of products that are being handled

Trucks need to be designed to cope with the harsh environmental conditions ex-

perienced in outback SA, including road conditions and temperature extremes.

Refrigerated trucks with partitioned load spaces are required for mixed temper-

ature loads.

Equipment has to be installed so that temperatures can be reliably set and main-

tained in each compartment to allow products to be kept at the correct temperat-

ure.

54

Various configurations for load partitioning are possible, each with their unique

advantages and disadvantages.

Routine regular maintenance is essential to provide reliable performance.

Transport Depots

Ideally electric forklifts should be used, to prevent ethylene gas emissions af-

fecting thylene 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 re-

quirement.

Cold rooms and loading sites need to be isolated from any vehicle cleaning and

maintenance areas.

55

Regular removal of any rubbish or waste, including any over-ripe or rotting

products, is required to maintain general hygiene.

Storage Facilities

Cold rooms operating at the correct temperature for product storage need to be available

at all storage sites along the supply chain.

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 revent the loss of product if there is an

equipment failure.

Routine maintenance and thermometer calibration schedules should be imple-

mented to ensure reliable operation.

56

A regular cleaning regime is required to maintain storage facility hygiene.

Temperature Monitoring

The monitoring of temperature in all parts of the supply chain should be a routine pro-

cedure to:

(a) improve the awareness of product handlers to the routine temperatures experi-

enced in their operations,

(b) check on handling conditions,

(c) Pinpoint breaks in the cold chain that need to be addressed.

(d) Automated temperature monitoring equipment is inexpensive, easy to use and

readily available.

Trace-back System

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.

Specialised Handling Aids

57

Controlled temperature bins or modules may be useful for controlled temperat-

ure handling of smaller quantities in mixed loads.

There may be some value in the use of specialised pallets, racks and mobile dol-

lies 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 re-

mote location delivery operations. They can also help in reducing handling dam-

age to product if used from consolidation through to the retail point of sale.

BIBLIOGRAPHY

From :

58

http://www.thefreedictionary.com/perishable

http://www.businessdictionary.com/definition/cargo.html

http://www.lot.com/pl/en/web/lotcargo/perishable-cargo- 1st paragraph

https://www.iata.org/whatwedo/cargo/pages/perishables.aspx

http://pib.nic.in/newsite/erelease.aspx?relid=73641}-Press Information Bureau, Government of India Published on: 10-FEB-2012

http://www.marineinsight.com/tech/auxiliary-machinery/refrigeration-air-conditioning/how-perishable-food-products-are-transported-using-reefer-ship/#ixzz2AUVUcVSh

http://www.eximkey.com/contents/showpage1.asp?pageid=27575

Books:

BDP’s Foreign Trade Policy with Handbook of Procedures Edited by Anand Garg Pg.22

References:

CargoTalk Vol.6 – A DDP Publication, PAGE-20 to 31

Annexure 3- List of Perishable Cargo

Transport and Handling of Perishable products in remote areas of South Australia

(Pages 26)- Prepared by Govt. of South Australia with Support of:-

1. SARDI- South Australian Research and Development Institute.

2. SAFC- South Australian Freight Council Inc.

3. Primary Industries and Resources South Australia

4. Department of Transport, Energy and Infrastructure

Refrigerated Ships by Capt. Pawanexh Kohli , July 2000 (Pages 13)

59