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Transport of Perishable Products Rail Skills Audit - Report, Institute of Applied Logistics, May 2002 Summary - edited/revised by D. Megow-Dowling Feb 2003

SUMMARY - EDITED/REVISED* TRANSPORT OF PERISHABLE PRODUCTS RAIL SKILLS AUDIT – REPORT May 2002, Institute of Applied Logistics

*NOTE: In editing, restructuring and revising the material presented by the Institute of Applied Logistics in the original report, every attempt has been made to retain the authors’ intent and meaning.

Transport of Perishable Products Rail Skills Audit - Report, Institute of Applied Logistics, May 2002 i Summary - edited/revised by D. Megow-Dowling Feb 2003

Foreword This document is a summary and interpretation of the findings presented in “Transport of Perishable Products Rail Skills Audit – Report” May 2002 (by Marilyn Wilkins and Sue Stafford, Institute of Applied Logistics).

This summary contains edited extracts, revised information and data from the original report, and incorporates additional figures and recommendations.

It should be noted that the original report incorporates sections of the “Road Transport of Perishable Products Skills Audit” report of 2000 by the same authors, on which the authors based the information contained in Table 2 in this summary document.

The Road Transport Skills Audit highlighted deficiencies and pointed to forward directions for training of road transport workers involved in the cold chain. The logical follow-on was to assess the role of rail in the cold chain, given its increasing participation in the movement of perishable products and the introduction of new food safety legislation affecting all transport workers handling food. This assessment was undertaken by the Institute of Applied Logistics and resulted in the Rail Skills Audit report of May 2002

Findings:

The Rail Skills Audit confirmed that rail operators currently have little responsibility for or knowledge of cold chain management of goods moved by rail.

The consignor or freight forwarder is generally responsible for loading containers with product and ensuring cold chain integrity is maintained.

Rail operator responsibilities are generally limited to loading or unloading refrigerated or insulated shipping containers onto or from rail wagons, and transporting the containers between railheads. Rail operators are not aware of the details of the containerised cargo they carry, nor the temperature or cold chain management requirements if the cargo is perishable food.

Future Skills Requirements:

Increased demand by customers for quality out-turn of perishable goods means rail must be a best-practice partner in the cold chain or lose business to road.

In addition, new food legislation in SA now classifies food transporters as food businesses and requires that companies involved in handling and transporting food have the skills and knowledge to meet new safety standards set out in the legislation.

As rail operators extend their service offerings to customers by moving into chain logistics planning and services, including the preparation and loading of containers, intermodal transfers, documentation management and monitoring of containers en route, there is an increased need for:

• development of an integrated quality perishable goods cold chain logistics system, supported by a cold chain logistics training course

• involvement of the SA Freight Council in identifying rail and other transport-related training needs with industry and building on work already in progress in SA, such as the AQL1 (Australian Quality Logistics) project and the Food Export Logistics Training program. (For more information on these projects, contact the South Australian Freight Council.)

Transport of Perishable Products Rail Skills Audit - Report, Institute of Applied Logistics, May 2002 ii Summary - edited/revised by D. Megow-Dowling Feb 2003

Table of Contents

Foreword .................................................................................................................. i 1. Introduction .................................................................................................. 1

2. Background .......................................................................................................... 1

3. Trends ................................................................................................................. 2 Food safety............................................................................................ 2 Industry consolidation............................................................................ 2 Quality awareness................................................................................. 2 Technology............................................................................................ 3

4. The role of rail in perishable freight transport........................................................ 3

5. Job categories and key competencies .................................................................. 3

6. Audit findings ........................................................................................................ 3

7. Recommendations ................................................................................................ 4

8. Figures and Tables ............................................................................................... 6

9. Glossary.............................................................................................................. 15

10. References......................................................................................................... 17

Figures Figure 1: Flow of product/activity along the supply/demand chain............................................................ 6 Figure 2: Characteristics of containers used to transport perishable product by rail ................................ 7 Figure 3: Supply/demand chain – participants, activities and drivers ....................................................... 8

Tables Table 1: Rail job categories and associated tasks/key competencies..................................................... 9 Table 2: Responsibilities and tasks in the movement of perishable food products, where rail

transport is a component in the cold chain ................................................................................ 11 Table 3: Activities and role responsibilities in rail transportation of perishable products -

maintaining and recording container temperature ..................................................................... 13 Table 4: Range of products carried by rail nationally and environments under which they are

carried ........................................................................................................................................ 14

Transport of Perishable Products Rail Skills Audit - Report, Institute of Applied Logistics, May 2002 -1- Summary - edited/revised by D. Megow-Dowling Feb 2003

1. Introduction The perishable food products industry in Australia is undergoing a number of changes in response to new food safety legislation, customer demands for better quality, increasing competition in export markets, technological advances, and industry commitment to quality management processes.

The “Transport of Perishable Products Rail Skills Audit” was commissioned by the South Australian Land Freight Council1 in 2001/02 to consider the impact these changes are having on the roles and responsibilities of transport employees throughout the supply/demand chain and to identify, in particular: • skills required by people working in all occupational fields associated with transportation

of fresh produce/perishable food products by rail;

• skills gaps and skills shortages up to 2004; and

• emerging skills and future skill demands.

The rail skills audit follows a 2001 audit of skills relative to the road transport of perishable food products and draws on findings from the road transport skills audit, many of which are also relevant for rail. 2

2. Background The supply of perishable food products to end markets in safe and good quality condition relies on effective management of the cold chain - ie, the supply/demand chain for cooled or frozen produce.

The successful movement of perishable products along the cold chain requires knowledge of transport modes, transport service elements and associated legislative requirements, and of the product to be transported, including its food safety and handling characteristics.

Packaging, transit time and temperature control in refrigerated trucks, wagons and containers carrying perishable food products are important elements in maintaining cold chain integrity.

The critical factor in relation to packaging and transit time is ensuring efficient movement under conditions that maximise the potential life of the product and maintain its integrity in terms of quality, suitability and safety, through to delivery to the consignee/customer.

1 The South Australian Land Freight Council merged with the former South Australian Sea Freight and South

Australian Air Freight Councils in February 2003 to form the South Australian Freight Council (SAFC). 2 “Road Transport of Perishable Food Products Skills Audit Final Report” (2000, Institute of Applied Logistics); the

report includes a summary of job categories and related tasks/key competencies.

Cold Chain - the supply/demand chain for cooled or frozen produce, requiring continual maintenance of correct product temperatures from the point at which the product is harvested or processed, through its packaging, transport, storage and retailing.

Perishable Food Product - a food product that is prone to break down and deteriorate over a relatively short time, decreasing its quality, suitability and appeal to buyers, and increasing the risk to food safety.

HACCP – hazard analysis, critical control path - an internationally used system of planning to ensure that potential hazards are controlled or eliminated so that consumers are never at risk.


Transhipment points along the supply/demand chain are presented in Figure 1: Flow of product/activity along the supply/demand chain .

The types of containers used in the transport of perishable food products are outlined in Figure 2: Characteristics of containers used to transport perishable product by rail. Participants and drivers in the supply/demand chain are shown in Figure 3: Supply/demand chain – participants, activities and drivers. Customer performance expectations of freight forwarders and transporters carrying perishable products relate to the delivery of freight services that are: • competitive • reliable and consistent • on schedule (ie, meet specified time windows/delivery slot times), and that • cause zero damage/spoilage to product and • incorporate effective contingency plans and timely communication of incidents, delays

and/or potential damage to product.

3. Trends The following trends highlight the need for auditable and cost-effective quality industry standards and appropriate training in quality processes for people working in the perishable foods industry, including transport workers.

Food safety The Australia and New Zealand Food Safety Standards (ANZFSS) Code became enforceable in all States and Territories of Australia from 24 February 2001. The code describes mandatory standards that affect all perishable foods handling organisations, including transporters of food.

As of February 2003, further to passage of the SA Food Act 2001 and associated regulations and standards, food handling businesses, including transporters of food, must ensure that persons undertaking or supervising food handling operations have:

• skills in food safety and food hygiene matters, and • knowledge of food safety and food hygiene matters, commensurate with their work

activities.3

Industry Consolidation Integrated transport companies, transport owner/operators and multinationals with multimodal capabilities are becoming more prevalent in the marketplace. These organisations are often vertically integrated across some or all of the following areas: • cold store and warehouse facilities • road transport vehicles • rail services • intermodal transport interface facilities and operations • export services and operations.

Quality awareness A new breed of informed global consumer is driving the need for close internal control of cold chain processes to maintain quality and meet customer expectations.

3 See the Food Standards Code, Division 2, General Requirements


As quality requirements increase, transport workers will need to develop new skills to help minimise quality loss during the transport event, specifically through better management of the cold chain to maximise out-turn of quality product.

Technology Improvements are being made to refrigeration and freezer units, insulation materials, recording/data logging equipment and packaging material and processes (e.g. cryovac packaging increasing shelf-life).

The use of computer tracking and robotics is likely to alter procedures at dedicated cold storage/loading dock facilities in the future. The need for computer literacy training of managers will become increasingly important as computerised systems are used more widely.

4. The role of rail in perishable freight transport A rail transporter’s principal role in the cold chain is to provide linehaul services and to notify consignees and consignors of any threat to their consignment so that measures can be taken to protect the product. Possible threats may come in the form of mechanical failure in self-contained reefers and train timetable delays due to track congestion, derailment and breakdown.

A rail operator’s involvement with the transportation of perishable food products is generally limited to loading and unloading refrigerated or insulated shipping containers onto and from rail wagons, and transporting them between railheads. However, some rail operators offer extended services and may also provide cold chain logistics planning and preparation services (including the preparation and loading of containers), intermodal transfers, documentation management and monitoring of containers en route.

5. Job categories and key competencies The rail skills audit was undertaken for five job categories particularly critical to the successful operation of rail transport, namely: Customer Service Officer; Supervisor/Locomotive Drivers; Locomotive Drivers; Cryo/Refrigeration Mechanic; Consignor Operations Manager

The tasks/key competencies in each category are summarised in Table 1: Rail job categories and associated tasks/key competencies.

6. Audit findings • A limited number of rail operators act as receivers of goods from consignors. • Requirements and details of the process for packaging perishable products and loading

and unloading refrigerated containers are essentially the same whether the mode of transport is road or rail.4

• Control of the integrity of perishable freight rests with whoever is packing the container; in most cases this is the freight forwarder/consignor. Whether it is necessary to add cooling agents to reduce container temperature during the packing process or en route - e.g. “snow-shooting” by injecting CO2 into the container – depends on:

• product characteristics • volume to be moved • duration of the trip

• Network Controllers, Terminal Operators and Train Crews do not know what is being carried in containers – even those that are refrigerated – and do not know the cold chain requirements of the products in the containers.

4 Fragile goods are more susceptible to damage if loaded in the front area of a rail container, whereas susceptibility

to damage is greater in the rear of the container if it is transported by road. Effective securing of loads and dunnaging is essential.


• Network Controllers manage the transit of trains to maintain the paths of all trains on the network, rather than to manage impacts of schedule alterations on cargos. Trains are deemed “healthy” or “unhealthy” according to whether they are able to maintain their allocated paths. If a train carrying perishable freight experiences delays that result in an “unhealthy” classification, it is common for the train to be “held over” irrespective of the impact this may have on the cargo.5

• Some “hook and pull” services offer reefer equipment. • In most cases, rail operators have no knowledge of food safety requirements of the

products they are transporting and take no responsibility for meeting these requirements. The onus is on the consignor or freight forwarder to pack the product in a manner that ensures it remains safe during the journey.

• Consignors and consignees are in direct contact with their freight forwarders to manage product temperature and to manage the cold chain. This generally involves compliance and monitoring to agreed HACCP standards. Rail operators are involved only to implement agreed steps in decision-making and communication chains.

• Customer Service Officers, Rail Operations Managers and Supervisors are aware of the arrangements made for communications and decision making for containers booked on rail. The rail Customer Service Officer takes instructions from the consignor and liaises with rail operations staff. Responsibility is at the level of instruction for the maintenance of service quality as an agent of the consignor.

• Rail Customer Service Officers refer to HACCP plans to assess risk to perishable freight and advise rail operators to manage exceptions.

• Consignors control the cooling process for perishable freight in rail containers. Once the container is sealed, the doors are not opened unless arrangements for repackaging, supervised by the consignor, are required.

• Rail operators and train crews only know a container is loaded with perishable freight where there are observable signs of mechanical refrigeration units or external warning lights on containers.

• Some rail services6 provide reefer units, in which case the units are provided to a consignor under the following conditions:

• Container is prepared for travel to the standards required by the consignor (fuel, cleanliness etc)

• Container is handed to consignor for preparation and packing; temperature control of the contents is the consignor’s responsibility.

• Rail operators note the required temperature for the container on receival and monitor the temperature prior to departure of the train

• Rail operators advise the consignor if the prescribed container temperature has not been achieved prior to departure of the train. Any instructions to isolate or remove the container from the train consist at this or any point en route is carried out in accordance with instructions from the consignor.

• Rail operators do not accept any responsibility for the integrity of the product or container temperature.

7. Recommendations The internal policies and handling methods of rail freight companies are currently based on a process in which the responsibility for perishable freight remains with the consignor or freight forwarder during transit.

The SA Food Act 2001, Food Regulations 2002 and associated legislation classify food transport vehicles as food businesses. The implications of this classification are that food

5 Causes of an unhealthy classification include mechanical problems with rollingstock, e.g. dragging brakes, which

require train crews to carry out urgent minor repairs trackside or wait for maintenance gangs to attend the train. The effect is a delay in achieving times required to maintain the allocated path, and delays to subsequent trains.

6 Freight Express/TrailerRail operating out of South Australia to Melbourne and Perth.


transporters, including rail operators, are obliged to protect food from contamination. They must transport potentially hazardous food under temperature control and ensure that such food, if frozen, remains frozen during transportation.

The Act also requires that employees of food businesses have the appropriate skills and knowledge to meet regulatory obligations. In light of these new requirements, rail operators now have additional responsibilities for ensuring that perishable freight on rail remains in good condition. Training of personnel involved in the movement of perishable freight by rail will be required.

The following actions are recommended to prepare for the delivery of effective cold chain and food handling training programs to rail employees:

• Systematically identify training needs relative to:

o new food safety and other relevant legislation o the key competencies outlined in Table 2: Responsibilities and tasks

in the movement of perishable food products, where rail transport is a component in the cold chain.7

• Develop draft perishable goods rail transport quality guidelines • Incorporate the guidelines in contracts and other agreements between partners in

the cold chain, particularly at the points where containers are loaded and road -transported to the railhead, and unloaded and road-transported from the railhead to the consignee.

• Bring the players in the cold chain, including terminal operators, together to

review the guidelines. • In light of the identified training needs, guidelines and emerging technologies and

ongoing restructuring in the rail/transport industry, produce:

o a clear statement of roles and responsibilities in the cold chain as defined by the legislation

o outlines of key tasks and interfaces between personnel involved in the movement of perishable products by rail

• Develop materials to support training, including:

o guidebooks on the details of the SA Food Act 2001 and the relevance of the cold chain from demand to supply

o check lists and other materials to support training in procedures required to maintain the cold chain.

7 The information in this table incorporates information gathered and presented in the Institute of Applied Logistics’

“Road Skills Audit” report of 2000.


8. Figures and Tables Figure 1: Flow of product/activity along the supply/demand chain

Equipment clean and inspection

Inspection, paperwork

unloading - quality

Pick-up at customer

site

Customer orders

Inspection, paperwork unloading (pick-up)

Pre-trip container

check

Storage (pick-ups)

Storage (receivals)

Lodge at rail terminal*

Storage (sanitation)

Consolidate loading container

(pick-ups)

Delivery into

customer

Delivery into

customer

Inspection,paperwork,unloading* (receivals)

*Points in the cold chain at which rail operators currently assume some responsibility for management of perishable products in their care.

(Based on HACCP (hazard analysis critical control path) framework of FCL Interstate Transport Services Pty Ltd.)

linehaul*


Figure 2: Characteristics of containers used to transport perishable product by rail

DIMENSIONS COMMENTS

CLA

SS CONTAINER REFRIGERATION

MECHANISM 20’ 40’ 40+’

x x x Engine and generator built in refrigeration connects to external power units/external fuel source. Short haul.

REF

RIG

ERA

TED

(m

echa

nica

l)

Self Contained Units

Integral

• CO2 top-up

x x x

Polar Packs have power unit and fuel tank attached to wagon for long haul

Ultra Low Temperature

Thick Insulation

• Nitrogen may be used to set temperature level

• CO2 top-up

x x NA

Refrigeration product transferred at ultra low temperature maintained with snow shooting. Long haul.

INSU

LATE

D

(non

-mec

hani

cal)

Standard Insulated

Built-in insulation

x x x

Temperature established with snow shooting.


Figure 3: Supply/demand chain – participants, activities and drivers

• Trade and industry organisations

• Freight forwarders • Ships agents • Customs Brokers

• Road and rail operators

• Inland intermodal terminals

• Inland container parks

• Warehouses and cross-docking facilities

• Reach • Utilisation • Price

• Stevedores • Port container parks • Packing and unpacking

facilities • Bond stores • R&D activities • Utilisation • Turnaround • Price

• Stevedores • Port container parks • Packing and unpacking

facilities • Bond stores • R&D activities • Utilisation • Turnaround • Price

• Shipping lines • Reliability • Price

• Road and rail operators • Inland intermodal

terminals • Inland container parks • Warehouses and cross-

docking facilities • Reach • Utilisation • Price

Land transport activities

Port and related activities

Maritime “blue water” services

Port and related activities

Land transport activities

Information layer

Customer interface and consignment management

• Knowledge • Solution development • Visibility

Country of origin Country of destination

source: “Value Chain” © Strategic design + Development, 2002

Drivers Participants

Participants

Drivers


Table 1: Rail job categories and associated tasks/key competencies

(continues)

Job Categories Tasks Customer Service Officer: 5601-103 Book container to train service Follow specified Customer Service communication and decision-

making chains for pre-departure incident management Supervisor, Locomotive Drivers (Network Coordinator, Terminal Operator, Train Planner): 7107-01

Receive status reports on container en route

Instruct Train Crew to determine container temperature and check indicator lights if required

Report out-of-course incidents in the operations shift diary Follow correct communication and decision-making chains to initiate

corrective action if required by en route or pre-departure incidents Notify Customer or Customer Service Management staff of incidents

out of normal working hours In cooperation with the Customer and Customer Service Managers,

arrange access to trains for temperature checks of wagons moving Perishable freight

Receive details of required temperature Allocate wagons to containers Issue booking number to Customer Receive details of required temperature Receive pre-departure container status Prepare train manifest for Train Crew Conduct a visual pre-departure check of wagon Fax AQIS and other consignment details to destination rail terminal

operator Provide access for snow shooting container as required Arrange hook-up to terminal substation power as required Follow specified Customer Service communication and decision-

making chains for pre-departure incident management Locomotive Driver: 7107-11 Review train manifest pre departure Complete visual pre-departure check of train Listen for normal mechanical operations of container Observe for malfunction signals en route Regularly check the train profile for warning lights on refrigerated

containers Report malfunctions to Network Controller Follow instructions of Network Controllers to check container indicator

lights and temperature Provide verbal status reports for inclusion in the Network Control shift

diary Conduct visual check of refrigerated wagon temperature for normal

operation at refuelling points Conduct visual check of warning lights of opposing trains at crossovers

and roll-by inspections


Table 1: Rail job categories and associated tasks/key competencies (cont’d) Job Categories Tasks

Cryo/Refrigeration Mechanic: 4307-13 Load container with liquid nitrogen and / or CO2 "snow shoot" at loading

Follow safety procedures Prepare container for data logger report Specify data logger report (engine capacity, unit temperature,

product temperature, if appropriate, fuel level, engine timing) Download data logger reports pre departure and en route, as

required, at arrival at transshipment terminal Report error codes and faults; engage contractors for “find and fix”

as required Tag and seal container when fit to travel Forward data logger report to customer service staff at the

transshipment terminal Advise consignors of problems Develop and implement corrective action plans Troubleshoot operational issues on a daily basis to ensure service

quality Attend the train and update status of container temperature at

agreed points en route as required Supervisor, Rail Freight Handler: 8909-01 Organise unloading of container at transshipment terminal

Follow correct procedures to spot check temperature of product inside container

Arrange top up of container to required temperature with CO2 Prepare container records for customer signoff Receive and file customer signoff records Consignor Operations Manager (No Code)

Prepare load plan for road transport to rail

Prepare driver manifest with details of when and where to load Plan and communicate cool room storage logistics Specify temperature of product Specify weight and cubic capacity of load to correct safety standards Liaise with cryo/refrigeration mechanic to ensure correct

temperature for transit Notify rail operations planners of required train service bookings at

agreed time Forecast required rail booking and communicate to rail operations

planner Confirm required train service booking in the required timeframe Follow correct communication and decision-making chains for

troubleshooting, incident management or corrective action.


Table 2: Responsibilities and tasks in the movement of perishable food products, where rail transport is a component in the cold chain

Step 1 Customer

• Requests service to move perishable freight as specified according to Cold Chain Standards

• Advises the consignee of volume and delivery details for end Customer • Schedules packaging of product

Step 2 Consignor

• Makes a booking on a train service to meet consignor specifications • Prepares a container for transit by rail (pre-trip: clean, fuel and make good) • Delivers the container to the source customer for packing and cooling product to cold

chain standards • Conducts pre departure checks of the container • Maintains the container at the correct temperature and applies AQIS seals • Moves the container to the railhead for the allocated booking to meet cut off times • Deposits the container on the rail terminal loading pad for lift onto the rail wagon allocated

to the booking • Conducts a final check of the temperature reading of a mechanical refrigeration unit as

required • Weighs container

Step 3 Rail Operator

• Plans the loading of the container to maximise the transit safety and efficiency of the train • Lifts the container onto the wagon allocated to the train in the correct position on the train

profile • Monitors the temperature of mechanical refrigeration units externally by service

agreements with the consignee as required • Reports variations from standard to customer service officers as required • Facilitates access to the mechanical refrigeration equipment and the container prior to

scheduled departure time as instructed by consignee field maintenance staff and updates train documentation and customer service records as required

• Undertakes any additional lifts that may be required as part of the corrective action specified

• Advises when train is complete and hands control of the train to the train crew who advise network controllers they are ready to depart the terminal

Step 4 Network Controller

• Records the departure time of the train and begins the process of monitoring, by exception, the progress of the train to the destination terminal

• Receives radio messages from the train crew and reports any out of course incidents encountered by the train

• Advises customer service officers if observable problems are encountered in the operation of mechanical refrigeration units and liaises with the train crew to implement corrective action plans if required

• Is unlikely to know the contents of containers containing perishable freight and will relay messages and manage consist of the train for the path that has been negotiated for the train service

• Holds records of communications with a train for one week • Advises customer service operators if significant delays are to be expected for a train

service • Communicates with train crews to update transit information as may be required by

customer service officers or consignees

Step 5 Customer Service Officers

• Pre arrange communication and decision making chains with Consignees and Network Controllers for exception management of train services

• Follow agreed communication and decision making chains to maintain management by exception where incidents en route impact either:

o malfunction of mechanical refrigeration o delays due to en route incidents or environmental hazards o damage to containers which are loaded with perishable freight

• Record the contents of containers on consignment notes • Coordinate the monitoring and collation of reports from temperature monitoring devices

located containers loaded to a train service

(continues)


Table 2: Responsibilities and tasks in the movement of perishable food products, where rail transport is a component in the cold chain (cont’d) Step 6 Train Crew

• Depart the Train Service on time and reports progress to Network Controllers en route • Undertake observation of mechanical refrigeration unit operation:

o at refueling points o at train crosses, visual reports communicated are provided/ requested of/ by the

opposing train crews. Drivers will be notified that their train is complete, or that there are warning lights flashing.

o where the track configuration, terrain and length of train allow visual contact with the refrigerated container warning lights in the profile

• Record and report any observed malfunctions or incidents impacting mechanically refrigerated containers on the Drivers Trip Sheet for that train. Reports to Train Controllers are recorded in Daily Operations Communication Tapes and maintained / retained for one week.

• Refuel locomotives at designated refuelling points as required for example at Port Augusta (PUG) or Kalgoorlie (PKN); at these points Consignee Subcontracted Refrigeration Mechanics will attend the train to:

o Check the external temperature of mechanical refrigeration units. o Download data/ reports on mechanical performance of the refrigeration unit’s

temperature from data loggers located inside the container. These reports are communicated to the Consignee at times pre arranged.

• Follow agreed decision-making and communication chains with Consignee Customer Service Contacts to advise any changes to the status of the refrigerated container on the train service.

• Liaise and consult appropriate rail operations staff to isolate and remove the container from the train service if required by agreed corrective action procedures.

• Follow correct operating procedures at the destination terminal to enter the yard and arrival road allocated for unloading and hand over control of the train to the receiving Terminal Operations Staff.

• Submit train log sheets for storage to the appropriate Train Crew Specialist or Manager and sign off duty

Step 7 Receiving Terminal Operations Staff

• Advise Consignee of access times for unloading containers and update times by exception where incidents or environmental hazards have changed the arrival time of the train service. Note: this advice is by exception only and communication is between Network Controllers to Consignee Customer Service Officers.

• Unload containers for and release the container to Consignee Transport Company subcontractors

Step 8 Transport Company Subcontractors

• Receive the container and deliver to specifications for delivery and unloading • Cold chain checks are undertaken and documented.


Table 3: Activities and role responsibilities in rail transportation of perishable products - maintaining and recording container temperature

CHECK POINT

PURPOSE CHECK METHOD RESPONSIBILITY DOCUMENTATION

Fuel and clean unit

Manual Consignor (FF) None

Confirm container is fit to travel Mechanical -

refrigeration Data Logger Cryo/Refrigeration

mechanic Status report to Consignor Rail Operations

Ensure correct temperature at loading

Container temperature

Data Logger Cryo/Refrigeration mechanic

Status Report to Rail Operations, email to Consignee Pre Trip

Ensure container is operating

Mechanical functioning normal

Visual Road transport Driver

Verbal status report as required to Consignee & Rail Operations

Visual At refuelling or lookout of train

Train Crews Verbal report to Network control and Rail Operations

En route Maintain standard* in transit Container

Temperature Data Logger Cryo/Refrigeration

mechanic Report emailed to Rail Operations - Customer Managers

Arrival Maintain standard for transhipment

Container Temperature


Status report for transhipment (container and food temperature) to consignee

Load at Trans shipment

Maintain standard

Container Temperature


Report emailed to Consignee and Rail Operations Customer Managers

*”standard” refers to regulatory requirements relative to food safety, as well as specifications and conditions of the consignment contract between the consignor and the parties involved in managing the transport of the product to its destination


Table 4: Range of products carried by rail nationally and environments under which they are carried

PRODUCT REFRIGERATION TEMPERATURE NOTES CONTAINER

Fresh Fruit, Bananas Chilled + 18°C Northern Territory to QLD then to Perth Self Contained Reefer

Salted Fish Chilled + 4 °C Can go dry Insulated Container

Palletised Wine Chilled + 5 to +10°C Self Contained Reefer

Bulk Orange Juice Concentrate Chilled +10 °C Self Contained Reefer

Fresh Fruit Mangoes Chilled +14 °C Self Contained Reefer

Chocolates Chilled +18°C Self Contained Reefer

Noodles Chilled +3°C Self Contained Reefer

Bottled Juice Chilled +4°C If thawing Self Contained Reefer

Meat Carcass Chilled +4°C Self Contained Reefer

Citrus Chilled +5 to +10°C Apples, fruit and vegetables Polar Pack Self Contained Reefer

Beer Chilled +8°C Self Contained Reefer

Meat (Cryovac) Chilled 0°C Self Contained Reefer

Frozen Pilchards Frozen -18°C Self Contained Reefer

Ice Cream Frozen -25°C Self Contained Reefer

Oranges Frozen -18 to 21°C Until pickup Polar Pack Self Contained Reefer

Cheese Frozen -18 to 21°C Until pickup, Polar Pack Self Contained Reefer

Dried Fruit Frozen -18 to 21°C Until pickup Polar Pack Self Contained Reefer

Seafood Frozen -18°C Self Contained Reefer

Oysters Frozen -18°C Self Contained Reefer

Fruit Juice Concentrate Frozen -18°C Until pickup Self Contained Reefer

Tuna Frozen -65°C Packed with liquid nitrogen in sides of containers

Insulated Container


9. Glossary AFCN: Australian Freight Council Network

ANZFSS: Australia New Zealand Food Safety Standards

ASCO: Australian Standard Classification of Occupations

Box: another word for “container” or “TEU”

Cold Chain: supply/demand chain for cooled or frozen produce, requiring the continual maintenance of correct temperatures to ensure end-product quality

Consignor: Dispatches freight onto rail. This can be the original freight source or an intermediary (e.g. a fruit grower or packing house) or a third party freight manager, e.g. a freight forwarder, acting on behalf of the original freight source.

Consignee: the person, company, or entity receiving product from a consignor (can be the same entity as a consignor)

Container: a shipping container, generally 20 feet or 40 feet in length; also referred to as a “box” or a “TEU” (twenty foot equivalent unit).

Curtain-sided vehicle: a road vehicle with non-rigid, “soft” sides that can be raised and/or removed to allow easy access to the vehicle from both sides for loading and unloading.

Dunnage: Load stabilising material

Field Heat: Retained temperature of grown produce at the time it is picked

FTL: Full truckload

Freight Forwarder: A third party who organises movement of freight from origin to destination, potentially using various modes and operators; also receives consignment documentation. The freight forwarder may book shipment of containers by rail on behalf of other consignors, who may or may not be the owner or source of the goods to be transported.

HACCP: HACCP (hazard analysis and critical control path) principles. HACCP is an internationally used system of planning to ensure that potential hazards are controlled or eliminated so that consumers are never at risk. Every HACCP-based food safety system is location specific, reflecting the differences found in procedures, food products, equipment and all aspects of food handling.

Hook and pull: a basic line haul service which involves provision/ lease of motive power to pull a train that may consist of wagons owned by other rail operators and/or other customers

ILN: a forum of senior government official from State, Territory and Commonwealth Governments involved in freight logistics. The ILN is an advisory body to the Australian Logistics Council (ALC), which is charged with implementing the Commonwealth Government’s Australian Logistics Industry Strategy.

LFTL: Less than full truckload

Outturn: Product delivered at the end of the chain

Partlow recorders: externally mounted temperature measuring device, usually found on integral containers

Perishable food product: a food product that is prone to break down and deteriorate over a relatively short time, decreasing its quality and appeal to buyers and increasing the risk to food safety.

Potentially hazardous food: food which has to be kept at certain temperatures to minimise the growth of any pathogenic micro-organisms that may be present in the food or to prevent the formation of toxins in the food.

Railhead: the rail yard at either the origin or destination location for rail transport; may be part of an intermodal terminal managed by a freight forwarder, rail operator or other party.


Rail Operator: the “ owner” of train operations, may subcontract services to Rail Line haul Operators and Terminal Operators; may also be actively involved in managing an intermodal terminal and/or acting directly as a freight forwarder.

Rail Line-haul Operator: operator providing locomotive and drivers to haul a Rail Operator’s trains.

Receiver: For the purpose of this study, the consignee or person/company/entity receiving product from a consignor

Supply/Demand Chain: All procedures, which together make up the total movement of produce from producer to final customer

Snow-shooting: a process in which CO2 is injected into a container to bring the internal container temperature down.

Terminal Operator: operator of a rail or intermodal terminal that loads or unloads a Rail Operator’s trains;

TEU: a twenty-foot container or “twenty foot equivalent unit”; a standard acronym used in the transport industry to mean “a container”; the majority of containers used in export are generally 20 feet (TEU) or 40 feet (2 TEUs) in length.

Train Crew: the drivers allocated to a locomotive for the duration of a train service

Train Service: a train consisting of the path (day and time of week) and the allocated locomotive rolling stock and train crew resources contracted by a consignee.

Train Consist: Wagons, carriages and motive power (locomotive) that together make up a train

Transport Unit: A clearly defined package or unit of produce for transport

Through-Chain: Alternative expression for ‘throughout the chain’


10. References An Overview of Adelaide’s Refrigerated Freight Transport Services to the Processed Food industry for Frozen and Chilled Finished Product, The Transport Policy and Strategy group, Transport SA, 1998

Choosing A Refrigerated Carrier, Information Kit 10, Cool Handling National Project Team, SARDI8

Cool Matters, Edition 1, Cool Handling National Project Team, SARDI, 1997





Exporting Processed Foods: South Australian Case Study, Summary Report, International Strategic Analysis Team, INSTATE Pty Ltd, 2000

Food Safety Standards, ANZFA (Australia New Zealand Food Authority) 2001

Forced Air Cooling, Information Kit 11, Cool Handling National Project Team, SARDI

Freight Improvement Forum, Manufacturing Industry Advisory Board, June 1999

Freight Trade Logistics, Stage 2 report, The Northern Territory, South Australian, Tasmanian and Western Australian Departments of Transport, 2000

ILN Study of Australian Codes of Practice, Guidelines and Quality Systems Applicable to Export Logistics, Story Horticultural Services Pty Ltd for Integrated Logistics Network Study Team, 2000

The Impact of the Food Act 2001 and the Food Safety Standards on South Australian Food Business, Minter Ellison, supporting paper for Food Law Seminar of 15 August 2001

Improving the Distribution of Horticultural Products, Australian United Fresh Transport Advisory Committee Ltd (Workshop), March 1999

Keeping Your Cool — A Quest For Quality, Cool Handling National Project Team, SARDI, SAFFGA9, PISA10, 1996

Refrigeration Essentials, Information Kit 1, Cool Handling National Project Team, SARDI

Road Transport of Perishable Food Products Skills Audit Final Report, prepared by the Institute of Applied Logistics for the South Australian Department of Industry & Trade, 2000

SAAFEC Update, No 2, South Australian Air Freight Export Council Inc, 1998

Safe Food Australia, A Guide to the Food Safety Standards, ANZFA (Australia New Zealand Food Authority) 2001

Summary of Australian Food Exporters’ Attitudes on Freight Service and Port Selection Factors and Key Freight Issues, Northern Territory-South Australia, Air and Sea Freight Food Export Logistics Research Project, Stage 1, 1998

Temperature Data Loggers: Types, Functions and Best Use, Information Kit 10, Cool Handling National Project Team, SARDI

8 SARDI — South Australian Research and Development Institute 9 SAFFGA — South Australian Fresh Fruit Growers Association 10 PIRSA — (Department of) Primary Industries South Australia


Temperature Monitoring Project 1, Progress Report 1, Allen Lim for Air Freight Export Council Western Australia, 1999

The Australian Cold Chain Code of Practice 1995, Australian Dairy Corporation, Australian Foodservice Manufacturers Association, Australian Ice Cream Association, Australian Supermarket Institute, Council of Australian Food Technology Associations, Dairy Industry Quality Centre, Grocery Manufacturers of Australia, Meat Research Corporation, Refrigerated Warehouse and Transport Association

The Australian Cold Chain Guidelines 1999, Australian Food and Grocery Council, Australian Supermarket Institute, and Refrigerated Warehouse and transport Association of Australia

Transporting Fresh Produce in Refrigerated Trucks, Jim Hill, PIRSA Loxton Centre

Vegetable Cool News, Edition 1, Cool Handling National Project Team, SARDI

Vegetable Cool News 2 — Vegetable Cool Handling Newsletter, Edition 2, Cool Handling National Project Team, SARDI, 1998

Vegetable Cool News, Edition 3, Cool Handling National Project Team, SARDI, 1999

Vegetables, Quality is Cool, National Project Team, South Australian Research and Development institute Vegetables: Quality Is Cool, Cool Handling National Project Team, SARDI, SAFFGA, PISA

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