Logistics
Chill out
Taking the fear out of transporting refrigerated and frozen products
Smart Business Chicago | November 2009
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Steve Taylor, Perishable station manager, AIT Worldwide Logistics, Inc.
One day it might be coordinating the delivery of food products to trade shows at convention centers around the world. The next day it could be making sure a single truffle arrives looking perfect for an early morning TV show in New York, while a Fortune 50 customer rolls out a new product line at supermarkets across the country. No matter the size of the shipment or the distance it travels, when it comes to moving perishable commodities, timing is everything.
“The cold chain needs to be precisely timed and maintained from the point of pickup to the point of delivery, as any slight deviation in the process could cause serious losses in product, business and customer satisfaction,” says Steve Taylor, perishable station manager for AIT Worldwide Logistics, Inc.
Smart Business spoke with Taylor about how the regulatory demands of temperature-controlled product distribution have evolved in recent years.
What are some key trends within current industry practices?
The demand for expediting perishable shipments has declined in the past several years as shippers and food manufacturers have trended toward moving their goods using slower modes of transport and deferred delivery services.
Less than truckload (LTL) schedules can pose serious problems in terms of meeting stringent delivery deadlines. To serve and adapt to these evolving customer demands, logistics providers have developed business models that allow perishables to be shipped over longer periods without compromising product integrity.
Customers are also becoming more proactive in taking measures to monitor the condition of their cargo as it is being transported. For example, the use of temperature recording devices has become more prevalent. These monitors are activated, placed into one of the cases and reviewed upon delivery to see if the product experienced any temperature variances while in transit.
What risks are involved with perishables not transported properly, and what can be done to mitigate them?
The first and most obvious risk is product spoilage. The losses result not only in adverse financial impacts, they can also contribute to waste, contamination and illness.
Temperature abuse can also drastically diminish a product’s shelf life, quality and value. Logistics providers should possess extensive knowledge on the type and amount of refrigerant and packaging material required to safely transport each temperature-controlled product, as they degrade at different rates.
For example, ice cream should be continuously maintained at a temperature of minus 20 degrees Fahrenheit. Similarly, food that is labeled as frozen must be maintained at a product temperature of minus 10 degrees Fahrenheit.
