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Publication #HS1328

Protecting Perishable Foods During Transport by Truck or Rail1

Jeffrey K. Brecht, Steven A. Sargent, Patrick E. Brecht, Jorge Saenz, and Leonard Rodowick2

This is a revision of handbook No. 669, last revised in 1995, which was itself a revision of the 1987 handbook. Handbook No. 669 superseded Agriculture Handbook No. 105, Protecting Perishable Foods During Transport by Motortruck, first published in 1956 and revised in 1970.

The importance of protecting perishable foods from loss of quality during transport has long been recognized. Increased recognition of the importance of the transport link in the food distribution cold chain in securing the safety of perishable foods has more recently become as well recognized. Thus, an updated version of this handbook has been long overdue, addressing both the advances in technology and the importance of food safety considerations in the transport of perishable foods.

This updated edition reflects the dynamic changes and innovations in the handling and transportation of perishable foods. Some of these include improved insulation and air movement, microprocessors for more efficient refrigeration, expert systems to control the transport environment and conserve fuel energy, and the use of telematics to monitor and control the performance of refrigerated vehicles during transit. This edition includes descriptions and recommendations for food transported over the road and by rail in marine containers, as well as in railcars.

204 pp., 13.2 MB

Figure 1. 

Protecting Perishable Foods During Transport by Truck and Rail cover


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Contents

I.Important Factors in Protection of Perishable Foods

II.Preparation for Loading

III.Loading and Unloading Considerations

IV.Loading (Stowage) Patterns

V.Individual Commodity Requirements

VI.Regulatory Considerations for Truck Construction Materials, Cleaning Compounds, and Sanitation

VII.Food Safety Considerations for Transporting Perishable Foods by Truck

Appendices

Selected Bibliography

Other Resources

Footnotes

1.

This document is HS1328, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date April 2019. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication.

2.

Jeffrey K. Brecht, professor; Steven A. Sargent, professor, Horticultural Sciences Department, UF/IFAS Extension, Gainesville, FL 32611; Patrick E. Brecht, president, PEB Commodities, Inc., Petaluma, CA; Jorge Saenz, president, Wireless Data Solutions, Weston, FL; and Leonard Rodowick, strategic relations — Food Safety & OEM, Thermo King Corporation, Nixa, MO.

This report is the proprietary work product of the University of Florida, Institute of Food and Agricultural Sciences. The views and opinions expressed in this report are those of the authors and do not necessarily reflect the policies and opinions of the U.S. Department of Agriculture.

The use of trade names in this publication is solely for the purpose of providing specific information. UF/IFAS does not guarantee or warranty the products named, and references to them in this publication do not signify our approval to the exclusion of other products of suitable composition.


The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.