While frozen and perishable goods present a huge profit-making opportunity, there are also many considerations around how to ship frozen foods. So, how do you ship frozen & perishable foods?
Under UK law, perishable and frozen foods are subject to both the Regulation (EC) 852/2004 and The Food Safety and Hygiene (England) Regulations 2013. These laws state that chilled food (most often perishable) must be stored below 8°C to prevent or inhibit “harmful microorganisms” from multiplying.
By the same token, frozen foods should be kept at -18°C, though some foods which freeze quickly can be kept warmer at -12°C. Of course, this is all subject to the conditions of the external environment.
The risks of transporting food
When we transport food, we run the risk of goods perishing, breaking or contaminating other foods. The former is particularly dangerous for distributors as it could lead to unsafe products making their way to shop shelves. For example, bulk milk distribution presents a significant risk because of the potential microorganism growth at certain temperatures.
Distributors need to ensure they have a real-time analytics system that monitors food temperature to prevent waste and danger to health. Similarly, those in charge of loading should take care to avoid any packaging errors or contamination risks. Again, this poses a danger to people’s health, such as those with allergies, while it additionally risks financial losses.
How to ship frozen or perishable foods safely
When planning to distribute frozen and perishable foods in bulk, we should take the following factors into consideration:
- Temperatures
- Humidity
- Packaging.
Extreme temperatures
Not only do we need to consider the temperature of the food, but the environment itself. Before transporting, make sure your frozen and chilled goods are not exposed to extreme temperatures. For example, they may be stored near large refrigeration units giving out hot air.
Humidity
Exposure to moisture can cause perishable foods to biodegrade faster, while it may also damage packaging. Again, check your storage and invest in watertight packaging to prevent leaks.
Packaging
This is the most important factor when transporting perishable foods. When packaging these foods, you must:
- Label the goods as perishable, for example, frozen vegetables
- Study the transport and storage conditions for factors such as delays, light exposure and heat
- Insulate chilled products to prefer heat transfer
- Use a watertight seal on all goods.
In some cases, you may wish to use additional resources such as dry ice and Styrofoam to provide extra insulation. Always wear gloves if you are using dry ice.
Make sure the food is adequately frozen before distribution, and keep a note of the total weight of dry ice used. Your distributor will need this for their records.
Finally, let the recipient at the destination know what time to expect the goods – this can help to monitor delays and assess and risk during transportation.
Why outsourced distribution is best
By using an accredited distributor for your frozen haulage or chilled distribution, you can rest assured that your product temperatures will be monitored throughout. Contact Dennis Distribution today to find out more.