Let's Talk Logistics

This is the time of year when temperatures across the country widely vary. Higher elevations are already snow-covered while areas of the East Coast can still be in the eighty-degree range like they were just a week ago.

For any given cross-country shipment, the ambient temperature outside the trailer during the spring and fall months can go through multiple changes along the route. If the reefer unit has not been regularly serviced or the trailer is in disrepair with leaks or holes, the safety of the cargo may be in jeopardy. 

It is during these months of unpredictable weather swings that shippers with temperature-controlled freight need to pay close attention to best practices and use extra vigilance in maintaining their cold chain.  

"Maintaining the cold chain means looking at the entire shipping process from start to finish. Once the products have been cooled, you can never allow them to warm. When the cargo is allowed to warm anywhere in the distribution system, it is almost impossible to cool it back down again. If you let that happen, you will have a negative effect on the quality and the shelf life of the freight." - Professor Jeffrey K. Brecht, University of Florida

This blog is the first of a two-part series taken from our 2020 webinar, Myth versus Fact: The Truth About Refrigerated Shipping. Part two will be posted next week. You can also listen to the webinar here. 

The Experts

Moderator: James Lee, Choptank Transport, Vice President of Legal Affairs

Expert Panelist Jeffrey K. Brecht: University of Florida, professor, and co-author of Protecting Perishable Food in Transport by Truck and Rail.

Expert Panelist Doug Thurston: Emerson, Vice President of Sales

Expert Panelist Greg Blades: Thermo King, General Manager

Myth or Fact #1: All refrigerated trailers built after 1995 have download capability.

Greg (Thermo King): This is a myth. The download capability was an option on units all the way up until the early 2000s. They started becoming more standard equipment around 2004, until around 2006 when it became completely standard and available on all trailer equipment.

You’ve got the best freight insurance in the world, right? Sure you do—until you have a claim, that is. When compensation is needed, some policies can turn out to be about as much good as a screen door in a submarine. In other words, you're not covered.

Documentation: The Essential Safety Net in Cold Freight Shipping

Tracking & Real-Time Visibility

Less than a decade ago, a shipment of frozen fish would leave a dock in California and possibly go through several different states and several different temperature zones before arriving at its destination. It also may have had several deliveries along the way. The shipper knew it was frozen when it left its place of origin, and the receiver made a notation that it was frozen upon arrival at its destination. But what about the four hours it sat in an open truck while other cargo was being unloaded on a hot 102°F day in the Southwest? Before GPS tracking and real-time visibility, there was no way of knowing what happened in between points A, B, C, and D.

Packaging, Palletizing, Staging and Pre-cooling

It may sound simple, but shipping refrigerated cargo successfully starts with proper packaging, palletizing, and loading of the product. Many claims relating to spoiled or damaged temperature-controlled cargo begin with poorly executed pre-loading procedures. 

These topics and others will be the focus of our upcoming webinar, "Refrigerated Shipping: Myths versus Facts." In the meantime, read on to learn some of the most important things shippers can do to keep their perishable freight safe.  

What’s the big deal about pulping?

Taking temperatures isn’t just something you should do for COVID-19. It is an essential part of shipping produce on refrigerated trucks. In the logistics industry the process is called pulping, and it is the act of taking the fruit’s or vegetable’s temperature during various stages of the shipment.

If God had written ten commandments for shipping produce, the first commandment would be, “Thou shalt not put a warm load of melons straight from the field into a pre-cooled truck and expect it to deliver on-temp.” Every cold chain shipper should know this.

Ready to hear some crazy statistics about America's food in the supply chain? Before I divulge any numbers, let's look at the big picture concerning the food we ship in this country.

The food we grow in the United States combined with the food we import is more than enough to sustain the population amply. That's the good news. The bad news is there are still more than 37 million starving people in the U.S., reports Feeding America—but the real kicker? Of all the food waste in this country, up to 40 percent occurs in the supply chain, according to the USDA's website. Do we have any control over this astronomical percentage? Well, let's just say we can do better.

When temperatures reach 98 – 100 degrees with heat indexes as high as 115, like last weekend in Maryland, everything cold gets warm incredibly fast! During these extreme temperatures, many shippers are requesting that even fresh loads run at 26 degrees instead of 28.