Let's Talk Logistics

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.

Photo courtesy of Getty Images

It all started in a small underground bunker in Antarctica, with a French scientist, his two colleagues, and a glass of whiskey. After a long day of drilling through ice, a few ice chips from a core sample were precisely what his glass of amber-colored liquid needed. While staring at his drink, the ice emitted several bubbles that floated to the surface. It dawned on the scientist that the air (specifically the CO²) trapped in the bubbles if analyzed, might be able to tell a story.

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.