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close this bookFood, Nutrition and Agriculture - 15 - Food Safety and Trade (FAO-FPND, FAO; 1995; 72 pages)
View the documentEditorial
Open this folder and view contentsCodex Alimentarius: Una normativa dinámica
View the documentCodex Alimentarius: Dynamic standards
View the documentCodex Alimentarius: Des normes dynamiques
close this folderPreventing losses and preserving quality in food cargoes
View the documentPreventing cargo biodegradation
View the documentPackaging and transportation needs
View the documentQuality
View the documentDispute settlement
View the documentLoss prevention strategies
View the documentPrévenir les pertes et préserver la qualité des chargements de denrées alimentaires
View the documentComo prevenir pérdidas y mantener la calidad de las cargas de alimentos
Open this folder and view contentsRisk analysis and food: The experts’ view
View the documentL’analyse des risques et les aliments: Point de vue de l’expert
View the documentAnálisis de riesgos y alimentos: La opinión de los expertos
Open this folder and view contentsLa normalización de alimentos y el Codex Alimentarius en el marco del MERCOSUR
View the documentFood standards and Codex Alimentarius in the context of MERCOSUR
View the documentLa normalisation des aliments et le Codex Alimentarius dans le cadre du MERCOSUR
Open this folder and view contentsFood safety through HACCP - The FAO approach
View the documentInnocuité des aliments grâce au système HACCP
View the documentEl sistema HACCP para asegurar la inocuidad de los alimentos
Open this folder and view contentsFood specialists declare commitment to ensuring healthy diets for all
View the documentDes spécialistes des aliments s’engagent à assurer une alimentation saine pour tous
View the documentEspecialistas de los alimentos se comprometen para asegurar una alimentación saludable para todos
Open this folder and view contentsNews
Open this folder and view contentsNouvelles
Open this folder and view contentsNoticias
Open this folder and view contentsBooks - Livres - Libros
View the documentWhere to purchase FAO publications locally - Points de vente des publications de la FAO - Puntos de venta de publicaciones de la FAO
View the documentGuidelines for authors
View the documentPrincipes a l’usage des auteurs
View the documentOrientaciones para los autores
View the documentFood and nutrition division - Division de l’alimentation et de la nutrition - Dirección de alimentación y nutrición
 

Packaging and transportation needs

Some products, such as grains, may be transported dry in bulk, while others, for instance, fish, may be conveyed wet in bulk in the deep holds of sea-going vessels. Tuna frozen at sea may be stacked up fish on fish in the refrigerated hold of a mother vessel, unprotected from handling, the surrounding fish or the handlers. Other perishable cargoes are packaged in units in cartons, bags, boxes or polyethylene or may be palletized before loading. Many such cartoned products are then dispatched in 20 - or 40-foot containers.

To protect the food, packaging has to be suitable for the purpose, the duration and the complexity of the storage and journey. Suitable packaging is more likely if the selling and buying parties make a contract before the product is transported. Much produce, however, is sold after manufacture and packaging to buyers who do not specify how it is to be protected en route to destination. This oversight can result in disputes when the product arrives.

A 20 - or 40-foot container provides considerable advantages over bulk transportation since the control over the conditions for perishable products is potentially greater, raising the total product security. A refrigerated or controlled-atmosphere container can carry cargo under pre-set conditions, and if loss of control occurs it may be limited to one unit, However, one container load is not as valuable as a hold full of material, so insurers may have less incentive to investigate damage claims for a single unit.

The duration of journeys can vary tremendously from a few days (as with a fresh chilled vegetable) to a period of months (as in the case of a block of frozen fish) (Figures 1 and 2). A perishable commodity may spend time at container terminals or in warehouses which may be owned and managed by different companies, each following instructions for carriage and passing the product to the next carrier or storage facility, Contractual and legal relationships determine the levels and limitations of responsibility for the commodity at any one time.

TABLE Examples of perishable cargoes

Frozen

Chilled

Controlled atmosphere

Dried

Ambient or air-conditioned storage

Fish and fish products: IQFa shrimps and prawns, surimi, farmed salmon, whole and fillets

Fish (on melting ice)

Fruit:
bananas, avocados

Herbs

Chocolate

Meat

Meat

Some meats

Mushrooms

Processed products in cans: fish, meat, vegetables, fruit

Vegetables: IQF asparagus, mushrooms

Fruit:
grapes, apples, pears, nectarines, plums

 

Beans

Wine

Fruit: IQF raspberries, blackberries

Fruit juices

 

Grains

Fish meal

Block frozen raspberries

Vegetables: asparagus, onions, garlic, salad crops, peas

 

Milk powders

Fermented fish and vegetables

 

Flowers

     

a IQF = individually quick-frozen.


Stages in a simple journey - Diverses étapes d’un trajet simple - Etapas de un viaje en un solo sentido

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