Baking & Snack - March 2005 - 104
FLEET MANAGEMENT
New technologies allow food processors to
better monitor products once they
leave the plant to ensure ...
Safe Shipping
BY RICHARD F. STIER
aw materials, ingredients and
finished goods are moved by
boat, truck, train, tanker and
airplane. They traverse vast
oceans, cross great plains and sit
in large and confusing rail yards.
Yet as these items move throughout
the country or the world, they are
not guarded.
In almost all cases, containers are
secured with only a lock or a seal.
Given the events of 9/11 and continued terrorist threats, how can we be
sure that our foods are safe? Former
Secretary of Health and Human
R
Services Tommy Thompson said
prior to stepping down that we, as a
nation, had not done enough to protect our food supply and were indeed
vulnerable to terrorist attacks. Larry
Keener, president of International
Food Safety Consultants, Seattle,
WA, has also implied that transportation is the weak link, referring to
it as "the squeaky wheel of the food
safety system."
If Messrs. Thompson and Keener
are correct, the food industry must
ask: Has the wheel squeaked loudly
enough to be heard? And what is
being done and needs to be done to
alleviate the squeaking?
SHIPPING CONCERNS. From the
occasional foodborne outbreak
directly attributed to system
breakdowns to the all-too-frequent
product losses caused by refrigeration system failures during transit,
too many problems exist within the
distribution system. Mr. Keener
broke problems down into three
basic categories: tampering and
security; temperature abuse; and
cross-contamination.
TRUCK LOADING AND SHIPPING LOG
DATE
TRUCK
NO.
TRUCK CONDITION (Y/N)
CLEAN
ODORS
DAMAGE
LOADING TIMES(1)
START
FINISH
VAN
TEMP(2)
SEAL #
DOCK
INIT
COMMENTS
SIGN
OFF
(1) Driver must note time when loading begins and when it completed
as indicated by closing the door and turning on the refrigeration unit.
(2) Van Temperature - Note temperatures in van when doors are closed;
driver must note time and call in when temps reach 40°F.
March 2005 / BAKING & SNACK / 107
Baking & Snack - March 2005
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Contents
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