3. Rules & Regulations: Temperature Guidance
Pharma products typically transport at
temperature ranges of 2 to 8 °C and 15 to 25 °C)
as well as temperature-resistant products
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4. Rules & Regulations Summary
HACCP Regulation (EC 852/2004 which replaced 93/43/EEC in April 2004)
Food business operators are required to keep and retain records relating to measures put in place to control
hazards.
Vehicles and/or containers used for storage or transport of foodstuffs should be capable of maintaining
appropriate temperatures and allow the temperature to be monitored.
Quick Frozen Food Regulation (EC 37/2005 which replaced 92/1/EC in January 2005)
Covers primary distribution (manufacture -> RDC) of Frozen Foods and stipulates that temperature records must
be kept using a device that is approved to EN12830 (European Norm for temperature recorders).
Local distribution and retail display cabinets are not required to record data but to monitor using an “easily visible
thermometer” that is approved to EN 13485.
Recorders and thermometers must have their accuracy checked regularly using procedures described in norm EN
13486
UK Food Safety Act 1990
Does not specifically cover temperature monitoring but introduces the concept of Due Diligence.
Defense of due diligence.
(1)In any proceedings for an offence under any of the preceding provisions of this Part (in this
section referred to as “the relevant provision”), it shall, subject to subsection (5) below, be a
defense for the person charged to prove that he took all reasonable precautions and exercised all
due diligence to avoid the commission of the offence by himself or by a person under his control.
United States Department of Agriculture
All the reefer containers carrying refrigerated cargo especially fruits and vegetables to United States
are required to have special USDA (United States Department of Agriculture) sensors which are
actually placed inside the cargo at various locations in the container. The unit is equipped with a
receptacle to receive the temperature signals and connect to the data recorder to provide a continuous
record. Only when the temperature fluctuations of the cargo during the period of passage is within limits, will
the cargo be accepted and allowed to land inside United States. This is to prevent landing of fruit-fly infested
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6. Damaged Produces is Expensive
What are the reasons that transported produce is damaged ?
– Temperature of loaded product incorrect
– Bad loading practices
– Insufficient air flow
– Damage / Cleanliness: Debris & thermal gaps
– Inaccurate temperature logging* (calibration , incorrect averaging)
– Badly checked temperatures at point of delivery
– Driver/warehouse = Human Error
– Lack of knowledge and training
7. Basic Transport Refrigeration Systems
Most people associate refrigeration with cold and cooling. However refrigeration
engineering deals almost entirely with the transfer or the removal of heat.
The concept that cold is really just less heat is fundamental to understanding how
the refrigeration cycle works.
Heat travels to cold :
Example: A cold spoon in a hot cup of tea
9. The Defrost Mode
NOTE: WHEN IN DEFROST NO WARM AIR FLOWS ACROSS THE LOAD
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10. How is temperature managed?
By moving unwanted heat/humidity from inside the box to outside.
Refrigeration units are designed to Maintain load temperatures “NOT Change It”
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11. How is temperature managed?
Maintaining loaded temperatures will not be possible if you allow short cycling
Short Cycling
When a refrigeration unit alternates between the heat and cool modes (or turns
on and off) more often than normal.
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12. Pre Loading Procedures
• Run Reefer Unit I Hour at least in “High Speed Cool”
– To remove residual trailer / body heat
• Perform An Manual Defrost if required:
– This will remove internal heat via the air flow:
13. Pre Loading Procedures
Set Unit Thermostat - To correct load temperature
Verify Setting – To confirm it’s correct (common problem)
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14. Pre Loading Procedures
Continuous Run Stop Start
Select mode of operation
‘Fresh’ Fruits & Vegetables Frozen Foods Dairy products
Fresh Flowers
Boxed Or Candy
Processed
Non-Processed Meats
Meats
Chemicals
Poultry
Film
Fish
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15. Best Practice: Loading
Loading & Air Flow a profound ‘effect’ on product ‘quality’
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16. Best Practice: Loading
The load should be at the correct temperature
*Transport Refrigeration Units maintain the loaded temperature of the product
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17. Best Practice: Loading
Load Product:
– Quickly & efficiently
– To provide ‘Adequate’ air circulation
– ‘Stabilize’ the load
Strip Curtains or Air Ducting
– Always recommended in distribution
Minimize # of Door Openings
– To keep Cold in & Heat out
Minimize ‘Open Door’ Duration
– Ambient air migrates In & trailer body air migrates out
Door switches linked to Reefer microP (good option)
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18. Best Practice: Loading
• Turn Unit ‘OFF’ While Loading
– To minimize heat & humidity from entering trailer load space
• If Unit Runs While Doors Are Open:
– The unit will blow conditioned air ‘Out’ & pull outside air ‘In’, forcing box
– Temperature ‘AWAY’ from desired set-point temperature
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19. Loading Multi Temp Compartments
• Load Frozen Product first
– Seal Bulkhead Switch Unit On
– Make sure the Zone is set to the correct Load Temperature
• Continue the same procedure for the following compartments
– Most important to seal compartments asap when loading is complete
20. Best Practice: Loading
When Using Pallets:
• Use 3-way pallets
• Position pallets with air channels Open
Do NOT Obstruct Floor Under Product
• Obstructions can prevent air from
• Reaching the product
Sea Containers us T bar flooring which allows air to flow through the floor
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21. Air Flow is King
For both Over Land Sea & Rail Transportation
Poor Air Distribution: One of the primary causes of Product Deterioration
•Good Air Flow will
•Help Increase product shelf life
•Good Air Flow will:
•Help maintains the key attributes of product
freshness/ texture/appearance and weight
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22. Air Flow is King
Over Land / Rail
•Air Flow from Reefer enters box at the top of the load (Discharge Air)
•Circulates around load space picking up heat
•Air Flow returns to Reefer up through a false bulkhead and over the evaporator (Return Air)
23. Air Flow is King
Over Sea / Road
•Air Flow from Reefer enters box at the floor level of the load (Discharge Air)
•Circulates around load space picking up heat
•Air Flow returns to Reefer over the top of the load space back into the evaporator (Return Air)
•Note:
•Frozen Loads below -5’C controlled by the Return Air Sensor
•Chill Loads Above -5’C controlled by the discharge sensor
24. Damage / Cleanliness: Debris & Thermal Gaps
• Inside of Trailer / Body Must be Clean this includes free from smells:
– To prevent contamination
– Smell is important: Chocolate will absorb smells and this could result in load rejections
• Floor Must be Free of Obstructions & Debris:
– To prevent air circulation restrictions
• Debris i.e. Shrink-Wrap / Paper etc
– Can block air circulation or be pulled into unit evaporator resulting in insufficient cooling and cargo
temperature rise
– Check that the false bulkhead is free of debris
26. Temperature Monitoring and Management
Within the Temperature Controlled
Industry there are many devices that log
, monitor and display data
What you all need is simple , factual
Information that is legally verifiable
27. Concerns When Loads Are Rejected
• Was the load probed correctly ?
• Was the temperature device calibrated to a traceable standard ?
• Was the Reefer thermostat set correctly ?
• Can you see the Reefer set point on the temperature read out ?
• Are there compliant temperature records available to EU law?
• Loads are rejected sometimes due to lack of training and
understanding
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2005:010:0018:0019:EN:PDF
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28. The Temperture Information You Need
Thermostat Set Point / Sensors / Mode of Operation / Date Time / Trailer ID
Data Recorder Temperature Recorder
Set Points
Trailer ID
Date Time and Sensors only
Reefer Mode
Sensor Temperature Of Operation
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29. Temperature Monitoring and Management
Common practice in the sea container market
Short cuts in switching to more energy efficient reefer systems
is promoting temperature averaging using software
Economics are playing a part with major decisions in temperature controlled product:
The price of oil started to rise: at the same time, global warming became a ‘hot’ topic. Some manufacturers started to
look for ways to reduce the energy consumption of the inefficient reefers.
New digital compressor technology equipment reduced the typical 5kW power draw to 3.6kW, so a 28% or more
immediate reduction. This was done while all the time providing the same high level of cargo care.
So the question arose: what to do with the older-style equipment?
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30. Temperature Monitoring and Management
Letting Software give a distorted view of the load condition
Banana load, with software to cycle compressors on and off, large temperature difference from set point of 13.5C
18
SP
SA
17
RA
This results in a very poor temperature 16
16 per. Mov. Avg. (SA)
control. The reefer switches off, then the
heat of respiration and heat ingress through 15
the box raises the product temperature .The
14
reefer switches on, and the cycle is repeated.
With no electrical energy being added for 13
modulation, the energy consumption is
12
reduced (slight of hand control).
The product is suffering, sugar is now being 11
used to heat the cargo!
10
Heat is coming from somewhere. If not through the walls, then from the cargo.
Fruit produces heat by converting sugar into heat, CO2 & O2.
So this produces a reduction in cargo quality. In addition, many fruits are very sensitive to chill
damage, and undershooting is a key culprit. The product suffers greater dehydration resulting in
weight loss.
Conclusion: The Data is averaging you may not know the true condition of the product
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31. Temperature Monitoring and Management
Solid State Electronics and Digital Scroll Technology
No Temperature compromise
using software slight of hand
Reduced Power Consumption with no
detrimental effect on the produce
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32. Summary
Managing product throughout the cold chain with
due diligence requires:
• The right refrigeration equipment
• The right temperature monitoring and recording equipment
• Understanding of:
– Loading
– Basic Refrigeration
– Air Flow and how important it is
– The Law and how it applies to you
The Alternative is Expensive
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33. Happy to Take Questions
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