This document discusses best practices for maintaining fresh food safety through cold chains. It emphasizes managing temperature-controlled supply chains from production and storage facilities to distribution centers. Key aspects include maintaining product shelf life through proper temperature and humidity control during transport, minimizing handling to reduce risks of contamination, and tracking and tracing products throughout the supply chain. The document also addresses challenges like unreliable produce sources, inconsistent supply, and cold chain breaks, and stresses the importance of training supply chain partners and implementing quality assurance systems.

1. By
Dr. Rodney Wee Phd.
Asia Cold Chain Centre
Value-Added Cold Chain
Practices for Fresh Food Safety

2. 2

3. 3
Value in Fresh Produce
• Fresh
• Nutritious
• Clean & Safe
• Minimal chemical Residue
• Longer “Shelf life”
• Availability
• Cost
• Nutrient Management
• Soil Management
• Pest Management
• Residue Management (Safety)
• Harvesting process
• Post Harvest Cooling (Expiry dates)
• Correct Packaging
• Proper Handling & Transport
• Timely Distribution
• Retail Storage
Buyers/ Consumers desires Value – Added Actions

4. 4

5. 5
Managing your Temperature controlled “Value-Chains”

6. 6
“Essentials” in the Value-added Supply “pipeline”
 Moving from processing and Storage facility to a Throughput
facility.
 Providing Value-adding services eg. Maintaining shelf life, etc
 Managing throughput for continuity
 Managing information flow (more important than inventory
flow ie. doing things once).
 Reduce lead times and avoid “bottleneck” congestions
 Providing smooth “inter-change” in agri-food business
 Uses a distribution centre approach to the markets
 Managing information for forward planning

7. 7
RiskManagement
“FreshProduce”
Export
ComplianceSupplyChainOverview Chainof Responsibility
Environment
BusinessSkills
SecuringProduceSupply
International Transport (Land, Sea&Air)
Skills&Training
BusinessissuesintheExport Environment
Haccp, ISO22000
CAP, GHP, GDP
FreshProduct ColdChain Transport Security(Post 9/11)
ClimaticConditions
BusinessPlanning
HRManagement (Labour Risks)
Environmental Management Systems(EMS)
TradingPartner Relationships
Contracting
FoodIntegrity&Safety
Marketing&Competition
Intellectual Property(IP)
Accreditation
ResidueManagement
TraceabilitySystems
FoodSafety
Temperature&HumidityMaintenance
Risk Management in Food
and Fresh Produce

8. 8
Critical Areas
Business Strategy
Perishable Food
Identify parties
Product Description
Costs
Special Instructions
Information
Cargo
New Cargo
If transhipment to ...
By product
By importer
From:
By commodity
By exportor
By Product
Grower
Trader
Cosolidator
Post harvest (Yes / No)
Packaging
Cooling method
Insulation
Atmospheric conditions
Time frame
In air
On ground
On tarmac
Basic
Recoverable
Extra services
Tanking
Distribution
Handling
Repack
Importing Country Requirements
Airline
Logistics provider
Volume
Season
Weakness
Dangers
Business Development
Areas of growth
Perishable Food
Business Strategy

9. 9
The Asia – Pacific Environment
Asia
• 17,212 000 Sq Miles
• 47 Countries…..
• > 4 Billion people
Including China – 1.3 Billion …
with India set to overtake China by mid 21st Century
• Australia – 22 Million
• New Zealand – 4 Million
• Pacific Islands – 6 Million

10. 10
Extreme
Infrastructure
Contrasts
From…..
To….

11. 11
Common Fresh Produce Supply Chains

12. 12
Value Added Agri-Food Supply

13. 13
What “plagues” the Food Industry ?
• Reliable Sources of Fresh Produce or raw materials for food products
• Consistency of Supply
• Raw Material “Postharvest” Practices
• Cold Chain “Breaks”
• Long Distances
• Frequent transshipment “hubs”
• Unnecessary handling and staging operations
• “Breaks” in your “Value chain”
• Contamination & Cross-contamination (accidental or introduced)
• Quality maintenance in Transit
• Cost Issues
• How “safe”...are the Supply Chains ?
• Risk Management
• Alternative Supply Chains & Emergency Procedures
Issues
•Respiration
•Temperature
•Ethylene Production
•Water Loss
•Growth and Development
•Mechanical Damage
•Physiological Disorders
•Pathological Breakdown
•Stress

14. 14
Post Harvest Cooling

15. 15
Packing & Packaging

16. 16
Specialised
Transport

17. 17
•Ice Calculator
•On-tarmac time
•Transit-time
•Transshipment
Frequency
•Produce Stress
•Airport Facilities
•Aircraft storage
Logistics & Transport Issues

18. 18
Quality Accreditation
GDP
ISO 22000

19. 19
Train and Educate your teams
Fruit and Vegetables
Seafood
Meat and Dairy
Flowers
Best long-term storage
temperatures may be
slightly different

20. 20
Tracking & Tracing in Supply Chains
• Flowcharting individual product’s Supply Chain operations
• Real-time Inventory Tracking
• “Worse case” scenario modeling
• “Checks” at all possible “chokepoints”
• Map sequenced actions in implementation
• Have real-time “Track & Trace” monitoring with reporting
• Institute corrective action instructions
• Emergency action procedures

21. 21
Summary
• Review Entire Supply Chain Operational Practices
• Environmental Control in Supply Chain operations
• Packaging & Packing (Selection & Practice)
• Staging and Storage (Locations and Accessibility)
• Transportation (Route Planning)
• Staff Training (Supply Chain partners)
• Tracking, Monitoring & Reporting
• Damage Control & Correction
• Managing Risks ?
END

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