Certainly, when it comes to a transport in controlled temperature the key issue is product temperature measurement. This concerns all of the participants of supply chain including a sender, a carrier as well as a recipient.
When considering the above, a quite few important key factors should be taken into consideration as presented below:
1. A way of packing and type of goods.
In relation to a way of packing and type of goods, it should be considered whether goods are packed in a cartoon, vacuum, map etc. or if the shipment is left without the packaging and whether it has an easy access to it i.e. fresh meat on hooks, fruits, vegetables. This is a crucial aspect to be considered, because when measuring temperature, the thermometer shaft should be placed right in the core of the product and not the packaging.
The usual mistake while taking probe of the product is placing of the thermometer shaft between cartoons or inside the foil, that the shipment is wrapped up in. This way of measuring is incorrect as it does not reflect the accurate temperature of goods.
When taking a measurement, a product should always be unpacked and the measurement should be taken by placing the probing shaft into the product. In a case of goods packed in individual packaging e.g. tray with cold meats, eggs the packaging should be taken off and measurement should be taken by placing the thermometer shaft as close to the product as possible or in between.
2. A device used to take the measurement of the temperature.
Another important issue to consider is the type of device used for me asuring the goods’ temperature.
At the beginning, let’s outline that every device that we use should have a valid scaling certification issued by an authorized institution.
A mistake that is often being made is the use of pyrometer, which is a non-contact thermometer used for the measurement of temperature of distant objects.
Pyrometers are not recommended for the temperature measuring of the product, as they do not indicate the temperature of the inside of the product but only show the outside measurement, which is shallow.
A classic, penetrative thermometers , have a shaft that can be inserted into the product or to be put it as close to the product as possible, they indicate the realistic temperature of the inside of a product. This type of device allows for very precise and reliable measurement, hence why the use of this device is recommended for obtaining of credible data on the temperature level of product.
3. A way of measuring the product.
Based on the Agreement of the International Carriage of Perishable Foodstuffs and Special Equipment to be Used for such Carriage (ATP), according to chapter C, Annex 2, Appendix 2 of said agreement , it is indicated that “the temperature measuring probe should be precooled to as close to the product temperature as possible before measurement”. 2
For chilled products, the measuring probe should be inserted in the middle of the food pack, and the temperature should be noted once a steady reading is reached.
For quick -frozen and deep frozen products “temperature probes are not designed to penetrate frozen foods. Therefore, it is necessary to make a hole in the product in which to insert the probe. The hole is made by precooled product penetration instrument, which is sharp pointed metallic instrument such as ice punch, hand drill or an auger. The diameter of the hole should provide a close fit to that of the probe. The depth to which the probe is inserted will depend on the type of product:
When considering the above, a quite few important key factors should be taken into consideration as presented below:
1. A way of packing and type of goods.
In relation to a way of packing and type of goods, it should be considered whether goods are packed in a cartoon, vacuum, map etc. or if the shipment is left without the packaging and whether it has an easy access to it i.e. fresh meat on hooks, fruits, vegetables. This is a crucial aspect to be considered, because when measuring temperature, the thermometer shaft should be placed right in the core of the product and not the packaging.
The usual mistake while taking probe of the product is placing of the thermometer shaft between cartoons or inside the foil, that the shipment is wrapped up in. This way of measuring is incorrect as it does not reflect the accurate temperature of goods.
When taking a measurement, a product should always be unpacked and the measurement should be taken by placing the probing shaft into the product. In a case of goods packed in individual packaging e.g. tray with cold meats, eggs the packaging should be taken off and measurement should be taken by placing the thermometer shaft as close to the product as possible or in between.
2. A device used to take the measurement of the temperature.
Another important issue to consider is the type of device used for me asuring the goods’ temperature.
At the beginning, let’s outline that every device that we use should have a valid scaling certification issued by an authorized institution.
A mistake that is often being made is the use of pyrometer, which is a non-contact thermometer used for the measurement of temperature of distant objects.
Pyrometers are not recommended for the temperature measuring of the product, as they do not indicate the temperature of the inside of the product but only show the outside measurement, which is shallow.
A classic, penetrative thermometers , have a shaft that can be inserted into the product or to be put it as close to the product as possible, they indicate the realistic temperature of the inside of a product. This type of device allows for very precise and reliable measurement, hence why the use of this device is recommended for obtaining of credible data on the temperature level of product.
3. A way of measuring the product.
Based on the Agreement of the International Carriage of Perishable Foodstuffs and Special Equipment to be Used for such Carriage (ATP), according to chapter C, Annex 2, Appendix 2 of said agreement , it is indicated that “the temperature measuring probe should be precooled to as close to the product temperature as possible before measurement”. 2
For chilled products, the measuring probe should be inserted in the middle of the food pack, and the temperature should be noted once a steady reading is reached.
For quick -frozen and deep frozen products “temperature probes are not designed to penetrate frozen foods. Therefore, it is necessary to make a hole in the product in which to insert the probe. The hole is made by precooled product penetration instrument, which is sharp pointed metallic instrument such as ice punch, hand drill or an auger. The diameter of the hole should provide a close fit to that of the probe. The depth to which the probe is inserted will depend on the type of product:
- Where product dimensions allow, insert the probe to a depth of 2,5cm from the surface of the product;
- Where the above action is not possible because of the size of the product the probe should be inserted to a minimum depth from the surface of 3 to 4 times the diameter of the probe;
- It is not possible or practical to make a hole in certain foods because of their size or composition e.g. diced vegetables. In these cases, the internal temperature of the food package should be determined by insertion of a suitable sharp-stemmed probe to the centre of the pack to measure the temperature in the contact with the food.
After inserting the probe, the temperature should be read when it has reached a steady value”. 3
4. Surrounding and the placement of samples taken for the testing.
A very important element, that directly influences an accurate temperature read and accurate measurement of all goods, is the correct sampling of product along with the place and surround where the measurement is taken.
Preparation and temperature measurement of goods should occur when the sampling is in a cooling equipment, so that the temperature of surroundings is as close to product temperature as possible.
When the conditions allow it (access to the goods, way of unloading/loading of goods, storing of goods) the most optimal measurement takes place when samplings of goods are probed from the top, bottom and middle tier of the pallet as well from various pallets placed in the different parts of trailer/container etc. (rear, front and middle).
While considering issues of a potential shipping complaint, resulting from the incorrect maintenance of goods’ temperature, the key aspect here us the proper measurement and documentation of said measurement. Many times, an improper selection of temperature probes as well as the way of measuring (temperature measurement of the packaging and not the actual product) is what causes disputes that can be avoided, if only the temperature measurement would have been done correctly.
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1 Dz.U. 2015 poz. 667 s. 85
2 Op.cit
3 Op cit
4. Surrounding and the placement of samples taken for the testing.
A very important element, that directly influences an accurate temperature read and accurate measurement of all goods, is the correct sampling of product along with the place and surround where the measurement is taken.
Preparation and temperature measurement of goods should occur when the sampling is in a cooling equipment, so that the temperature of surroundings is as close to product temperature as possible.
When the conditions allow it (access to the goods, way of unloading/loading of goods, storing of goods) the most optimal measurement takes place when samplings of goods are probed from the top, bottom and middle tier of the pallet as well from various pallets placed in the different parts of trailer/container etc. (rear, front and middle).
While considering issues of a potential shipping complaint, resulting from the incorrect maintenance of goods’ temperature, the key aspect here us the proper measurement and documentation of said measurement. Many times, an improper selection of temperature probes as well as the way of measuring (temperature measurement of the packaging and not the actual product) is what causes disputes that can be avoided, if only the temperature measurement would have been done correctly.
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1 Dz.U. 2015 poz. 667 s. 85
2 Op.cit
3 Op cit