Page 50 - Climate Control News Magazine

Temperature Gauge
AUSTRALIAN FOOD COLD CHAIN COUNCIL CHAIR, MARK MITCHELL, OUTLINES THE STEPS NEEDED TO REDUCE FOOD LOSS AND WASTAGE IN THE FOOD SUPPLY CHAIN, WITH A SPECIFIC FOCUS ON TRANSPORT AND SHIPPING.
Cold chain monitoring to reduce waste
ency about quality and food history. This ap- proach embeds responsibility and safety, and is distinctly different from current practice where temperature data is hidden and selfish com- mercial considerations dominate.
Depending on the type of cold chain achiev- ing this aim is straightforward.
There are two type of cold chains, and this first one is the closed loop cold chain where equipment and hardware – particular tempera- ture sensors and loggers - can be readily return- ing through reverse logistics. This model is typi- cal of many domestic cold chains.
On the other hand, open systems -“the end to end’ model - is typical of international ship- ping and is the hardest to control and monitor temperature mainly due to the non-returning and variable equipment used.
“UNREALISTIC MARKET FORCES HAVE KEPT THE COLD CHAIN BROKEN.”
In both systems and regardless of the difficul- ty there is a need to better monitor and control temperature. Product temperature monitoring must be continuous. In a robust system a probe is inserted in the product - located at the centre or back of the trailer/container -and data is auto- matically available to everyone via a printed docket if offline, or an online report from a web portal. Smart product probes are here which de- liver accurate product temperatures very effi- ciently without the necessity to interfere with packaging - they do save time and money.
If probing is not possible, then journey temper- ature mapping is second best. This should be done with a system independent of the refrigera- tion system, preferably automatic and available as a report online or offline.
But in the end, whichever method is used - temperature must be proven! Once the onus of proof is required, behaviour changes, responsi- bility increases, and value is recognised.
As soon as the requirement to verify, docu- ment and share temperature data is in place, temperature abuse decreases dramatically re- ducing food loss and waste from the supply chain and by consumers. ✺
AUTHOR
AFCCC chair, Mark Mitchell is from SuperCool Australia Pacific Pty Ltd. He said one of the Council’s priorities is ensuring standards are met.
THE SOLUTION TO this problem is simple. We need to implement product temperature moni- toring and control across the global food supply chain and cold chains. This is something the in- dustry fails to do universally although the princi- ple really is basic.
When food is transported at the right tempera- ture, the chances of that food being lost or wasted are dramatically decreased, or even eliminated.
Much of the food that is transmitted through the cold chain and eventually disposed of is con- sidered consumer waste. That analysis is short- sighted and fails to recognise that chilled food that has been subject to temperature abuse has significantly reduced shelf life and becomes in- edible much sooner than expected.
We have all bought the strawberry that turns to mush quickly upon bringing them home and putting them in the refrigerator.
Everyone in the cold food chain has a responsi- bility to honour the promise food growers and manufacturers make regarding food shelf life.
Currently the cold chain is made up of a series of events and critical control points – where food changes ownership typically at a loading dock or similar facility.
Industry as we know it today does very little to connect this chain together. Aggressive commercial interests and unrealistic market forces continue to keep the chain broken and separated into nothing but a series of refriger- ated activities.
In this environment, temperature abuse oc- curs, and food suffers reduced life and some- times sudden death.
A compliant cold chain on the other hand, operates with complete co-operation across the critical control points. It recognises the twin responsibilities of the deliverer and receiver, and it proves its product temperature from the start to end. We need to build our practice so everyone recognises there is shared responsi- bility at critical control points, where product temperatures are shared and there is transpar-
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