Non-perishable products definition. Perishable products

The delivery of perishable products in the total volume of transportation occupies a significant place. These loads are special types that require compliance additional conditions security. It should be noted from practice that the requirements for the transportation of goods of this nature do not concern security issues. traffic(as opposed to dangerous, bulky and/or heavy cargo). In this regard, monitoring compliance with the conditions of transportation by the control authorities is not a priority, it is carried out extremely rarely and ... not always competently due to the imperfection of the regulatory framework.

Preferences for the delivery of perishable goods - extraordinary customs clearance, priority entry to border checkpoints, the absence of traffic bans with the introduction of temperature restrictions - they are pushing carriers that operate refrigerators to “disguise” any transportation as a “perishable”. Statistics show that when delivering perishable goods, there is the largest number violations. This is due to insufficient control, lack of necessary knowledge, first of all, among drivers and the desire of the transportation organizers to use preferences.

First, let's figure out what falls under the definition of "perishable". Often, participants in the transportation process believe that if during transportation the goods must be transported in compliance with a certain temperature regime, then this is a “perishable”. But it's not. Such transportation must be carried out in accordance with the usual rules, even the presence of a note on the temperature regime in the CMR does not give any preferences, but imposes an obligation to maintain the set temperature inside the refrigerator.

The question is, what then is "perishable"?

Perishable goods are goods that, during transportation, require protection from exposure to high or low temperatures atmospheric air, care or special service en route. "Short Port" usually includes:

Products plant origin: fruits, berries, vegetables, mushrooms, etc.;

Animal products: meat of various animals and birds, fish, caviar, milk, eggs, etc.;

Processed products: dairy, various fats, frozen fruits, sausages and other meat products, cheeses, etc.;

Living plants: seedlings, flowers, etc.

All the listed cargoes are in turn subdivided into:

- non-perishable food raw materials and food productslong-term storage(over 30 days) that retain their quality under normal temperature, humidity and other storage conditions;

- perishable food raw materials and food products with limited shelf life (up to 30 days), requiring special temperature and other conditions to maintain quality and safety;

- especially perishable food raw materials and food products, the shelf life of which is up to 72 hours when stored at a temperature not higher than +6 0 C.

When transporting goods by car only the last two groups (perishable and extra perishable) fall under the definition of "perishable" and allow the carrier to legally use preferences.

We list the main documents that regulate the transportation of perishable goods:

1. For intra-republican transportation - Resolution of the Council of Ministers of the Republic of Belarus dated 30.06.2008 No. 970 "On approval of the Rules for road transport of goods":

Chapter 16 "Road transportation of perishable goods";

Appendix 10 "Temperature conditions presented and transported food products»;

Appendix 11 "Temperature Checklist";

Annex 12 "Groups of food products allowed for transportation in one freight vehicle."

2. In international traffic - Agreement on the international transport of perishable foodstuffs and on special vehicles intended for these transports (hereinafter - ATP), Geneva, September 1, 1970. The document was developed within the framework of the inland transport committee of the European economic commission UN, entered into force on November 21, 1976, and for the Republic of Belarus - from 03.08.2002.

The version of the Agreement as amended on September 30, 2015 is currently in force. 49 states have joined the document. The coverage area is rail and road transport, or transport carried out by both of these modes of transport. However, deliveries of refrigerated containers by road, if they are carried out over a distance exceeding 150 km, are not subject to the ATP.

Of great practical importance is not the text of the agreement, but the appendices and additions. After reviewing the document, we learn that in addition to refrigerated vehicles, insulated vehicles, glacier vehicles and heated vehicles are used for the transportation of "perishables". All of them must be verified. Certification, as a rule, takes place at the production stage, for which tests are carried out in climatic chambers by accredited laboratories. According to the test results, protocols are drawn up, which indicate data on temperature conditions, cooling capacity, thermal equipment, thermal insulation properties, etc. Based on the test reports, the type of vehicle and its class are determined, and the competent authority issues a certificate of conformity for hard copy. Then, if there is a certificate form, a plate is attached to the body of the vehicle - a certificate indicating the validity period (maximum 6 years), and on board - in top corner in the direction of travel - a letter designation with an expiration date is pasted. Typically for refrigerated vehicles this would be FRC, where F stands for refrigerated, R stands for reinforced insulation, and C stands for class.

Often you can see how drivers flaunt a sticker, trying to pass the border out of turn. But a sticker without a certificate plate means nothing, and a certificate plate is not valid without the original on paper. Another one typical mistake is that when re-registering a vehicle or registering it in the Republic of Belarus, our carriers forget to undergo a re-examination (in Belarus authorized body for issuing a certificate of conformity is BelNIIT "Transtekhnika").

If the conditions of the examination are met, the document is received, and its validity has not expired, then the next step is to control the air temperature during the transportation of quick-frozen perishable food products. For this vehicle must be equipped with a suitable recording device, a thermograph, which enables frequent and regular monitoring of the air temperature to which quick-frozen foodstuffs intended for human consumption are exposed.

Measuring instruments must comply with the standards EN 12830 "Temperature sensors used in the process of transport, storage and delivery of chilled, frozen, deep-frozen, quick-frozen food and ice cream - Tests, performance, suitability" and EN 13486 "Temperature sensors and thermometers used in the process transportation, warehousing and delivery of chilled, frozen, deep-frozen, quick-frozen food products and ice cream - Periodic inspection.

measuring device of the device must ensure the accuracy of measuring the air temperature in the vehicle at least ± 1 0 C. The measuring device of the device must allow measuring the air temperature, and the recording device must record the measured value of the air temperature:

At least once every 5 minutes with a duration of transportation of less than 24 hours;

At least once every 15 minutes with a duration of transportation from 24 hours to 7 days;

At least once every 60 minutes with a duration of transportation of more than 7 days.

The recording device of the device must be able to establish the fact that the device or its parts have been switched off for measuring, recording and storing air temperature values ​​during the transportation of quick-frozen food products, if this has taken place.

Instruments and sensors must be calibrated annually.

Going to load the "perishable", the carrier must be very careful about technical condition vehicle, especially a refrigeration unit in the case of transportation by a refrigerator. For a technical malfunction, breakdown along the way, the carrier is responsible, so you should not save on preventive repairs and maintenance costs.

Before loading the "perishable" vehicle must be sanitized. When loading in the Republic of Belarus, you must present sanitary passport on the car, when loading abroad - a certificate-check on the sanitation carried out. Sanitization includes:

Cleaning the body with brushes, a broom or a vacuum cleaner;

External washing of the car body with water at a temperature of 35-40 0 C, followed by rinsing with water from a hose;

Washing the inner surface of the car with brushes with a solution at a temperature of 55-60 0 С or mechanically from a hose under a pressure of 1.5 atm for 2-3 minutes.

After washing with a solution, the inner surface of the body is thoroughly rinsed until the residue is completely removed. detergent, dried and ventilated, it should not have extraneous odors. The final stage- disinfection of the inner surface of the body with a solution containing active chlorine 250 mg/l. Exposure - 10 minutes. After the disinfection inner surface bodies are washed with water from a hose, dried and ventilated until the smell of chlorine is completely removed.

The carrier, when accepting a transport order, must clarify the conditions of transportation. This is especially significant when transporting flowers, fruits, vegetables, fruits, etc., which are living organisms. For them, it is important not only to observe the temperature regime, but also the environment in which they are transported.

As a source additional information for storage and transport, UNECE Standards FFV (product code) for marketing and commercial quality control are recommended. It should be noted that the conditions of transportation differ not only depending on the name of the transported cargo, but also on the type of product, country of origin and other factors.

The driver must give comprehensive instructions on the management of the refrigeration unit, regarding operating modes (continuous, start/stop), etc. Arriving for loading, the driver must ensure that the temperature inside the refrigerator body corresponds to the temperature of transportation. During the download process, you should pay attention to the conditions under which it occurs. The temperature difference should not exceed 2-3 degrees. If there are no special vestibules in the warehouse, then there is a high probability that the cargo may be spoiled at the time of loading. In this case, do not forget to make reservations in column 18 of the CMR consignment note regarding the conditions for accepting the goods. It is very important to carefully inspect the container and packaging when accepting the goods. Traces of mold, smudges, darkening, perspiration or an ice coat indicate that the cargo was stored in improper conditions and there is a high probability of damage to the goods during transportation.

When placing and stacking crates in a vehicle, two factors must be considered. First, the cargo must be blocked in such a way as to prevent its mixing during transportation. Second: blocking means should not interfere with air exchange, do not block cuts and slots through which circulation will occur. Violation of air exchange leads to the death of living organisms and products.

After loading, it is necessary to carry out sampling and control temperature measurement. To do this, provide the driver with a verified temperature measuring device. Chilled food products are tested in two ways:

A non-destructive measurement method that measures the surface temperature of products or packaging;

Destructive measurement method, in which the probe of the device is deepened into products by 1.5-2 cm. As a rule, the processes of decay and decomposition are accompanied by the release of heat.

Frozen and quick-frozen foodstuffs are also tested in two ways. The non-destructive measurement method does not differ from checking chilled food products, but the destructive measurement method involves the use of special gimlets, awls, drills and other devices to create a channel in the product into which the probe of the measuring device is buried.

The measurement results are recorded in the control sheet.

In addition, upon completion of the download, it is necessary to check the thermograph, make sure that there is a tape for printing temperature readings, if necessary. The presence of an electronic data carrier does not release the carrier from the obligation to carry out printouts on paper tape upon request. The device is sealed or sealed with the seal of the consignor.

In no case should you neglect the listed recommendations in pursuit of a client. The role of the driver as a representative of the carrier is very important here. In turn, the organizers of transportation, dispatchers, forwarders must give the driver as much as possible detailed instructions. During the transportation process, Special attention and temperature control. Often, due to the fault of the driver - he forgot to refuel, the battery was discharged, a malfunction in the device, it was not rebooted in time - the refrigeration unit malfunctions or stops.

During the weekly rest or passing through the base, drivers leave refrigerators unattended and cannot quickly respond to an emergency situation. In turn, the shipper often discreetly installs an autonomous temperature monitoring device, called a “spy” in driver's slang, into the vehicle, and thereby can additionally monitor the actions of the driver. If, nevertheless, a breakdown occurs during transportation, then you should immediately take measures to ensure the safety of the cargo, contact the nearest service center or carry out unloading of products to a temperature warehouse.

Concerning documentary support of transportation. In addition to those mentioned above - ATP certificate, certificate of disinfection, verification of control devices and sensors, temperature measurement sheet - the cargo must be accompanied by a certificate and a document indicating the shelf life of the products. In the CMR invoice, it will not be superfluous to indicate the delivery time. What is this for? There is no single list of perishable goods, and in order to determine whether we are transporting “perishable” or simply cargo under temperature conditions, such documents should be presented to regulatory authorities in order to avoid problems or misinterpretation. Unfortunately, in the Republic of Belarus this issue has not been fully resolved.

Often, in the case of incomplete loading of the vehicle, carriers assemble perishables. Here it is necessary to remember about the compatibility groups of the transported products. Failure to comply with these rules leads to damage to the cargo, absorption of foreign odors, ethylene incompatibility, transfer of microorganisms, spores, etc.

The carrier may load a freight vehicle intended for road transport perishable goods, in passing or in the opposite direction, goods that do not pollute the body and do not have a persistent odor, as well as glass products packed in containers that ensure their integrity.

The carrier must not carry out road transportation of perishable and other food or industrial goods (toys, books, carpets, furs, clothes, fabrics, hats, cotton wool, yarn, stationery) not packed in sealed containers, as well as after road transport of fish and fish products.

Caution, preliminary preparation for transportation and following the instructions, rules, standards will minimize the risks when transporting perishables. For the sake of the client, you should not go for all sorts of tricks or contradictory conditions that are dictated to you. Often the results of rash and risky decisions lead to the ruin of the carrier, and customers spoil their reputation.

Alexander Komarov

Magazine "Compass of the Forwarder and Carrier"

Kormilina Yu.N., 4th year student of the specialty Commodity research and examination of goods

Particularly perishable are products that cannot be stored without cold, and the maximum shelf life at a temperature not higher than +6 degrees. C is from 6 to 72 hours depending on the type of product. These are meat, dairy, fish, vegetable products, confectionery, etc. If the conditions and terms of storage are violated, microorganisms can multiply in them that cause food spoilage, as well as potentially pathogenic and pathogenic microorganisms that can cause food bacterial poisoning and acute intestinal diseases.

The main task of storing perishable goods is to comply with the conditions under which the products would not be subjected to harmful effects physicochemical and bacteriological factors.

Storage of perishable goods by time is divided into long-term and short-term. Shelf life is the time during which the product does not lose its basic qualities. It depends on the type of product, its refrigeration and storage conditions.

For storage, meat is grouped by type (beef, pork, lamb, etc.), by fatness, by refrigeration (chilled, frozen, frostbitten, thawed), by purpose (after storage, the meat can be sent for sale to stores, enterprises Catering or for industrial processing at sausage factories). The duration of storage of frozen meat is differentiated as follows: at a meat processing plant - no more than 3 days, during transportation - 7 days, at a processing plant - 10 days. Relative air humidity during storage of frozen meat is 95-98%, air circulation rate for chilled meat is not more than 0.2 m/s, frozen - natural. Chilled half-carcasses and quarters are placed in storage chambers on overhead tracks with a gap of 20-30 mm, frozen - either by hanging, or in stacks with a total height of not more than 1.7 m without the use of rack spacers, frozen - in dense stacks. Distribution receives the storage of meat in containers and pallets of various designs. When storing chilled meat, it is recommended to maintain a temperature in refrigerators from -1 to + 1.5 ° C, relative humidity of 92% and an air mass circulation rate of 0.1-0.3 m / s. This mode protects the meat from the effects of microorganisms, contributes to the preservation of the quality and nutritional properties of the product.

To increase the shelf life of meat by creating sanitary and hygienic conditions and preventing microbial spoilage cold rooms subjected to sanitary treatment (disinfection, deodorization) by ozonation. The air temperature in the storage chambers for chilled fish should be maintained within the range of 0 °С to -1 °С, for frozen fish - from -18 °С to -30 °С; air humidity up to 100%. During long-term storage in fish tissues, fats are oxidized by oxygen from the air contained in the product itself. As a result of oxidation, bad smell deteriorating appearance and taste. Reacting with water, fats go rancid. This makes it very difficult to store oily fish. They are stored at -30 ÷ -35 °С. Chilled fish is best stored on ice. Salted fish products ripen during storage, for which the temperature is maintained at the level of 5 ÷ 10 °C. Milk is cooled to +4 °C and stored at the same temperature. When milk is stored for the first two days, the number of microorganisms in the product practically does not change, and on the third day they double. In this regard, the duration of storage of milk - 2 days. During the storage of fruits and vegetables, they ripen and age, in addition, they “breathe”, releasing CO2. The duration of storage is influenced by the type, variety, growing conditions (soil, climate, fertilizers, irrigation, etc.).

Transportation of perishable goods is carried out by rail, water (river and sea), road and to a lesser extent by air. At the same time, special attention is paid to veterinary and sanitary control. Inspection reveals: can the product be allowed for transportation and placed in a refrigerator for storage, and under what conditions, its condition and stability in conditions of long-term storage or transportation, as well as the availability of documents confirming its quality, standard products and containers.

In the technical regulation of the Customs Union "On security food products» TR TS021/2011 reflects not only the mandatory requirements for food safety and the processes of production, storage, transportation, sale and disposal of food products, but also forms for assessing (confirming) the conformity of food products and processes, state registration of products and production facilities, as well as issues related to state control (supervision) over compliance with the requirements of this regulation.

Literature:

1. SanPiN 42-123-4117-86 "Conditions, terms of storage of especially perishable products"

2. SanPiN 2.3.2.1324-03 “Food raw materials and food products. Hygienic requirements for the shelf life and storage conditions of food products. Sanitary and epidemiological rules and regulations"

3. http://www.nnov.rgotups.ru/files/uch_lit/metodiks/UCH_.pdf

4. Magazine food industry No. 6 2013 p. 22

Of paramount importance for maintaining quality and safety in the sale of food products, especially perishable ones, are the conditions for their storage.

Products that require special temperature regimes to ensure safety, without which they can lead to harm to human health, are considered perishable and especially perishable, they must be stored in cold conditions and are intended for short-term sale.

Taking into account the sanitary and epidemiological rules and regulations SanPiN 2.3.2.1324-03 " Hygiene requirements to the expiration dates and storage conditions of food products", developed in accordance with federal laws"On the sanitary and epidemiological well-being of the population" dated 30.03.1999 No. 52-FZt and "On the quality and safety of food products" dated 01.02.2000 No. 29-FZ, "Mariholodmash" designed and produces a range of THO, which is most suitable for storage and sale of especially perishable and perishable products.

Especially perishable products include: milk, pasteurized cream; chilled semi-finished products from meat, poultry, fish, seafood, raw and boiled vegetables, all foodstuffs and public catering dishes; freshly squeezed juices; cream confectionery products made using manual operations; perishable products in packages opened during the sale.

Perishable products include: products of milk processing, fish and non-fish products, eggs, meat, poultry, incl. boiled sausages; flour creamy confectionery products with a mass fraction of moisture of more than 13%; creams and finishing semi-finished products, incl. on the vegetable oils; the drinks; vegetable processing products; fatty and fat-containing products, incl. mayonnaises, margarines; quick frozen ready meals and semi-finished products; all types of preserves; thermized fermented milk products and sterilized dairy products.

This SanPiN establishes the following storage temperature regime for especially perishable and perishable products, this is (4 ± 2) ° С, except for chilled fish and fish fillet (0 - minus 2) ° С, minced fish, special cut fish and multi-component culinary caviar dishes without heat treatment after mixing (from minus 2 to 2)°С.

To commercial refrigeration equipment, which was developed by "Mariholodmash" specifically for especially perishable and perishable products and which provides the above temperature conditions, include all universal cabinets, medium-temperature universal showcases of the Tair1221, Ilet and Nova series. The temperature in the refrigerated volumes of these products is regulated in the following ranges: for universal cabinets and multi-purpose display cases of the Tair1221 series - (from minus 6 to 6) ° С, for multi-purpose display cases of the Ilet and Nova series - (from minus 5 to 5) ° С. Medium-temperature THW, which has a controlled temperature in the refrigerated volumes in the range (from 0 to 7) ° C, also provides storage modes for perishable and highly perishable products.

Of paramount importance for maintaining quality and safety in the sale of food products, especially perishable ones, are the conditions for their storage.

Products that require special temperature regimes to ensure safety, without which they can lead to harm to human health, are considered perishable and especially perishable, they must be stored in cold conditions and are intended for short-term sale.

Taking into account the sanitary and epidemiological rules and regulations SanPiN 2.3.2.1324-03 "Hygienic requirements for the expiration dates and storage conditions of food products", developed in accordance with the Federal Laws "On the sanitary and epidemiological welfare of the population" dated March 30, 1999 No. 52- FZT and "On the quality and safety of food products" dated 02.01.2000 No. 29-FZ, "Mariholodmash" designed and produces a range of THO, which is most suitable for the storage and sale of especially perishable and perishable products.

Especially perishable products include: milk, pasteurized cream; chilled semi-finished products from meat, poultry, fish, seafood, raw and boiled vegetables, all foodstuffs and public catering dishes; freshly squeezed juices; creamy confectionery products made using manual operations; perishable products in packages opened during the sale.

Perishable products include: products of milk processing, fish and non-fish products, eggs, meat, poultry, incl. boiled sausages; flour creamy confectionery products with a mass fraction of moisture of more than 13%; creams and finishing semi-finished products, incl. on vegetable oils; the drinks; vegetable processing products; fatty and fat-containing products, incl. mayonnaises, margarines; quick-frozen ready meals and semi-finished products; all types of preserves; thermized fermented milk products and sterilized dairy products.

This SanPiN establishes the following storage temperature regime for especially perishable and perishable products, this is (4 ± 2) ° С, except for chilled fish and fish fillet (0 - minus 2) ° С, minced fish, special cut fish and multi-component culinary caviar dishes without heat treatment after mixing (from minus 2 to 2)°С.

Commercial refrigeration equipment, which was developed by Mariholodmash specifically for especially perishable and perishable products and which provides the above temperature conditions, includes all universal cabinets, medium-temperature universal showcases of the Tair 1221, Ilet and Nova series. The temperature in the refrigerated volumes of these products is regulated in the following ranges: for universal cabinets and multi-purpose display cases of the Tair1221 series - (from minus 6 to 6) ° С, for multi-purpose display cases of the Ilet and Nova series - (from minus 5 to 5) ° С. Medium-temperature refrigerated display cases, which have an adjustable temperature in the refrigerated volumes in the range (from 0 to 7) ° C, also provide storage modes for perishable and highly perishable products.

Kormilina Yu.N., 4th year student of the specialty Commodity research and examination of goods

Particularly perishable are products that cannot be stored without cold, and the maximum shelf life at a temperature not higher than +6 degrees. C is from 6 to 72 hours depending on the type of product. These are meat, dairy, fish, vegetable products, confectionery, etc. If the conditions and terms of storage are violated, microorganisms can multiply in them that cause food spoilage, as well as potentially pathogenic and pathogenic microorganisms that can cause food bacterial poisoning and acute intestinal diseases.

The main task of storing perishable goods is to comply with the conditions under which the products would not be exposed to the harmful effects of physicochemical and bacteriological factors.

Storage of perishable goods by time is divided into long-term and short-term. Shelf life is the time during which the product does not lose its basic qualities. It depends on the type of product, its refrigeration and storage conditions.

For storage, meat is grouped by type (beef, pork, lamb, etc.), by fatness, by refrigeration (chilled, frozen, frostbitten, thawed), by purpose (after storage, the meat can be sent for sale to stores, catering establishments or for industrial processing at sausage factories). The duration of storage of frozen meat is differentiated as follows: at a meat processing plant - no more than 3 days, during transportation - 7 days, at a processing plant - 10 days. Relative air humidity during storage of frozen meat is 95-98%, air circulation rate for chilled meat is not more than 0.2 m/s, frozen - natural. Chilled half-carcasses and quarters are placed in storage chambers on overhead tracks with a gap of 20-30 mm, frozen - either by hanging, or in stacks with a total height of not more than 1.7 m without the use of rack spacers, frozen - in dense stacks. Distribution receives the storage of meat in containers and pallets of various designs. When storing chilled meat, it is recommended to maintain a temperature in refrigerators from -1 to + 1.5 ° C, relative humidity of 92% and an air mass circulation rate of 0.1-0.3 m / s. This mode protects the meat from the effects of microorganisms, contributes to the preservation of the quality and nutritional properties of the product.

To increase the shelf life of meat by creating sanitary and hygienic conditions and preventing microbial spoilage, refrigeration chambers are sanitized (disinfected, deodorized) by ozonation. The air temperature in the storage chambers for chilled fish should be maintained within the range of 0 °С to -1 °С, for frozen fish - from -18 °С to -30 °С; air humidity up to 100%. During long-term storage in fish tissues, fats are oxidized by oxygen from the air contained in the product itself. As a result of oxidation, an unpleasant odor appears, the appearance and taste deteriorate. Reacting with water, fats go rancid. This makes it very difficult to store oily fish. They are stored at -30 ÷ -35 °С. Chilled fish is best stored on ice. Salted fish products ripen during storage, for which the temperature is maintained at the level of 5 ÷ 10 °C. Milk is cooled to +4 °C and stored at the same temperature. When milk is stored for the first two days, the number of microorganisms in the product practically does not change, and on the third day they double. In this regard, the duration of storage of milk - 2 days. During the storage of fruits and vegetables, they ripen and age, in addition, they “breathe”, releasing CO2. The duration of storage is influenced by the type, variety, growing conditions (soil, climate, fertilizers, irrigation, etc.).

Transportation of perishable goods is carried out by rail, water (river and sea), road and, to a lesser extent, air. At the same time, special attention is paid to veterinary and sanitary control. Inspection reveals: can the product be allowed for transportation and placed in a refrigerator for storage, and under what conditions, its condition and stability in conditions of long-term storage or transportation, as well as the availability of documents confirming its quality, standard products and containers.

The technical regulation of the Customs Union "On food safety" TR TS021/2011 reflects not only the mandatory requirements for food safety and the processes of production, storage, transportation, sale and disposal of food products, but also forms of assessment (confirmation) of the conformity of food products and processes , state registration of products and production facilities, as well as issues related to state control (supervision) over compliance with the requirements of this regulation.

Literature:

1. SanPiN 42-123-4117-86 "Conditions, terms of storage of especially perishable products"

2. SanPiN 2.3.2.1324-03 “Food raw materials and food products. Hygienic requirements for the shelf life and storage conditions of food products. Sanitary and epidemiological rules and regulations"

3. http://www.nnov.rgotups.ru/files/uch_lit/metodiks/UCH_.pdf

4. Magazine Food Industry No. 6 2013 p. 22