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Perishable food products. List of products for the month. Perishable and long-term storage food

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.

It is believed to last longer than any other type of oil on supermarket shelves. It has a wide range of uses in food preparation as well as medicine and home remedies and can last over two years. Like coconut oil, honey has many healing properties and keeps well, can last even for many years.

If stored in a cool, dry place, it is believed that milk powder can last up to 10 years. Place the milk powder in a sealed container that prevents oxygen from entering to prolong its life. Cookies are a good substitute for bread and good source fibers. Due to their higher fat content, whole grain or whole grain crackers have a shorter shelf life, but if stored well, crackers extend their freshness for a long time.

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.

The electrolytes and carbohydrates we find in it help rehydrate and replenish body fluids when water is scarce. They provide high level energy. Sunflower seeds are an excellent source of vitamin E, a major fat-soluble antioxidant. Vitamin E is distributed throughout the body, neutralizing free radicals that otherwise damage structures and molecules that contain fat, such as cell membranes, brain cells, and cholesterol.

Vitamin E has important anti-inflammatory effects that lead to a reduction in the symptoms of asthma, osteoarthritis and rheumatoid arthritis, in conditions where free radicals and inflammation play an important role. The vitamin E in sunflower seeds has also been shown to reduce the risk of colon cancer, help reduce the severity and frequency of hot flashes in women going through menopause, and help reduce the development of diabetic complications.

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.

The phytosterols present in sunflower seeds lower blood cholesterol levels, increase immune response, and reduce the risk of certain cancers. In this way, the consumer can better choose his choice, be a disseminator of excellence and, above all, a vigilant method. How can we demonstrate these benefits? Marcelo Christianini: The two sciences complement each other. The food engineer is responsible for the food as it is harvested in the field or for the slaughter of an animal - where degradation processes are already taking place, resulting in economic loss and nutrition, as well as public health risk - to the final process, which is consumption.

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 °С. 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.).

Thus, the food engineer must ensure food safety, extend the shelf life of perishable food, provide food in the off-season, deliver food from the regions, reduce cooking time at home, meet consumer needs. Once these conditions are guaranteed, the nutritionist will have safe food at his disposal to ensure adequate nutrition for the population.

Focus food: There is a tendency among consumers to view processed foods as less healthy than those found in processed foods. How to establish these differences and give each its own meaning? Marcelo Christianini: There is a trend, yes. This, in my opinion, is the problem of disinformation. We cannot forget that the simple fact of cleaning and disinfecting fruits or vegetables in the field or at home is a form of processing. Food safety has improved significantly and wastage has gone down as we started consuming minimally processed food products that were simply cleaned and disinfected.

Transportation of perishable goods is carried out by rail, water (river and sea), road and to a lesser extent by air. Wherein Special attention given 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 under conditions long-term storage or transportation, as well as the availability of documents confirming its quality, standard products and packaging.

In addition, in many cases, food processing increases nutrient bioavailability, fiber solubility, inactivates anti-nutrient compounds, among other benefits. Science has optimized existing processes and developed new technologies that have fully preserved nutrients, with aromas close to natural products. This is the case, for example, in the field of isostatic technology. high pressure, which maintains the nutritional and sensory characteristics of food nature, ensuring the safety and storage of food for several weeks.

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.

This term seems to be very widespread in the media. mass media and community who work directly with nutrition but are not recognized in Food Industry and in industry. In everyday usage, the term has become synonymous with exaggerated processes in which food loses its nutritional or sensory characteristics. Food in focus: Another great discussion about processed foods has to do with the amount of sodium and sugar. We know that there are industry agreements with the Ministry of Health for cutbacks.

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

Engineers have also been looking for technical alternatives to produce tasty lower end products, helping the industry to comply with these conventions without losing taste and texture, since sugar also has a "bulky" function in preparations? Marcelo Cristianini: In my opinion, this issue of high salt and sugar intake is cultural. Each culture has its own identity regarding the consumption of these foods. We cannot fail to mention that these two components are, in fact, coadjuvants in the preservation of products.

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

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.

In the absence of refrigeration in the past, our grandparents used sugar to preserve fruit in the form of jelly and sweets, and salt to preserve meat. A large contribution of these ingredients comes from the table, from daily consumption. Food engineering has brought solutions for bringing flavor and body to sweet or savory foods. Today, the meat industry, for example, has reduced sodium by about 25% without sacrificing preservation and without consumer perception of sensory changes.

The juice and soft drink industry has reduced the content by up to 25% or even replaced it entirely with sweeteners. Focus: Chemical additives are another major consumer concern. For example, there are many studies that include, for example, supplements of natural origin. Do you believe that this is the line of the food industry that needs to be developed?

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 the lack of control necessary knowledge, first of all, from drivers and the desire of the organizers of transportation to use preferences.

Just because an ingredient is synthetic doesn't automatically mean it's dangerous. Being "natural" doesn't mean it's safe. We must remember that our legislation is very strict in terms of permitting the use of additives and ingredients in food and is closely aligned with North American and European legislation. Science has come a long way in identifying and eliminating fruit, plant and plant compounds in general that act as antioxidants or antimicrobials and are already being produced and sold as ingredients in the food and cosmetics industries.

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.

Other good example are sweeteners such as stevia, which in last years received special attention and very well replaced sugar products. Focus food: As food technology has advanced and allowed new forms of food processing to be developed, many myths have been created around processed foods. Today there are many questions that concern the health of these products. How to reassure the consumer?

These myths spread very quickly through social networks and some become absurd. We need to better communicate with the consumer, demystify and clarify the society so that there is a real understanding of the advantages and disadvantages of technologies, ingredients, etc. thus, the consumer can better choose his choice, be a disseminator of best practices and, especially, a vigilant method. FOCUS: By focusing on consumer behavior increasingly concerned about healthy eating What is the biggest challenge facing the food industry professional today?

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.;

This unfolds for social benefit, which is to ensure the food security of the population. Perishable foods are foodstuffs, fresh foodstuffs, semi-finished products or foodstuffs prepared for consumption which, by their nature or composition, require special temperature conditions to save them.

The perishable products defined above are divided into two classes. 1 Pre-packaged products; and 2 non-packages. Examples: milk and pasteurized creams, fresh cheeses, yoghurts, fresh pasta and the like. 2 Unpacked perishable products require either cooling or heating to ensure the health of consumers.

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 products long-term storage (over 30 days), retaining their quality under normal temperature, humidity and other storage conditions;

Examples: Sweets stuffed or stuffed, mousse, pies, coxins, croquettes, and others. The mandatory information contained in point 4 must be included in the main panel of the label, and the lettering may be at least 5 millimeters. The requirement for a maximum consumption date or validity period depends on the nature of the product and must be agreed by the manufacturer when registering the product with the competent authority of the Ministry of Health.

To adapt prepackaged perishable products and necessary settings outlets to the provisions of this Resolution, a period of 180 days is fixed from the date of its publication in the Official Gazette. Epidemiological data from the Ministry of Health show that more than 45% of foodborne illnesses occur in households. The main form of pollution of these products inside the home of Brazilians is due to improper processing and inadequate preservation of food.

- 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.

In order to prevent this type of disease, which is responsible for about 670 outbreaks with 13,000 patients each year, the population must be attentive to hygiene care and food storage temperature. There are over 250 types of diseases. Transmitted by foods that can cause more than simple diarrhea serious consequences, explains Maria Cecilia Brito, director of the National Sanitary Inspection Agency.

When it comes to hygiene, you should wash your hands before you start cooking and often throughout the process. Equipment, surfaces and utensils such as knives or cutting boards must also be clean. The place where food is prepared must be protected from insects, pests and other animals. Food contact surfaces such as kitchen worktops and cutting boards should be kept in good condition, free of cracks, cracks and other imperfections that allow liquid and dirt to accumulate, says Maria Cecilia.

When transporting goods by car only the last two groups (perishable and especially 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";

Annex 10 "Temperature conditions of 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. Based on 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 upper 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, deep-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 foodstuffs, 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 transportation, special attention and temperature control are required. 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 to determine whether we are transporting "perishable" or just cargo under temperature regime, regulatory officials should present such documents 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 follow 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 transportation of fish and fish products.

prudence, 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"


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