Refrigerated road transport is the transport of goods that requires permanent storage under controlled conditions. It is carried out by specialized, adapted vehicles.
Some goods require refrigerated transport to reach consumers intact while maintaining their properties and good quality.
What types of goods are transported under controlled conditions?
Food products of animal and plant origin,
Drinks,
Flowers,
Cosmetics,
Drugs and pharmaceutical intermediates,
Chemicals,
Some dangerous cargo,
Agricultural resources,
Meat products and intermediates.
Using special vehicles that provide an appropriately controlled temperature, cargo will not lose its properties, will retain good quality, and will be safe for consumption or use.
What are the means of transport in this specialized transport?
Cold storage DoppleStock/DoubleDeck - a body with a so-called double floor, mainly used for the transport of delicate products, with a small tolerance to weight, which prevents them from being stacked or stacked in high stacks.
Cooler with a bulkhead - gives the possibility of creating different sectors where there is a different temperature.
Refrigerated Hook - is equipped with hooks to transport goods in a hanging position, e.g. pork carcasses.
Isotherm - has an insulated loading box, which protects the transported goods against weather conditions and dirt, e.g. dust and dust.
What documents are required to carry out refrigeration transport in international or national traffic?
The ATP Convention is an international agreement concerning the carriage of goods, perishable foodstuffs and special means of transport adapted to these transports. It regulates the requirements relating to the temperature at which the goods, equipment and thermal conditions that the vehicle must comply with, the verification of compliance with the standards of refrigerated or warmed means of transport, procedures and methods of measurement, as well as the inspection of refrigeration and heating equipment.
Regulations 852/2004 and 178/2002 of the European Parliament and of the Council.
Act on Road Transport (Dz.U. 2001 nr 125 poz. 1371) - imposes on drivers carrying out road refrigerated transport international and national obligation to have the certificate required under the ATP agreement.
In Poland, there is also the Food and Nutrition Safety Act (Dz.U. 2006 nr 171 poz. 1225), which defines the standards applicable to the transport of foodstuffs.
When carrying out international refrigerated transport, it is necessary to remember to comply with the regulations in force in the countries through which the route runs. Although regulations are mostly uniform (especially within the EU), it is always worth making sure that all applicable legal acts are taken into account.
How to take care of the refrigerated truck?
New refrigerated trucks must be inspected by an authorized operator before putting into service. However, not all vehicles in the new series are subject to testing. The certificate is valid for 6 years. After this time, further tests must be carried out every 3 years.
Each time the goods are loaded and unloaded, it is necessary to perform temperature checks and store the measurement results.
Before loading, the truck must be washed and disinfected to avoid contamination of the cargo with bacteria, chemicals or unpleasant odors. It is also worth paying attention to the distribution of the load. Crates or pallets shall not obstruct the free flow of air inside the semi-trailer.
What are the responsibilities of the Driver in the transport of perishable goods?
Before going on tour, a few mandatory activities must be done.
Make sure the temperature inside is right.
Check that the temperature recorder is working properly.
The driver may receive a request to present prints from the recorders when collecting the goods. It is required that the temperature be recorded at least every 5 minutes. If the transport takes more than 24 hours, check-in is mandatory every 15 minutes. For journeys lasting more than a week, this is a minimum of one hour.
In addition, it is worth remembering that a person who in any way comes into contact with perishable goods must have actual epidemiological and sanitary tests. This includes both production workers and those working in packaging and distribution.
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