Standards/Guidelines/Studies

HACCP

HACCP Australia is a leading food science organisation specialising in the HACCP Food Safety Methodology and its applications within the food and related non food industries. HACCP publishes many papers on food safety, and manages the certification of food safe equipment and conducts online training and workshops to assist companies in their application for food safety HACCP certification.

AS4982-2003

This standard covers the thermal performance of refrigerated transport equipment - specification and testing. Provides specifications and testing procedures for the thermal performance of refrigerated equipment intended for the transport of perishable goods by road. It is based on the heat balance between the insulating ability of the body and the capacity of the refrigeration unit.

This standard is not generally followed, resulting in many of the cargo failures reported across Australia regularly. For the complete cold chain to work, transparency and visibility of temperature data is the first requirement across critical control points and across all stake holders. Food temperatures must be validated independently.

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The Queensland Department of Agriculture and Fisheries – Guidelines for adopting air or product (pulp) temperature monitoring

cold-supply-air-pulp.pdf

This contains simple guidelines for those who need to decide whether to monitor air temperature or produce temperature during storage and transport. This document contains explanations of when air temperature loggers should be used, and when probe loggers should be used.

Refrigerated Transportation Best Practices Guide

Version 2.0 Updated April 2017

The International Refrigerated Transportation Association (IRTA) created this Best Practice Guide to assist shippers, loaders, carriers and receivers to understand and adopt industry best practices.

Produce Safety Best Practices Guide for Retailers

January 2014
The Food Marketing Institute and industry partners produced this guide, which is divided into two parts – Part 1: produce safety guidelines throughout the supply chain, and Part 2: produce handling practices in retail stores

Cold Hard Facts 2019

Cold Hard Facts 2019 is the 4th edition in the Cold Hard Facts series that began in 2006.

Cold Hard Facts 2019 updates the findings of Cold Hard Facts 3 by incorporating industry data from 2017 and 2018. The Cold Hard Fact series is underpinned by a techno-economic model of the refrigeration and air conditioning sector that has been developed over the course of completing dozens of research projects into the sector. The primary output of this model is to track changes in the make-up of the working bank of refrigerants in Australia, and to report mass flows of refrigerants through their life cycle from import, to utilisation, to disposal and destruction or loss to atmosphere. This work supports Australia in meeting its international commitments under the Montreal Protocol to phase out ozone depleting substances, and to phase down HFCs.

Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain

 3rd Edition, September 2018
These guidelines, produced by the United Fresh Produce Association (USA) provide recommended food safety practices that are intended to minimise the microbiological hazards associated with fresh and fresh-cut tomato products.

Role of packaging in the management of Fresh Produce in Australia.

2 September 2019

RMIT University and Empauer, with the participation of the Australian Fresh Produce Alliance have released a detailed report on the role of packaging in the management of fresh produce in Australia.

Insights gained in their research has led to key recommendations regarding how to ensure packaging formats continue to provide protection and longevity for fresh produce, as well as what this means in the broader contexts of fresh produce supply chains. Further research is also suggested to this end, in order for industry players to continue to innovate to address supply, waste, and market challenges into the future.

Protecting Perishable Foods During Transport by Truck

July 2008
Produced by the United States Department of Agriculture, Agricultural Marketing Service, this is a revision of the handbook published in 1987, and reflects the dynamic changes and innovations in the handling and transportation of perishable foods. Some of these are the rapid change from hand- stacked loads to unitised loads on pallets and slipsheets, the use of microprocessors for more efficient refrigeration, and the use of satellites to monitor and control the performance of refrigerated vehicles during transit.