Food Transportation System

Food Transportation
System Implementation
10 Rules for Guiding Food
Transportation Management
Dr. John M. Ryan
jryan@sanitarycoldchain.com
http://www.SanitaryColdChain.com
Module Four

Management
HACCP
Sanitation
Traceability
Establish and Manage to the Standards
(Maintenance)

10 Rules for Guiding Food
Transportation Management

Food safety and food quality cannot be
separated. They are interdependent and both
are the responsibility of the food transporter.
Quality controls over transportation processes
are required in order to maintain food safety
standards.
1

All members in the food supply chain are
interdependent.
A break in the chain causes overall system
failures and an interactive approach to
transportation food safety must be taken.
2

The Supply Chain is a Process
Measurement along the supply chain is critical
to management’s ability to control food safety
and quality.
No measurement means there is a lack of
ability to control.
Inspection is subjective and expensive and
needs to be supported by testing technologies.
3

Tests and technology must continue to be
developed to support in-transit measurement
needs.
These include detection of bio-contaminants
and other adulterants, allergens, tampering,
explosive harmful gas detection.
4

Recall time will be reduced through electronic
traceability systems, sharing of information and
cooperation among supply chain partners.
Reducing recall times means protecting consumers
and innocent suppliers. It is an important form of
damage control.
5

In-transit container sanitation for food is
paramount.
Get it under control.
6

Preventive risk reducing plans must include
visibility for all supply chain members.
Information systems that collect and transmit
identification, location and condition of shipments
must do so and deliver maps, temperature trends
and alerts in real-time.
7

While prevention is critical, those in charge of
food transportation systems must learn to
respond rapidly to food safety and quality
problems and priorities.
Systems are required that will greatly reduce
recall times.
8

More sophisticated and integrated food
transportation information systems need to be
developed in order to allow supply chain businesses
to capture, share and use supply chain traceability
and sanitation information.
9

Governments and laws cannot and will not solve
international food transportation safety issues.
Usually, businesses must do this.
Government is generally involved in
enforcement, and establishes laws to attend to
that task.
10

Transportation Ties Them All Together

We can start with a definition:
Risk is a calculated expected value of one or more results of one or more
future events.
The concept is more easily understood with questions like this:
What’s the likelihood of a food borne contamination outbreak from
A dirty truck that has a failed refrigeration system?
A dirty truck with a good refrigeration system?
A clean truck with a good refrigeration system?
A clean truck with an independent temperature monitoring system?
A clean truck with an independent temperature monitoring system that is part
of a formal food safety transportation system?
Modeling Risk

Define the dependent variable.
(an outbreak will “depend on” - - - - what?)
List independent variables (potential causes/hazards)
Prioritize the causes from the most likely cause to the least likely cause.
Modeling Risk

The potential causes become what we call “independent variables”.
Suppose we think that food borne illness outbreaks are likely the result of
one or more of these:
Dirty water (biological, chemical, radiological or allergen contamination)
Biological, chemical, radiological or allergen contaminants on/in the food
Poor management by food suppliers or transporters
A lack of traceability to stop and control the outbreak from continuing to
spread
Modeling Risk

Food borne illness (FI) is likely the result of a. dirty wash water, b.
adulterants, c. poor temperature control and d. a lack of traceability
FI = f (a, b, c, d)
This is read as “foodborne illness” is a function of (or may be caused by) risk
factors such as dirty wash water, adulterants, poor temperature control and
a lack of traceability.
Can we measure or monitor FI as well as a, b, c and d?
Some of these independent variables (potential causes) are best controlled
by maintenance stations, suppliers or by a transportation company’s daily
practices.
We measure them all the time or can measure them if measurement and
control over these causes is part of a standardized approach to
transportation food safety.
Modeling Risk

Using Traceability, Sanitation, and Supplier Data
to Build a Controlled Risk and Recall System
An Integrated Food Safety System (IFSS)
for the Food Transportation Sector

DATA COLLECTION
Input Forms and Logs
Analysis & Reporting
Critical Tracking Events
Containers on the Move
Process Controls & Costs
Customers & Suppliers
International
Employee Capabilities
DATA MANAGEMENT
Server or Hosted
Costs & Updates
Bar Code - RFID
Database Structures
Transportation Scoring
Quality Controls
Risk Assessment
Integration
ANALYTICS &
REPORTING
Recall Time Reduction
Trace Back & Recall
Cost Effectiveness
Alerts
Compliance Ranking
Risk Reduction
Customization
Data, Analysis and Reporting

Date/Time
Pallet Tag
and Sensors
Pallet Tag
and Sensors
Case Tag
Case Tag
Case Tag
Case Tag
Case Tag
Case Tag
Food Carrier
Dashboard 1
Dashboard
n
Dashboard 3Dashboard 2
Traceability System Component
Bar Code &
RFID Input
Database
Server

Supplier
or Linked
Database
Input Options
1, 2 or 3
Sampling
Data
Inspection
Data
Food Safety
Standard
Risk Calculations
Risk Data and Ranking
(Supplier Management
Report or WEB)
Risk Assessment
Component
Recall Case ID
(GTIN)
Identified
Recall Case Search
for Origin
(Report)
Recall Case Search for
all Brothers & Sisters
Location Risk
Ranking: All Locations
of all Brothers/Sisters
Outbreak
Recognition
(Recall Clock
Started)
Probable Cause Outbreak Component
Search/Risk
Report
Risk Database
Recall Component

Outbreak
Investigations of Risk
Ranked Suppliers
Outbreak Investigation
Completed
Recall Clock Stop
Cloud Access
Opt-In/Out
Function
Online
2
Online
5
Online
4
Online
3
Search System

Distributor
Processor
Farm
Retail
Chain
Restaurant
Chain Packers
Distributor
Processor
Farm
Retail
Chain
Restaurant
Chain
Packers
Distributor

A Simple Step-by-Step Flowchart
To Help Guide Your Work

System Implementation Flow (1)

System Implementation Flow (2)

Homeostasis
One up and one down is dead!

41

End of Module

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Food Transportation System

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