Republic of the Philippines

Bohol Island State University-Main Campus

CPG North Avenue, Tagbilaran City

Vision: A premier Science and Technology University for the formation of a world class and
virtuous human resource for sustainable development in Bohol and the country.

Mission: BISU is committed to provide quality higher education in the arts and sciences, as well
as in the professional and technological fields, undertake research and development, extension
service for the sustainable development of Bohol and the country.

COLLEGE OF ADVANCED STUDIES (CADS)

MASTER OF ARTS IN TEACHING VOCATIONAL EDUCATION (MATVE)

Masterand : NOEME C. HISTORIA

Course : MATVE- Food Technology
Professor : DR. EDGAR GALENDEZ

LOGISTICS: GETTING THE FOOD TO ITS DESTINATION ON TIME

The logistics industry is recognized for its ability to deliver a wide variety of
products and goods across long distances. With the knowledge of various delivery
routes and effective modes of transportation, deliveries can now be done in a short
amount of time, while keeping the cargo secure all the way. Food is one of the most
popular products distributed by logistics companies. This includes frozen food, baked
food, fruits, vegetables, and processed food. Since it is a product that has been
transported by people for a very long time, perishable goods shipping has become a
standard delivery process. Food shippers must already contend with a variety of
elements, including storage temperatures, packaging, freshness and quality, timeliness
and, of course, proper transit.
Food miles- The term 'food miles' refers to the total geographic distance food is
transported between their cultivation, processing and to the consumer at the point of
sale. Put simply, it's way of measuring how far your food had to travel to get to your
plate. The rise in food miles has led to increases in the environmental, social, and
economic burdens associated with transport. These include carbon dioxide emissions,
air pollution, congestion, accidents and noise. Another challenge with relying on “food
miles” as an indicator of greenhouse gas emissions or other environmental impacts is
that often, the mode of transport (air, road, rail, and water) is a much more important
determinant than the distance travelled.
Food Safety and Quality during Transportation

Food products experience some level of deterioration with the passing of time.
This is due to organic molecule breakdown that takes place spontaneously. Additionally,
pests like rodents and insects infest food products and also cause spoilage. But the most
common reason for food spoilage is the result of microorganisms like bacteria and fungi.
These get into food in search of nourishment but their presence has negative results. As
they multiply, they produce toxic substances and chemicals making food unsafe for
human consumption.
Let us consider some common food storage methods that can be carried out before and
during the transport process to ensure your foodstuffs get to their destination in the
proper condition.
1. Time and Temperature Control
Proper food safety practices with regards to time and temperature control have
a great impact on food safety. Researchers have shown that in certain conditions, one
single bacterium multiplies every 20 minutes. They have in fact identified the range
between 41 degrees and 135 degrees F as the danger zone. Any food left under such
conditions is favorable breeding ground for pathogens. Most of these transportation
facilities use complete climate control. This is because humidity levels also affect food
quality and safety. Low humidity causes high water loss and makes produce more
vulnerable to decay or mold. Alternatively, it would be necessary to use special
packaging to maintain food quality and integrity.
2. Pasteurization
 This is one of the most common methods used to increase the shelf life of
products that need to be transported over long distances. The process is most common
for liquid food products like milk. It involves heating the liquid to a specified
temperature below its boiling point so as to slow the growth of microbes. It is then
cooled rapidly and then sealed.
3. Canning
Canning is a food preservation process that involves storing it in air-tight
containers and then applying heat treatment. The process is popularly used for fruits,
vegetables, and dairy and meat products. Aluminum is the preferred material for
containers used for canning as it is light and does not rust. Food is canned as soon as
possible after harvest to ensure the retention of nutrients.
4. Sterilization
There are numerous methods used for this process including irradiation, heat
treatment and the use of chemicals. After the products are treated, they are usually
stored in air-tight cartoons or containers. The main disadvantage associated with this
method is that it kills the good bacteria along with the bad. It also alters the taste
slightly.
5. Dehydration
This storage process works by removing moisture content from food. This helps
to prevent the growth of microorganisms that usually cause decay and also slows
enzyme processes down. This method goes back ages as the sun and wind were among
the most common drying methods in early times. It can either be done using
evaporation or freeze drying. Evaporation uses the sun, air, smoke or wind to remove
moisture. Freeze drying on the other hand involves freezing then water removal using
sublimation. Either one of these processes makes the product in question lighter and
smaller. But before use one would need to add the water back to restore the original
condition.
Dry Food Storage Guidelines
 Food Rotation
All dry foods should be properly labelled and dated. Then the first products in
should be the first ones out. This calls for a lot of rotation but it ensures that no food
overstays in storage. It is a fact that the value and quality of food decreases with time.
This makes it pertinent to use the products before their best-by date.

 Low Humidity
 Dry food storage areas require humidity levels of 15% or lower. During certain
seasons, this requires mechanical intervention to ensure that optimal conditions are
maintained. But in most cases, it suffices to use moisture-proof packaging.
 Sunlight
Dry foods should be stored away from direct sunlight. This is because sunlight
causes oxidation which in turn lowers nutritional value and food quality. Artificial light
has no negative effect though. That is why most storage facilities are pitch dark and use
electric lighting when necessary.
 Floor Contact
Dry foods are best stored some inches off the floor to reduce surface
condensation and allow for easy cleaning. This also reduces on the chances of harboring
rodents as there is inadequate hiding space.
 Pest Control
Make sure that the storage area is vermin-proof. This involves sealing off doors
and windows to prevent their entry. Fumigation should only be carried out when
absolutely necessary and it should be done by experts.
 Ventilation
A storage room needs to be properly aired, cool and dry. Lower temperatures
are more favorable as they reduce enzyme activity as well as respiration. It is best to
keep heat-producing equipment like transformers and water pipes away from the area.
Importance of Proper Food Storage during Transportation

 To Reduce Wastage
 Maximized Shelf Life
 Pest Protection
 Food Quality Retention
 Public Health

How to Ship Food: Tips for Getting Food to Its Destination Safely

1. Know Your Shipping Restrictions

The first thing you need to figure out before shipping food is whether you’re
actually allowed to ship it. For example, all food items that are classified as perishables
(i.e. have a shelf life of less than six months) cannot be shipped internationally,
regardless of whether they are store-bought or homemade. In addition, many countries
have individual import restrictions that prohibit certain foods. Domestic shipping rules
regarding foods are usually more lenient, but you should check them out nonetheless,
just to be on the safe side.

2. Package Safely
There is no such thing as “too safe” when it comes to packaging food items for
mailing. If you’re mailing homemade foods, you should make sure that they are
completely cooled before packaging them. This will prevent moisture from condensing
within the storage container, and your food will remain dry and moldfree throughout its
voyage.
Wrap the homemade foods in aluminium foil or plastic wrap and put them in an
airtight container that’s just the right size for them. Place the container inside a sturdy
box that is only slightly larger than the container and add packing peanuts or other
cushioning materials to secure the container in place and protect it from outside impact.
Finally, seal the box with packing tape.

3. Figure out How You Are Going to Keep Your Food Cold
Non-perishable dried foods (for example, plain cookies) don’t need to be kept
cold during shipping. Temperature sensitive foods, however, should be protected from
the heat of the environment. To keep perishable food cold, you’ll need insulation (for
example, a Styrofoam box, insulated liners or insulated pads) and cold packs. If you need
to ship frozen products, you can use dry ice instead of cold packs, but you should keep
in mind that it is a hazardous material that requires careful handling and can be subject
to shipping restrictions.
Put the perishable item in a plastic bag and seal it, then place the bag inside a
foam box lined with cold packs. The thicker the box, the better it will keep the food cold.
If the item can melt or thaw, put it in an airtight plastic container instead of a plastic
bag. Finally, place the foam box inside a sturdy box made of corrugated cardboard.
Make sure that all empty spaces within the cardboard box are filled with packaging
materials for extra protection.

4. Label the Package Accordingly

When shipping food, write “Keep Refrigerated” or “Perishable Items” on the box
to let the courier know that the parcel requires special handling. It won’t keep your
package 100% safe, but it won’t hurt, either. If you use dry ice to keep your products
frozen, you must label your package as containing dry ice inside. Make sure that all
labels and writings are clearly visible.

5. Pay Extra for Fast Shipping

Most couriers offer a range of shipping options to meet their customers’ needs.
When shipping perishable foods, request fast shipping (preferably overnight delivery, if
such an option is on the table) to ensure that the items don’t spoil before they reach
their destination. It will cost you extra, but in this case, time is more crucial than money.
Be sure to ship your package early in the week, so it doesn’t get delayed over the
weekend, and request a tracking number to keep an eye on your shipment.

REFERENCE:
http://www.victoriahansenfood.com/knowledgebase/dehydration/
https://www.polygongroup.com/en-US/blog/importance-of-climate-control-in-food-
transportation/
https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2005/7-simple-
rules-for-effective-and-hygienicdry-goods-storage/
https://www.airspeed-ph-perishable-goods-shipping/
https://www.cerasis-food-logistics/
https://www.medium-com-postagemaker-how-to-ship-food-tips-for-getting-food-to-
its-destination-safely-9ad308c088d2/
https://www.theconsciouschallenge-org-food-transportation/

ACTIVITY
1. Explain the importance of logistics.
2. What do you mean by food miles?
3. What are some common food storage methods to be considered to ensure the foods
get to their destination in the proper condition?
4. When shipping food, why do we need to label the package accordingly?
5. How do we transport food safely?