Moving fresh produce from the point of origin to the point of use requires multiple transportation steps. The ability to transport fresh produce in a safe and efficient manner has never been better. Transporting raw produce presents numerous challenges, however, including cross-contamination, maintenance of appropriate temperature and humidity, segregation of mixed loads, overall sanitation, worker health and hygiene, and container security. In addition, innovation within the fresh produce sector has required innovation in the transportation industry. For example, bagged cut lettuce and salad kits were introduced in the market, requiring the industry to learn which types of product can be shipped cut and in bags. Although food transportation has a very good track record and it continues to improve, food providers must remain vigilant and continue to push the envelope to make fresh foods available in easily accessed forms and packaging.
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