Perishable items refer to products that have a limited shelf life and can spoil or deteriorate over time. These perishable goods include foods such as fruits, flower, meat, poultry, fish, dairy products, and cooked leftovers.

Unlike nonperishable items like peanut butter or canned fruit, perishables require specific storage conditions to remain safe for consumption. It’s important to keep high-risk foods refrigerated below 5 °C or heated above 60 °C to avoid the temperature danger zone and prevent food poisoning.

Proper handling and transportation in temperature-controlled environments are crucial for ensuring the safe delivery of perishable goods.

Transporting perishable cargo by air presents a time-efficient solution, especially for items with short shelf lives. Using state-of-the-art equipment, carriers like American Airlines Cargo ensure the fast and safe delivery of goods such as fresh fruits, vegetables, and live tropical fish.

This method requires strict adherence to Air Cargo Operations guidelines and the use of tools such as an air waybill for seamless shipping processes.

LEARNING OUTCOME

By the end of the program, participants will be able to :

• Describe the perishable air cargo logistics
• Identify, the importance of a HACCP-based Perishable Cargo Safety Management System
• Manage time and temperature-sensitive perishables cargo
• Understand and design a perishable air cargo logistics systems
• Define quality and risk management systems
• Able to handle temperature-sensitive perishable shipments

Download Perishable Cargo Logistics Management Flyer

HRDC Training Programme: 10001340890

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