Food logistics is a much broader concept than the simple action of moving food from its origin to its destination. When we go grocery shopping at the supermarket we are not usually aware of what is behind each fruit, vegetable, meat, fish or any other type of food. So that all these are at our disposal, there are a series of logistical processes that allow us to find them in supermarkets.
This type of logistics aims to satisfy demand in various ways, such as, for example, getting the right product, not only what product, but also the quantity, or transporting it to the right place within the established time, guaranteeing the highest quality of the product.
STORAGE, PACKAGING AND PACKAGING OF THE PRODUCT TO BE TRANSPORTED
When dealing with perishable, non-perishable and durable products, the warehouse must take into account certain specific aspects, so that each of the areas to be divided ensures a suitable location for each merchandise according to its nature.
Among these aspects to consider, the maintenance of an adequate storage temperature, relative humidity in relation to the previously established temperature, proper labeling and packaging conditions and, most important, maximum hygiene in all the processes.
In terms of packing and packaging, each one contemplates the specific current regulations of the product that it must contain, but, in general terms, it must be taken into account that, from the logistical point of view, in food this part is very important, since the packing and packaging are in direct contact with the food and serve as its container, protecting and isolating it from any contamination, adulteration and deterioration. That is why both, the container and the packaging, must remain undisturbed from its manufacture to its purchase in the supermarket.
CONTROL OF TEMPERATURES AND HYGIENE
The cold chain is another fundamental concept of food logistics, maintaining it throughout the logistics process is essential.
Both, in the transport of food merchandise and in its storage, its facilities, processes and maintenance elements must be adapted to work in controlled temperature environments, that is, to guarantee that the interior temperature is adequate and compatible for conservation of the food products being treated.
Not only must the temperature be adapted, but it must also be guaranteed that it is maintained in all the processes of transferring the goods from one facility and/or means of transport to another, thus maintaining the cold chain.
In the same way, the receptacles of the vehicles or containers must always be clean to protect the transported food from contamination and, if the food is not packaged, its transport requires that cleaning and disinfection of the same receptacle or container.
It should be noted that the products for said cleaning and disinfection must be suitable for food use and the water used must be drinkable.
TRACEABILITY, AN ESSENTIAL ELEMENT OF FOOD LOGISTICS
Although traceability must always be guaranteed in all types of transport, in the case of food transport, the importance increases considerably since it serves to carry out effective and rapid tracking.
In the event that a food alert arises or if it is necessary to carry out an investigation by the authorities, traceability plays a fundamental role in food safety, it is what gives the ability to withdraw any item that may pose a food risk, regardless whatever phase of distribution or production it is in.
In the food industry, it is essential to have a traceability system that guarantees the traceability of food throughout the entire supply chain.
FIFO AND FEFO TECHNIQUES
The FEFO (First Expires, First Out) technique refers to the life cycle of a batch, that is, its proximity to its expiration date or best before date.
While the FIFO (First In, First Out) technique refers to its date of entry into the facilities.
These two management techniques must have a logic, which is usually to apply the FEFO first, that is, the batches with the closest expiration date come out first and, with the same expiration dates, the oldest references come out first, following the FIFO technique.
CORRECT MANAGEMENT OF ROUTES AND GOODS
A correct management of routes and goods will differentiate an efficient and sustainable food logistics from another that is not as much as possible.
Avoiding trips with an empty truck is one of the clearest premises in this area, along with advanced planning and real-time decision-making. All this contributes to reducing costs and, most important, to reducing food waste during logistics.
EGLOBE, EXPERTS IN FOOD TRANSPORT AND LOGISTICS
At eGlobe we are experts in logistics and all types of transport, whether by land, sea or air.
We have decades of experience in the sector, we transport your food, fulfilling the commitment of a perfect transfer to the destination, without any type of damage or flaw in the goods.
In addition, we offer a wide variety of services related to transport, such as customs service and all its management, among many others.
Do not hesitate to contact us and request your quote without any commitment.