Logistics Sub-Sector Land Transportation

Participant Handbook 
92 
 
Measures to be taken during delivery 
When products are delivered to the cold room: 
•
Doors should be closed at all times to prevent the 
exchange of cold and hot air. 
•
If doors cannot be shut, there should be rubber sheets 
at the entrance to prevent cold air escaping out of the 
cold room. 
 Fig. 5.2.14. products deliver
Wet floor due to condensation: 
•
Produce are left along the corridor of a cold room. 
Temperature may not be ideal for produce which is 
subjected to condensation. 
•
It is not advisable to leave the produce at the corridor 
of a cold room as produce may be subjected to 
condensation where the temperature is not ideal. 
Fig. 5.2.15. wet floor 

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93 
Land Transportation 
Associate 
 
Fig.5.2.16. cold chain products
 
Inspection and Trimming 
•
When cold chain procedures are not in place, a lot of 
cargo does not arrive at its destination with the 
desired quality. 
•
Produce has to be trimmed as stems or outer layers 
of produce are exposed to bacteria. 
•
As time passes by, the condition of produce could 
deteriorate further when subjected to the 
inconsistent and distressing temperature. 
Process of Trimming
Produce is left exposed to ambient temperature, waiting to be 
trimmed. 
Fig.5.2.17. cold chain products
The outer layer of lettuce turns yellowish and is trimmed 
away. 

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Participant Handbook 
94 
 
Cold Chain Practices 
 
SEQ 
PROCESS