Perishables transport: the essential rules

The transport of perishable products is one of the most demanding segments of international logistics. Meat, fish, fruit, vegetables, dairy products, cut flowers… these goods have one thing in common: they tolerate no approximation. A break in the cold chain, an unexpected delay or unsuitable packaging can destroy an entire cargo. Here are the fundamental rules to master.

The cold chain: an absolute requirement

The cold chain refers to the continuous maintenance of a defined temperature, from packaging to final delivery. Any break, even a brief one, can irreparably alter the quality of a product or render it unfit for consumption. There are two types of transport: positive (between 0°C and +4°C for fresh products) and negative (below -18°C for frozen goods).

In air transport, perishable products are placed in isothermal containers (ULD reefer) or packaged with refrigerating elements (gel packs, dry ice) depending on the flight duration and product requirements. The main airlines have dedicated holds for sensitive goods, with active temperature control.

Health regulations for imports

The import of food products of animal origin into Europe is subject to strict veterinary controls at Community Entry Points (CEP). Each shipment must be accompanied by a health certificate issued by the authorities of the country of origin, complying with European Union requirements. Without these documents, the goods may be detained or even destroyed at the importer's expense.

For plant products, phytosanitary certificates are required. Some countries also require prior treatments (fumigation, irradiation) before entry into the territory. These requirements vary depending on the country of origin and the type of product: it is therefore essential to gather information before each operation.

Packaging: an often underestimated factor

Good packaging for perishable transport must fulfil three functions: thermally insulate the product, mechanically protect it from shocks and vibrations, and meet regulatory requirements (airtightness, certified food-grade materials). Polystyrene boxes, isothermal bags and reinforced cartons are the most common packaging. For highly sensitive or high-value products, active solutions with an onboard temperature probe allow real-time monitoring.

Managing lead times: always plan ahead

Time is the enemy of perishables. A fresh product may only have 48 to 72 hours of commercial shelf life once packaged. The calculation must therefore include collection time, ground transit to the airport, cargo acceptance procedures, the flight, customs clearance and final delivery. Every hour counts. At My Way Logistics, we systematically calculate the total transport chain duration before accepting an operation involving sensitive products.

We have positive and negative cold storage warehouses in the CDG cargo zone, which allows us to temporarily store goods while awaiting the right flight, without ever breaking the cold chain. This often overlooked link makes all the difference.