Hard to Handle

With a shelf life measured in days–– not weeks–– putting best practices in place is essential when handling perishables.


For instance, some flowers can’t be stored next to some produce. “The gases from flowers can damage apples,” explains Ampuja.

It’s also important to remember that different types of produce might need to be transported in different temperature zones. “Refrigerated products can be difficult,” says Ampuja, “because they are more susceptible to damage than frozen items that only need one temperature.”

The bottom line, say the experts, is that transporting perishables requires kid gloves. “You need someone who really knows what they’re doing,” says Ampuja. “Perishables require a lot of special attention.”

Hanson’s Janson says that the current state of regulations requires that shippers and carriers work closely together. “Collaboration is essential to minimize the time spent on docks and in transit,” he says. “Perishables have a matter of days of shelf life, not weeks.”

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