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Transportation of Meat – Importance of Adhering to Regulations

Transporting meat while successfully maintaining its wholesomeness is no easy task. The transport process is subject to a long list of stringent, yet necessary regulations to ensure that meat and other meat products remain safe to consume. Strict adherence to these regulations and guidelines by logistics companies is fundamental for safe human consumption of meat. Failure to do so can lead to the condemning and waste of goods, financial losses for the business, and the ill-health of consumers due to contamination.

The ‘Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4696:2007)’ (Browne, 2007) outlines the health and hygiene guidelines that must be followed within Australia. Requirements regarding refrigeration, packaging, handling, and storage are some of the factors determined by the Australian Standard. It also identifies that it is the responsibility of both the industry and government to avoid health risks such as contamination and to ensure food safety.

Meat products can be contaminated in a number of different ways. Bacteria and other substances in surrounding environments can potentially compromise the safety of food. It is the purpose of the Australian Standard to lay out guidelines to prevent the many various forms of contamination. Particles in the air, water, storage, and equipment used to handle and transport meat products can cause contamination and/or cross-contamination. As this can occur at any stage of the supply chain, the Australian Standard specifies guidelines and tests which must be carried out at each stage. It is vital that businesses have systems in place to effectively monitor and track each step, from production to transportation and finally, consumption.

The TPS WP-80M temperature and pH meter is a helpful tool to assist adherence to the stringent meat standards in Australia. This waterproof and handheld device accurately measures and records temperature and pH levels of meat, which can later be transferred to PC. Supplied with a temperature sensor and a pH electrode, the operating ranges are from -10˚ to 120˚C, and from 0 to 14pH. The Australian made WP-80 meter plays a vital role in enabling its users to successfully monitor and maintain wholesomeness of their meat products.

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