APPENDIX VI
REPORT OF AN AD HOC WORKING GROUP ON QUICK FROZEN FOODS

1. An ad hoc Working Group was established by the Commission to consider the Draft Standard for Quick Frozen Carrots and the Draft International Code of Practice for the Handling of Quick Frozen Food during Transport, both of which were before the Commission at Steps 7 and 8. The Working Group met on 5 July 1983 under the Chairmanship of Mr. C. van der Meys (Netherlands), and was attended by representatives of the delegations of Austria; Cuba; Federal Republic of Germany; Japan; Mexico; Netherlands; Switzerland; United Kingdom and United States of America.

2. The Working Group was aware that it had been called upon to make recommendations to the Commission on the above-mentioned texts in lieu of the Joint ECE/Codex Alimentarius Group of Experts on Standardization of Quick Frozen Foods, which had adjourned sine die, and that there had been very few precedents for this procedure.

A. DRAFT STANDARD FOR QUICK-FROZEN CARROTS (at Step 7)

3. The Working Group had before it the Draft Standard, ALINORM 83/25 and 83/25-Add.1, together with the comments of Australia, the Federal Republic of Germany, Poland, Spain and South Africa in ALINORM 83/41 - Part IV and 83/41 - Part IV - Add.1. Also available were the comments of the Rapporteur, Mr. W. Aldershoff (Netherlands) made in response to the above governments' comments. All of the written comments were considered individually by the Working Group. This report summarizes the action proposed by the Working Group on these comments.

4. Section 2.1: the last part of this section was deleted following a discussion of the comment by the Federal Republic of Germany. It was felt that Good Manufacturing Practice would dictate whether or not the product should be blanched.

Section 2.3: the Working Group noted that all of the Codex Standards for Quick Frozen Foods made reference to the Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods (Ref. No. CAC/RCP 8-1976), and agreed that this reference did not imply that in accepting the standard that the Code would be accepted also.

Section 2.4.2 (Styles): comments made by Spain and South Africa were not accepted by the Working Group on the basis that this section could not possibly cover all styles explicitly, and that the proposals to amend the dimensions of certain styles would mean a complete re-examination of section which was not feasible at this late stage.

Section 3.2.1 (Quality factors, General requirements): the proposal of South Africa was not accepted. The Working Group noted that sand and grit was already covered by section 3.2.2 Analytical Characteristics, and that the general statement “clean and sound” would cover almost all other eventualities.

Section 3.2.3 (Definition of Visual Defects): the Working Group did not accept a proposal of South Africa to reduce the size of “small pieces”, on the advice of the rapporteur.

Section 3.2.5 (Classification and Tolerances for Visual Defects): this section was reworded in order to link the defect tolerance tables to the text and to clarify their use. It was noted that the increased level of allowable defect points given in the table resulted from the use of an increased sample size.

Section 4.1 (Food Additives - Processing Aids): the Working Group noted the comments of the Federal Republic of Germany and Poland, and the opinion of the Committee on Food Additives expressed in paragraph 74 of ALINORM 81/12. It was agreed that sodium hydroxide was commonly used as a peeling agent and that citric acid was used as a subsequent neutralizing agents and also as a blanching aid. Both substances were later removed by washing, and any residues which might remain were not such that they would be considered as “food additives”. Nevertheless, as processing aids it was considered that they should be listed. The advice of the Commission was sought in this matter.

Section 8.3 (Methods of Analysis and Sampling - Cooking Procedure): due to the differing opinions on the length of cooking time needed, it was agreed not to specify a cooking time.

Status of the Standard

5. The Working Group agreed to recommend to the Commission that the Revised Draft Standard, which appears as Annex 1 to this report, should be adopted as a Codex Standard at Step 8.

B. DRAFT INTERNATIONAL CODE OF PRACTICE ON THE HANDLING OF QUICK-FROZEN FOODS DURING TRANSPORT (Step 7)

6. Documents before the Working Group were: the Draft International Code of Practice, ALINORM 83/37; the comments of Denmark, Poland, South Africa and the International Frozen Food Association (IFFA) in ALINORM 83/41 - Part VIII and Addendum 1; and the comments of Australia, Federal Republic of Germany, and the United Kingdom, in Conference Room Document LIM. 4. The Working Group also had the comments of the Rapporteur, Prof. Dr. W. Spiess (IIR) in response to the above governments' comments.

7. As a matter of principle the Working Group agreed that specific temperatures for transport would not be given in the Code, as these were already given in the Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP 8-1976). This decision was in accordance with the previous decision of the Joint Group of Experts (ALINORM 81/25, paragraphs 91 and 95). This report summarizes the actions taken by the Working Group.

8. Sections 2.2, 2.5 and 4.1 were deleted by the Working Group. It was agreed that these sections added very little of value to the Code and were either difficult to interpret, or did not reflect current good commercial practice and could therefore be misleading.

9. Section 4.3 was considered in some detail. In regard to the Danish observation that decreasing the temperature of the product before loading could lead to abnormalities in the operation of the refrigerating unit, the Working Group agreed that such instances would be very unusual, and took no action. However, it was agreed that the last part of the section which suggested that the transport equipment might be used to reduce a high product temperature was deleted, as this was not considered to be good practice.

10. In regard to Section 6.1, it was agreed that insulated transport equipment would be used for the transport of quick frozen foods except for a few unusual cases. It was not thought necessary to indicate that Class “C” equipment (as defined by the UN/ATP Agreement on the International Carriage of Perishable Foodstuffs) should be used, since it was recognized that the Code was also intended for application in countries which were not Contracting Parties to the Agreement.

11. Section 8.3 was amended so that there would be a reference to “accidental damage to essential parts of the transport equipment”. A second amendment was made in order to take into account cases of break-down in remote and hot regions.

12. A number of editorial changes were adopted, and all comments which added clarity or precision to the text were adopted.

Status of the Draft Code of Practice

13. It was agreed to propose to the Commission that the Draft International Code of Practice be adopted at Step 8, and published as Annex 2 to the main Code, CAC/RCP 8-1976. The revised Draft Code appears as Annex 2 to this report.

ANNEX 1

DRAFT STANDARD FOR QUICK FROZEN CARROTS
(Steps 7 and 8 of the Procedure)

1. SCOPE

This standard shall apply to quick frozen carrots of the species Daucus carota L. as defined below and offered for direct consumption without further processing, except for repacking, if required. It does not apply to the product when indicated as intended for further processing or for other industrial purposes.

2. DESCRIPTION

2.1 Production Definition

Quick frozen carrots are the product prepared from fresh, clean, sound, roots of carrot varieties (cultivars) conforming with the characteristics of the species Daucus carota L. from which the leaves, green tops, peel and secondary roots have been removed and which have been washed and may or may not be blanched.

2.2 Process Definition

Quick frozen carrots are the product subjected to a freezing process in appropriate equipment and complying with the definitions laid down hereafter. This freezing operation shall be carried out in such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall not be regarded as complete unless and until the product has reached -18°C (0°F) at the thermal centre after thermal stabilization.

The recognized practice of repacking quick frozen products under controlled conditions is permitted.

2.3 Handling Practice

The product shall be handled under such conditions as will maintain the quality during transportation, storage and distribution up to and including the time of final sale. It is recommended that during storage, transportation, distribution and retail, the product will be handled in accordance with the provisions in the Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods (Ref. No. CAC/RCP 8-1976).

2.4 Presentation

2.4.1 Types only for the styles Whole:

1. Long - any suitable variety of conical (e.g. Chantenay) or cylindrical (e.g. Amsterdam) cultivars of carrot.

2. Round - any suitable variety which has the appearance of spherical cultivar (e.g. Paris Carrot).

2.4.2 Styles

(a) Whole

1. Conical and cylindrical cultivars (e.g. Chantenay and Amsterdam types) - consist of carrots which, after processing, retain the approximate conformation of a whole carrot. The shortest diameter at the greatest circumference, measured at right angles to the longitudinal axis shall not exceed 50 mm. The variation in diameter between the largest and smallest carrot shall not exceed 4:1.

2. Spherical cultivars (e.g. Paris type) - consist of fully mature carrots of a roundish shape of which the largest diameter in any direction shall not exceed 45 mm.

(b) Finger: carrots of the cylindrical type, including sections obtained thereof by transverse cutting, being not less than 30mm long (apart from arising end pieces).

(c) Halved: carrots cut longitudinally into two approximately equal halves.

(d) Quartered: carrots cut longitudinally into four approximately equal sections.

(e) Sliced Length-wise: carrots sliced approximately longitudinally, either smooth or corrugated into four or more units of approximately equal size. Not less than 20 mm long and not less than 5 mm in width measured at the maximum width.

(f) Shoestring or Julienne: carrots cut longitudinally, either smooth or corrugated, into strips. The cross section shall not exceed 5 mm (measured at the longest side of the cross section).

(g) Sliced or Ring cut or Roundels: carrots cut, either smooth or corrugated at right angles to the longitudinal axis into rings, having a minimum thickness of mm, a maximum thickness of 10 mm and a maximum diameter of 50 mm.

(h) Pieces: carrots cut cross-wise into sections having a thickness greater than 10 mm but less than 30 mm or whole carrots which are halved and then cut cross-wise into sections or carrots that may be irregular in shape and size and which are larger than ring cut or double diced.

(i) Diced: carrots cut into cubes with edges not exceeding 12.5 mm.

(j) Double Dice: carrots cut into uniformly shaped units having a cross section that is square and of which the longest dimension is approximately twice that of the shortest dimension - the shortest dimension not exceeding 12.5 mm.

2.4.3 Other styles

Any other presentation of the product shall be permitted provided that it:

1. Is sufficiently distinctive from other forms of presentation laid down in this standard.

2. Meets all other requirements of this standard:

3. Is adequately described on the label to avoid confusing or misleading the consumer in accordance with section 6.1.3.

2.4.4 Tolerance for Styles

A tolerance of 10 per cent by weight of non-conforming units applies to the whole style and 20 per cent for all other styles.

2.4.5 Sizing

1. Quick frozen carrots of the styles whole and finger may be presented sized or unsized.

2. If presented as size-graded the styles in 2.4.5(a), dependent on the cultivar used, shall conform to one of the three following systems of specification for the size names.

3. The diameter shall be measured at the point of largest transverse cross-section of the unit.

2.4.6 Tolerance for size

If presented size graded the product shall contain not less than 80 per cent by mass of carrots of the declared size.

2.4.7 Standard Sample Unit for Presentation and Sizing

See section 3.2.4(2) and 3.2.4(3).

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Optional Ingredients

3.1.1 Salt (sodium chloride), sucrose, invert sugar syrup, dextrose, glucose syrup, dried glucose syrup, fructose, and fructose syrup.

3.1.2 Aromatic herbs and spices; stock or juice of vegetables and aromatic herbs; garnishes composed of one or more vegetables (e.g. lettuce, onions; pieces of green or red peppers, or mixtures of both) up to a maximum of 10 per cent m/m of the total drained vegetable ingredient.

3.2 Quality Factors

3.2.1 General Requirements

Quick frozen carrots shall be:

• of a reasonable uniform colour, conforming to the colour characteristics of the variety;

• clean and sound;

• have a normal flavour and odour, free from foreign flavour and odour, taking into consideration added optional ingredients;

• free from objectionable tough parts;

and with respect to visual defects subject to a tolerance shall be:

• not misshapen; (this regards whole and finger carrot style only);

• reasonably free from blemishes;

• reasonably free from mechanical damage (this regards whole and finger carrot style only);

• reasonably free from green tops;

• reasonably free from extraneous vegetable materials (EVM);

• reasonably free from unpeeled areas.

3.2.2 Analytical characteristics

Mineral impurities measured on a whole product basis not more than 0.1 per cent m/m.

3.2.3 Definition of Visual Defects

3.2.4 Standard Sample Unit

3.2.5 Classification and Tolerances for Visual Defects

For tolerances based on the standard sample unit indicated in section 3.2.4 visual defects shall be assigned points in accordance with Tables 1 and 2. The maximum number of points shall not exceed the Total Allowable Points rating given under categories A or B, or the Overall Total.

TABLE I

WHOLE, FINGER, HALVED AND QUARTERED STYLES

TABLE 2

RING CUT, SLICED LENGTHWISE, DICED, DOUBLE DICED, SHOESTRING AND PIECES

3.3 Definition of Defective for Presentation Quality Factors and Size

Any standard sample unit taken in accordance with the FAO/WHO Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL - 6.5) (Ref. No. CAC/RM 42-1969) and which is adjusted to a standard sample size for applying the tolerances relating to “Visual Defects” shall be regarded as “defective” for the respective characteristics as follows:

1. When it fails to meet the general requirements given in section 3.2.1.

2. When it fails to comply with the tolerance for style in para. 2.4.4.

3. When it exceeds the Total Allowable Points in any one of the defect categories A or B; or when it exceeds the Total Allowable Points for the Overall Total of the respective defect categories, in Tables 1 & 2.

4. When the tolerances for damaged and small pieces are exceeded, or

5. When it fails to comply with the size requirements in 2.4.6.

3.4 Lot Acceptance for Presentation Quality Factors and Size

A lot is considered acceptable with respect to Presentation Quality Factors and Size when the number of “defectives” as defined in section 3.3 does not exceed the acceptance number (c) for the appropriate sample size as specified in the FAO/WHO Codex Alimentarius Sampling Plans for Prepackaged Foods (Ref. No. CAC/RC 42-1969). In applying the acceptance procedure each “defective” (sub-sections (a) or (b) or (c) or (d) or (e) is treated individually for the respective characteristics.

4. FOOD ADDITIVES

4.1 Processing Aids

4.2 Carry-Over Principle

Section 3 of the “Principles Relating to Carry-Over of Additives into Foods” (Ref. ALINORM 76/12, App. IV) shall apply.

5. HYGIENE

It is recommended that the product covered by the provisions of this standard be prepared in accordance with the International Code of Practice - General Principles of Food Hygiene (Ref. No. CAC/RCP 1-1969) recommended by the Codex Alimentarius Commission.

6. LABELLING (Subject to endorsement)

In addition to Sections 1, 2, 4 and 6 of the Recommended International General Standard for the Labelling of Prepackaged Foods (Ref. No. CAC/RS 1-1969) the following provisions apply:

6.1 The Name of the Food

6.1.1 The name of the food as declared on the label shall include the designation “carrots” The words “quick frozen” shall also appear on the label, except that the term “frozen” ¹ may be applied in countries where this term is customarily used for describing the product processed in accordance with the sub-section 2.2 of the standard.

¹ See 1/page 9.

6.1.2 In addition, there shall appear on the label in conjunction with or in close proximity to the word “carrots”:

1. the type Round if the carrots are of this type.

2. the style as appropriate:“Whole”¹, “Finger”¹, “Halved”, “Quartered”, “Sliced Lengthwise” “Shoestring” or “Julienne”, “Sliced”, “Ring Cut”, or “Roundel”, “Pieces”, “Diced”, or “Double Dice”.

6.1.3 If the product is produced in accordance with sub-section 2.4.3 the label shall contain in close proximity to the word “carrots” such additional words or phrases that will avoid misleading or confusing the consumer.

6.1.4 When any ingredient, other than salt, has been added which imparts to the food the distinctive flavour of the ingredient, the name of the food shall be accompanied by the term “with X” or “X flavoured” as appropriate.

6.1.5 Where a statement of size is made, the words “very small”, “medium”, “large”, and “extra large”, as appropriate shall be indicated. Carrots meeting the size requirements for “small” may be designated “baby” within countries where this practice is permitted.

6.2 List of Ingredients

A complete list of ingredients shall be declared, in descending order of proportion. Section 3.2(c) of the “Recommended International General Standard for the Labelling of Prepackaged Foods” (Ref. No. CAC/RS 1-1969) shall also apply except that food additives present in the product in accordance with Sections 4.1 and 4.2 need not be declared.

6.3 Net Contents

The net contents shall be declared by weight in either the metric system (“Systeme International” units) or avoirdupois or both systems of measurement as required by the country in which the food is sold.

6.4 Name and address

The name and address of the manufacturer, packer, distributor, importer, exporter or vendor of the product shall be declared.

6.5 Country of Origin

The country of origin of the product shall be declared if its omission would mislead or deceive the consumer.

6.6 Lot Identification

Each container shall be embossed or otherwise permanently marked in code or in clear, to identify the producing factory and the lot.

6.7 Additional Requirements

The package shall bear clear directions for keeping from the time they are purchased from the retailer to the time of their use as well as directions for cooking.

¹ In countries where this is customary these styles may be simply designated as “carrots”,

6.8 Bulk Packs¹

In the case of quick frozen ² carrots in bulk the information required in 6.1 to 6.6 shall either be placed on the container or to be given in accompanying documents, except that the name of the food accompanied by the words “quick frozen” (the term “frozen” may be used in accordance with sub-section 6.1 of this standard) and the name and address of the manufacturer or packer shall appear on the container.

7. PACKAGING

Packaging used for quick frozen carrots shall:

1. Protect the organoleptic and other quality characteristics of the product.

2. Protect the product against microbiological and other contamination.

3. Protect the product from dehydration, and where appropriate, leakage as far as technologically practicable.

4. Not pass on to the product any odour, taste, colour or other foreign characteristics, throughout the processing (where applicable) and distribution of the product up to the time of final sale.

8. METHODS OF EXAMINATION, ANALYSIS AND SAMPLING

The methods of examination, analysis and sampling described here under are international referee methods which are subject to endorsement by the Codex Committee on Methods of Analysis and Sampling.

8.1 Sampling

8.1.1 Sampling for Presentation, Size and Quality Factors: for these provisions detailed in Sections 2.4, 3.1 and 3.2 of this standard sampling shall be carried out in accordance with the FAO/WHO Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5) (Ref. No. CAC/RM 42-1969), as amended.

8.1.2 Sampling for Net Weight: shall be carried out in accordance with the FAO/WHO Sampling Plans for the Determination of Net Weight (under elaboration by the Codex Committee on Methods of Analysis and Sampling).

8.1.3 Sampling for analytical requirements: Sampling Plans to be elaborated.

8.2 Thawing Procedure

According to the FAO/WHO Codex Alimentarius Standard Procedure for Thawing of Quick Frozen Fruits and Vegetables (Ref. No. CAC/RM 32-1970) [endorsed].

8.3 Cooking Procedure

According to the FAO/WHO Codex Alimentarius Standard Procedure for Cooking of Quick Frozen Fruits and Vegetables (Ref. No. CAC/RM 33-1970). The cooking time for quick frozen carrots may vary depending on variety, maturity, style and sizes.

¹ Pending a final decision on the Labelling of Non-Retail Containers by the Committee on Food Labelling.

² “Frozen”: this term is used as an alternative to “quick frozen” in some English speaking countries.

8.4 Test Procedure

8.4.1 Net Weight - FAO/WHO Codex Alimentarius Standard Procedure for Net Weight Determination of Quick Frozen Fruits and Vegetables (Ref. No. CAC/RM 34-1970); also contained in the Recommended International Standard for Quick Frozen Peas (Section 8 Ref. No. CAC/RM 41-1970). [endorsed].

8.4.2 Mineral Impurities - FAO/WHO Codex Alimentarius Standard Procedure for Determination of Mineral Impurities in Quick Frozen Fruits and Vegetables (Ref. No. CAC/RM 54-1974). [to be endorsed].

ANNEX 2

REVISED DRAFT INTERNATIONAL CODE OF PRACTICE FOR THE HANDLING OF QUICK FROZEN FOODS DURING TRANSPORT
(Steps 7 and 8 of the Procedure)

1. Scope

1.1 This Code is intended to provide guidelines for the loading, transport ¹ and unloading of quick frozen foods, other than for retail purposes ².

1.2 This Code of Practice is intended to be applied to quick frozen foods of all types which have been subjected to the process of quick freezing as described in section 3 of the Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods (Ref. No. CAC/RCP 8-1976), and which are offered for sale in the deep frozen state.

1.3 This Code of Practice is based on the knowledge that a product with an acceptable quality, offered by a shipper ³ will have to be delivered by a carrier at the final point of destination to the receiver in an almost unchanged qualitative condition. To achieve the transportation, the carrier provides adequate transport facilities, capable of maintaining the recommended temperature from the point of shipping to the point of receiving.

1.4 The provisions of this Code of Practice should be interpreted as recommendations and are intended as a guide to assist in the handling and transportation of quick frozen foods in order to maintain their quality up to the time of final sale.

1.5 This Code relates to any type of transport of quick frozen foods and therefore also applies to transport of quick frozen foods in containers suitable for the purpose.

¹ Transportation in the sense of this Code means the conveyance of quick frozen foods from one warehouse cold-store to another. The transportation process starts with removal of the products from the initial cold store and ends with storage of the products at the destination cold store.
Transport by land of frozen foodstuffs to countries having ratified the UN/ATP agreement must be carried out in equipment approved according to said agreement and under the conditions laid down in the agreement.

² Detailed technical information may be found in the following publications of the International Institute of Refrigeration: (i) Recommendations for the Processing and Handling of Frozen Foods; (ii) Recommended Conditions for Land Transport of Perishable Foodstuffs.

³ In this document the shipper, carrier and receiver are considered as identical to the responsible person who offers, respectively transports and receives the load or the person who works under his responsibility.

2. Product Quality

2.1 Quick frozen foods, when offered for transportation, have a quality which is determined by the quality of the raw material and by the processing before freezing, the quickfreezing process itself, by the packaging and the packaging material and the storage temperature-time history and handling up to that time.

2.2 No material change in quality will result from the loading, transportation and unloading operations provided that the recommended temperature provisions have been maintained. However, because quality is dependent on many factors other than temperature (see 2.1) maintaining the temperature according to this code provides no guarantee that the quality of a product will be at the acceptable quality level (A.Q.L.) at the end of a transportation journey.

2.3 In cases where the temperature of a product at the time of arrival is warmer than that recommended, the product should not be refused but placed in such conditions so as to reduce the temperature to the desired level as quickly as possible. Such product will not necessarily be of bad quality although its product life may have been reduced. Further handling of affected product should be determined in consultation with the appropriate control authority.

3. Loading, Unloading and Transportation

3.1 Any handling of frozen foods at air temperatures warmer than the product temperature will result in an increase of the product temperature and may also result in condensation of water on the product. Handling at such air temperatures should, therefore, be minimized or avoided if possible. Under all circumstances, handling of quick frozen foods during loading and unloading of the transport equipment should be done as fast as practicable. Fans in the transport equipment must be stopped during the loading process.

3.2 The use of standardized load units is strongly recommended as well as the use of mechanical loading and unloading equipment, to minimize the time-temperature-surface exposure of cargo to uncontrolled environmental conditions.

3.3 The quick frozen food should not reside longer than is necessary in an environment with warmer temperatures.

3.4 The selection and grouping of quick frozen foods for various destinations should be done in advance and before leaving the cold store. The order of loading should be well prepared in advance in cases where the transport equipment will not be completely unloaded at one destination.

3.5 Quick frozen foods shall be loaded within transport equipment so as to provide for free circulation of refrigerated air at the front, rear, top, bottom and both sides of the load, except for transport equipment of envelope construction wherein refrigerated air or refrigerant circulates within the walls of such equipment.

4. Product Temperature

4.1 Transport equipment is generally designed to keep the temperature in a load as it is offered and not to remove any heat gained by the food during loading because the refrigeration capacity provided is in most cases not sufficient to lower the core temperature of the cargo in a reasonable time. A superficial temperature rise, however, can be redressed within a reasonable time, provided that external heat load is not excessive, refrigeration power and air circulation is not restricted and refrigerated air is properly distributed.

4.2 It is recommended that, prior to loading, product temperatures should be decreased by a suitable amount below the recommended carriage temperature so that, on completion of loading the recommended temperature is not exceeded in any part of the cargo.

4.3 Shipper and carrier should agree upon the stabilized product temperature at the time of preparing the load in the warehouse cold-store for delivery to the transport equipment and on the time and procedure of loading, taking into account the temperature recommended for the product and the time needed for the loading process, the ambient air temperature during the loading process, the characteristics of the refrigerated transport equipment and the time needed for transportation.

4.4 Carrier and receiver should agree upon the product temperature at the time of receiving the load at entry to the warehouse cold-store and on the time and procedure of unloading, taking into account the temperature recommended for the product and the ambient air temperature during the unloading process and the time needed for unloading.

4.5 On arrival at the final destination, the warehouse cold-store should keep the product at the recommended temperature.

4.6 Temperature measurement at the time of loading and unloading should preferably be made in packages situated in approximately the same relative position in the cargo, taking into consideration the recommendations laid down in para 8.3 of Addendum I to CAC/RCP 8-1976, and para. 5.2 of this Code.

4.7 Temperatures measured should be written in a transport document accompanying the load for the benefit of the receiver, with a copy to all parties concerned which may also include insurance organizations.

5. Measuring Product Temperature

5.1 Temperature should be checked in the product according to the recommendations as presented in Addendum I to the Code of Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP 8-1976).

5.2 If agreed by the parties concerned, package surface temperature may be measured instead of product temperature, but in case of dispute only the product temperature should be valid.

5.3 Checking temperature in the situations as mentioned in 4.7., should always be done by shipper and carrier or carrier and receiver, at the same time, on the same samples and in the environmental conditions of the warehouse cold-store where the product will be stored or was stored (ref.No. CAC/RCP 8-1976 para 5.4).

5.4 Checking product temperature should not delay the loading or unloading process. In case of dispute the measuring procedure should follow the directions presented in para 5.3 above, meanwhile keeping the transport equipment closed.

6. Transport Equipment

6.1 Transport equipment should be compatible with the requirements of the quick frozen food to be transported, taking into account the conditions during loading and unloading and the ambient air temperature during transportation and the duration of the journey. The transport equipment should be insulated and should be equipped in such a way that the recommended temperature can be maintained during the time of transportation.

6.2 The transport equipment should be free from foreign smell or odour and in good hygienic condition.

6.3 The transport equipment should be precooled before loading as far as appropriate with regard to the time and energy consumption as well as temperature and humidity at the loading area. Before loading a defrost cycle should be observed. Any frost accumulated inside the vehicle should be removed prior to precooling.

6.4 In the event of a refrigeration system being supplied that may have repercussions on the health of people entering the refrigerated space, warning notices and safety procedures or devices must be provided to protect the workers; where such equipment is used the manufacturers instructions are to be strictly adhered to.

6.5 During transportation a limited rise of 3°C, (see para. 5.2, CAC/RCP 8-1976) in the temperature from that specified for the load may be tolerated, but the temperature should be reduced as soon as possible, either during transport or immediately after delivery, to the recommended temperature (see also para 2.4).

6.6 It is recommended that the transport vehicle be equipped with an appropriate temperature measurement device to record air temperature inside the vehicle. The dial or reading element of the device should be mounted in a readily visible position outside the vehicle.

6.7 The carrier should keep records of:

• (where the refrigeration during transportation is carried out by mechanical equipment) the temperature in the return air flow
• (where a thermograph is fitted) the air temperature inside the equipment as indicated by the dial mounted on the equipment body
• (where the refrigeration during transportation is carried out by a mechanical equipment) the running time of the refrigeration unit
• the length of time for which the doors are left open during loading and unloading of the goods.

6.8 Transport of quick frozen foods should be carried out within the shortest practicable time.

7. Facilities at loading and unloading place

7.1 The ware house cold-store should provide for adequate connections, e.g. port doors, dock shelters, etc. to the refrigerated transport equipment, so that this equipment and the cargo transferred are subject to a minimum of heat load, and that thereby any increase in product temperature is restricted as much as possible.

7.2 When no port door or dockshelter is provided for during loading or unloading the use of plastic strip door curtains or similar protection is recommended to prevent inlet of warmer and humidified air (ambient air).

7.3 Shipper, carrier, receiver and Inspection Services should contribute to accelerate the loading and unloading procedure so as to avoid any unnecessary delay.

7.4 Door(s) of the transport equipment should always be closed when the loading or unloading is interrupted for any reason.

8. Inspection

8.1 Inspection of the temperature of the product, other than by reading the recording instruments outside the vehicle, as provided for in CAC/RCP 8-1976 (para 5.4), between the time of loading and unloading by opening the transport equipment is strongly dissuaded and should be done as recommended in 5.3 above.

8.2 It is strongly recommended that inspection by governmental authorities for other purposes be organized at the point of loading and unloading and should be carried out under environmentally controlled conditions.

8.3 In case of accidental damage to essential parts of the transport equipment during transport it is important to arrange a damage survey of the load and the transport equipment as quickly as possible, preferably before unloading the vehicle. If it is not possible to arrange a damage survey within very few hours, depending on the ambient temperature, the load should be unloaded and placed under suitable conditions. During unloading temperature measurements should be carried out according to para 4.7 above.