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What evidence should you organise for a damage claim?

No claim outcome is guaranteed; link photos, delivery notes, logger data, serials, and policy terms to the incident.

Risk and emergencies

Can a container ship without its safety bar?

Hold dispatch while a bar is missing; verify the model and part, then get an authorized disposition.

Containers and equipment

Matching a rise to a route leg

Check the logger clock, match the rise interval to stop records and compare eligible runs on the same leg.

Measurement and traceability

How to close container and data return at contract exit

Track asset reconciliation, open items, data transfer and account closure with separate owners and evidence.

Measurement and traceability

Which points should a short field audit cover?

A short regular walk can show drift earlier than a long checklist used rarely.

Transport and routing

Sending food by intercity bus: the courier-by-conductor era is over, what replaced it?

Handing a parcel to the conductor at the bus station is still possible, but acceptance depends on the company and the departure, and a bus hold builds no cold chain. It works for dry goods; food that needs cold calls for a courier plan.

Transport and routing

Carrying kurban meat between cities: a plan for ten hours in the boot

The classic holiday return: meat in the boot, family up front, ten hours of road ahead. The meat's condition is settled before departure; in the boot it can only be protected.

Food quality and shelf life

For fish the target is not a number but the melting point of ice

The regulation gives no degree figure for fresh fishery products; it asks for a temperature close to the melting point of ice. For frozen product the limit is -18 °C, with short fluctuations of up to 3 °C accepted in carriage.

The calendar of minced meat: six days, fifteen days, three days

Mince must be made within 6 days of slaughter for chilled red meat, 15 for vacuum-packed boneless beef and veal, and 3 for poultry. A delayed shipment can close that calendar, and a clean temperature record does not reopen it.

Open meat and packaged meat do not share a space

The regulation requires open and packaged meat to be stored and carried separately; a different time, or packaging that is no source of contamination, lifts the requirement. The rule applies to carriage too.

Does cargo insurance cover the container

A policy insures only the goods in its own definition. A reusable container is a separate asset, and recovery from the carrier is capped per kilogram, so cover is asked about in writing and value is documented.

Risk and emergencies

Who handles a plate jammed in its rail?

Do not force a jammed plate. Find the model manual, tag the container, and record the service disposition.

Eutectics and insulation

The four numbers of the meat chain: 7, 4, 3 and 2 °C

Turkey's regulation on specific hygiene rules for food of animal origin gives meat no single temperature: carcass 7 °C, poultry 4 °C, offal 3 °C, mince 2 °C. All four are product temperatures and must hold throughout carriage.

Poultry meat goes on the vehicle at 4 °C and comes off at 4 °C

The regulation requires poultry meat to reach 4 °C before carriage and stay there throughout. The only exception is goose and duck liver, capped at two hours.