Transport and routing24 / 35

A one-week count records how long each opening lasted and why it happened. That gives you the door's share of refrigeration load, product temperature and round time on your own route.

The first delivery must be accessible; verify where and when the load is opened using product records.

The last stop alone is not a risk indicator. Compare trip duration, openings and product receipt data together.

Plan supervision, access and weather before staging goods on a kerb. Record location, time and handoff acknowledgement for each load unit.

Agree with the store on doorstep, receiving-area or cold-room handoff. Use a record to show when product, container and responsibility transfer.

Record delay onset, product custody and decision owner; verify conditions before rescheduling handoff.

Agree and record drop-off authorisation, secure location, handoff time and morning check in advance.

Record queue start, load location and handoff readings; verify lift and container limits from documents.

In a shopping centre the distance is short and the time is long. The queue at the bay and in the service corridor sets the time; the lift door decides whether the container fits.

Check surface, slope, thresholds and equipment from vehicle to receiving point; choose the method from a site risk assessment.

Compare actual route and wait records with product requirements, and document who decides when delays occur.

Track loading, parking, overnight data and morning receipt as one chain, then validate the plan with a route trial.

Produce has its longest life at harvest, and every hour at field temperature comes out of it. In the FAO table, one hour at 30 °C equals about 14 hours at 0 °C.

Test closed equipment and a secured load layout on the real route. Product separation, temperature records and net payload all matter.

Do not decide to switch a unit off by guesswork. Check vehicle and unit guidance alongside real load, route duration and product-temperature records.

Air freight is billed on the higher of actual and volumetric weight. In an insulated container the walls take up volume without carrying product, while tare adds to weight.