CARRIER REGULATIONS

 
CHAPTER 3 – CARRIER REGULATIONS

General Information:

SV- Saudi Arabian Airlines

SV-01 Prior arrangements, including consignee contact details at destination in Saudi Arabia, shall be made before consignments of a perishable nature may be accepted.

SV-02 Shipper/consignee undertaking letter that guaranteed shipment delivery upon arrival.

SV-03 Perishable shipments will not be accepted for carriage on charges collect basis.

SV-04 Each package shall be marked "perishable" or have the perishable label affixed.

CHAPTER 4 – PERISHABLE FACTS AND TYPES

Þ    General Facts about Air Shipment of Perishable:

Considering the short shelf-life of perishable products, air cargo is the preferred mode of transportation, providing a unique capability to quickly react to changing conditions.

The most important aspects of air transport of perishable are time and temperature management which therefor need to be supported by appropriate handling process and packaging methods to ensure food safety and other requirements.

Level of Temperature control during Air shipment:

Temperature requirement on the AWB or in the booking are an indication for the carrier that a shipment has temperature requirement.

It is not a guarantee that the carrier can maintain this environment through the entire transportation chain.

During the flight, the temperature of the cargo holds can be maintained to a certain extent, it can change as per aircraft type, configuration and airline.

In general there are five common temperature ranges available for booking:

Existing IATA Special Handling                      Related Temperature Range

Codes           

COL                                                           + 2  C + 8  C

ERT                                                          + 2  C + 25  C

CRT                                                          + 15  C + 25  C

FRO                                                          Keep frozen

"No code available"                            Do not freeze Fruits and Vegetables:

For all Fruits and vegetables however, it is absolutely crucial that

the products enter the transport chain at the correct temperature.

and in good condition. Any modification prior to transportation

may have impact on the quality and hence shelf life of the

product once at destination.

Þ    Types of Perishables

Airlines can offer different processes to support those temperature ranges dependent on local infrastructure and capabilities.

Effect of Temperatures:

Temperature is the characteristic of the post-cutting environment that has the greatest impact on shelf-life of fruits and vegetables. Preservation of fruit and vegetables quality can only be achieved when the produce is promptly cooled and maintained under its optimum temperature as soon as possible after cutting.  

High Temperature Example:

Snap beans (Decay, browning) and cucumbers (shriveling, loss of water) during storage at high temperature. 

Cauliflowers (opening of the florets, wilting) and mushrooms (dryness and browning) during storage at high temperature. 

Papayas (accelerated color changes, decay and softening) and pear (overripe and soft areas) during storage at high temperature.

Low Temperature Example:

Bell papers (decay, water soaking) during storage at low temperatures (1 `C)

Tomatoes (pitting, water soaking) during storage at low temperatures (1 `C)

Strawberries transported during 4 days (including truck, airport, truck, transportation) at near optimum

constant temperature (3 `C) left versus fruits transported at non-optimum fluctuating temperatures (Right)

. Fresh (CUT) Vegetables, cut fruits, Herbs and Prepared Salads:

The target shelf-life of fresh products is up to 7 days. Unlike intact products, fresh cuts are much more perishable because they have been subjected to severe physical stress, such as pilling, cutting, slicing, etc.

These products are very vulnerable to discoloration because of damages tissues and often the removal of the skin (cut mango or pineapple) or ready-to-eat purposes.

Fresh-cut fruits and vegetables are usually packed in consumer units such as plastic pouches, trays covered with

plastic film or plastic cups.

During flight the external pressure decreases the volume expands and, due to the expansion of the air inside the container,

the package may double its original volume see above picture.

Required temperature is COL 2-8  C

Spices and Dried Herbs:

have a long shelf life and are therefore mostly being transported by ocean or road. A limited share of the total volume moved worldwide is being transported by air.

Due to poor packaging and storage condition, spices lose their primary specialty, such as aroma, flavor and taste for which they

are so highly valued. They also absorb moisture become moldy and unattractive, lose volatile oil, and later are attacked by

insects. If packaging is inadequate, spoilage may begin in a matter of a few hours.

These commodities should be stored away from sunlight at moderate temperature (no higher than 20  C ) 

Where possible, cold storage (0  C to 7  C) is highly recommended, particular for the capsicums (paprika, red pepper, etc.)

and spices where volatile oils and/or special odors are important quality attributes (e.g. allspice, cloves, dill, parsley flakes, etc.)

4. Flowers, Tropical Flowers and Potted plants:

Cut flowers represent around 80-90% of air transported. The product temperature during transport of cut flowers and florist

greens should ideally be 2  C – 4  C. usually cut flowers and greens are transported dry and packed tightly in a horizontal box.

Tropical (cut) flowers are types of flowers native to tropical and subtropical climates. Due to their climatic requirements

tropical flowers are chilling sensitive and prone to damages when the product temperature falls below 10  C-15  C.

Potted plants (Live Plants) are grown, transported and stored in pots with soil. They need the correct moisture, light levels,

soil mixture, temperature and humidity. Equally as for tropical flowers the product temperature for potted plants should

not be below 10  C-15  C.

The biggest challenge for transporting cut flowers by air is keeping the temperature as low as possible.

This means arrival temperature at the freight forwarder should ideally not exceed 6  C. after palletizing temperatures

should ideally be lower than 4  C. avoid shrink wrap as it prevents ventilation and can cause buildup of heat within the

aircraft pallet.

The temperature ranges listed below are those that are generally offered during normal air cargo operation.