AFDC 26 (1 773) DTZS  
 
 
DRAFT TANZANIA STANDARD  
 
 
Code of practice for packaging and transport of fresh fruits and 
vegetables  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARD  
 
 
 
 0 foreword  
 
Fresh fruits and vegetables are perishable produces which requires specific packaging 
and transportation to maintain their quality and safety. Improper packaging and 
transportation of fresh fruits and vegetables has resulted in deterioration of quality and 
increase of food borne diseases . 
 
This code of practice  recommends proper packaging and transport of fresh fruit and 
vegetables as a means for ensuring quality and safety of the produce . 
 
 
 
In the preparation of this Tanzania Standard considerable assistance was derived from:  
Codex Alimentarius CAC/RCP 44 -1995 Code of practice for packaging and transport of 
fresh fruits and vegetab les. 
 
1. Scope   
This code recommends proper packaging and transport of fresh fruit s and v egetables in order 
to maintain produce quality   and safety  during storage , distribution  and marketing.  It intends 
to assist  value chain actors in handling produces  to ensure quality and safety against all the 
associated hazards . 
2. Normative r eferences  
The following referenced documents are indispensable for the application of this standard. 
For dated references, only the editions cited applies. For undated referenc es, the latest 
edition of the referenced document (including any amendments) applies;  
 
a) CAC/RCP 1 -1969, General Principles of Food Hygiene   
b) CAC/RCP 47 -2001,  Code of Hygienic Practice for the Transport of Food in Bulk and 
Semi -packed Food  
c) TZS 109 Code of hygiene for food processin g units –General  
d) TZS 538, Packaging, marking and labeling of foods  
e) TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables  
f) Guidelines for the safe use of wastewater, excreta and greywater Volume 2 - 
wastewater use in agriculture published by World Health Organization (WHO), 2006  
 
3. Terms and definitions  
For the purpose of this standard, the following terms and definitions shal l apply:   
 3.1 perishable  
food that is of such type or in such a condition that it may spoil  
 
3.2 dunnage  
inexpensive or waste material used to load and secure cargo during transportation  
 
3.3 fiberboard  
type of engineered wood product that is made out of wood fibers  
 
3.4 wirebound  
food containers made from wood which are usually stapled with wires at the girth and 
wood cleats  
 
3.5 slip sheet  
thin pallet -sized sheets made of plastic, heavy laminated kraft paperboard, or 
corrugated fiberboard used in commerc ial shipping and often used to replace traditional 
wooden pallets  
 
3.6 paperboard  
thick and strong paper material that can easily cut and formed  
 
3.7 cornerboards  
rigid right angle shape board that protect the edges of corners, tops and bottoms of 
stacked  containers  
 
4. Design, condition and loading method of transport equipment  
4.1 Mode of transportation and type of equipment  shall be guided by the following 
factors:  
 destination;  
 value of the produce;  
 degree of produce perishability;  
 amount of produce to be transported;  
 recommended storage temperature and relative humidity;  
 outside temperature conditions at origin and destination points;  
 time in transit to reach destination by air, land, or ocean transport;  
 freight rates negotiated with the carriers;  
 quali ty of transportation service.  
  
 4.2 Consideration for reliability and quality of transportation service provided by 
different carriers includes:  
• Services and schedules are established  but may be  abruptly withdrawn.  
• Transporters  should contact transpor t authorities  and companies  at their origin and 
destination locations to receive the most current information on available 
services. Local trade publications also are excellent sources of information, as many 
carriers and their agents advertise their schedule s and destinations.  
 
4.3 When available refrigerated trailers and van containers are recommended for most 
high volume produce with transit and storage lives of a week or more . 
After transit, there must be enough remaining produce life for marketing. Carriers utilizing 
trailers and containers can offe r a door -to-door service. This reduces handling, exposure, 
damage, and theft of the produce.  
 
4.4 Air cargo containers also can be used to provide a door -to-door service . 
Produce transported by air is generally high -value and highly perishable. Freight costs are 
higher by air  but offer shorter transit time (hours instead of days).  
 
4.5 Many produce is shipped in unrefrigerated air containers or on air cargo pallets . 
This requires close coordination at the origin and destination airports to protect the produce 
when flights are delayed.  Temperature -controlled storage facilities at airports are needed to 
ensure pro duce quality. Refrigerated air containers are available and should be used when 
possible. Use  of insulated  thermal blankets is an option.  
 
4.6 Produce which can be shipped in refrigerated trailers and van containers are 
sometimes shipped by air to take advantage of brief market opportunities, such as the 
beginning of a season when prices are high and supply is limited . 
A robust and accurate system for monitoring  or displaying temperature and relative humidity 
during transport in integral containers needs to be considered.  
 
4.7 Long distance transportation through tropical and frigid climates requires rugged 
well-designed equipment to withstand the transit environment and protect the 
produce  
Desirable features in refrigerated trailers up to 14.6 m (48 ft) long and van containers up to 
12 m (4 0 ft) long include for example:  
• 42000 kJ/h (40000 BTU /h) refrigeration capacity at 38oC (100oF) ambient, 2oC (36oF) 
return air temperature;  
• a continuously operating high capacity evaporator blower for more  even produce 
temperatures and higher relative humidities;   
 • a solid return air bulkhead at the front of the trailer to ensure air circulation throughout 
the load;  
• vertical ribs on the rear door to assist in air circulation;  
• adequate insulation and provisions for heating, when used in regio ns where weather 
conditions so demand due to the nature of the produce ; 
• deep floor grooves or channels, from 50 to 75 mm (2 to 3 mm) in depth to provide an  
adequate cross -sectional area for air circulation under loads placed directly on the 
floor;  
• supply -air temperature sensing of the operation of the refrigeration unit to reduce 
produce chilling and freezing injury;  
• provisions for ventilation to prevent ethylene or carbon dioxide buildup;  
• air-ride suspension to reduce the amount of shock and vibration transfer red to the 
shipping containers and the produce inside;  
• modern cont ainers in which cold air leaves the front part of the containe r, but the air 
flow circulates from below (close to the floor) toward the back, then rising to the upper 
part of the container.  
4.8 Most carriers check their transport equipment before presenting  it to the shipper 
for loading  
The condition of the equipment is critical to maintaining the quality of the produce. Therefore, 
the shipper also should check the equipment to ensure it is in good working order and meets 
the needs of the produce. Carriers provide guidance on checking and opera ting the 
refrigeration systems.  
 
4.9 All transportation equipment should be checked for:  
• cleanliness - the load compartment should be regularly cleaned for example by steam 
cleaning;  
• damage to walls, floors, doors, ceilings should be in good condition;  
• temperature control - refrigerated units should be recently calibrated and supply 
continuous air circulation for uniform produce temperatures.  
4.10 Shippers should insist on clean equipment. A load of produce ca n be ruined by : 
• smell from previous deliveries or incompatible loads;  
• toxic chemical residues;  
• insects nesting in the equipment;  
• decaying remains of agricultural produce;  
• debris blocking drain openings or air circulation channels along the floor.  
 
  
 4.11 Shippers should insist on well maintained equipment and check for the following:  
• damage to walls, ceilings, or floors which can let in the outside heat, cold, moisture, 
dirt, and insects;  
• operation and condition of doors, ventilation openings, and seals;  
• provisions for load locking and bracing.  
4.12 For refrigerated trailers and van containers, the following additional checks are 
important:  
• with the doors closed, have someone inside the cargo area check for light --door 
gaskets must seal. A smoke generator also can be used to detect leaks;  
• the refrigeration unit should cycle from high to low speed when the desired 
temperature is reached and then back to high speed;  
• determine the location of the sensing element which controls the discharge air 
temperature. If  it measures return air temperature, the thermostat may have to be set - 
higher to avoid chilling injury or freezing injury of the produce;  
• a solid return air bulkhead should be installed at the front of the trailer;  
• a heating device should be available for  transportation in areas with extreme cold 
weather;  
• equipment with a top air delivery system should have a fabric air chute  or metal ceiling 
duct in good condition.  
4.13 Produce requiring refrigeration should be thoroughly precooled, if necessary, 
prior to  loading into transportation equipment  
Produce temperatures should be taken with an appropriate thermometer and recorded on 
the bill of lading for future reference. The load compartment i n the equipment also should be 
precooled to the recommended transport  or storage temperature for the produce. It  is 
advisable that the loading area should be enclosed and if available, the loading dock doorway 
area shoul d be equipped with doorway air seals.  
 
4.14 Proper loading practices are critical to maintaining temperat ure and relative 
humidity, protecting the produce from impact and vibration forces in transit, and 
preventing insects from entering the load . 
Special care must be taken when shipping mixed loads. The produce must be compatible.  
 
4.15 Basic loading methods include:  
• bulk loading, by machine or hand, of unpackaged commodities;  
• hand loading individual shipping containers, with or without pallets;  
• unit loading of palletized or slipsheet loads of containers with pallet jacks or forklifts.   
 4.16 Inadequate provisions for air circulation will ruin a load, even i n well designed 
transportation equipment .  
When possible, shipping containers should be kept off shallow floors and away from flat 
sidewalls by using pallets, racks, and dunnage. Adequate head space be tween the upper 
row of cartons and the top of the container should be allowed; this may be done by taping or 
gluing the upper row of cartons or by using appropriately designed packages for this purpose. 
Room for air circulation must be provided under, arou nd and through the load to protect the 
produce from:  
• heat gain from the outside air during hot weather;  
• heat generated by the produce through respiration;  
• accumulation of ethylene from ripening of the produce;  
• heat loss to the outside air during extreme co ld weather;  
• chilling injury or freezing injury during operation of the refrigeration unit.  
 
4.17 Shippers using refrigerated transport equipment should follow the carrier's 
recommendations on loading of the equipment's load compartment to avoid chilling 
injury or freezing injury to the produce  
Discharge air may be colder than the set -point temperature if the refrigeration  system 
operates on return air temperature sensing.  
 
4.18 Loads should be secured with one or more of the following materials to pre vent the 
effects of vibrations and impact damage in transport and handling:  
• alumin ium or wood load locks;  
• paperboard or fibreboard honeycomb fillers;  
• wood blocking and nailing strips;  
• inflatable kraft paper air bags;  
• cargo nets and straps;  
• wood load gates constructed of 25 mm x 100 mm (1 x 4 in) material.  
4.19 If available all loads should have a small air temperature recorder placed between 
packages in the area where the warmest temperatures occur. Recorder companies 
recommend  placement on top of the load, near a side wall, one -third of the way in from the 
rear doors, away from any direct discharge of refrigerated air.  
Rail cars should have two or three recorders. In loads with top -ice or humidity a bove 95%, 
the recorders shoul d be waterproof or enclosed in a plastic bag.  
4.19.1  Shippers and receivers must follow the temperature recorder companies i nstructions 
on documenting the load, starting the recorder, reading the results, and returning it for 
calibration and certification if necessary.   
 These steps are essential for settling claims over temperature management during 
transportation.  
4.20 Similar sized shipping containers should be loaded together in mixed loads for 
increased stability  
Heavier shipping containers of produce sh ould be loaded first, distributed evenly a cross the 
floor of the trailer or container. Lighter shipping containers can then be placed against or on 
top of the heavier produce. Load lock and secure stacks of different sized shipping 
containers. To facilitat e inspection of mixed loads at ports of entry, a representative sample 
of each commodity should be available near the door. T his can minimize the unloading of 
cargo for examination.  
4.21 Never load fruit, vegetables, or other food products with cargoes that provide any 
risk of contamination through transfer of odour or toxic chemical residues  
The longe r the transit time, the higher the risks in transporting mixed loads of agricultural 
produce. Therefore it i s essential that guidelines be followed as much  as possible to maintain 
quality in distant markets.  
 
4.22 Modified atmospheres of reduced oxygen and elevated carbon dio xide and 
nitrogen are provided to trailers and containers after loading is completed  
The trailers and containers must be equipped with channels at the doorway for a plastic film 
curtain and gas ports for the application of the treatment.  
 
4.23 The refrigeration unit, walls, ceiling, floor, and doors must adequatel y seal the 
inside of the cargo area from outside air ; otherwise the modified  atmosphere will quickly 
dissipate. Warning labels must be applied to the equipment to warn that the atmosphere is 
not life supporting and that the cargo area must be properly ventilated before personnel enter 
to unload the cargo.  
 
5. Packaging to maintain  produce quality during storage, transportation and marketing  
5.1 Packaging must withstand:  
• rough handling during loading and unloading;  
• compression from the overhead weight of other containers;  
• impact and vibration during transportation;  
• high humidity during precooling, transit, and storage.  
5.2 Packaging materials are chosen on the basis of needs of the produce, packing 
method, precooling method, strength, cost, availability, buyer specifications, and 
freight rates   
 Importers, buyers, and packaging manu facturers provide valuable recommendations. 
Materials used include:  
• paperboard or fibreboard bins, boxes (glued, stapled, interlocking), lugs, trays, flats, 
dividers or partitions, and slipsheets;  
• wood bins, crates (wirebound, nailed), baskets, trays, lugs, pallets;  
• paper bags, sleeves, wraps, liners, pads, excelsior, and labels;  
• plastic bins, boxes, trays, bags (mesh, solid), containers, sleeves, film wraps, liners, 
dividers, and slipsheets;  
• foam boxes, trays, lugs, sleeves, liners, dividers, and pads.  
 
5.3 Bins, boxes, crates, trays, lugs, baskets, and bags are considered shipping 
containers  
Baskets, however, are difficult to handle in mixed loads of rectangular boxes. Bags provide 
limited produce protection.  The fibreboard type box is a widely used co ntainer. Styles include 
for example:  
• one-piece slotted box with glued, stapled, or self -locking flaps;  
• two-piece half slotted box with a cover;  
• two-piece half slotted box with a full telescoping cover, providing strong walls and 
corners;  
• three -piece Bliss -style box featuring stapled or glued ends providing strong corners;  
• one-piece box with full telescoping cover;  
• two-piece, die -cut style box with full telescoping cover;  
• one-piece box with wire or fibreboard tabs or hardboard end inserts and plastic e nd 
caps, providing stacking strength and alignment.  
5.3.1 Fibreboard boxes for produce which are packed wet or with ice must be wax -
impregnated or coated with water resistant material  
The compression strength of untreated fibreboard can be reduced more than one half in 
conditions of 90% relative humidity. In addition to maintain ing box strength, wax helps to 
reduce the loss of moisture from the produce to the fibreboard. All glued box es should be 
made with a water resistant adhesive.  
 
5.3.2  The majority of fibreboard boxes and wood crates are designed to be stacked 
top to bottom  
Compression strength and produce protection are sacrificed when boxes or crate s are 
stacked on their ends or sides. Misaligned boxes can lose up to 50% of their top to bottom 
comp ression strength.  
 
  
 5.4 Various materials are added to shipping containers to provide a dditional strength 
and produce protection   
Dividers or partitions and double or triple thickness sides and en ds in fibreboard boxes 
provide additional compression strength and reduce produce damage.  
 
5.4.1  Pads, wraps, and sleeves and excelsior also reduce bruising. Pads also a re used to 
provide moisture as with asparagus; provide chemical treatment to reduce decay as with 
sulphu r dioxide pads for grapes; and absorb  ethylene as with potassium permanganate pads 
in boxes of bananas and flowers.  
5.4.2  Plastic film liners or bags are used to retain moisture. Perforated plastic is used for 
most produce to allow exchange of gases and avoid excessive humidity. Solid plastic  is used 
to se al the produce and provide for modified atmosphere by reducing the amount of oxygen 
available for respirat ion and ripening. For example, this is done for bananas, strawberries, 
tomatoes and citrus fruits.  
 
5.5 Packing methods include:  
• field packing  - produce is placed in fibreboard boxes, plastic crates or wood crates 
during harvesting. Some produce is wrapped. The filled containers are then taken to 
a precooling facility to have the field heat removed where possible;  
• shed packing  - produce i s processed or packed indoors or under cover at a central 
location. The produce is brought from the field to the packing shed in bulk in field 
crates, bins, or trucks. If available, the produce should be precooled either before or 
after they are placed in shipping containers according to the nature of the produce;  
• repacking  - produce is taken out of one container, regraded, and placed in another. 
This is often done to make smaller containers for the retailer or consumer packages.  
 
5.5.1 Types of packs inclu de: 
• volume fill  - produce is placed by hand or machine into the container until the desired 
capacity, weight, or count is reached;  
• tray or cell pack  - produce is placed in moulded trays or cells which provide 
separation and reduced bruising;  
• place pack  - produce is carefully placed in the container. This provides reduced 
bruising and a pleasing appearance;  
• consumer pack or prepack  - relatively small amounts of produce are packaged, 
weighted, and labelled for retail sale;  
• film or shrink wrap  - each fruit or vegetable is individually wrapped and sealed in film 
to reduce moisture loss and decay. The film may be treated with authorized fungicides 
or other chemicals;   
 • modified atmosphere  - individual consumer packs, shipping containers, or pallet 
loads of containers are sealed with plastic film or bags. The oxygen level is reduced 
and the carbon dioxide level is increased. This reduces produce respiration and slows 
the ripening process.  
  
5.6 Shipping containers must be sized and filled correctly   
Containers which are very wide and weight more than 23 kg (50 lb), for example, encourage 
rougher handling, produce damage, and container failure. Overfilling causes produce 
bruising and excessive bulging of the sides of  the container, which leads to decre ased 
compression strength and container failure. Under -filling also caus es produce damage. The 
produce is bruised as it moves around inside the shipping container during transport and 
handling.  
 
5.6.1  Due to large number of different container sizes in use, box standards are desirable.  
Standardized containers : 
• utilize, with other containers, the maximum surface of the pallet with no overhang and 
little underhang;  
• provide unit loads and stable mixed pal let loads;  
• reduce transportation and marketing costs.  
 
5.7 A large number of shippers have switched from handling individual s hipping 
containers to unit loads on pallets.  
Most distribution centres are set up to store palletized loads in three tier racks.  
5.7.1  Unit loads provide for:  
• reduced handling of individual shipping containers;  
• less damage to the containers and the produce inside;  
• faster loading and unloading of transportation equipment;  
• more efficient distribution centre operations.  
 
5.7.2  Unit loa ds may include, for example, some of the following features:  
• standard wood pallets or slipsheets such as; 1200 x 1000 mm (48 x 40 in), 800 x 1000 
mm, 800 x 1200 mm, 1000 x 1200 mm;  
• fibreboard, plastic or wire vertical interlocking tabs between boxes;   
 • boxes  with holes for air circulation, which align when the boxes are stacked squarely 
on top of one another, corner to corner;  
• glue between boxes to resist horizontal slipping;  
• plastic netting around the pallet load of boxes;  
• fibreboard, plastic, or metal corne rboards;  
• plastic or metal strapping around the cornerboards and boxes.  
5.8 Wood pallets must be strong enough to allow storage under load  
Provisions for forklift and pallet jack handling are necessary. The design of the bottom of the 
pallet should not block air circulation.  
 
5.8.1 Pallets must have an adequate number of top deck boards to support f ibreboard boxes. 
Otherwise the boxes may collapse between deck boards from the overhead weight of the 
other conta iners, crush the produce, and cause the entir e load to lean or fall off the pallet. A 
sheet of fibreboard with ho les for air circulation can be used to distribute air across the pallet.  
5.8.2 Boxes must not overhang the edges of the pallets. Overhang can reduce th e strength 
of fibreboard boxes by one -third. This condition also can lead to collapse of the entire load, 
crushing of the produce, and make loading, unloading, and storage in racks difficult. On the 
other hand, boxes which utilize less than 90% of the pallet surface and do not align with the 
pallet edge can shift in transit.  
5.8.3 Pallet loads of shipping containers which are not strapped or netted shou ld have at 
least the top three layers of containers cross -stacked to provide stability. Some shippers use 
film wrap, tape, or glue on the top layers in addition to cross -stacking. The containers must 
be strong enou gh to be cross -stacked without collapsing. Film wrap should not be used on 
shipping containers of produce that need ventilation.  
5.9 Slipsheets are used by some shippers because they co st less than pallets   
They also eliminate the cost of transporting and returning pallets. A special forklift is needed 
to transfer s lipsheet loads to and from the pallets at the shipper's and receiver's distribution 
centre. If a receiver doe s not have the proper handling equipment, the packages are 
unloaded by hand onto pallets for placement in s torage. Shipping containers on slipsheets 
are cross -stacked, film wrapped, or otherwise unitized with cornerboards and strapping.  
 
5.9.1 Slipsheets m ade of fibreboard or plastic must be strong enough to be clampe d and 
pulled onto the forklift tines or plate for lifting while fully loaded. Fibreboard slipsheets should 
be wa x impregnated when used in wet conditions. Slipsheets used in transportation 
equipment should have holes for air c irculation under the load. The use of slipsheets in 
refrigerated transportation equipment with shallow floor c hannels is not recommended due 
to the need for adequate air circulation under the load.   
 6. Precooling practices  
6.1 If available, the removal of field heat by the process of preco oling to a recommended 
storage temperature and relative humidity is suggested to maintain the quality of fruits, and 
vegetables. The quality of most produce will rapidly deteriorate if field  heat is not removed 
before loading into transportation equipment.  
6.2 Refrigerated transportation equipment is designed to maintain tempera ture and should 
not be used to remove field heat from produce packed in shipping containers. The 
refrigeration  units also are not capable of raising or controlling the relative humidity.  
6.3 Precooling extends produce life by reducing:  
• field heat;  
• the rate of respiration and heat generated by the produce;  
• the rate of ripening;  
• the loss of moisture (shrivelling and  wilting);  
• the production of ethylene (ripening gas generated by the produce);  
• the spread of decay.  
  
6.4 The success of precooling is dependent on:  
• time between harvest and precooling;  
• type of shipping container if produce is packed beforehand;  
• initial produce temperature;  
• velocity or amount of cold air, water, or ice provided;  
• final produce temperature;  
• sanitation of the precooling air or water to reduce decay organisms.  
• maintenance of the recommended temperature after precooling.  
6.5 Precooling, where it is used, should occur as soon as possible after harvest . For most 
produce, harvesting should be done in early morning hours to minimize field heat and the 
refrigeration load on precooling equipment. Harvested produce should be protected from the 
sun with coverin g until they are placed in the precooling facility.  
6.6 Many products are field or shed packed and then precooled. Wireboun d wood or nailed 
crates or wax impregnated fibreboard boxes are used for packed produce that are precooled 
with water or ice after packing.  Precooling of produce packed in shipping containers and 
stacked in unitized pallet  loads is especially important as air circulation around and through 
the packaging may be limited during transportation and storage.  
  
 6.7 The choice of pre cooling method depends on the nature, value, and quality  of the produce 
as well as the cost of labour, equipment, and materials. Precooling methods include:  
• room cooling  - stacking containers of produce in a refrigerated room. Some produce 
is misted or sprayed with water during room cooling;  
• forced air cooling or wet pressure cooling  - drawing air through stacks of 
containers of produce in a refrigerated room. For some pr oduce, water is added to the 
air; 
• hydrocooling  - flushing produce in bulk tanks, bins, or shipping containers with a 
large quantity of ice water;  
• vacuum cooling  - removing heat from produce packed in shipping containers by 
drawing a vacuum in a chamber;  
• hydrovacuum cooling  - adding moisture to produce packed in shipping containers 
before or during the vacuum process, to speed the removal of heat;  
• package -icing  - injecting slush or crushed ice into each shipping container of 
produce. Some operations use bulk  containers.  
 
6.8 Care must be taken not t o precool or store the produce below the recommended 
temperature , since most produce s are  sensitive to chilling injury . Often the visible effects of 
chilling injury ar e delayed until the produce is offered for retail sale. These effects include 
failure to ripen properly, pitting , decay, watery breakdown, and discoloration in  fresh  fruits 
and vegetables.  
6.9 All produce s are  sensitive to decay. Precooling equipment and water should be sanitized 
continuously, for example, with a hypochlorite solution to eliminate decay producing 
organisms. Care also must be taken not to allow produce to warm up after precooling. 
Condensation on cool produce surfa ces at higher air temperatures also spreads decay.  
6.10 The method of transportation, condition of the transport equipment, l oading method, 
and transit and storage practices affect the success of precooling. If the recommended 
tempera ture and relative humidity are not maintained after precooling, produce quali ty will 
deteriorate.