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We (literally) wrote the book on transporting perishable commodities
When handling your perishable freight, Clark Freightways follows a strict set of guidelines we’ve developed over more than 50 years of experience handling fresh and frozen products for some of BC’s most well-known and respected companies. Our combination of people, training, and infrastructure is unmatched in the industry.
We’ve used our expertise with less-than truckload (LTL) perishable commodities
to develop and document comprehensive Best Practices for Handling Perishable Freight, combining our own years of in-house experience with numerous published standards and practices on the subject from around the world.
Since Hazard Analysis and Critical Control Points (HACCP) programs vary
from shipper to shipper, you need a freight carrier whose standards are up to par. With Clark, there’s no need to worry. We designed our Best Practices to
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meet or exceed the standards required by various HACCP programs. Our Best
Practices include documented maintenance, cleaning, and sanitation processes for our equipment and detailed handling and temperature -control monitoring procedures at critical points throughout our organization. If necessary, we can provide your company with a letter detailing Clark’s commitment and ability to meet all necessary requirements as part of your HACCP program.
To provide you with the most qualified service possible, Clark Freightways extensively trains every employee in temperature control, mechanical refrigeration, and proper air circulation. Employees also receive training on the impact of temperature fluctuations on perishable commodities, shelf-life comparisons, and the importance of pre-chilling and warning signs of temperature abuse.
After completing training, all employees receive testing on comprehension and basic principles. Those who fail to achieve the expected level of competency repeat the training until they have achieved the required level.
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