GFC

The following foods are considered potentially hazardous foods (PHF). 

• Milk and dairy products
• Eggs (except those treated to eliminate microorganisms)
• Meat (beef, pork and lamb)
• Poultry
• Fish and shellfish
• Baked Potatoes
• Heat-treated plant foods (rice, beans, and vegetables)
• Tofu and other soy proteins
• Sprouts and sprout seeds
• Sliced melons and cut tomatoes

These food products are considered the mostly highly sensitive to time and temperature and there is increasing awareness that monitoring temperature is just not enough.   Triggers in the 2010 marketplace are pointing to the need for a secure, controlled temperature for transport and distribution of these foods.

What's your food IQ?  We're betting it has increased over the past year.  Consumers understanding that supply chains can be long in distance and/or time has also increased.   The "go local" and carbon footprint discussions can be credited to raising this awareness.    So what happens to maintain optimum temperature of perishables during transport to assure the safest possible food?    Good question.    Historically, the regulation has and continues to be heavy on the front end (restaurants, grocers, food service operators).  Regulation is equally, if not more intense on food processors and the pace of new proposed regulations is overwhelming, but what happens in between the processor and the retailer?    

In most cases companies create and manage their own internal cool chain policies.    Some are best practices, most meet basic governmental requirements and some are sorely out of compliance.    

This is where Don Harman of Tednologies enters the picture. He's been raising his food IQ each and every day and building solutions where problems definitely exist.  Don was concerned about the safety of food transported into rural Alaska, where perishable supply chains to their final destination can run up to 5 days.   He heard statistics of roughly 1 in 4 Americans each year suffering from food poisoning.    Some of that came from transporting and holding food.  At the same time, the loss of product (waste) in and outbound seemed like money lost by shippers and a cost to consumers.  He was aware that refrigeration was limited and the geography and weather were further challenges.     Don began the process of creating an LD3, called the TEDSBOX.    It was designed to be a green friendly product to securely transport perishables at their optimum temperature.     The product inside would experience no change of temperature throughout its entire journey, if held in the TEDSBOX.   On tarmacs, trucks, aircraft, rail, ship - no matter how many times it was transferred or how many links handled the box, the product would be safe and have its optimum shelf life for its end user customer.    

The merits of the TEDSBOX for 2010 markets are hitting all of the right notes including it's green (reduced refrigeration costs), it reduces waste of product and assures higher safety (and nutrition) of product delivered.  An additional excitement of this product is the job creation possibilities, yet it is still enduring the US Federal Aviation Administration certification process.  Once formally approved the TEDSBOX will be allowed to run its power unit during flight.

The set back of waiting for FAA approval only encouraged further collaboration and innovation at Tednologies.   Don has since created a number of products including a catering cart (right) that keeps product warm and secure from the outside environment.   One of our other favorites has been the cool cart used to transfer between facilities or aircraft at airports.    Tednologies has produced a number of other solutions for various size and situation, but the SoloTemp is one that is making its mark on California.

SoloTemp has a 40" x 48" foot print and stands 80" high.   New California emissions laws for refer trucks has led those in the food transport and distribution business to look at this option.     Using the SoloTemp, distributors can use a standard truck, carrying their dry goods and place a SoloTemp alongside for perishable items.     For socially conscious Californians, it has also been well received as a green solution as the SoloTemp does not emit CO2.  LTL shipments can use multiple containers for varying optimum temperatures and as an isolated unit; the food remains secure from tampering and outside environmental factors. 

While the business merits prevail, it is the confidence of a safer food product that is winning attention. Eric Jensen of Palo Alto Egg Company, a food distribution company in the San Francisco Bay area, was so impressed with the technology, that they are now using the SoloTemp and is an exclusive authorized re-seller.   "I've been in the food distribution business for over 20 years now and transporting food safely, securely and in compliance has always been a challenge", says Eric.    "Don's innovation came along at exactly the right time for the California market.   He can be assured that it is adding to the safety of perishables and especially those that have the greatest sensitivity to time and temperature."    For Eric, the ability to have a system that provides preventative solutions is the key.    While the food industry, much like the health industry has been geared to reacting to symptoms and taking corrective action after the fact.    The SoloTemp is a preventative measure that provides quality and safe food to customers.

More information?

Ian Wilson
VP of Sales and Marketing
Harman's Repair Station, Inc. & Tednologies, Inc.
P: (907) 345.6838 office
F: (907) 345.9051 fax
M: (907) 350.2975 mobile
www.harmansrepair.com
www.tedsbox.com

Eric Jensen
SoloTemp
1 800 2819322