Meadville Tribune

State News

June 15, 2014

Food safety delivery concerns rise with fuel prices

HARRISBURG — A few weeks ago state agriculture inspectors forced a trucker to toss 2,000 pounds of food in the garbage after finding the cargo had not been kept at safe temperatures.

Federal rules specify that meat and dairy products be trucked at less than 40 degrees. The trucker stopped on May 28 near New Castle was carrying a cargo — which included meat — at 63 degrees, said Agriculture Department spokeswoman Samantha Krepps.

He’d already delivered to seven restaurants in eastern Ohio, and he was headed to six more near Sharon and New Castle, said Krepps.

Pennsylvania officials notified their counterparts over the border, who forced the restaurants there to discard the food, said Lydia Johnson, director of the Agriculture Department’s Bureau of Food Safety.

The incident, regulators fear, reflects a larger problem as rising fuel prices create an incentive for shippers to cheat on food safety. For the past year, state police and agriculture inspectors have been stepping up checks of refrigerated tucks.

Trucks handle 80 to 90 percent of food consumed in the United States, but state police Col. Frank Noonan said relatively little attention has been paid to monitoring the safety of food in transit.

“Unfortunately most efforts aimed at protecting our food supply are focused on the beginning or end of the food chain,” said Noonan.

Officials say heightened scrutiny of the middle of the delivery process is needed for a couple of reasons.

One, said Johnson, truck refrigeration units are powered by diesel. Regulators worry that penny-pinching drivers may shut off cooling units to cut costs.

Also, in the past, a division of labor between state police and agriculture officials muddled enforcement efforts.

Troopers who can stop trucks to check for safety violations were not trained to recognize food safety problems. On the other hand, agriculture inspectors who monitor food safety have no authority to stop trucks, Johnson said.

The Bureau of Food Safety has now trained the state police’s trucking enforcement officers. Last spring, food inspectors rode with state police during a day-long check of refrigerated trucks.

Teams stopped 400 trucks shipping food during the crackdown and found 10 with unsafe conditions. Seven of those had unsanitary cargo areas, while three were shipping food at unsafe temperatures, according to state police.

In the more recent case, Johnson said agriculture officials believed forcing the shipper to absorb the cost of the discarded food was financial penalty enough, so the trucking company nabbed in western Pennsylvania in May was not given any additional penalty.

James Runk, chief executive officer of the Pennsylvania Motor Transport Association, agreed that the specter of covering the cost of a lost load deters all but the most desperate haulers from tinkering with a truck’s temperature.

Larger companies certainly will frown on anyone adjusting up the temperature in the cargo area, he said. Any problems would most likely happen with independent operators, he said, trying to save money any way they can.

Johnson said agriculture officials and state police plan additional enforcement details this summer.

In the meantime, she said, trained police are recognizing dangerous situations — such as the incident a few weeks ago in Lawrence County. Numbers of incidents involving unsafe food were not immediately available.

Even as the state focuses on the safety of food delivery, Johnson said it’s ultimately up to a restaurant or store owner to recognize the food they’re getting is unsafe — and to protect consumers.

“If the receive food that is obviously not refrigerated, they should refuse delivery,” she said.

John Finnerty reports from the CNHI Harrisburg Bureau for The Meadville Tribune and other Pennsylvania newspapers owned by Community Newspaper Holdings Inc. Email him at jfinnerty@cnhi.com and follow him on Twitter @cnhipa.

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