IARW and WFLO members: trained to protect your product.
At the International Association of Refrigerated Warehouses The International Association of Refrigerated Warehouses(IARW) came into existence in 1891 when a number of conventional warehouse men took on the demands of storing perishable food and soon realized the increased challenge and complexity of operating temperature controlled storage (IARW IARW International Association of Refrigerated Warehouses ) our members understand the importance of protecting you and your customers--ensuring the highest quality and safety of your food products throughout the distribution cold chain.
That's why IARW and its scientific and educational foundation, the World Food Logistics Organization (WFLO WFLO World Food Logistics Organization (Alexandria, Virginia) ), are continually updating and improving the products and services we offer to the frozen food industry.
For example, we recently completed our annual WFLO Institute at the University of Oklahoma University of Oklahoma, abbreviated OU, is a coeducational public research university located in the U.S. state of Oklahoma. Founded in 1890, it existed in Oklahoma Territory near Indian Territory 17 years before the two became the state of Oklahoma. , which drew a record crowd of more than 300 students from public refrigerated re·frig·er·ate
tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates
1. To cool or chill (a substance).
2. To preserve (food) by chilling. warehouse (PRW "Parents are watching." See digispeak. ) companies. Several people from frozen food companies also participated--we always welcome our customers to this highly focused educational event that offers training in all aspects of cold storage operations and caring for refrigerated products.
This Institute is a prime example of our dedication to training and food safety. If you are going to entrust your product to a cold storage company, you want to make sure they have access to and participate in the most up-to-date educational programs available.
Reflecting the top concerns of the times, this year's Institute opened with an "Excellence in Performance Seminar" covering the many aspects of warehouse security. The three-hour program covered a broad range of topics and provided in-depth information on safeguarding facilities and customer products.
"In addition to all the traditional security issues such as inventory theft and pilferage pilferage n. a crime of theft of little things, usually from shipments or baggage. (See: theft) , warehouses today must be concerned about cargo theft, possible bio-terrorist activity, and other issues," says Mike Henningsen, chairman of WFLO. "So we felt it was necessary and appropriate to lead off the Institute with this important seminar."
The program featured leading authorities on warehouse and distribution security who offered insights that benefited everyone from managers to front-line employees. This type of future-focused training and education is what ensures that the PRW industry is protecting the intersts of you and your customers at every turn.
The sessions included 41 classes in seven educational tracks three levels of training. These tracks cover major operational areas such as facilities management The management of a user's computer installation by an outside organization. All operations including systems, programming and the datacenter can be performed by the facilities management organization on the user's premises. , finance and productivity, food science/food safety, human resources The fancy word for "people." The human resources department within an organization, years ago known as the "personnel department," manages the administrative aspects of the employees. , logistics management Logistics Management is that part of Supply Chain Management that plans, implements, and controls the efficient, effective, forward, and reverse flow and storage of goods, services, and related information between the point of origin and the point of consumption in order to meet , risk management, and warehouse technology.
Every participant took home a copy of the industry textboook. Successful Refrigerated Warehousing, that serves as a reference guide on the many topics covered in the Institute.
Within the public refrigerated warehouse industry, the Institute is available only to IARW member companies--so I urge you to watch for warehouse suppliers that display and advertise their membership in our organization.
WFLO also publishes the Commodity Storage Manual, widely recognized as the "bible" of the refrigerated foods industry. It's clearly the "gold standard" when it comes to the latest information on proper scientific storage procedures, relative humidities relative humidity
The ratio of the amount of water vapor in the air at a specific temperature to the maximum amount that the air could hold at that temperature, expressed as a percentage. , and other data on the more than 200 different food products. Every paper in the manual is reviewed and updated by scientific authorities every three years or less, so no part of the manual is more than three years old.
Members of the WFLO Scientific Advisory Council and other scientists contribute to the Commodity Storage Manual and continually look for ways to expand and improve this important publication. This year's updates include a new section of french fries French fry
A thin strip of potato fried in deep fat. Often used in the plural. (which used to be part of the potato section), and plantains have been added to the banana section.
The Commodity Storage Manual is available only to AIRW members and customer companies like yours that choose to join WFLO.
I also want to highlight the newest version of WFLO's popular Industrial Scale Food Freezing Simulation Software Simulation software is based on the process of imitating a real phenomenon with a set of mathematical formulas. It is, essentially, a program that allows the user to observe an operation through simulation without actually running the program. (Version 3.0). Completely updated to reflect the latest knowledge and computer modeling techniques, it provides the best calculation available to determine how long it takes to cool, freeze, or temper a wide range of products in differing quantities and storage configurations.
These times estimated are critical in calculating energy costs, choosing freezing or thawing techniques, scheduling operations, determining productions capacity, maintaining product quality, preventing temperature abuse that could result in liability expenses.
Finally, IARW is proud ot announce the publication of the 2003 International Directory of Refrigerated Warehouses & Distribution Centers and Blue Pages, a complete listing of public refrigerated warehouses available to the food industry. This edition details billions of cubic feet of refrigerated warehouse space worldwide. Updated descriptions for each facility provide a complete profile of capacity and capabilities.
Directory listings appear geographically by country, state, province, and city and include data on warehouse capacity, temperature range, key personnel, truck and rail docks, financial references, and specialized services. All member facilities are also listed alphabetically.
A popular feature of the directory, the "Buyer's Guide of Products and Services for the Global Cold Chain," (also known as the "Blue Pages") contains a complete listing of suppliers to the refrigerated warehouse and food distribution industry.
These companies are members of the IARW Cold Chain Products and are indexed according to according to
1. As stated or indicated by; on the authority of: according to historians.
2. In keeping with: according to instructions.
3. the types of services and equipment they offer.
The first copy of the directory is free to companies in the perishable per·ish·a·ble
Subject to decay, spoilage, or destruction.
Something, especially foodstuff, subject to decay or spoilage. Often used in the plural. food business using public refrigerated warehouse space; additional copies cost $18 each.
For information on these and other products, as well as WFLO membership information, I invite you to contact us at 301-652-5674.