Warm produce, from a cross-dock???

I am picking up a load of produce this evening outside Detroit MI and taking it to Toronto ON. It is a load of papaya and I have on my load sheet keep at 55 degrees. I pulped all the pallets and the lowest were 67, highest are 83, most being in the middle around the 75-78 range. This load is a cross dock load originating from Mexico. The broker is having me sit it on their cooler at the crossdock for about 4 hours, as if that is going to do anything, then load it and take it to the customer. Everyone involved (except consignee) knows the situation. Everything is well documented, I have a sheet with each pallet temp. signed by me and by incoming driver as well as the lift driver on the dock.

Question: can this bite me in the backside when I deliver? Could this turn into a claim and they file on my insurance? I am doing exactly as told by the broker. I do many loads for this broker.

 

If it is rejected at the final there will be big issues who do you go after for the product damage if it is rejected? Do you go after the cross dock in Detroit? Or the carrier who brought it to that dock? Or the cross dock it was brought to when it entered the U.S? Or the Mexican carrier that delivered it there? Most likely the blame will fall on the cross dock your loading at but the real question is do you think you can get it covered through them or are you going to have to eat the cost.As long as the temps are listed on the BoL and signed off on by all parties I don't think you can be held responsible for any rejections.However that does not mean you wont be...Personally i would check the pallets for wet/dry bruising and see if the papaya are still in good shape if more then 20% of the load is no good i would get in contact with the broker/customer and try to find out from there. Good luck.

 

I did refrigerated years ago and what you're describing is a no no ! The load was allowed to warm up and the broker is trying to cover his arse by letting it sit in their cooler like it never warmed up. B.S.! What you don't want is your arse on the line here. This is russian roulette and now it's your turn to have the gun to your head. The consignee will find out.....maybe now or maybe later but he will know and he will come after somebody.

Here's what I would do..... Get a copy of all documents involved THEN get the broker to pre pay you ( Comdata ) for this load and you should be covered . Problem will be payment for return when the consignee tosses you off his property loaded.......could happen.....

Or leave it on the dock...... be my second choice or first choice if he refuses to pre-pay.

Yes! A claim can be filed against your carrier but these temp docs with dates ( and photos? ) will cover your butt......if you pull it.

Good luck.....and let us know what you do.....

 

I'd reject the load myself and walk away from it.

It's not in good condition, so why put yourself into a position of liability.

 

Everything is well documented. I have a paper stating each pallet temp with my signature, the driver that brought it from the bottom of TX to here, and the warehouse signature. The problem lies in this guy I am hauling for is my direct connection to my highest paying lanes come summer time. If I walk away that puts him into a pickle and me most likely onto a s-list. He has directed me what to do here. There are 3 agents at this brokerage office(small outfit), including the head-hauncho that knows the deal. They are assuring me that I won't get burned by this, but that the carrier bringing it TO this crossdock will be totally held accountable.

 

Get it IN WRITING.


Why are you putting your butt on the line for the broker and the cross-dock shipper?

 

It is all in writing. I have done some reading on papayas and the best temperature is 50-55 to allow for slow ripening. It also states at 73-82 they will take 10-16 days to ripen. It is not edible until fully ripe. Then when it is ready, they can be stored at 34-37. Maybe I'm freaking out on this one.

 

No your not...follow your gut and listen to MN driver too. You've got a rope around your neck and the broker is telling you to jump off the platform.

This is going to be like a kitchen full of ####roaches when somebody turns the light on. Everybody is going to scatter when the consignee cries foul ball and it's going to fall on you.

You asked....

good luck......

 

I would say if the inbound temperature is not recorded on the bills and the papaya's are still a yellowish green mixed color, the fruit isn't bruised, it is possibly do-able. Papaya's turn yellow when ripe and can't be eaten until then. Stores try to time the ripening process with the sale.

The only problem is it will take a good day or two to get the pulp temp down. They are going to accept the fruit based on what they pulp it at, the color, and not bruised. If there is no history of enroute temp you can possibly get away with it.

But like everyone says if it falls it falls on you. Maybe have the broker sign and accept liability?

I'd say that load came up on a van warm the whole way.

I picked up warm fruit all the time from the grower and it was on me to chill. I never had a problem with them loads.

 

I'm a machinery hauler so educate me on this please.

If these papayas came from Texas on a truck what would the transit temperature have been? The papayas would have been on the truck for 48 hours, how much would they have cooled down if they were loaded hot?