The food cold chain is the process in which perishable
produce is temperature controlled in the supply chain. It represents the logistics and equipment that is used to maintain a low temperature, from harvest and processing to market.

 

Each step in the cold chain must maintain
a constant temperature for a product that is
not ‘heat stable’ from the time it is harvested. Cold chain is considered a
science as it requires a precise understanding of the chemical and biological
processes linked with product perishability. An efficient and cold chain
ensures that fresh products are safe and of a high quality at the point of
consumption whilst extending the shelf life and reducing waste.

‘More than 50% of food categories wasted can be extended
by the cold chain’
Australian food cold chain council

 

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