Cold Chain Management in Food Industry

Due to the accelerating pace of life, changes in consumption style and ease of use, the presence of cold and frozen products in our lives is increasing day by day. A significant part of food and medicines are delivered by cold chain method from production to end consumer. Let us understand more about cold chain management in food industry.

What is Cold Chain management?

Cold chain management is a system that manages the various stages of the life cycle of perishable products through effective monitoring and planning, and by using appropriate processes and activities to reduce production costs, reduce waste, increase quality, reduce toxicity, increase customer satisfaction and also increase the income of producers and other businesses active in the market of perishable products.

Some of the sectors that use cold chain management services for cold storage and transportation are:

>Meat products
>>Fish and other seafood
>>Milk, yogurt, ice cream
>>Vegetables and fruits
>>Packaged food
>>Chocolate, candy,
>>Industrial margarine, oil
>>Drugs

Products must reach the end consumer without breaking in the cold chain. Therefore, the management of the logistics process requires great expertise, knowledge and use of specialized vehicles and warehouses.

Cold chain management in food industry

Microorganisms that grow at different temperatures cause food spoilage. Therefore, purchased products must be preserved at temperatures specified on their packaging. Cold chain management is the storage of food products at low temperature throughout the process starting from the production stage to shipment, storage and consumption.

Cold Chain and Food

Cold chain management is the storage of food products at low temperature throughout the process starting from the production stage to shipment, storage and consumption. In this process, the protection of products at the right temperature is an important element that can lead to both a serious legal and conscientious obligation and commercial losses.

What is Food Safety?

Food safety is the system cycle that will prevent biological, chemical and microbiological factors that may cause diseases caused by food spoilage during the processing, preparation, storage and supply stages of food from the field to consumption. The question of whether the food eaten at a restaurant or frozen products bought from the market is spoiled are questions about food safety. In this case, the fact that the consumer does not know the production quality of the food he ordered in the restaurant and the conditions it comes to the plate reveals the necessity of the concept of food safety and the Cold Chain. Therefore, compliance with hygiene rules in foodstuff production and reaching the consumer without spoiling during the supply chain are among the critical control points.

Cold Chain in Warehouses

One of the most important elements of this chain is temperature warehouses. These warehouses should be planned in such a way that they will maintain the freshness of the products, do not change their physical and chemical structures and do not cause deterioration that will affect human health.

The products are stocked in warehouses with different properties in accordance with their physical properties. For example, products such as ice cream, fish and pizza are stored at -22 degrees, while margarine and chocolate-derived products are stored from +4 to +18 degrees.

Temperature and humidity checks should be carried out regularly in cold rooms so as not to cause breakage in the chain. Physical and operational arrangements should be made to prevent heat losses and the warehouse should have an infrastructure that can be easily cleaned.

Frozen Food and Cold Chain

In order for microorganisms not to reproduce and to preserve the freshness of food, the Cold Chain should not be “broken” at the entire stage from production to consumption. “Temperature” is a very important parameter in preserving sensitive foods such as meat, milk, fish and frozen products. While temperature changes cause the growth of microorganisms, they cause the physical, sensory and chemical structures of these products to deteriorate.

Is Cold Chain a Legal Requirement?

Cold storage, cold transportation and similar processes that are required to be applied in order to ensure that food products that need to be preserved in the cold environment maintain their conformity with the “food safety” criteria and their properties in all stages from production to consumption such as shipment, storage and display are called “Cold Chain”. Its purpose is that food products offered for consumption do not pose a risk to the consumer. The laws define the responsibilities of food producers. Producers are responsible for controlling the required temperature and providing the necessary cold environment in the whole process from the shipment of food products to their consumption (transportation, storage and sales, etc.). “Cold Chain” is a legal requirement for foodstuffs that must be preserved in a cold environment.

Precautions consumers should follow when buying food :

1. Since microorganisms develop rapidly with the effect of temperature, fresh food such as meat, chicken, fish and frozen foods should be left at the end of the shopping.

2. Food that needs to be preserved in cold should not be taken if it is felt that they are not cold.

3. Always buy products below the filling line of the cooler, and check the temperature indicators on the coolers.

4. Heat shielding bags or thermal bags should be used in order to preserve freshness and not to break the Cold Chain.

5. When the product is to be consumed, the amount to be used should be taken from the package and the remaining amount should be immediately placed back into the deep freezer without waiting outside.

Why are foods kept frozen?

Freezing preservation is a method used for food products to be stored for a long time. The freezing process completely stops microbial growth, while the activity of enzymes naturally present in the structure of foods and various chemical reactions slow down significantly. Therefore, it is ensured that the natural flavor, color and nutritional value of frozen foods are preserved in the best way. How should frozen products be stored?

• Frozen products can be stored at -18 ° C in a deep freezer until their expiry date.

• Re-freezing of the thawed products definitely causes the Cold Chain to be broken and these products should not be consumed.

Cold Chain in Retail

Cold Chain starts from the product acceptance phase in retail. Frozen and fresh food producers are required to keep the Cold Chain and deliver it to warehouses and sales points as required by legal regulation. Products that come from production by refrigerated vehicles must be checked and taken by the responsible goods acceptance staff of the retail company. They should be quickly moved to the cold rooms by passing through a series of checks shaped according to the type of fresh food products and the quality control procedures of the companies. These products are offered for sale in aisles at different temperatures according to their types, with aisle temperature controls to be made continuously. Some points of sale are used to transport heat sensitive foods without breaking the Cold Chain.

Conclusion

Today, there is an increase in the desire of consumers for delivery of safe food. This increases the importance of the Cold Chain in the distribution channel from large-scale markets to small-scale markets and shows that it must be maintained with more attention and care.

Health Tips – How to boost your Immunity

Search Jobs – CLICK HERE