RESOURCES

The cold chain refers to the controlled temperature management of perishable products, ensuring their quality and safety from the point of slaughter, harvest, or manufacture through to the final consumer. This process guarantees that perishable goods remain safe and of high quality upon consumption.

Every stage of the chain, from initial production to eventual consumption, holds a shared responsibility in maintaining this temperature control. Breaks in the chain can occur at any point, whether at a warehouse dock, a supermarket floor, or even in a home refrigerator.

When one link fails, the entire system is compromised, leading to potential wastage and significant environmental impacts.

The key to future food safety lies in implementing a comprehensive quality management system throughout the cold chain, following the principles of Hazard Analysis and Critical Control Points (HACCP). Recognized internationally, HACCP is a robust method for identifying and managing risks. When central to a food safety program, it offers reassurance to vendors, consumers, and regulatory bodies alike that food safety is both prioritised and effectively managed.