A dated International Institute of Refrigeration note estimates that over 13 per cent of food is lost because refrigeration is lacking. This is IIR's estimate, not a current universal rate. Use your own records for business decisions.
Trace the product flow. Note stages from harvest or receipt through first cooling, storage, dispatch and sale. When loss is found, record the stage and date.
Separate loss outcomes
Disposal, quality downgrade, returns and discounted sale are different outcomes. Log product, weight, cause and responsible decision maker; do not guess an unknown cause.
First control point
Measure the time between receipt and first cooling in your own flow. Review it against the product instructions; do not assume missing cooling caused the loss without records.
Verify the improvement
Track total loss against quantity handled for the same product group and comparable periods. Note changes in weather, sales mix and dispatch conditions.
For disposal or reuse, follow current product information, business procedures and the decision of the authorised food safety lead.
Explain how any unrecorded amount was estimated before adding it to the total.
