Caviar and other fish roe can have different requirements by product description, processing and packaging. Do not assume one temperature band or freezing rule.
Agree before dispatch
Match product name/type, producer, lot, processing, package and label storage instruction to the order. Agree in writing with the buyer on required measurement scope, sensor position, report format and reviewer at receipt.
If a logger is required, add device ID, calibration evidence, position relative to product/package and seal details to the form. Compare transport records with the product’s own label and manufacturer requirements.
Photograph packaging and visible product condition at receipt; this observation alone is not a safety or acceptance decision. For a deviation, segregate product, preserve raw data and obtain direction from the manufacturer/product owner and authorised quality lead.
