Under Article 22 of the Turkish Regulation on Specific Hygiene Rules for Food of Animal Origin, poultry meat must reach 4 °C before transport and stay at that temperature throughout it. The chain strains in two places that run close to that limit: door openings on multi-drop rounds and a container that was not pre-cooled.
The cold chain does not replace hygiene in poultry; it only slows microbial growth.
GEBHARDT states that frequent and long lid openings affect the temperature of the container, and recommends 12-20 hours of pre-cooling to a 0-2 °C target for the fresh zone. If you send us the route and the number of drops, we work out the temperature profile together.
Leakage is the second problem. The same article requires open meat and packaged meat to be stored and transported separately; raw poultry always rides on the lower level because liquid runs downward.