For dry-aged meat shipments, batch and packaging state must match the handoff record. Since whole and portioned products can have different processing histories, keep product identity clear in the dispatch file.
Product file before dispatch
Record batch, time leaving the ageing room, whole or portioned state, package type, product storage instructions, recipient requirements and planned delivery time. Link temperature or humidity data to the relevant sensor and measurement point.
During transit, record logger ID, vehicle or container, route events, waiting and recipient. State package condition and measurement type clearly on the receipt form.
Agree portioning, handling of opened packaging and storage responsibility after delivery with the recipient in advance. Whether ageing conditions must be maintained in transit depends on the product specification.
For a deviation, damaged package or record mismatch, segregate the batch; preserve photos and raw logger data and notify the quality lead. Appearance, odour or one temperature reading alone does not determine disposition.