Transport and routing15 / 35

Dough form, pack height, thaw sensitivity and multi-drop pattern determine box selection.

Set an approved waiting point, clear routes and a documented handoff.

Link quantity removed, remaining orders and closure confirmation in one container record.

Match container ID, address and external condition; record a mismatch before unloading.

Yoghurt and ayran travel below 6 °C. In the box, cup seals are protected from top load and bottles from tipping; dividers and route order follow pack shape.

Do not treat one year's count as a lasting trend; link local readings to product limits and an action owner.

Record route time door to door; load to product requirements and restrain bottles against tipping and crushing.

Türkiye averaged 15.1 °C in 2025, 1.2 °C above normal. In the cold chain the load comes from the hot days, not from the average.

Do not infer waiting times from an aggregate list; confirm space by product, week and dock at the receiving site.

Do not choose from air temperature alone. Trial the pack-out against waiting, sun-exposed handover, product recipe and packaging.

A box that does not tip can still slide: road transport assumes 0.8 g forward, while friction on an unswept surface is at most 0.3. A level, clean, non-slip base and a trial with the real load are needed.

For non-UHT cream the transport ceiling in the Turkish Food Codex is 4 °C. A box keeps the shape and slows heat gain, but it does not hold that limit alone; the cold start and the cold source decide it.

Stabilise the situation, compare container ID with the route list, and set aside opened or transferred goods for review.

Link container ID to vehicle, stop, action and reading time on one row. Do not guess an unreadable number; record the exception and identity check.

Match vehicle, container IDs, stop order and open tasks; record handover time and owner on the form.

Record openings and search time during a route pilot; these observations alone do not prove product condition or cause.