What we have written on the cold chain105 / 154

Compare handover proof, return terms and customer balance; handle charges or responsibility under the written agreement.

Link the container to the process step, identified hazard, validated control and records.

An inspector looks at the record that shows temperature is under control, not at the equipment brand: the measurement record, the accuracy of the device and what was done about deviations. On ATP carriage the certificate is also checked on the vehicle.

Honey must stay at or below 25 °C and out of direct sun in transport; for olive oil the measure is whether peroxide, K232 and K270 stay within limits.

Link product type to mixing, packing, route and branch processing times.

Before the first lot, check product limits, container condition, measurement and receiving times.

Check product limits and route cold spots, then link disposition to lot records.

Whether one person can handle a container depends on loaded weight, load distribution and route, not empty weight. The measure is weighing it full and watching it on the real route.

Compare own crates with the market pool using return, damage, washing and waiting records. Verify product requirements separately for sensitive goods.

For the same route capacity, compare purchase, operating, maintenance, finance and idle costs.

Do not promise capacity from vehicle count alone. Measure peak-day orders, preparation, chilled staging, staffing and route data.

Agree product conditions, measurement point, records and event response in writing. Use route data rather than a universal threshold.