What we have written on the cold chain52 / 154

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

An EFSA opinion is not itself a regulation; check adoption, scope and effective date of related law.

Compare plate count with the dispatch plan, product needs and plate identity; do not schedule unready or uncertain stock.

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.

The person who will fit the plates takes them out and checks three things: closure colour, time in the freezer and the state of the plate. A wrong-regime plate can be spotted on the road but not corrected there.

Set coolant placement through a validated pack-out for cake size and packaging; do not assume one position suits every box.

Show vehicle, container, plate and paperwork status in one handover record so the next shift does not have to guess.

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.

When a reusable carrier crosses a border two questions arise: whose it is and who pays for its return. The clause puts ownership, return steps, cost and loss charges in one place.

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

Break down one shipment by packaging item; record material, measured weight, use and data source.

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.