What we have written on the cold chain59 / 154

Record draining, washing, disinfection and drying under the approved hygiene plan; inspect risk points separately.

Inspect an empty box on a level surface along all four edges; use a maker specification or approved packaging trial for criteria.

An unexplained odour is a risk of transfer to the food's sensory properties. The box is set aside and its last load and storage are recorded.

A set goes out in the morning, comes back at night and has to freeze. The set count follows from the length of that cycle, the dispatch interval and the routes leaving together.

The label goes on a flat, dry surface away from edges. Polystyrene is rough and cold, so adhesion is tested on the real box.

Do not treat an upper bound as a route guarantee; set your route's time with a thermal analysis and field records.

A logger may represent the coolant, box air or part of the load; purpose and route validation determine the position.

Separate measurements, estimates and sources so variable route conditions reach the analysis file.

Putting packs on top is not a rule by itself: heat direction, product sensitivity, separators and closure set the layout, and the position is verified in a recorded trial.

Submit measured load and route conditions instead of a route guess, and ask for the analysis assumptions.

A large box reduces pack count and wall area, while small boxes divide deliveries. Payload, opening order, handling and void volume are calculated together.

Do not assume fixed energy per opening; link duration, conditions, and temperature response to stop records.