What we have written on the cold chain86 / 154

Define harvest, collection, acceptance and container return steps in contract and lot records.

Record harvest time, product readings, waiting and facility capacity by lot, then size investment from trial data.

Measure inter-line waits by lot, time and process stage, using the approved plan for work-in-progress conditions.

The collection centre is where many small producers' milk ends up in one tank. Temperature limits and batch records are set here.

Link lot identity, dispatch time, vehicle and receiver acceptance in one file. Assess product condition and measurements under site procedure.

Link line exit, buffer entry and vehicle loading times to the lot. Check holding location and measurements against product instructions.

Cold brew that has not been heat treated depends on the cold chain, and the recipe and process set its shelf life. Every batch keeps a record of lot, time and product temperature from filling to delivery.

Separate ambient and chilled products by label and opened status, not brand name.

Track cheese, brine, tin and pallet weight with product requirements and receipt records.

In open-topped milk desserts, tilt, vibration and condensation cause three separate kinds of damage. The product loses its looks before it spoils.

In goat and sheep milk collected from small flocks the cooling problem starts on the road, not in the tank. The regulatory limits, a round ordered by milking time and the collection record cover it.

For butter, Turkish food law sets transport temperature at 4 °C at most. Above 8 °C the shape deforms; the margarine range comes from the label and the buyer specification.