What we have written on the cold chain87 / 154

Check herb species, wash status and buyer specification. Compare wilting, crushing and temperature findings at handoff points.

Kiwifruit is picked firm and kept for months. What makes that possible is measured harvest maturity and cooling working together.

Match cultivar, maturity and destination specification. Keep pre-loading product readings, route records and delivery quality findings with the same lot.

Fresh figs are held at -1 to 0 °C and 90-95% humidity, forced-air cooled to 0 °C promptly after harvest and carried in a single layer. Temperature, humidity and tray layout in one table.

Stone fruit keeps ripening after picking. The harvest-day clock and the first cooling decide where, and how fast, that ripening happens.

At lot receipt, inspect berries, stems, packaging and airflow; match buyer specifications with route measurements.

Link field shade, harvest time and packhouse receipt to the lot; take cooling targets from variety-specific instructions.

Whole carcasses travel on rails and cut meat in containers; the customer's product form decides. On either route the meat must be at 7 °C before transport and stay there for the whole journey.

Include leak control, product separation and cleanability in the transport plan for offal and by-products.

Verify drop-off, sailing, destination handover, power, and supervision with the route operator.

Confirm security, internal route, appointment, parking, and receiving steps with the site contact in advance.

Confirm in writing that the carrier accepts the product, packaging, transshipment, and record conditions for the route.