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The Cold Chain: What It Is and Why It Matters

Many are aware that the cold chain is an essential element in ensuring the quality and safety of many food and pharmaceutical products.

But what exactly is it? How does the cold chain directly involve thousands of business owners in sectors across a variety of sectors?

In this article we’ll explore what it is, how it works, and why it is essential in avoiding issues related to quality and safety.

What is the cold chain?

The cold chain is a set of procedures that ensure that a temperature-sensitive product, such as frozen foods or medicines, is constantly maintained at a controlled temperature along its entire journey, from production to point of sale.

In practice, it is an “invisible thread” that links every stage of transport and storage of a temperature-controlled product.

For example, a frozen food item must be stored at the temperature indicated on the label (usually -18°C). Every step of the supply chain – from production to the refrigerated lorry, to the warehouse and finally to the supermarket – must maintain this temperature to prevent damage to the product.

Why is it so important?

You’ve almost certainly heard of the critical need to maintain the cold chain. That’s because ensuring the cold chain is not broken is essential for several reasons:

Product quality: When a product undergoes temperature fluctuations, its quality can deteriorate. Take ice cream, for example: if it melts and is then refrozen, ice crystals form, altering its taste and texture.

Food safety: For certain foods, such as meat or fish, failure to maintain the cold chain can lead to the growth of bacteria. This not only compromises quality, but can also pose a serious health risk.

Regulations: The cold chain is governed by strict regulations, such as the ATP (Accord Transport Perissable), which define the temperature requirements and the times within which the product must be returned to optimal conditions.

How does the cold chain work?

As we’ve seen, the cold chain is a delicate balance of techniques and technologies that allows you to keep the temperature of a product constant throughout its journey – from production all the way to the store shelves.

Its effectiveness is based on three key principles:

Consistent temperature: Throughout the entire supply route, from production to sale, the temperature must remain within the established limits. For example, crustaceans can be transported at -14°C, but for a short time they can tolerate a rise to -8°C, as long as this does not last more than 15 minutes.

Continuous monitoring: Transport vehicles, such as refrigerated trucks and isothermal boxes, must be equipped with tools to record temperature data. These readings ensure the product has been kept within the required conditions.

rapid recovery: If the temperature rises slightly (for example, when opening the doors of a lorry), the refrigeration systems must quickly bring it down to the correct level.

These three principles work together to ensure that products reach the consumer under optimal conditions, fully compliant with hygiene and safety standards.

When the cold chain is broken

Breaking the cold chain means exposing the product to unsuitable temperatures for a longer period of time than allowed, putting its integrity and safety at risk. This can happen, for example, during loading and unloading operations, when the product is left unrefrigerated for too long, or even simply if it sits for just a few minutes in the sun in a hot loading bay.

The consequences of such disruptions can be devastating to product quality. Take fresh fish: inadequate refrigeration or a break in the cold chain can quickly alter its organoleptic properties and promote the formation of histamine – a substance that can cause food poisoning. This not only affects the taste and smell, but also endangers the health of the consumer.

And it’s not just fresh fish: many other food items are susceptible to degradation that can affect taste, nutritional value and, in some cases, even food safety. For this reason, maintaining an flawless cold chain is not only a technical requirement, but a fundamental commitment to those who put trust in our products.

The cold chain across different sectors

From food storage to pharmaceuticals to industrial materials, maintaining the right temperature is essential to ensure quality, safety and efficacy. Let’s find out how the cold chain is applied in different sectors.

Food sector

The cold chain is essential for preserving the freshness, safety and quality of foods such as meat, fish, dairy and frozen foods. Each food type has specific temperature requirements – clearly indicated on labels –which must be strictly observed to avoid health risks and product deterioration. For example:

Frozen meat: -12°C.

Frozen fish: -18°C.

Even minor fluctuations in temperature can compromise the taste, texture and nutritional value of these foods. Ensuring the integrity of the cold chain is therefore an act of responsibility towards the consumer.

Pharmaceutical sector

The cold chain also plays a crucial role in the pharmaceutical sector. Vaccines, insulin and other temperature-sensitive medicines must be stored within extremely precise temperature ranges, often between 2°C and 8°C, to maintain their effectiveness. A slight fluctuation can make a drug unusable, putting patient health at risk. Advanced monitoring technologies and alarm systems are critical in ensuring these products arrive at their destination in optimal condition.

Industrial sector

In the industrial sector as well, certain materials and products require temperature-controlled transport. Think, for example, of resins, adhesives, chemicals or temperature-sensitive electronic components. Temperature control in this context is not only a matter of quality, but often of safety, as some substances may deteriorate or become unstable when exposed to unsuitable conditions.

How to ensure the cold chain is maintained

Ensuring the cold chain is respected is not just a matter of compliance, but a commitment to preserving quality, safety and consumer trust. Here are some key practices to maintain this delicate balance:

Use certified equipment: Refrigerated lorries and isothermal boxes must comply with applicable regulations, such as ATP certification.

Monitor temperature: Temperature recorders must be certified according to EN 12830 standards and calibrated regularly.

Avoid thermal shock: Carefully plan loading and unloading to minimise the time the product is exposed to outdoor temperatures.

Train staff: All personnel involved must be aware of the importance of the cold chain and the consequences of any lapses.

If you’re unsure whether your cold chain processes are compliant or would like to assess your operations against the latest quality and regulatory standards, feel free to get in touch with the ES Frigo team!

We are at your disposal to offer you no-obligation consultancy and provide tailor-made solutions – Contact us now!

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The cold chain is a complex but essential system for ensuring the quality and safety of temperature-sensitive food and pharmaceutical products. It is governed by strict regulations and requires specialist equipment, continuous monitoring, and meticulous attention to detail.

If you need support to better manage the cold chain in your business, ES Frigo is here to help!

Rules and Certifications for the Transport of Refrigerated Food: Everything You Need to Know

Do you really know everything you need to safely transport fresh or frozen food? Do standards and certifications look like a complicated maze to you?

Transporting food is not just about loading it onto a lorry and driving off: there are well-established rules to ensure food arrives fresh, safe and free from any health risks.

In this clear and practical guide you’ll discover all you need to know about standards and certifications for the transport of refrigerated food.

What is ATP regulation?

The ATP regulation is an international rule that defines how to transport perishable foodstuffs such as ice cream, fish, or meat. It applies only to road transport and is designed to ensure products remain at the right temperature throughout the journey.

Here are some required temperatures for different types of food:

Ice cream: maximum -20°C.

Frozen fish: maximum -18°C.

Frozen meat: maximum -12°C.

Butter: maximum -10°C.

To meet these temperature requirements, lorries must have special instruments that continuously record and monitor the internal temperature. These instruments must comply with the EN 12830 standard, which guarantees accuracy and reliability.

How are containers certified?

Containers used to transport food must be approved by the Ministry of Transport. The main steps to obtain certification are:

Container testing: The manufacturer submits a sample to the Ministry to verify its characteristics.

Company certification: The company that produces the containers must also demonstrate that they comply with the required standards.

Final authorisation: If everything is compliant, the container gets the authorisation and can be used for transport.

A container certified for very low temperatures, such as -20°C, can also be used for transport at higher temperatures, but not the other way around. This ensures greater versatility for carriers.

ES Frigo certifies all its products in compliance with the latest regulations, ensuring full compliance with national and European laws.

What about refrigeration systems?

In addition to containers, refrigeration systems used in lorries must also be certified. They must ensure flawless operation, maintaining the correct temperature even during activities such as loading, unloading or opening doors.

For example, during the defrosting of the evaporator, a slight rise in temperature is allowed, but no more than 3°C. This small margin ensures that the food always remains safe at all times.

Inspections and renewals

Containers and refrigeration systems must be checked regularly to make sure they are working properly. The inspection schedule is as follows:

Initial inspection: Six years after the first certification.

Subsequent renewals: Every three years for two cycles, then every six years thereafter.

These inspections are carried out at authorised test centres. To find one nearby, you can contact the manufacturer directly or consult the official websites of the Ministry of Transport.

What about hygiene regulations? HACCP

In addition to ATP regulations, compliance with HACCP (Hazard Analysis and Critical Control Points) standards must be observed, covering food hygiene and safety. This means that the containers must always be:

Clean and rust-free.

Well maintained and in optimal condition.

Compliant with local health regulations.

Health certification is issued by the ASL (the local health authority) and serves to demonstrate that the containers are suitable for the transport of food.

What about medicines?

Transporting medicines also requires great care, but follows different rules from ATP. It is still essential that the medicines are stored at the correct temperature, using certified containers and monitoring tools compliant with EN 13486 standards. This is especially important for sensitive products such as vaccines or refrigerated medicines.

What if a container is damaged?

If a container is damaged, such as a broken seal or a hole in the structure, it is crucial to immediately check whether it still complies with regulations. Here’s what to do:

Visual inspection: Check for any obvious signs of damage.

Practical tests: Try monitoring whether the container can still maintain the required temperature.

Specialist centre: Take the container to an authorised test centre for a thorough inspection.

Further details on temperature procedures

According to ATP regulation, the temperature of the food must be continuously monitored during transport. Temperature recorders must be certified and calibrated regularly. For inspections or measurements, it is important to:

Carry out checks in refrigerated environments so as not to compromise the quality of the food.

Use suitable instruments, such as certified temperature probes.

Observe allowable tolerances (e.g. a maximum variation of 2°C for non-destructive measurements).

These procedures help to ensure that food arrives at its destination in perfect condition.

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Complying with regulations for the transport of refrigerated food is not just important – it is essential to ensure the quality and safety of the products.

With the right certifications, inspections and care, it is possible to carry out this activity efficiently and with no risk. If you have any questions or need support, our experts are always ready to help out!