Only consistent maintenance of the cold chain can guarantee that food products retain their high quality and optimum shelf life. In order to guarantee this, prescribed threshold values must be maintained during the manufacturing, storage and especially transport stages, and measurement values must be constantly monitored and documented. With meat and fish products, is it especially important that the growth of microbes is kept as low as possible by maintaining temperature threshold values. With fruit and vegetables, the most important thing is to prevent the produce ripening too early.
The Hazard Analysis and Critical Control Points concept (HACCP) plays an important role in the food sector. Preventative measures ensure that food products’ perfect quality is guaranteed. Our tempmate.® products guarantee that these standards are adhered to at every single point of the cold chain.