title: Practical monitoring of the chill chain.
abstract: Monitoring of temperature of chilled products at fresh food terminals is integrated into the quality assurance program of a retail chain. Each batch of products is examined on the receiving dock and rejected if the temperature is found above 7 degrees C, 5 degrees C being the legal maximal temperature. Measurement of temperature of processed meat products delivered to our company over a period of 14 months indicates that temperature abuse of chilled foods is not uncommon. Consistent rejection of batches because of high temperature resulted in a drop in the number of violations.
authors.affiliation: FDB (Faellesforeningen for Danmarks Brugsforeninger), Department of Product Quality and Consumer Service, Albertslund, Denmark.
authors.forename: A
authors.initials: A
authors.lastname: Tolstoy
mesh_terms: D003257:Consumer Product Safety; D005511:Food Handling / Q000592:standards*; D005516:Food Microbiology; D005519:Food Preservation / Q000592:standards*; D008461:Meat Products; D012034:Refrigeration; D013696:Temperature