The unbroken sequence of refrigerated storage and transport that keeps cold food at or below 5 degrees C from supplier to consumer.
Cold potentially hazardous food should stay at or below 5 degrees C throughout transport, storage and display.
It is any period where cold food warms above 5 degrees C long enough to enter the danger zone, giving bacteria a chance to grow.
Every business that handles the food shares responsibility, including suppliers, transporters, receivers and retailers, at each stage of the supply chain.
Probe or check the temperature of chilled goods at goods receipt, record it, and move the food into refrigeration quickly. Reconsider deliveries that arrive too warm.
Yes. Frozen food should stay frozen hard throughout the chain, and chilled food should stay at or below 5 degrees C, both without significant warming.