The unbroken sequence of refrigerated storage and transport that keeps cold food at or below 5 degrees C from supplier to consumer.
The unbroken sequence of refrigerated storage and transport that keeps cold food at or below 5 degrees C from supplier to consumer. The cold chain is the continuous system of refrigeration that keeps cold potentially hazardous food at a safe temperature at every stage of its journey, from the manufacturer or supplier through transport, storage, display and sale. The goal is to keep the food at or below 5 degrees C throughout, so that it never spends significant time in the temperature danger zone. A break in the cold chain, where food warms above 5 degrees C for too long, can allow bacteria to grow. Maintaining the cold chain is a shared responsibility along the supply chain. Each business that handles the food, including transport operators, receivers and retailers, is expected to keep it under temperature control and to check temperatures at key points such as goods receipt. The Food Standards Code requires food businesses to store and transport potentially hazardous food under temperature control. In practice, keeping the cold chain intact means using refrigerated vehicles or insulated containers with ice bricks for transport, checking the temperature of deliveries when they arrive, and moving chilled goods into the fridge or freezer quickly rather than leaving them on a loading dock. Staff check and record temperatures at goods receipt and reject or reconsider deliveries that arrive too warm. Within the business the cold chain continues through cold storage and refrigerated display. Fridges and display units are kept at temperatures that hold food at or below 5 degrees C, and staff monitor them regularly. Good stock rotation using first-in first-out helps ensure chilled food is used within its shelf life while the cold chain is maintained. A supermarket receives a delivery of chilled dairy. Before accepting it, staff probe a sample product and record 4 degrees C, within the acceptable range. The goods are moved straight into the cold room, then onto refrigerated shelves kept at or below 5 degrees C, so the cold chain is unbroken from the supplier to the customer buying the product.
Frequently asked questions
What temperature should the cold chain maintain?
Cold potentially hazardous food should stay at or below 5 degrees C throughout transport, storage and display.
What is a break in the cold chain?
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.
Who is responsible for maintaining the cold chain?
Every business that handles the food shares responsibility, including suppliers, transporters, receivers and retailers, at each stage of the supply chain.
How do I check the cold chain at delivery?
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.
Does the cold chain apply to frozen food too?
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.
