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Home » Topics » Supply Chain » Temperature Control/Cold Chain

Temperature Control/Cold Chain
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A Disciplined and Unique Focus by Chiquita Brands Reduces Early Supply Chain Risk

April 1, 2013
Continuous research and education are important components of Chiquita’s overall food safety program.  
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The Impact of Temperature and Routing on Produce Shelf Life: Trucking’s Role in the Blame Game

December 1, 2011
The trucking industry has never had a more timely opportunity to play its part in implementing and improving delivery control systems for temperature-sensitive goods.
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Foodservice Distribution: Maintaining the Cold Chain

August 1, 2009
Customers should be aware of the food safety differences between distributors, especially in a down economy when many are making choices based on price.
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A Country-by-Country Look at Regulations and Best Practices in the Global Cold Chain

October 1, 2006
Each sector of the food industry is charged with the responsibility of adhering to and utilizing proper food handling techniques.
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Issues in Time and Temperature Abuse of Refrigerated Foods

December 1, 2005
Suggested temperature specifications for refrigeration of foods have been revised as knowledge and technology advancements are made.
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The “Danger Zone” Reevaluated

February 1, 2004
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.
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Transportation: The Squeaky Wheel of the Food Safety System

October 1, 2003
It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.
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Hot Tips for Using and Selecting Portable Thermometers

October 1, 2003
Need a portable thermometer? Find out how to choose exactly what you need.  
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A Simple Introduction to Thermometry and Basic Calibration

August 1, 2003
An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.
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Best Practices in Refrigerated Foods Processing

June 1, 2003
Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.
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