The cold chain

Importance of the Cold Chain

The refrigerated products market is growing fast, to meet the expectations of consumers for fresh, nutrient-rich and flavourful products. However, both consumers and public authorities require a high level safety and hygiene, especially in the cold chain.

Europe and most countries have set up policies aiming to enhance temperature control and improve the quality and safety of products as well as the performance of equipment in the cold chain, from storage to refrigerated display cabinets, and ultimately, to the home refrigerator.

These policies are supported both by regulatory provisions and by incentives of the economic actors to implement voluntary processes, with increasing consideration of environmental protection requirements.

Quality and Safety of Refrigerated Products

Most of the food products consumed in developed countries go through a step of refrigeration, or even freezing, prior to being marketed. The production of fresh produce and refrigerated prepared dishes is expanding due to a consumer demand for products combining several features: ease of use, an image of freshness and healthy effect, tastiness. The market trend analysis shows a strong growth potential for the refrigerated product sector.

In France, the average annual consumption per person is up to 320 kg of refrigerated products, and 30 kg of frozen products and ice cream, out of a total of 520 kg. The prepared dish market has shown a 20% increase per year over the last 10 years. Prepared dishes and vacuum-cooked products are also vastly used in mass catering. In France, 5 billion meals are taken away from home each year, this figure corresponding to two meals per week per person.

To satisfy the demand of consumers, the food and retail industries have extended the shelf-life of products. Despite the development of new technologies, lowering the temperature remains the most natural way to limit the growth of both pathogenic and food spoilage micro-organisms.

Temperature Control and Equipment Performance

The control of temperatures during the cold chain is a key factor to ensure the quality, nutritional value, and safety of food products and to limit losses during logistic processes.

The public authorities of many countries have established rules and regulations in the area of food hygiene with a view to control temperatures. These rules and regulations are generally established at several levels:
the products with the highest risk (e.g., meat products, dairy products) must be maintained in defined temperature ranges: an obligation on the results.
the temperature in the cold rooms and the carriage equipment must be recorded: an obligation on the action.
for certain types of equipment, refrigeration performance levels must be complied with, and performance must be checked by independent laboratories: an obligation on the means.

Specific rules and regulations may differ from one country to another. In Europe, directives enabled the harmonisation of national regulations, especially regarding the temperature of frozen products.

Perspectives and Developments in France and Internationally

To meet the expectations of consumers and take into account the fast technological progress in the fields of refrigeration, traceability and storage methods, the public authorities are regularly reviewing the legislation pertaining to food hygiene, in order to prevent risks and earn the trust of the population.

Risk assessment forms the basis of the HACCP type processes, now internationally known to be the most effective and efficient processes of risk control.

In Europe, on January 1st 2006 the hygiene package regulations superseded the 93/43/EEC Council Directive of 14 June 1993. They brought along a clarification and important changes to the control systems. The obligation for the various actors of the cold chain to produce results has been generalised. These regulations enhance the responsibility of economic operators of the food sector and request them to adopt HACCP type processes.

Elsewhere in the world many countries are still suffering from a cold chain of poor quality which causes food crises and blocks the development of tourism. There is a need in many countries for equipment and practices of better quality.