“Supermarket cold supply chains are receiving greater management attention and input than previously for several important reasons,” says the highly respected Prof Malcolm Dodd, internationally recognised cold chain researcher and analyst.
“The South African Food Safety Act, Regulation R918, requires that the cold chain for chilled protein (meat, chicken and fish) is maintained below a temperature of 4.0 °C. For frozen protein, the temperature must be kept below – 18 °C. The implication is that supermarkets have to ensure that all their chilled Distribution Centres, cold transport, store chillers and display cabinets can
°manage temperature below 4.0° C. Freezers and frozen transport must all be operated below – 18 °C.”