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Défis dans la distribution de produits alimentaires frais.

Challenges in the distribution of fresh foods.

Auteurs : HEMMINGSEN A. K. T., AUNE E. J., MAGNUSSEN O. M.

Type d'article : Article

Résumé

Over years of investigations, product temperatures that are too high have been observed in the chill chain for fresh foods. In order to see if this unsatisfactory situation has improved, temperature recordings and observations were done in the Norwegian chill chain. As earlier, the results were disappointing and most of the equipment was the same. Changes were seen in the control routines, but the new routines had not improved the temperature conditions considerably. Very inadequate temperatures were found in the retail part of the chain. The temperature conditions in the retail open multi-floor cabinets were especially unsatisfactory. Inadequate temperatures were also found during loading and unloading of products, in the period between product delivery (at the shops) and location of products in refrigerated equipment, on the way between shops and consumers' kitchens and during storage in domestic refrigerators. The surveys showed that it is very important that fresh foods are properly chilled before they go into distribution. In order to improve the unsatisfactory situation, all chill chain participants, consumers included, must be educated. Simple working rules for chain participants were outlined.

Détails

  • Titre original : Challenges in the distribution of fresh foods.
  • Identifiant de la fiche : 2005-1256
  • Langues : Anglais
  • Source : ScanRef - vol. 33 - n. 5
  • Date d'édition : 10/2004

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