Page 39 - Food&Drink Jan-Feb 2022 magazine

Ice-cream should have a maximum out of refrigeration limit of 20 minutes in chilled zones and never stored at room temperature.
The maximum out of refrigeration rule helps maintain the quality of produce, which can rapidly deteriorate if time limits are exceeded, and temperature thresholds are breached. We found products were spending significant amounts of time – 24 hours or more – in trailers during transit, with temperature guidelines breached during loading and unloading and along some supply routes.
FIRST EXPIRY – FIRST OUT
Foods with an earlier expiry date should be the first selected for dispatch or use. This simple stockrotationprinciplehelpsto
minimise food waste; but requires a proper inventory management system to implement correctly.
Food may be delivered out of the expiry date sequence, and the most recently delivered produce is usually also the most accessible. This rule extends right down the supply chain from suppliers and transport hauliers to dispatch centres and retailers.
THE IMPORTANCE OF RECORD-KEEPING
A careful record of the cold chain is the only way of ensuring that cold chain conditions remain intact. Sloppy record keeping not only fails to assure consumers that food spoilage has not occurred – but could itself be grounds for rejecting goods. A cold chain softwaresolutionsimplifies
cold chain compliance, allowing producers, wholesalers, and retailers to monitor quality, compliance, and temperature data every step of the way.
The result? Improved food safety, reduced waste and increased shelf-life – while managing your inventory and following best cold chain practice on one easy-to-use digitalplatform. ✷
ABOVE & LEFT: A broken cold chain is a major source of food waste.
THE COLD CHAIN
CREATING GOOD TIMES
WITH BETTER FOOD SOLUTIONS.
HAWKINS WATTS AUSTRALIA
SALES@HAWKINSWATTS.COM.AU HAWKINS WATTS AUSTRALIA
HAWKINSWATTS.COM
INGREDIENTS & SERVICES
TRENDS AND INSIGHTS BESPOKE BLENDING CONCEPT DEVELOPMENT
TEXTURE NUTRIENTS COLOUR FLAVOUR AND MORE
www.foodanddrinkbusiness.com.au | January-February 2022 | Food&Drink business | 39