Australian Cold Chain Guidelines 2017

Australian
Cold Chain Guidelines 2017
For the handling, storage and transport of refrigerated

fresh, chilled and frozen foods for sale in retail and food
service outlets or export customers.
An initiative of:
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All rights reserved
This document is subject to copyright. You may download, display, print and reproduce this
content for your personal use or for use within your business but only in an unaltered form
and with the copyright acknowledged. The document is not to be used for commercial gain
through reselling, rebadging or inclusion in a commercially available information or
management program.
This document is intended as a guide only: legal requirements are contained in the Australia
New Zealand Food Standards Code and other applicable State and Territory Food or Health
laws as relevant to the jurisdiction within which goods are traded.
The information in this document should not be relied upon as legal advice or used as a
substitute for legal advice. You should exercise your own skill, care and judgement before
relying on this information in any important matter.
Copyright © Australian Food and Grocery Council 2017
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TABLE OF CONTENTS
AUSTRALIAN COLD CHAIN GUIDELINES 2017 5
SECTION 1 5
1.1 WHAT IS THE COLD CHAIN? 5
1.2 THE COLD CHAIN GUIDELINES 2017 5
1.3 IMPLEMENTATION 6
1.4 RECORD KEEPING 6
SECTION 2 COLD CHAIN RULES 8

2.1 THE COLD CHAIN 8
2.2 THE COLD CHAIN CONDITIONS 8
2.3 SETTING THE COLD CHAIN CONDITIONS 8
2.4 BREAKS IN THE COLD CHAIN CONDITIONS 9
SECTION 3 “NEVER WARMER THAN” RULE 10

3.1 THE RULE 10
3.2 THE GUIDELINES 10
3.3 CHILLED FOOD VARIATIONS 10
3.5 THE PROBLEM OF HEAT TRANSFER 12
3.6 EXAMPLE - ICE CREAM AND SIMILAR PRODUCTS 12
SECTION 4 MAXIMUM “OUT OF REFRIGERATION” RULE 13

4.1 THE RULE 13
4.2 THE GUIDELINES 13
SECTION 5 THE FEFO STOCK ROTATION RULE 15

5.1 THE RULE 15
SECTION 6 WHEN THINGS GO WRONG - WHAT TO DO IF THE COLD CHAIN IS BROKEN 16

6.1 CONTACT INFORMATION 16
6.2 ACTIONS 16
6.3 HOLDING ACTION 17
SECTION 7 MANAGING HEAT TRANSFER 18

6.1 HOTTER PRODUCTS WARM COLDER PRODUCTS 18
6.2 STORING MIXED PRODUCTS 18
6.3 TRANSPORTING MIXED LOADS 18
6.4 EXAMPLE: CONFECTIONERY 20
SECTION 8 MANUFACTURING 22
8.1 SETTING COLD CHAIN CONDITIONS 22
8.2 PACKAGING AND IDENTIFICATION 23
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SECTION 9 DISPATCH AND DELIVERY 25
9.1 DISPATCH OPERATIONS 25
9.2 RECEIVING / DELIVERY GUIDELINES 26
9.3 MEASURING TEMPERATURES AT DISPATCH / RECEIVING DOCKS 27
SECTION 10 TRANSPORTATION 28
10.1 TRANSPORTATION GUIDELINES 28
10.2 DISTRIBUTION VEHICLES 29
10.3 UNREFRIGERATED VEHICLES 29
SECTION 11 STORAGE AND WAREHOUSING 31

11.1 AIR CIRCULATION WAREHOUSING 31
11.2 TEMPERATURE CONTROL 31
SECTION 12 RETAIL OUTLETS 33

12.1 MANAGING REFRIGERATED FOOD RETAIL DISPLAY CABINETS 33
12.2 FURTHER PROCESSING 35
12.3 SURVEILLANCE ISSUES 36
SECTION 13 RETAILER HOME DELIVERIES 37
SECTION 14 FOOD SERVICE INDUSTRY 38

14.1 FOOD SERVICE GUIDELINES FOR COLD CHAIN FOODS 38
14.2 CORRECTIVE ACTIONS 39
14.3 THAWING FROZEN FOOD 39
SECTION 15 CONSUMER EDUCATION 40
APPENDICIES 41
APPENDIX 1: USEFUL LINKS 41
APPENDIX 2: MICROBIOLOGICAL GROWTH SUPPLEMENTARY INFORMATION 44
APPENDIX 3: TEMPERATURE MEASUREMENT 46
APPENDIX 4: GLOSSARY OF TERMS 50
ACKNOWLEDGMENTS 53
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Australian Food Cold Chain Logistics Guidelines 2017
AUSTRALIAN COLD CHAIN GUIDELINES 2017

SECTION 1
The Cold Chain Guidelines are intended to maintain the safety and quality of food products
as they are handled, transported and stored in their journey from producer to consumer.
Minimising food illness and waste is critically important to consumers, regulators, the food
industry and the Australian economy. It has been estimated that contaminated food caused
approximately 5.4 million cases of gastroenteritis annually in Australia1. Australians are
also throwing away food which is worth $5.2 billion a year, including more than $1.1 billion
worth of fruit and vegetables and $872.5 million worth of fresh meat and fish.2 One
contributing factor for food illness and waste is poor Cold Chain management.
Proper Cold Chain practice in Australia is also critical for our exports. The USA FDA, for
instance, will assess the safety of Australian Cold Chain when deciding whether to allow
perishable food to be imported, and exports to Asia are likewise partly determined by the
quality of the Australian cold chain operations.
1.1 What is the Cold Chain?
The Cold Chain consists of a series of businesses engaged in manufacturing,

transporting, storing, retailing and serving fresh, chilled and frozen foods.
Over the last two decades, the distance that foods travel from paddock to plate has
increased. The average food is moved in and out of refrigeration control 14 times before
consumption. In one South Australian study, broccoli took 39 steps along the Cold Chain –
having as many as 23 operators and 21 stages involved on the way – to reach consumers3.
The effectiveness of the Cold Chain in maintaining the safety, shelf life and quality of foods
relies on controlling product temperature through each and every step. All the operations
that form the links in the Cold Chain must understand the need to follow the cold chain rules.
1.2 The Cold Chain Guidelines 2017
The Australian Cold Chain Guidelines for Food 2017 (the Guidelines) provide best
practice recommendations for transport, logistic and safety requirements to ensure
the safety and quality of chilled and frozen foods.
They do not cover in detail all manufacturing practices that occur prior to the manufactured
product being placed into cold storage or final handling by the customer.
The Guidelines are advisory only. They provide an industry consensus on best practice,
but do not substitute for compliance with any overriding domestic or international legislation,
nor are they intended as a complete food safety plan or system. Customers may have
additional or over-riding specific transport standards as well. These Guidelines are intended
1
Estimating foodborne gastroenteritis, Australia. circa 2000 (Hall & Kirk 2005)
2
http://www.ces.org.au/Other%20stuff/Australia_Institute_What_a_waste_of_food.pdf
3 www.foodprocessing.com.au
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only to work alongside such documents and illustrate Cold Chain issues that need to be
addressed.
1.3 Implementation
Those involved in the Cold Chain should:
 plan how the Cold Chain Conditions for a food can be met by talking with
contractors, customers and suppliers, including in relation to record keeping,
logs and process documentation;
 implement an ongoing program of training for personnel in Cold Chain handling,

covering housekeeping, hygienic discipline and process control requirements,
management training in safety and quality, and retraining and refresher courses
to reinforce knowledge; and
 continuously review policies and operating procedures as part of Hazard

Analysis Critical Control Points (HACCP) and internal Food Safety Programs.
1.4 Record Keeping
Why is proper record keeping so important?
The first reason is that record keeping is an essential part of the mandatory food safety plan
requirements for food businesses throughout Australia. Failure to keep proper records to
demonstrate adherence to a food safety plan can be a criminal offence.
Secondly, records are used by independent food auditors to assess whether food safety
and/or food quality standards are being met. Failing an audit has significant consequences
for customer contracts.
Thirdly, proper records and logs help deal with situations where things have gone wrong. It
is vital to know the times and temperatures to which goods have been subjected in order to
make appropriate decisions as to what to do next.
Finally, records are the quickest way to ensure that Cold Chain conditions for a food remain
intact. This is important because some spoilage due to heat stress can take place even at
very low temperatures. For example, enzymatic activity, which can develop off-flavours in
some foods, only ceases at about -18°C, and so a food might be spoiled even though it has
been kept “frozen” (ie below 0°C) throughout its journey. Only by keeping accurate records
will you be able to tell whether or not such enzymatic activity might have taken place. Bad
record keeping, on the other hand, provides no assurance that spoilage has not occurred,
and of itself could be grounds for rejecting goods.
Typically two years minimum retention is required by auditors and for the purpose of being
able to rely on a due diligence defence with food safety regulators domestically and
internationally in case of exports.
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1.5 Export Standards
Goods for export must comply with any controls and requirements specified in the Export
Control Act 1982, and related Regulations and Orders. Information on these requirements
can be found on the website of the Department of Agriculture and Water Resources.
Goods will also be required to meet any conditions imposed by the importing country.
While export and import requirements are unlikely to directly conflict with these Guidelines,
compliance with regulations is mandatory and will overrule these Guidelines if a conflict does
arise.
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SECTION 2 COLD CHAIN RULES

2.1 The Cold Chain
The Cold Chain consists of the series of businesses engaged in manufacturing,

transporting, storing, retailing and serving chilled and frozen foods.
For a particular food, Cold Chain conditions will be set relating to maximum (and
sometimes minimum) temperature requirements and the period of time that a food can be
allowed to remain unrefrigerated. The effectiveness of the Cold Chain in maintaining the
safety, shelf life and quality of foods depends on each business managing and recording
compliance with the Cold Chain conditions.
A Cold Chain that maintains the integrity of its Cold Chain conditions ensures that food is
safe to eat when it reaches the consumer, and is of the quality and has the shelf life intended
by its manufacturer or producer. Any break in the Cold Chain conditions may affect the
quality of the food, the length of its shelf life or in the worst case, make the food unsafe to
eat.
2.2 The Cold Chain conditions
The Cold Chain conditions are set out in three rules:
 NEVER WARMER THAN rule, which is about temperature (Section 3)
 MAXIMUM “OUT OF REFRIGERATION” rule, which is about time (see

Section 4)
 FIRST EXPIRY FIRST OUT rule, which is about stock rotation (see Section 5)
In addition to these three rules, the Cold Chain Guidelines provide assistance for dealing
with breaks in the Cold Chain (Section 6) and for managing heat transfer issues (Section 7).
To support these three rules, a number of guidelines have been developed (see Sections 8
to 15) to show how they can be applied, and to identify issues to watch out for, at various
stages in the Cold Chain such as manufacturing, warehousing, transport, retail displays,
home delivery and catering.
2.3 Setting the Cold Chain conditions
It is the responsibility of the manufacturer or producer, in consultation with its clients,

to set the Cold Chain requirements for any particular food.
Cold Chain requirements established as a result of these requirements must be clearly

spelled out in all documents relating to the transportation, storage, handling and sale of the
food, and should be referenced in the food safety plan of each Cold Chain business.
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In some cases, standards and regulations for specific products may exist, for example in
regard to regulated industries such as fresh meat, or in relation to food for export 4. Such
regulated requirements must be observed and take precedence over these Guidelines.
Temperatures below +5°C slow the natural deterioration and spoilage of fresh foods and the
growth of microbes, but refrigeration does not kill microbes, and some bacteria capable
of causing illness are able to grow under normal refrigeration temperatures. There are limits
on how long foods can be safely held even when refrigerated. Cold chain businesses should
pass foods through the Cold Chain as quickly as possible to minimise these risks.
2.4 Breaks in the Cold Chain conditions
Any break in the Cold Chain conditions – whether caused by failure to follow established
procedures or faulty equipment – can result in food which is likely to spoil more rapidly,
resulting in food that may be unsuitable and potentially be unsafe for consumption.
Where there is a break in the Cold Chain, such as a failure to comply with the MAXIMUM
OUT OF REFRIGERATION TIME LIMIT, it is essential that the break be identified, corrective
actions undertaken and records kept to show what happened and what was done. See
Section 6 for more information.
4 http://www.daff.gov.au/aqis/export
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SECTION 3 “NEVER WARMER THAN”

RULE
3.1 The Rule
The NEVER WARMER THAN rule is a temperature rule: it states the maximum
temperature at which a food should be transported, stored and handled. In the case of
CHILLED foods, it may be accompanied by a KEEP ABOVE temperature to ensure that the
food is not damaged by becoming frozen.
The manufacturer or producer is responsible for setting any NEVER WARMER THAN
temperature and, for CHILLED FOODS, any KEEP ABOVE temperature (see section 1.3
above). These temperatures must be specified in all documents that accompany the food
and be communicated from each link in the Cold Chain to the next link.
3.2 The Guidelines

While the manufacturer can set any NEVER WARMER THAN and KEEP ABOVE
temperatures that they consider necessary for the safety and quality of their product, these
Guidelines strongly recommend that two temperatures be used as far as is possible:
 CHILLED FOODS must be transported, stored and handled at temperatures

NEVER WARMER THAN +5°C; and
 FROZEN FOODS (including ice creams) must be transported, stored and

handled at temperatures NEVER WARMER THAN -18°C.
These Guidelines also recommend that CHILLED FOODS be stored and transported
according to the recommendation KEEP ABOVE 0°C so that the products do not freeze and
be damaged by ice crystal formation.
An example where a different NEVER WARMER THAN might be specified by the producer
is export meat, which is often transported at -12°C,
The rule applies to the temperature of the product being transported, so you may need to
adjust thermostat settings on refrigeration equipment if you know there is a difference
between thermostat setting and food temperature – you may, for example, set a thermostat
to -1°C when transporting CHILLED FOODS if you know that this ensures the food remains
in the window of 0°C - 5°C.
3.3 Chilled food variations
It must be remembered that the temperature rule of NEVER WARMER THAN +5°C is a
guideline for general use. The manufacturer may have good reason to set a higher or lower
temperature.
Colder Storage items:

Some chilled foods may require refrigeration for safety and quality reasons at temperatures
slightly colder than 0°C.
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Examples include:
 Some varieties of fish and shellfish and products using these items as
ingredients;
 Modified atmosphere packaged meat products; and
 Value added fresh produce (e.g. alfalfa sprouts, washed and packed salads).
Warmer Storage items:

Other chilled foods should not be stored or transported at temperatures as cold as +5°C for
quality reasons as the foods may be easily damaged from being too cold, or may suffer
problems from high moisture condensation.
Examples include:
 A wide variety of fresh / tropical produce can incur increased spoilage from
moisture that condensates in packaged produce, when refrigeration
temperatures are lower than the reference distribution temperatures for these
fresh produce lines;
 Fermented or cured meats, such as some prosciutto hams and salami-style

products, which, by nature of the ingredients and processing conditions may
be safe to store even at ambient temperatures, but which may be kept cold to
prolong eating quality;
 Processed and mature cheese keeps best at its ripening temperature, usually
around 12 - 15°C. However, many fresh and soft cheeses need to be stored
colder. Some cheeses require a higher humidity; otherwise they can quickly dry
out. There is more moisture in soft cheeses than hard varieties;
 Confectionery, particularly chocolates, can be particularly sensitive to too low

a temperature, which along with high refrigerator moisture and humidity levels
can lead to sugar or fat bloom and off-flavors;
 Specific thaw-baked pastry products can be temperature sensitive; and
 Table spreads may have specified storage temperature requirements.
3.4 Record Keeping
Each link in the Cold Chain must, record –
 The temperature of the food on receipt and how it was determined;
 A temperature log of the environment in which the food is transported, stored

or handled (eg the varied internal temperatures of refrigerated transport) and
how that log was generated; and
 The temperature of the food on delivery and how it was determined.
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3.5 The Problem of Heat Transfer
Even when in a refrigerator, heat can transfer to a Cold Chain product from other foods,
personnel and equipment. This problem of “heat exchange” applies at all stages of the Cold
Chain and needs to be carefully managed. See Section 7 below.
“NEVER WARMER THAN” RULE:
 All products must be kept at temperatures NEVER WARMER THAN the

manufacturer’s or producer’s recommended maximum temperature.
 In most cases, keep CHILLED FOODS at a temperature between 0°C and

+4°C to ensure the product temperature is NEVER WARMER THAN +5°C.
 In most cases, keep FROZEN FOODS and ice cream NEVER WARMER
THAN -18°C .
3.6 Example - ice cream and similar products
Ice cream, reduced fat ice cream, ice confection and ice cream and ice confection products
are particularly heat sensitive and at risk of quality defects due to fluctuating or elevated
storage temperatures above -18°C, and should preferably be stored between -22°C and
-30°C.
The smooth texture of ice cream comes about in part due to the presence of tiny ice crystals
formed when the product is whipped and quickly frozen, and in part due to a mixture (called
an emulsion) made up of milk solids, sugar, water and dairy fats. If the ice cream
temperature rises above -18°C, two things happen: the ice crystal size increases (see
images below), and the emulsion breaks down, separating in two layers of fat and water.
The smoothness of the product is lost, creating an icy, grainy, layered texture instead of a
smooth one. These changes are called “heat shock” and are permanent: bringing the
temperature back down to -18°C or below does not undo the damage. This is why ice cream
must be handled and stored in strict accordance with these Guidelines and the
manufacturer’s specifications.
Increased crystal size and emulsion separation as ice cream is subjected to heat shock
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SECTION 4 MAXIMUM “OUT OF

REFRIGERATION” RULE
4.1 The Rule
The MAXIMUM “OUT OF REFRIGERATION” TIME LIMIT is a time rule: it states the
maximum period a Cold Chain food can be outside a temperature controlled environment
(eg an open loading dock) without breaking the Cold Chain conditions.
Like the NEVER WARMER THAN rule, the MAXIMUM “OUT OF REFRIGERATION” TIME
LIMIT is established by the manufacturer or producer in consultation with its customers– see
section 1.3 above. MAXIMUM “OUT OF REFRIGERATION” TIME LIMIT times must be
specified in all documents that accompany the food and be communicated from each link in
the Cold Chain to the next link.
4.2 The Guidelines
While the actual time limit is set by manufacturers or producers, these Guidelines
recommend some time periods as being appropriate
For Chilled Foods
 Where CHILLED FOODS are being un-loaded or dispatched in either ambient

(room temperature) or in +5°C to +15°C air conditioned ante-room
conditions, the MAXIMUM “OUT OF REFRIGERATION” TIME LIMIT is 20
minutes.
 Chilled foods unloaded or dispatched in 0°C to +5°C refrigerated ante-rooms

are usually still meeting their NEVER WARMER THAN Cold Chain condition
and so no time limit is necessary.
For Frozen Foods
 Where FROZEN FOODS are being un-loaded or dispatched in ambient (room

temperature) conditions, the MAXIMUM “OUT OF REFRIGERATION” TIME
LIMIT is 20 minutes;
 Where FROZEN FOODS other than ice cream are being un-loaded or
dispatched in +5°C to +15°C air conditioned ante-room (air conditioned
temperature zone) conditions, MAXIMUM “OUT OF REFRIGERATION” TIME
LIMIT is 60 minutes;
 Where FROZEN FOODS other than ice cream are being un-loaded or
dispatched in 0°C to +5°C refrigerated ante-room (chilled temperature zone)
conditions, the MAXIMUM “OUT OF REFRIGERATION” TIME LIMIT is 90
minutes;
 ICE CREAM and ICE CONFECTION and similar products respond more
rapidly than other frozen food to temperatures above -18°C, and should be
loaded last and unloaded first direct from/to storage freezers whenever
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possible. The MAXIMUM “OUT OF REFRIGERATION” TIME LIMIT for ice

cream is 20 minutes, irrespective of the unloading or dispatch environment.
4.3 Record Keeping
Each link in the Cold Chain must record –
 The time the food left refrigeration;
 A record –
 stating the environment in which the food was held while out of refrigeration;
 providing a log of the temperature within that environment (eg the internal
temperature of an air-conditioned receiving bay, or, ambient temperature); and
 stating how that log was generated;
 The time the food re-entered refrigeration; and
 The elapsed time out of refrigeration.
MAXIMUM OUT OF REFRIGERATION TIME LIMIT GUIDES:
 Maximum of 20 minutes for all CHILLED FOODS if no refrigeration

controls exist at receipt docks
 Maximum of 20 minutes for ICE CREAM, ICE CONFECTION and

similar products, whether received into air-conditioned (+5°C to +15°C)
and chilled anterooms (0°C to +5°C) - do not store at room temperature
even temporarily
 Maximum of 60 minutes in +5°C to +15°C air-conditioned anterooms

for FROZEN FOODS other than ice cream, ice confection and similar
products; or
 Maximum of 90 minutes in 0°C to +5°C chilled anterooms for FROZEN

FOODS other than ice cream, ice confection and similar products.
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SECTION 5 THE FEFO STOCK ROTATION

RULE
5.1 The Rule
Correct stock rotation is based on the ‘first to expire is first out’ (FEFO) rule, ensuring
that stock which has been in the system longest is moved first. This stock rotation principle
is applied in many cold chains internationally to minimise wastage. While sounding simple,
the problem is that without a proper inventory management system, it is usually the most
recently arrived stock that is most accessible, and so the first used – and this can be the
exact opposite of FEFO.
FEFO may seem to be the same as “first in, first out” (FIFO), in that the product that has
been in storage the longest will probably have the soonest expiry date. However, this is not
always the case, as variations in stock supply and rotation earlier in the Cold Chain can
mean that products arrive out of expiry date sequence. It is the expiry date, rather than
arrival date, that drives selection for dispatch.
5.2 Implementing the Rule
To implement an inventory management system requires three things:
 A product identification marking or markings on shipping cartons (eg

barcode, RFID tag, on pack printing, etc) to identify the product, its durable life
“expiry” date and its received date (this may be a manufacturer applied marking
or one applied at the facility);
 A system for recording and monitoring product location within a handling

facility;
 A product handling system that applies the FEFO principle, knowing what
products are in the facility, each product’s expiry date, when they were received
and where they are located, so that soonest expiry product is selected first for
dispatch.
There are third party inventory management systems available ranging from off-the-shelf
computer programs through to full automated receipt, storage and dispatch systems.
However, for small companies a simple pen and paper system might be enough.
THE FEFO RULE:
Products with the soonest expiry date should be selected first for
dispatch or use.
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SECTION 6 WHEN THINGS GO WRONG -

WHAT TO DO IF THE COLD CHAIN IS BROKEN
6.1 Contact information
Manufacturers and producers must include in product documentation a contact person for
Cold Chain queries and notifications, and can also indicate in the documentation what initial
measures can be taken if the Cold Chain is broken to minimise any further damage to the
products.
Cold Chain businesses must educate their staff of the importance of notifications, and have
in place procedures to encourage notifications (eg by making it clear that notifications are
treated positively and that job security is not threatened by notifications).
6.2 Actions
If any break in the Cold Chain conditions takes place, the person or people detecting the
break must –
 Notify their business owner of the nature of the break in Cold Chain conditions
(ie whether it is a break of the NEVER WARMER THAN and/or of the
MAXIMUM “OUT OF REFRIGERATION” TIME LIMIT rule) and any
circumstances relating to the break;
 Notify, or arrange for someone else to notify, the manufacturer or producer of

the nature of the break and any circumstances relating to the break;
 Take the action, if any, specified in the product documentation for the break in
conditions; and
 Take such further action, if any, communicated by the business owner or by

the manufacturer or producer.
 Make a record of –
 the nature of the break in Cold Chain conditions and any circumstances relating
to the break;
 the time and date of notifications to the business owner and the manufacturer
(including the name of the person contacted and the person making the
contact); and
 what action was taken, when and by whom, and who was consulted or
authorised actions.
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6.3 Holding Action
If there are no specific instructions in relation to a break in Cold Chain conditions, the
following actions should be taken -
 Separate out the affected products and return them to a refrigerated area or
freezer according to the product’s NEVER WARMER THAN rule as soon as
possible; and
 Mark the containers (eg placing a large X on them using a large red marker
pen) and attach a visible sign stating “DO NOT MOVE OR USE: AWAITING
INSTRUCTIONS”.
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SECTION 7 MANAGING HEAT TRANSFER

7.1 Hotter products warm colder products
Heat is a form of energy, which means it can flow in three different ways –
a) conduction: a warmer product will heat up a cooler product that is in direct contact with it;
b) convection: a warmer product can heat up the air around it, which in turn can heat up other
products in the area; and
c) radiation: just like a griller in your oven, a warmer item heats up surrounding cooler items
simply by “shining” heat into them.
Where items at different temperatures are stored or transported together, heat transfer is an
issue that needs to be considered and managed to ensure all products meet their NEVER
WARMER THAN Cold Chain Condition.
7.2 Storing mixed products
All products in the same storage environment should have the same temperature, and in
time this is what will happen. However, when new products are introduced into the storage
area, they may be either hotter or cooler than the environment and will need to cool down (or
in some cases warm up) to the surrounding temperature. This means that care needs to be
taken to make sure that surrounding products stay within their required Cold Chain
Conditions as the new product moves to the storage environment temperature.
The following guidelines help achieve mixed product storage in a safe manner-
 If possible, have a ‘settling in’ space using insulated partitions or cartons to

separate incoming products from the remainder of the environment until their
temperature has stabilised.
 If no ‘settling in’ space is possible, -
 Use separation as a barrier by storing newly introduced products as far away

as you can from other products;
 Use temperature loggers on nearby products to ensure localized temperatures

do not exceed any NEVER WARMER THAN Cold Chain Condition; and
 Store new products near the least heat sensitive products you can: avoid
storing newly arrived product next to things like confectionery, ice cream or
heat sensitive fresh products until temperatures have stabilised.
7.3 Transporting mixed loads
The ideal goal is that only products with the same Cold Chain conditions are transported or
stored together, and logistical planning should be used to make this happen as far as is
possible. In reality, it is not always possible, and mixed loads can be transported and stored
safely provided the following guidelines are observed –
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 Transport vehicles should only be required to maintain product temperature,

not reduce it, and so Cold Chain products must only be loaded if already chilled
or frozen to meet the specified NEVER WARMER THAN temperature.
 Product temperature separation should be used wherever possible. For

example, use insulated partitions or cartons to separate products with different
Cold Chain requirements, or from non-Cold Chain products. Locate frozen
products adjacent to evaporators and, where possible, use dual temperature
vehicles and separate compartments when transporting frozen foods and/or
chilled foods with non-Cold Chain foods.
 Beware of food safety issues arising from mixed loads, especially when raw
products (e.g. uncooked meats) are stored or transported with fully processed
ready-to-eat products. Stacking raw product that may leak (e.g. cartons of fresh
meats or poultry) on top of ready-to-eat product or fresh foods that may never
be cooked can lead to cross-contamination and potentially to serious illness.
Keep raw product segregated using sealed containers and other barriers to
minimize these risks.
 Think about how products are stacked to minimize heat transfer problems.
Organise the load according to products’ NEVER WARMER THAN rules, so
that the products with the lowest required temperature are in the most
insulted/refrigerated part of the vehicle and working outwards, with any ambient
temperature products furthest away.
 It may not always be possible to transport some mixed loads. If a vehicle does
not allow for product segregation, the requirements to protect temperature
sensitive FROZEN FOODS might damage fresh ambient products. In such
cases, appropriate alternative transport arrangements may need to be
considered.
 Fresh foods like herbs, fruits and vegetable can be vulnerable to incorrect
temperature control -
 too cold temperature settings can cause freezer burn or affect respiration of
fresh foods damaging the outer product (e.g. browning of bananas); and
 too warm temperature settings can increase respiration rates of fresh fruits and
vegetables leading to faster enzymatic and other deterioration processes,
leading to loss of product at retail and consumer levels (e.g. wilting lettuce from
hot delivery means high leaf wastage pre-sale or post-sale).
Vehicles used to carry mixed fresh ambient and chilled goods should have
compressors set to no warmer than +4oC and no cooler than +2oC to
protect the chilled products. To avoid heat transfer problems, ambient
temperature foods must be loaded pre-chilled to the same temperature range
of between +2oC and +4oC, if possible to do so without compromising the
quality of the ambient temperature food. Non-food items may be transported
with refrigerated foods provided that there are effective layers of protection
and segregation between food and non-food items. Avoid potentially
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dangerous non-food items, such as household cleaning chemicals or

gardening products (such as fertilizer and potting mix) being transported in
the same load as food items.
 Garbage and waste should NEVER be transported with Cold Chain foods.
Under certain circumstances, food product being returned from customer
premises (eg damaged or out-of-date stock) may be transported in the same
vehicle as Cold Chain foods, provided they are clearly marked (eg with a large
red X) and isolated onto different pallets or into different zones to avoid being
confused with the Cold Chain food. Returned goods must be accompanied by
appropriate return approval documents on collection and receipted back at the
cold store facility into an approved quarantine storage area for assessment. All
refrigerated transport assets must be kept in a hygienic state including
appropriate wash-outs.
Recommended thermostat setting used for mixed loads.
Frozen food Chilled food Fresh food Confectionery Ambient goods Thermostat
-18oC or less 0o C to +4oC +5o to +7oC approx +15oC +15oC to 30oC setting
X X +15oC (all runs)
X X X +5oC (all runs)
+2oC (run > 2 hr)

X X X X
+4oC (metro run)
X X +4oC (all runs)
X X X -22oC (all runs)
Metro run = run that has frequent delivery stops and distribution centre within 2 hours.
Confectionery includes chocolate and chocolate coated products including biscuits.
NOTE 1:
The temperature thermostat settings can and may need to vary based on the volumes of
different food types being carried. The above is a guide only and may not be suitable
under specific circumstances.
NOTE 2:
Other options may be applied but must be validated to ensure the settings protect frozen
foods and protect fresh foods. Options may include thermal protective devices using
shrink-wrapping, pallet covers or other segregation options.
7.4 Example: Confectionery
Storage and transport of confectionery over an extended time at temperatures below +5°C
can be detrimental to confectionery items as they are particularly sensitive to temperature
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(too high, too low, or large/fast temperature variations) and humidity (excessive humidity or
dampness can lead to sugar or fat bloom and off-flavours). Consequently some
confectionery needs to be stored, handled and distributed in temperature and air humidity
controlled conditions. Confectionary manufacturers and importers should take care to specify
appropriate transport conditions for their products and whether or not the product will stand
mixed load conditions. Chocolate ideally transported at 12-14°C.
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SECTION 8 MANUFACTURING
Control of quality and safety of foods destined for the Cold Chain starts with the growers and
manufacturers. The first stage consists of the harvesting, selection, receipt, and preparation,
handling and processing of raw materials.
These Guidelines begin with recommendations for the packing and refrigeration of finished
food products at manufacturing level (not growing level), as Cold Chain controls at harvest
may differ from product to product.
8.1 Setting Cold Chain Conditions
The manufacturer carries primary responsibility for setting the Cold Chain Conditions, and in
particular –
 Establishing the appropriate NEVER WARMER THAN temperature for the

product to ensure product safety and quality through the cold chain
 If appropriate, setting a KEEP ABOVE temperature to ensure product quality
 Establishing the appropriate MAXIMUM OUT OF REFRIGERATION time for

the product to ensure product safety and quality
 Establishing appropriate procedures to identify and, if safe to do so, rectify

breaks in the Cold Chain, including procedures to deal with calls from Cold
Chain operators asking for assistance.
Each of these needs to be documented in materials that accompany or are associated with
the product as it travels through the Cold Chain.
Manufacturers need to set the Cold Chain conditions in consultation with their customers
and with their Cold Chain logistics suppliers to ensure that the Cold Chain conditions for a
product are practical and achievable.
When setting conditions, the manufacturer or producer should take into account -
 a microbiological risk assessment and HACCP-based risk management

strategy for the food;
 physical tests examining time / temperature effects on food quality; and
 an assessment of the impact of time / temperature effects on the shelf life of

the product.
The goals to be achieved by the Cold Chain conditions can be ranked in order of priority –
(1) Safety – the most important and overriding issue is that foods delivered to consumers
are safe to consume
(2) Quality – at the end of the Cold Chain, products should retain as much as possible of
their qualities from the start of the Cold Chain
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(3) Practicality – Cold Chain conditions should be achievable and practical using current
logistic and monitoring technologies.
(4) Standardisation – where possible, the standard Cold Chain conditions identified in
sections 3 to 5 should be used.
Manufacturers must also conduct appropriate shelf life trials, including where Cold Chain
conditions are maintained and where they are broken. Shelf life trials where product is heat
stressed provides insight into appropriate actions when the Cold Chain may be broken.
To effectively implement these Guidelines, verify your operations by conducting random

checks, frequently monitoring temperatures, confirm staff training, inventory controls and
storage procedures are remaining effective.
8.2 Packaging and Identification
Manufacturers should select packaging materials (both primary and secondary) designed to:
 minimise the risk of microbial, chemical and physical contamination, including

from the packaging itself
 provide effective insulation
 minimise product dehydration
 be food-grade compliant, testing against either EU, USA or Australian

standards
 minimise the air space within the carton
 have sufficient structural strength for the demands of Cold Chain storage,
handling, and transport taking into account the temperature and humidity
conditions anticipated through the cold chain handling steps.
Marking the product with a recognisable and prominent pack size, lot id, date code and bar
code enhances the efficiency of Cold Chain operators in relation to traceability, record
keeping and effective stock rotation. It may be useful to include the Cold Chain conditions
explicitly on transportation packaging. All this information should appear on two adjacent
sides or two opposite sides of the packaging.
GS1 is the global organisation dedicated to the design and implementation of global standards
for unique identification of logistic units (SSCCs) and consignments. Traceability is paramount
from a food safety perspective. These standards are available from GS1 Australia
(www.gs1.org).
For consumer packs -
 display the word ‘frozen’ or ‘chilled’ (or a specific holding temperature) and the
product name in a prominent place on consumer packs
 include simple instructions clearly indicating the temperature below which the
product must be stored
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 state any necessary handling or storage instructions necessary to ensure

durability, quality and safety of their products after purchase (for example,
whether products should only be removed from refrigeration immediately prior
to use)
 in particular, provide specific instructions in relation to thawing frozen products,

such as whether the product is suitable to be cooked directly from being frozen
(including whether any packaging needs to be removed), or whether it should
first be brought to room temperature either at ambient temperature or in
refrigeration.
 provide instructions for handling of unused goods, for example any usage
requirements for opened products, whether thawed goods can be refrozen, etc.
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SECTION 9 DISPATCH AND DELIVERY

The second stage of the Cold Chain involves the control of dispatch and delivery process of
chilled and frozen foods to their destinations. This can occur multiple times through the
Cold Chain as a food transfers from one operator to another, for example from manufacturer
to transport operator, from transport operator to warehouse, from warehouse to another
transport operator and from transport operator to retailer.
The transfer of product from one Cold Chain operator to another is a critical time to closely
monitor Cold Chain conditions because the product is usually out of refrigeration for at least
some time during the process, and so is vulnerable. It is worth repeating that spoilage can
occur quickly and even while a product is still frozen.
9.1 Dispatch operations
BOTH the dispatching operator and the transport operator should work to achieve
maintenance of the Cold Chain conditions for goods at point of dispatch.
The guidelines relating to dispatch are -
 The dispatcher should make sure that the product has already achieved its
NEVER WARMER THAN condition prior to dispatch. Transport vehicles are
not intended to chill product down to a temperature but rather, to maintain the
existing product temperature when loaded.
 The transport operator should pre-chill the transport vehicle’s storage to at least
the NEVER WARMER THAN temperature. This removes excess heat from
insulated walls and avoids heat transfer issues (see Section 7). Check the
vehicles’ temperature and arrange maintenance if the equipment is not
operating in accordance with specifications.
 The transport operator should turn off the vehicle’s refrigeration plant when the
doors are open (these can be automated using door sensors or engine ignition
devices), and ensure it is turned on when loading is completed (again, this can
be automated using door sensors or engine ignition devices).
 The dispatcher should note the time that the product leaves refrigeration and
the time that the NEVER WARMER THAN temperature is regained in the
transport vehicle. If this is longer than the MAXIMUM OUT OF
REFRIGERATION time, institute corrective action (see Section 6).
 Both dispatcher and transport operator should complete product load

movements as quickly as possible to minimize the out of refrigeration time. For
example, avoid delays in cross-docking operations and do not take product out
of refrigeration ahead in anticipation of transport vehicle arrival.
 The dispatcher should record the dispatch date, and record the temperature of
each consignment by checking the temperature on two to three pallets across
the entire load, for example the front, middle and or rear pallets of the load.
Record temperatures as product leaves refrigeration and as it is loaded.
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Temperatures should be cross-checked by transport operators and both

dispatcher and transport operator should retain records as required by operator
procedures.
 The dispatcher should provide the transport operator with logistics

documentation including:
o an accurate description of the loaded cargo, including gross weight
o the applicable Cold Chain conditions relating to NEVER WARMER THAN and
KEEP ABOVE temperatures, and MAXIMUM OUT OF REFRIGERATION time
for the product
o clear instructions about what to do in the event of a break in the Cold Chain.
9.2 Receiving / Delivery guidelines
BOTH the transport operator and the receiving operator should work to achieve maintenance
of the Cold Chain conditions for goods at point of delivery.
The guidelines relating to delivery are –
 The transport operator should provide to the receiving operator the original or
a copy of –
o the load-in documentation showing product temperatures at pallet loading
o in-transit temperature logs and/or manual records of temperature checks
o the applicable Cold Chain conditions relating to NEVER WARMER THAN and
KEEP ABOVE temperatures, and MAXIMUM OUT OF REFRIGERATION time
for the product
o clear instructions about what to do in the event of a break in the Cold Chain.
 Remember that ice cream is especially sensitive to heat shock and should be
given priority in unloading and taken straight to a freezer area to minimize the
out of refrigeration time.
 The receiving operator should identify goods and enter details into the receiving
operator’s system for stock management, including batch identification and
date markings.
 The receiving operator should check the vehicle for hygienic storage, and in
particular check for damaged packaging or potential contamination from other
products (eg household chemicals).
 The receiving operator should note the time that the product leaves refrigerated
transport, its temperature (ideally the temperature of the actual goods, not the
air temperature or the temperature of the packaging) and the time that the
product is returned to refrigerated storage according to its NEVER WARMER
Page 26
THAN temperature. If the elapsed time is longer than the MAXIMUM OUT OF
REFRIGERATION time, institute corrective action (see Section 6).
 Both transport operator and receiving operator should complete product unload
movements as quickly as possible to minimize the out of refrigeration time.
 The receiving operator should move product from the receiving dock to
refrigerated storage appropriate to the product’s NEVER WARMER THAN
temperature as soon as possible.
 BOTH transport and receiving operators should retain records as required by

operator procedures.
9.3 Measuring temperatures at dispatch / receiving docks
Temperature measuring using non-destructive surface temperature devices and core

temperature testing methods are discussed in Appendix 3 – Temperature Measurement.
Other non-destructive testing may include additional Cold Chain monitoring devices such as:
 Wireless based tags to monitor temperature fluctuations; and
 Heat Sensitive film on cartons or packaging that may indicate any cumulative
product temperature abuse.
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SECTION 10 TRANSPORTATION
Transportation of Cold Chain Goods, whether by air, road, rail or sea, needs to be
undertaken using vehicles and/or equipment designed and maintained for that specialised
task. This goes beyond simple refrigeration, and can include elements such as corrugated
floors to promote good/even air circulation, trailer insulation, door seals, brakes, insulated
walls to create heat transfer barriers, and so on.
Like any physical asset that is hard working, assets have optimum efficient working life. The
thermal efficiency of trailers, containers, diminishes with years of use, until operator replaces
it with a more modern unit. It is therefore not surprising that there is often considerable
temperature variation throughout any operating trailer, such that actual product temperatures
differ significantly, to trailer/container return air temperatures. These product excursions can
be microbiologically significant over delivery time. Ambient temperatures and journey
durations, are also relevant to product cold chain compliance.
Beyond the mechanical considerations of the refrigerated asset above, are also the human
operator considerations, including product load-out temperatures, load line compliance,
keeping unit running at all times – sleep times, etc.
10.1 Transportation Guidelines
The guidelines for transportation operations are -
 Equipment maintenance is critical. Establish efficient defrost cycles for

refrigeration units and insulated walls, floors and ceilings using thermostat
devices. Manual defrost of a refrigeration unit should only be undertaken after
unloading. Undertake regular calibration checks on refrigeration and sensor
units. Check and maintain door seals regularly according to operator
procedures.
 Transport vehicles are NOT expected to significantly reduce product

temperatures. Products should be loaded at or near their transport
temperature. Loading warmer products at best may create heat transfer issues
(see Section 7) and at worst may create a microbiological hazard (if the
transport vehicle’s refrigerator, for example, is not able to bring the temperature
down quickly enough to prevent spoilage).
 Place a temperature data logger or thermometer at the warmest part of the

refrigerated space (usually at the top of a wall nearest the door). If using a
thermometer, carry out periodic temperature verification checks as requested
by operator procedures and manually record observed temperatures. Record
observed temperature after product has been unloaded at each drop. (Wireless
thermometers and data loggers are preferred as they do not require the
refrigerated space to be opened in order to conduct temperature checks, and
can usually sound an alarm, if a nominated temperature is exceeded. Multiple
data loggers help measure through load temperature variability, which can
exceed 5°C particularly in older assets.
 If the product temperature is higher than the owner’s specification, take

corrective action to maintain product safety and quality (see Section 6). Do
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NOT assume that simply bringing a product’s temperature back down is

enough. Make contact with the manufacturer to identify whether further action
needs to be taken.
 When loading products, be conscious of the need for excellent air circulation.
Do not overload the refrigerated compartment and never load above the
compartment’s load line.
10.2 Distribution Vehicles
Distribution vehicles are used for the final delivery to the retail and or food service point of
sale location. Such vehicles are often used for multi-delivery work and products may be at
great risk of being subjected to temperature variation.
The additional guidelines for distribution vehicles are –
 Vehicles should be designed and operated with adequate refrigeration capacity

to ensure that the temperature of products are maintained, taking into account
the thermal mass of the load, the maximum loading and the air circulation
space.
 Partitions should be provided to minimise the effect of product temperature

drops and manage heat transfer issues in mixed loads.
 In general, loads should be organized to avoid intermingling of fresh, frozen

and chilled food products on the same pallets during distribution runs. The
exception to this is where validation tests have shown that the faster unloading
of mixed pallets prevents more out-of-refrigeration-time issues (because doors
are open for less time) than are created by the heat transfer risks of mixed
pallets.
 Plan drop offs with a view to allowing sufficient time between drops for product
to regain its NOT WARMER THAN temperature. While minimising the overall
distance might seem more efficient, frequent stopping for deliveries poses
significant risks of unnecessarily increasing refrigeration compartment air
temperature.
 Keep compartment doors closed as much as is possible. For example, do not

leave the doors open when wheeling product into stores. Close the door first
and then wheel the product into store.
 Plastic strips, insulated containers and secondary doors are also good
measures to reduce heat-gain in sensitive goods during door openings.
10.3 Unrefrigerated Vehicles
Vehicles not designed to carry Cold Chain goods are not recommended to distribute fresh,
chilled or frozen foods. However, it is not always possible for small businesses in particular
to have such vehicles for distribution of their Cold Chain products.
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If any business uses an unrefrigerated vehicle for the transport of chilled and frozen products
(for example, for quick runs between sites) then it must be established that this does not
compromise the safety or quality of the product. In particular -
 The product must be at or below the NEVER WARMER THAN temperature

prior to dispatch
 The trip time must not exceed the MAXIMUM OUT OF REFRIGERATION time
limit
 The product should be transported in an insulated container
 Where possible, temperatures around the product should be logged and

recorded by data loggers or using a manual thermometer
 The product must be returned to appropriate refrigerated storage as soon as

possible at its destination.
 Records of the journey should be kept noting the starting temperature and the
time when the NEVER WARMER THAN temperature was recovered at the
destination. (which is NOT the time of delivery, but the time the product has
cooled down after being returned to refrigerated storage).
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SECTION 11 STORAGE AND

WAREHOUSING
The key issues for Cold Chain products during storage are air circulation, temperature
control and record keeping. Each requires procedures that must be continually validated
and audited to make sure they are achieving their intended effect of maintaining store Cold
Chain product within their assigned Cold Chain conditions.
Staff training is a critical issue to ensure staff are able to correctly respond to alarms, identify
issues and institute corrective action (see Section 6). Warehouse staff should be
encouraged to be proactive in checking and providing information about storage conditions
to the relevant personnel within the business.
11.1 Air Circulation Warehousing
The guidelines for proper air circulation are –
 Do not over-pack the storage area. Cold storage operators should always
follow operator policies and equipment recommendations to allow adequate air
circulation around packed product on floor stacks, in ante-rooms and/ or on
racking to ensure the even distribution of cold air, and control of product
temperature. The default rule is that products should be kept a minimum
distance of 15 centimeters from walls and floors and 60 centimeters from
ceilings.
 Never store product in direct physical contact with walls, floors or ceilings.
 Where product is located underneath refrigeration compressors, adequate

measures should be in place to protect stock from damage due to water from
defrost systems.
11.2 Temperature Control
Achieving and controlling the appropriate temperature is essential when storing chilled
foods. Accurate thermometers or data loggers (+/-1oC) placed in the warmest part of the
facility (usually near doors) should be used to help maintain the proper environment in the
cold store or warehouse. All thermometers should be calibrated regularly (at least annually).
See Appendix 3 - Temperature Measurement for more information.
To control cold store temperatures effectively:
 Minimise air temperature variation to avoid reduction in quality and reduction in

useable shelf life of product;
 Minimise door openings and/ or traffic movement in and out of the cold store;
 Take prompt steps to reduce the product temperature should any increase
occur;
Page 31
 Ensure defrost cycle systems are adequately designed and that alarms are in
place and will be triggered to ensure prompt and auditable corrective action will
be taken;
 Conduct regular checks to ensure alarms, compressors, defrost cycles,

thermostats and cooling towers are running safely and in good working order;
 Ensure that any damaged walls and door seals that could leak cold air out and
allow hot ambient air in are promptly repaired; and
 Ensure optimum stacking patterns and floor layout to facilitate airflow.
11.3 Record keeping
Continuous data logging from calibrated sensors is the preferred approach for cold storage.
In less critical, short term or smaller business operations, monitoring must be sufficiently
frequent to detect trends, and in particular malfunctions, in temperature control. At a
minimum, temperature readings must be at least twice daily.
Records of cold store temperatures must be retained for later reference according to
operator procedures.
Page 32
SECTION 12 RETAIL OUTLETS

A key stage of the Cold Chain is the management of chilled and frozen foods on the
premises of the retailer when selling to consumers. Retailer loading docks and cold storage
should be maintained according to Sections 9 and 11. This section relates to the
preservation of Cold Chain conditions at point of sale to consumers.
End of Cold Chain businesses such as retailers and caterers will also need to include in their
food safety plans appropriate measures to ensure the microbiological safety of the food,
bearing in mind the food legislation offence provisions, the mandatory requirements in
Standard 1.6.1 of the Australia New Zealand Food Standards Code and the commodity
advisory limits in the User Guide to that Standard.
A point that is perhaps obvious is that chilled and frozen Cold Chain foods must NOT be sold
from ambient (unrefrigerated) displays. Along the same lines, non-frozen foods must not be
placed in freezer displays due to heat transfer concerns (see Section 7).
12.1 Managing Refrigerated Food Retail Display Cabinets
Retail-refrigerated display cabinets may not be as effective as dedicated cold stores in the
maintenance of product temperature due to frequent movements of ambient air into the units
and more frequent defrost cycles.
Display Cabinets
The guidelines for refrigerated retail display cabinets are –
 All refrigerated food display units (typically called coffins and/ or display cases)
must be marked with a maximum holding product load line. This applies
whether the food display unit is horizontal (bin or chest type) or vertical in
design
 Products must NEVER be stocked in excess of the load line limitation, and
excess stock should be returned to the cold room in the original outer container.
Loading products above the load line will seriously affect product temperature,
impact on efficiency of defrost cycle systems and quickly prejudice product
safety and quality
 Loading of product in freezers or refrigerator cabinets should take into

consideration the need to facilitate even air circulation within the cabinet to
maintain product temperature and to provide ease of access to product for
customers
 Display cabinet doors should be self-closing as far as possible – night covers

can help reduce energy costs
 Display cabinets must have a temperature display (and ideally a manual

backup thermometer) placed in the warmest part of a display (usually near the
door) with an alarm to indicate if temperatures have exceeded the set maximum
Page 33
for more than a set time (to prevent the alarm sounding every time the door is
opened!)
 The design of retail display cabinets should allow for cleaning, maintenance
access and the potential for product spillage and breakage. Product spills and
breakage are a potential source of contamination of other products in the
cabinet, and liquids spilled in the cabinet have the potential to block drainage
holes and reduce the efficiency of the unit.
Loading display cabinets

Consumer packs are very sensitive to temperature. To avoid potential safety or quality
concerns, products must be placed into display cabinets as soon as possible after leaving
the cold store. In particular –
 Retail display cabinets maintain temperatures but are not designed to

significantly lower them, so have product at or below its NEVER WARMER
THAN temperature prior to removing it from cold store
 Product MUST NOT be left unattended when loading retail display cabinets
 Any price marking should take place in the cold store rather than on the shop
floor
 Do not pick temperature sensitive foods, such as frozen foods and ice creams,
together with ambient of chilled foods, but selected only a small load to be
transfer directly to the display cabinet to prevent severe quality loss
 Frozen foods, and particularly ice cream and ice confection should be picked
and placed in the frozen display cabinet directly to ensure MAXIMUM OUT OF
REFRIGERATION limit of 20 minutes is maintained and to adhere to NEVER
WARMER THAN rule -18C
 Put chilled ‘high risk’ potentially hazardous foods (e.g. pre-mixed salads,
sprouts, dips) into retail display cabinets immediately to ensure the loading
does not breach the NEVER WARMER THAN rule
 Use stopwatches on pallets or trolleys to ensure applicable MAXIMUM OUT

OF REFRIGERATION time limits are observed from the time the product
leaves the cold store until it is loaded into the display cabinet.
Location of display cabinets

Cabinet manufacturers publish strict guidelines for retailers on where to locate and how to
maintain refrigerated food retail display cabinets. Properly designed and positioned display
cabinets are more efficient, maintain more consistent temperatures, and reduce electricity
costs.
Page 34
Display cabinet manufacturers need to be consulted when
 Setting the optimum defrost management systems
 Setting air intake threshold levels during operation
 Developing alarm management and corrective procedures.
Check:
 The intended design and location for an open display cabinet has accounted
for the ‘worst case’ relative humidity and ambient air temperature conditions
(i.e. most display units are built only to support maintenance of product where
air temperature reaches a maximum of +25oC and a maximum relative humidity
of 65 per cent);
 The intended location is not subject to draughts from nearby docks or door
entries and or abnormal heat radiation from electrical equipment or other
compressors; and
 Product temperature is being adequately maintained throughout the whole day,

and thereby quality and safety is not compromised during planned cabinet
defrost cycles.
Avoid:
 Draughts and air currents that can be created by open doors, ventilation or air
conditioning grills;
 Excessive radiant heat that can be created by direct sunlight and heating
appliances; and
 Placement of signs, tags, debris and stock handling practices that could restrict
airflow at inlet and outlet vents of the cabinet.
It is desirable to locate refrigerated display cabinets so as to encourage customers to make

chilled and frozen products their last purchases.
12.2 Further Processing
Further processing must be included as part of the food safety program which typically
incorporates HACCP principles for all products and processes. If the temperature of the
product has risen after the further processing is completed, re-cool the product to +4°C as
quickly as possible, preferably in a cool room, prior to placing in the retail display cabinet.
If chilled foods are subjected to further processing at the retail level (for example slicing,
decanting, portioning or repacking), they should be handled at +4°C or colder to ensure that
the product temperature is NEVER WARMER THAN +5°C during the further processing
stage.
Page 35
Where hot foods are being cooled for the purpose of storage and/or transport for later
reheating, consideration must be given as to whether the food is able to support the rapid
growth of microbes associated with food borne illness. Such foods are required to be cooled-
 Within two hours – from +60C to +21C; and
 Within a further four hours – from +21C to +5C.
If using a cold room to achieve this chilling process –
 The chilling process must be validated and confirmed to ensure that the cold
room can effectively meet these requirements, or if alternatives such as the use
of a blast cooling tunnel are needed.
 Consideration must also be given to the heat transfer issues and the potential
impact on other foods inside the cold room (see Section 7)
 The risk of liquid leaking during the chilling process should be addressed by
using suitably designed trays to capture any leaked fluids and prevent cross-
contamination (metal trays will help to cool product faster than plastic trays).
The AIFST’s Cook Chill for Foodservice and Manufacturing: Guidelines for Safe Production,
Storage and Distribution (Blue Book) provides detailed information on good practice for
cook-chill operations.
When frozen food is thawed:
 Follow the manufacturer’s instructions carefully
 Thaw in a refrigerator at a temperature at or colder than +4°C to ensure that

the product temperature is NEVER WARMER THAN +5°C
 Use appropriate drip trays to avoid cross-contamination that could lead to food
safety or quality concerns in surrounding food.
12.3 Surveillance issues
Retail staff and managers should be trained to identify and manage any indications of a
breach in the Cold Chain conditions. Retailers should have clear procedures in place to deal
with potential safety and quality issues, such as removing product from sale for assessment
(see Section 6).
Always use written procedures as a basis for regular staff training. Procedures should
especially document the appropriate actions and record keeping in relation to emergency
procedures such as retail display cabinet failures, power failures or other unforeseen
circumstances.
As described in Section 6, manufacturers should be consulted about the continued

acceptability and safety of the product if and when any breach in the Cold Chain Conditions
occurs.
Page 36
SECTION 13 RETAILER HOME DELIVERIES

Where customer home delivery or collection is provided by a retail outlet, Cold Chain
operations must continue through the delivery process. In particular –
(1) Pickup or collection areas should be treated as dispatch areas (see Sections 7 and 11)
and observe MAXIMUM OUT OF REFRIGERATION time conditions
(2) Delivery trucks should be treated as transport vehicles (see Sections 7 and 9)
(3) Packing should observe the following rules –
o Frozen foods should be packaged separately, insulated from the environment,

and marked with the storage condition NOT WARMER THAN -18o C
o Chilled foods should be packaged separately, insulated from the environment

and marked with the storage conditions NOT WARMER THAN 5o C and KEEP
ABOVE 0o C
o Potentially hazardous non-food items, such as household chemicals, should

always be separated from food packages into specially marked bags.
(4) Times and temperatures should be logged and recorded in relation to –
o Collection area receipt of goods, including receipt temperature and any out of
refrigeration time
o Collection area temperature logs for freezer and refrigerated area spaces
o Collection area dispatch of goods time and any out of refrigeration time
o Delivery vehicle temperature logs
o Delivery vehicle departure time and delivery times.
Retailers should detail the above steps in their handling procedures, validate their efficacy,
train operating staff in cold chain handling and undertake audits to check compliance.
Training in particular should address procedures to be used in the event that a breach in
Cold Chain Conditions is detected or suspected.
Page 37
SECTION 14 FOOD SERVICE INDUSTRY

Food service involves the preparation of food for immediate consumption out of home or at
home (take away). Typical food service outlets include canteens, hospitals, airlines,
restaurants, kiosks, sandwich and salad bars, and quick service restaurants.
Food service operators need to include in their food safety plans some measures to ensure
the microbiological safety of the food, bearing in mind the mandatory requirements in
Standard 1.6.1 of the Australia New Zealand Food Standards Code and the commodity
advisory limits in the User Guide to that Standard. Some jurisdictions require key food
service businesses providing food to the vulnerable groups to document and implement food
safety programs, which include issues related to the Cold Chain.
14.1 Food Service Guidelines for Cold Chain Foods
Food service operators need to consider –
o Delivery guidelines (Section 11)
o Storage guidelines (section 10)
o Meeting Cold Chain Conditions (Sections 2-5)
o FEFO stock rotation rules (section 5)
Tips for food service operators include –
 Storage facilities should have sufficient space to allow control and rotation of
stock.
 Allow sufficient air circulation around refrigerated facilities (including inside cold
rooms and display cabinets) to ensure effective temperature control is
maintained at all times. Overcrowding creates significant risks of heat transfer
(see Section 7).
 Chilled and frozen foods should be well wrapped and sealed before being
placed in, or returned to, storage.
 Be vigilant in storing cooked or ready to eat foods away from any contact with
uncooked foods, including drips. Store the cooked food high and the raw food
low.
 Never display chilled or frozen foods outside refrigerated cabinets.
All refrigerated storage facilities should ideally be equipped with BOTH temperature loggers
(or manual recording procedures) and an easy-to-read thermometer, with at least one linked
to an alarm system. Ensure the accuracy of thermometers through annual (or more frequent
as instructed) calibration, and record calibration dates. Retain temperature logs for an
appropriate period (at least 3 and ideally 12 months).
Page 38 of 53
When looking at refrigerated storage and freezers, remember to:
 Locate any temperature sensing element in the warmest part of each facility
(often near the entrance doorway) and check and record the temperature
frequently;
 Avoid excessive build-up of frost, and use defrost cycles recommended (protect
product during defrosting and, if necessary, move contents to another
appropriate facility so the temperature control is maintained);
 Remove from storage only the amount of food required for immediate use;
 Minimise the time a product spends outside refrigerated temperatures – this

must be determined as part of a food safety program typically based on HACCP
principles for the product; and
 Isolate any product identified as no longer meeting the safety and/ or quality
standards for assessment and possible rejection.
Each refrigerated food display cabinet must have a means by which the temperature can be
monitored and recorded, and it is wise (and in some cases required) to have a working
backup thermometer.
Never load products into a refrigerated display cabinet if cabinet temperature is warmer than:
 +4°C for chilled foods to ensure the product temperature is NEVER WARMER
THAN +5°C unless otherwise specified; and
 -18°C for frozen foods and ice cream.
If chilled foods are subjected to further processing in foodservice (for example slicing,
decanting, portioning or repacking), maintain the product temperature at +4°C or colder to
ensure that the product temperature is NEVER WARMER THAN +5°C during this further
processing stage. Further processing must be included as part of the food safety
program which typically incorporates HACCP principles for all products and
processes.
14.2 Corrective Actions

If the temperature of the product has risen above its NEVER WARMER THAN Cold Chain
Condition, including during further processing, refer to Section 6.
14.3 Thawing Frozen Food
Frozen food should be thawed:
 According to the manufacturer’s instructions;
 In a refrigerator at a temperature at 0°C to +4°C to ensure that the product

temperature is NEVER WARMER THAN +5°C ; or
Page 39 of 53
 In a microwave oven or in conventional cooking equipment where thawing is

immediately followed by cooking.
SECTION 15 CONSUMER EDUCATION

Consumers play an important, but often overlooked role in maintaining Cold Chain Product
safety and quality.
Cold Chain participants should, to the extent possible and practicable, educate and
encourage consumers to –
 select frozen and chilled products last during their shopping;
 process frozen and chilled products first at checkouts (whether full or self-
service);
 pack frozen and chilled products into separate insulated “cooler” bags or
containers, and keep separate from ambient temperature goods;
 minimise time from checkout to home storage (eg have a cup of coffee before
grocery shopping, not afterwards);
 unpack frozen and chilled foods first on arriving home;
 set home refrigerators to +3 to +4°C and freezers at -18°C;
 use simple thermally sensitive temperature strips or freezer thermometers to

verify temperature in actual operation, and adjust settings each season;
 minimise the frequency and duration of opening fridge or freezer doors (this will
save energy costs far more than using a higher temperature setting as well as
minimise temperature fluctuations); and
 follow manufacturer instructions relating to durable life, storage, handling

(especially in relation to thawing of frozen goods) and usage.
The US FDA has published a chart for the home storage of perishable foods that can be
downloaded from:
http://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm109156.htm
Page 40 of 53
APPENDICIES
APPENDIX 1: Useful Links
Foods Standards Australia New Zealand (FSANZ)
FSANZ is a bi-national Government agency responsible for the development of the Australian New
Zealand Foods Standards Code. The Code lists requirements for foods such as additives, food safety,
labelling and genetically modified foods. Enforcement and interpretation of the Code is the
responsibility of state and territory departments and food agencies.
http://www.foodstandards.gov.au
Microbiological Standards
Standard 1.6.1 of the Food Standards Code specified Microbiological Limits for Food.
http://www.comlaw.gov.au/Series/F2008B00630
Predictive Microbiological Models
For detailed analysis of specific foods and potential spoilage or food poisoning expert advice should
be sought. References and predictive models available include:
 ComBase - http://www.combase.cc/index.php/en/
 Pathogen Modeling Program -

http://www.ars.usda.gov/services/docs.htm?docid=6786
 Growth Predictor & Perfringens Predictor -

http://www.ifr.ac.uk/safety/growthpredictor/
 Seafood Spoilage Predictor Software, Danish Institute for Fisheries Research

http://sssp.dtuaqua.dk/
 Sym'Previus - http://www.symprevius.net/ .
International Food Safety Regulatory references for Australian Export Food

compliances – US FDA, FSMA/STFA
 http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm383763.htm
Food Allergy Risks and VITAL

The Food Industry Guide to Allergen Management and Labelling guide provides advice on allergen
management with specific reference to storage, distribution and manufacturing process controls and
should be taken into account when considering risks associated with cross contact.
These controls include management of allergenic materials upon receipt at plants requiring
segregation and prevention of cross-contamination where spoilage or damage occurs. In
manufacturing, the use of VITAL 2.0 (Voluntary Incidental Trace Allergen Labelling) risk-based
assessment methodology tool should be adopted to ensure good manufacturing practices, monitoring
systems and scheduling production runs take into consideration all elements of allergen cross
contamination.
Page 41 of 53
www.allergenbureau.net.
Crisis Management and Product Withdrawal / Recall
The protection of the health and safety of consumers is a fundamental requirement and a legal
obligation of all companies involved in the production and sale of food and grocery products.
Suppliers and retailers must take every precaution to ensure products are safe, of the highest quality,
and that labelling information assists consumers in making an informed choice. However, on rare
occasions, problems sometimes occur which require the recall or withdrawal of products which fail to
meet these requirements.
The notification of recalls and withdrawals with key trade partners and regulators is an essential
element of any integrated recall plan. The method of formal notification of recalls and withdrawals is a
decision determined by the recipients, options available include:
The AFGC has developed a Crisis Management Guide to assist companies in developing their own
specific crisis plans and integrated recall plans.
Crisis Management Guideline www.afgc.org.au

GS1 Recall www.gs1au.org/our-services/recall
Recall /Withdrawal Form www.afgc.org.au
Logistics Delivery Safety - Chain of Responsibility (CoR)
Businesses that consign, pack, load or receive goods can be held legally liable for breaches of road
transport laws. This is the ‘Chain of Responsibility’ (CoR).
The aim of CoR is to make sure everyone in the supply chain shares equal responsibility for ensuring
breaches of road transport laws do not occur. Under CoR laws if you exercise (or have the capability
of exercising) control or influence over any transport task, you are part of the supply chain and
therefore have a responsibility to ensure road transport laws are complied with. This includes –
 Mass (distributed weight of goods on trucks);
 Dimensions (truck design);
 Load restraint (how goods are protected so as not to be damaged and travel
safely);
 Driver fatigue mitigation (using Safe Trip Plans); and
 Vehicle maintenance requirements.
For further information visit:
National Heavy Vehicle Regulator https://www.nhvr.gov.au/
Australian Logistics Council http://austlogistics.com.au/
Refrigerated Warehouse and Transport Association of Australia http://www.rwta.com.au/
Dangerous Goods – Road and Rail

The Australian Dangerous Goods Code sets out the requirements for transporting dangerous goods
by road or rail. The National Transport Commission (NTC) publishes the Code known as ADG7.
http://www.ntc.gov.au
Page 42 of 53
Dangerous Goods – Maritime
The International Maritime Organisation (IMO) is the United Nations specialised agency with
responsibility for the safety and security of shipping and the prevention of marine pollution by ships.
The IMO developed the International Maritime Dangerous Goods (IMDG) Code as a uniform
international code for the transport of dangerous goods by sea covering such matters as packing,
container traffic and stowage, with particular reference to the segregation of incompatible substances.
http://www.imo.org
Page 43 of 53
APPENDIX 2: Microbiological Growth Supplementary Information
Standard 1.6.1 – Microbiological Limits for Food - lists the maximum permissible levels of foodborne
microorganisms that pose a risk to human health in nominated foods, or classes of foods. This
Standard includes mandatory sampling plans, used to sample lots or consignments of nominated
foods or classes of foods, and the criteria for determining when a lot or consignment of food poses a
risk to human health and therefore should not be offered for sale, or further used in the preparation of
food for sale.
http://www.comlaw.gov.au/Details/F2012C00862
The microbiological tables below illustrate how microbial growth rates vary according to storage
temperature and the difference that only 1°C can make to the growth rates of microorganisms.
Minimum temperatures at which food pathogens are known to grow are provided for further
information.
Table 1: Indicative minimum temperatures for microbiological growth
MICRO-ORGANISM INDICATIVE MINIMUM

TEMPERATURE (°C)
Yersinia enterocolitica -1.8*
Listeria monocytogenes 0
Clostridium botulinum 3.0
Bacillus cereus 4–5
Aeromonas species <5
Escherichia coli 7–8
Salmonella species 7
Staphylococcus aureus 7
Vibrio cholera <10*
Shigella species 10*
Clostridium perfringens 6
Campylobacter jejuni 30.5
Source: Foodborne Microorganisms of Public Health Significance, 6th Edition, March 2003, published by the Food Microbiology
Group of the Australian Institute of Food Science and Technology (AIFST) Inc.
The indicative minimum temperatures specified in Table 1 vary by both the strain of organism and the
food matrix. Even within a single species, there can be variations in minimum growth temperatures.
Foods with preservatives added, or with reduced water activity, or at reduced pH levels will allow
growth at minimum temperatures that are a little higher than those indicated.
Page 44 of 53
Table 2: Growth Characteristics of Cold Tolerant Pathogens
TEMP °C DOUBLING
TIME (HRS)
Aeromonas hydrophilia 1 -
3 10.594
4 8.404
5 6.726
7 4.424
Clostridium botulinum 1 -
3 -
4 23.143
5 16.028
7 8.106
Listeria monocytogenes 1 37.968
3 24.052
4 19.335
5 15.646
7 10.452
Yersinia enterocolitica 1 13.808
3 10.068
4 8.654
5 7.470
7 5.640
The data presented in Table 2 is derived from the mathematical modelling program, based on growth
conditions with a sodium chloride content of 0.5 per cent, a water activity of 0.995, a pH of 6.5, a
carbon dioxide content of 5 per cent.
http://www.combase.cc/index.php/en/
This data is provided to demonstrate that for all of the organisms at the static temperatures above, the
number of hours required to double in number diminishes rapidly above +4°C.
Page 45 of 53
APPENDIX 3: Temperature Measurement
Food safety programs should include clear guidance on the measurement methods and techniques;
calibration; critical control points; equipment usage and corrective action for the safe and accurate
measurement of product and processes along the Cold Chain.
All industry sectors need to be aware of their own industry’s regulations before
they implement a temperature-testing regime.
“A food business must, at food premises where potentially hazardous food is handled, have a
temperature measuring device that –
(a) is readily accessible; and
(b) can accurately measure the temperature of potentially hazardous food to +/- 1ºC”
Source: Standard 3.2.2 Food Safety Practices and General Requirements in Division 6, clause 22
Due to the importance of temperature control for the protection of product safety and quality, the
accuracy and implementation of temperature measurement techniques are crucial. The following are
some considerations:
 Suppliers should consult the customer to ensure that product can meet in-
house temperature specifications at the customer’s site
 Outer carton surface temperature must not be relied upon to determine the
temperature of the product contained inside e.g. outer packaging can rise to a
higher temperature after removal from cold storage or outer packaging exposed
to a burst of colder air could register a lower temperature.
 Critical control points along the supply chain, such as receipt of goods, should
be documented and quality systems implemented accordingly,
 Non-compliance with stated temperature requirements should result in further

action
 Trained operators with knowledge of the required techniques to correctly use

measuring devices should conduct the procedure,
 Where the Cold Chain has not been maintained, more samples and more
stringent techniques may be necessary. This could include opening and testing
of more products and assessing core temperatures with temperature probes.
 Businesses should have documented procedures or routines that allow for

primary and additional checking where necessary.
 Always use calibrated, reliable, accurate thermometer with a short response

time.
Page 46 of 53
 Always ensure that the thermometer being used for core temperatures is
cleaned and sanitized (such as using anti-bacterial wipes), so that the
temperature testing process does not itself contaminate the food.
Temperature Measuring Technology

The Guidelines call for the measurement of ‘temperatures’ and ‘times’ and the responsible recording
of same, for immediate or later action, or, subsequent Auditing – internal or external, domestic or
export.
A simple hierarchy of technology approaches to this critical task is detailed to help facilitate ones
compliance with the Guidelines, and, continuous improvement of product safety, wastage, recall
outcomes, for ultimate consumers’ cold chain products. The listing is not exhaustive or prescriptive,
but aims to provide directional framework for appropriate technology selection, for situations.
Steps:
1. Measurement versus Monitoring eg. Spot reading vs. history

2. Asset level, or Product level, or Both Trailer/Container or Product
3. Domestic, and/or Export Product to go export/FDA
4. Product or Solution – manual or automatic Hardware or +software
5. Time/Temperature Indicator (qualitative), or, Temperature Measurement (quantitative)
6. Returnable/recalibrate, or, non-Returnable-single trip
7. Responsiveness – post product delivery; in-transit – near real-time
Parameters:
a. Temperature – accuracy, precision, reliability, ruggedness

b. Time/date
c. Identity – traceability – GS1
d. Alerts, early recalls
e. Location history
f. Data storage, retrievability – records
g. Data interface with enterprise ERP/WMS
Relevant Technology Trends to more:
i. Wireless interfaces – easier downloads

ii. Connectedness – internet - online
iii. Responsiveness – real time
iv. Collaboration with cold chain partners, insurance settlements
v. Databases and Data Mining, Analytics
Some examples:
Data Loggers - A range of temperature data-logger devices are available. Such devices are flexible
in their operation, recording and some providing information direct to an alarm management system.
Digital Thermometers - A flat blade or needle probe is sometimes the selected temperature-
measuring device
Page 47 of 53
Bi-metal Thermometers - A bi-metal dial thermometer may be suitable.
Glass Thermometers - Mercury-in-glass or alcohol-in-glass thermometers pose a potential hazard

due to possibility of glass contamination.
Infra-red (non-contact) Surface Temperature Thermometers - can be a fast way to take spot
product surface temperatures without having to open the case or damage product. Be aware that
measuring the temperature of outer packaging is indicative only of the temperature of the product
inside, and they can suffer from abuse and calibration issues
Data devices from new technologies – Emerging technologies includes active or passive RFID tags
to monitor product temperature fluctuation history. Higher end, robust and reliable, wireless sensor
network based, online monitoring solutions embracing product traceability, are available
Time Temperature Indicators (TTIs) are available that provide ‘indication’ rather than quantitative
measurement, which can be helpful, particularly at package monitoring level. Typically these are
based on heat sensitive film on packaging that highlight cumulative temperature abuse
Calibration
Calibration is the procedure whereby equipment used for measurement is checked to ensure it
provides accurate readings.
“Temperature measuring devices’ states that ‘A food business must, at food premises where
potentially hazardous food is handled, have a temperature measuring device that can accurately
measure the temperature of the potentially hazardous food to +/-1°C.”
Source: Standard 3.2.2 – Food Safety Practices and General Principles in clause 21
Where a business relies on the accuracy and consistency of equipment to measure a process that is
critical to the trade of those goods, it is necessary that the measuring instrument is accurate. This
applies to the temperature of goods along the value chain.
Periodically calibrate temperature measuring equipment including:
 Product data loggers, digital thermometers, infra-red surface thermometers;
 Freezer and chiller time and temperature recorders;
 Fixed thermometers in chillers, freezers, trucks and display cabinets, and portable
units;
 Asset Compressor units, including vehicles’ Partlow recorders – return refrigerated air
temperatures should not be used, as accurate indicators of actual product
temperatures. Depending on many human and equipment factors, product
temperatures regularly vary by >5 °C, with asset return air temperatures.
Businesses should have corrective action plans to deal with product test problems and instructions
outlining how to initiate prompt repairs, replacements or alternate temperature testing equipment.
Records of calibration should be kept as proof that the equipment was working accurately at all times.
Page 48 of 53
CRITICAL CONTROL POINT RECORD
CCP #:
CHECK TEMPERATURE HISTORY:
CRITICAL LIMIT: Acceptable temperature to maintain product safety as established in GMP/GDP/Guidelines
CORRECTIVE ACTIONS: Report deviation to supervisor
Date Time Recorded temp. Corrective Action/s Verified/Name QA

°C Supervisor /
Initials
Reviewed By:
Date:
Page 49 of 53
APPENDIX 4: Glossary of Terms
Food Standards Australia The federal body responsible for developing national food
New Zealand laws
Audit A systematic examination of a system to determine

whether procedures that have been introduced are being
followed and to ensure that the system achieves its aims.
Chain of Responsibility Heavy Vehicle Transport regulations are nationally being

developed across Australia with state authorities to set the
agreed standards on Mass, Dimensions, Load Restraints,
Driver Fatigue and Vehicle Maintenance.
Chilled Food Cold Food (less than +5°C), but not frozen.
Cold chain A series of interdependent operations engaged in

manufacturing, transporting, storing, retailing and serving
refrigerated food.
Cold store A food storage premise used for storing refrigerated food
(chilled or frozen).
Control Point (CP) Any point in a process where an aspect of the process can
be controlled. See also Critical Control Point.
Corrective action The action to be taken when the results of monitoring

indicate a loss of control, or a step taken to correct a
process and bring it and the product back under control.
Critical Control Point A point, step or procedure at which control can be applied
(CCP) and a food safety hazard can be prevented, eliminated or
reduced to acceptable limits. A point in a process where
loss of control may lead to a food safety problem and harm
to the consumer. Auditable
Critical limit The criterion, which separates acceptability from

unacceptability. The tolerance limit that must be met to
ensure the food is produced safely.
Dangerous Goods Dangerous Goods handling is covered under the Australian

Dangerous Goods Code (version 7 called ADG7). This
provides requirements for Transporting of
dangerous/hazardous goods using placard signage where
the transport of such goods from warehouses to retail
outlets has manifests that exceed aggregate quantity of
2000kg(L) of dangerous chemicals’ in total on the delivery.
See Chapter 7.3 of ADG7 Code for Retail Distribution
Loads information
The Guidelines are relevant to Australian food products

Export Foods
sent into its valuable and growing export markets. This is
particularly so given Australia’s ‘clean/green’ competitive
Page 50 of 53
advantage, and, the food safety consciousness, of its

international consumers, and their Governments’
regulatory barriers to entry, of ANY unsafe foods. As the
quality of all Australian export food is ultimately a direct
function of its cold chain integrity, these Guidleines require
adherence, and continuous improvement,
Food A substance or matter used or capable of being used as

food or drink, or intended for or represented for human
consumption, including drinks, food additives, processing
aids and any other substance regulated by the Food
Standards Code.
Food business A business carrying on a food operation for the purpose of

sale of food.
Food premises Premises, including vehicles, kept or used for a food

operation.
Food Standards Code The collection of Standards adopted into legislation in

State, Territory and in part by New Zealand, governed
through the Commonwealth of Australia Food Standards
Australia New Zealand Act 1991 (the FSANZ Act). The
standards contained in the Australian New Zealand Food
Standards Code are legally binding to all food premises in
Australian jurisdictions.
Frozen Food Food at a temperature of less than or equal to -18°C.
Hazard Analysis and An internationally recognised prevention-based risk

Critical Control Point management system that identifies, evaluates and controls
(HACCP) hazards for food safety outcomes.
HACCP audit table The plan that lists in one table all the process steps, the
control measures, critical limits, monitoring and corrective
actions of a HACCP plan.
HACCP plan or Food The whole plan for making safe food that incorporates and
Safety Program applies the seven principles of HACCP. This includes the
HACCP audit table, flow charts, raw material and product
specifications and other supporting information.
Hazard The potential to cause harm. Any microbial, chemical or

physical property that can pose a risk to food safety.
Perishable food Food liable to perish or be subject to decay or

deterioration. (Fresh food sometimes used to describe -
retailers)
Potentially hazardous food Food that has to be kept at certain temperatures to

minimise the growth of any pathogenic microorganisms
Page 51 of 53
that may be present in the food and to minimise the

formulation of toxins in the foods. Almost all food contains
low levels of such microorganisms, their growth only
‘controlled’ by good cold chain practice.
Product Recall If the cold chain is broken with potential microbiological
food borne illness for the ultimate consumer, it is important
to take appropriate Product Recall action as early as
possible – pre-retail sale, is always less expensive in
reputation and dollars, than post sale and recovery. See
the FSANZ website and GS1 Recall-net for more
information.
Product Withdrawal Product withdrawal means halting and reversing

distribution of goods through the supply chain, without
notifying or recalling product from consumers, for reasons
other than health and safety. Poor cold chain handling can
trigger a product withdrawal if the quality of goods has
been compromised.
Quality (food) Desirable characteristics in food that may not be related to

food safety issues. For example, colour, size, texture,
nutrition and weight.
Ready-to-eat Food that is ordinarily consumed in the state in which it is

sold.
Refrigerated Stored at or below a temperature of +5°C. Frozen foods

would also fall into this category for the purposes of these
Guidelines.
Safe food Food that will not cause harm to a person who consumes
the food when it is prepared, stored and / or eaten
according to its intended use.
Sale Supply for human consumption, including bartering,

supplying for sale, giveaway’s, selling for money or
gratuities, and so on.
Stored Food or other items put away as a supply for future use.
Traceability Traceability of all food consignments is paramount in all

international food safety protocols, down to product level,
at least. GS1 is the most universally accepted traceability
coding systems.
Page 52 of 53
Acknowledgments
This publication was produced with the cooperation of industry associations and their
member companies. All are committed to the implementation and ongoing maintenance of
systems for ensuring the safety and quality of refrigerated products through the early
implementation of, and rigorous adherence to, these Guidelines.
Special thanks to Don Richardson of Smart-Trace Pty Ltd, who never lost the faith.
Australian Food and Grocery Council

Telephone: 02 6273 1466
Facsimile: 02 6273 1477
Website: www.afgc.org.au
Email: info@afgc.com.au
Page 53 of 53

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Cold Chain Guidelines 2017

For the handling, storage and transport of refrigerated

Copyright © Australian Food and Grocery Council 2017

SECTION 2 COLD CHAIN RULES 8

SECTION 3 “NEVER WARMER THAN” RULE 10

SECTION 4 MAXIMUM “OUT OF REFRIGERATION” RULE 13

SECTION 5 THE FEFO STOCK ROTATION RULE 15

SECTION 6 WHEN THINGS GO WRONG - WHAT TO DO IF THE COLD CHAIN IS BROKEN 16

SECTION 7 MANAGING HEAT TRANSFER 18

SECTION 11 STORAGE AND WAREHOUSING 31

SECTION 12 RETAIL OUTLETS 33

SECTION 13 RETAILER HOME DELIVERIES 37

SECTION 14 FOOD SERVICE INDUSTRY 38

SECTION 15 CONSUMER EDUCATION 40

AUSTRALIAN COLD CHAIN GUIDELINES 2017

1.1 What is the Cold Chain?

The Cold Chain consists of a series of businesses engaged in manufacturing,

1.2 The Cold Chain Guidelines 2017

Those involved in the Cold Chain should:

 implement an ongoing program of training for personnel in Cold Chain handling,

 continuously review policies and operating procedures as part of Hazard

1.4 Record Keeping

Why is proper record keeping so important?

1.5 Export Standards

SECTION 2 COLD CHAIN RULES

The Cold Chain consists of the series of businesses engaged in manufacturing,

2.2 The Cold Chain conditions

The Cold Chain conditions are set out in three rules:

 NEVER WARMER THAN rule, which is about temperature (Section 3)

 MAXIMUM “OUT OF REFRIGERATION” rule, which is about time (see

2.3 Setting the Cold Chain conditions

It is the responsibility of the manufacturer or producer, in consultation with its clients,

Cold Chain requirements established as a result of these requirements must be clearly

2.4 Breaks in the Cold Chain conditions

SECTION 3 “NEVER WARMER THAN”

3.2 The Guidelines

 CHILLED FOODS must be transported, stored and handled at temperatures

 FROZEN FOODS (including ice creams) must be transported, stored and

3.3 Chilled food variations

Colder Storage items:

 Modified atmosphere packaged meat products; and

Warmer Storage items:

 Fermented or cured meats, such as some prosciutto hams and salami-style

 Confectionery, particularly chocolates, can be particularly sensitive to too low

 Specific thaw-baked pastry products can be temperature sensitive; and

 Table spreads may have specified storage temperature requirements.

3.4 Record Keeping

Each link in the Cold Chain must, record –

 The temperature of the food on receipt and how it was determined;

 A temperature log of the environment in which the food is transported, stored

 The temperature of the food on delivery and how it was determined.

3.5 The Problem of Heat Transfer

“NEVER WARMER THAN” RULE:

 All products must be kept at temperatures NEVER WARMER THAN the

 In most cases, keep CHILLED FOODS at a temperature between 0°C and

3.6 Example - ice cream and similar products

SECTION 4 MAXIMUM “OUT OF

4.2 The Guidelines

For Chilled Foods

 Where CHILLED FOODS are being un-loaded or dispatched in either ambient

 Chilled foods unloaded or dispatched in 0°C to +5°C refrigerated ante-rooms

For Frozen Foods