Cold chain In food industry Essay Example | Topics and Well Written Essays - 3000 words

Cold kitchen stove In forage industry - Essay manakinIndeed, keeping the goods in a safe, wholesome and good select state from the production to the consumption stage (Aung, Chang and Kim 2012 435) can be considered as the algid chains mission. Through a similar approach, nutriment cold chain has been described as a special kind logistics applied in diet (Lan and Tian 2013 347). When referring to cold chain emphasis should be given to the following fact the timberland of the cold chains products is difficult to be secured. In the solid food cold chain sector a similar issue appears. For this reason, a series of methodologies and standards have been introduced for ensuring quality in all phases of food cold chain. However, the complete alignment of food cold chain with the relevant rules is not always easy, especially due to the cost involved. The various characteristics of food cold chain are analytically presented below. Reference is also do to the standards applied in t he specific sector. A series of case studies has been employed in order to show the challenges that food cold chain has to face worldwide. It is proved that the sectors advances are continuous but the lack of effective control mechanisms often reduce the quality of food cold chains products especially in countries with limited potentials to support food cold chain. Chapter 2 Need for the cold chain in the food industry Cold chain, as a series of processes, has been established in order to respond to specific needs of the food industry. Reference is made in particular to fresh food products (such as vegetables, meal, fish and so on) that have to be imparted to areas quite far from the area of production (Handley 2010). For such production, thither can be 4 levels of transport, as described in vermiform process 1 (Handley 2010). As it is made clear through the graph in Appendix 1 cold chain has a key role in the transport of fresh goods, a role that it is clearer at Transport level s 1 & 2 (Appendix 1), i.e. from factory/ production area to the wholesale (Handley 2010). At level 3 of the transport process, i.e. from the wholesale to the outlet, the value of cold chain is also critical, ensuring the high quality of fresh products that reach the market (Appendix 1). In practice, all parts of the transport process have to be developed in order for a food product to reach its destination, i.e. the end consumer this means that cold chain, as part of the transport process, cannot be omitted since such initiative would destroy the rest of the parts of the transport process. This means that without the intervention of the cold chain fresh food products could not be available for consumers. In the study of Aung, Chang and Kim (2012) emphasis is given to the importance of the cold chain for the preservation of perishable foods it is explained that without cold chain these foods could not reach consumers (Aung, Chang and Kim 2012). In other words, due to cold chain peris hable foods can keep their qualities, as these qualities are described in table presented in Appendix 2. According to the specific table the qualities of perishable foo