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COLD CHAIN MANAGEMENT

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Program objectives

At the end of this session , you will be able to

Define Cold Chain Management

State the need for Cold Chain Management to maintain quality of products

List Techniques to maintain CCM

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Cold Chain Management Cold Chain

It is achieving & maintaining the desired temperature from farm to consumers.

Nadec is committed to maintain its product as per SASO Regulation.

Cold Chain Management Methods & systems to ensure that the Cold Chain is maintained in

our depots, Vans & Customer outlets

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Why cold chain?

Because

Dairy products are unsterile and are very sensitive

If they are kept beyond certain temperature the content of bacteria grows to the extent that it will spoil the products

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Benefits of Cold Chain Management

Product Looks good

Product Tastes good

Product consumable till date of expiry

Product acceptance

Achieve Sales Targets

Enhance revenue & margins

Legal Compliance

Consumer Satisfaction

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<5◦c

<5◦c

<5◦c

WarehouseWarehouseWarehouse <5◦c

It is highly important to maintain less than 5 degree C for Fresh products distribution up to customer level

Customer

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Bacterial Growth Bacteria are single celled organism that live

independently and grow easily if proper conditions were available.

Bacterial growth in food will happens incase temperature raise and become favorable.

This growth will not be easily detected by human eyes & might lead to food poisoning and even death .

Below you find a statistical presentation of food poisoning in the USA:

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Impact of cold chain

Growth of Bacteria at different Temperatures Levels

0-5OC 6-10OC 11-25OC 26-37OC 38-70OC > 70OC

No Growth

Bacteria Starts

Growing

Rapid Growth

Maximum Growth

Growth slow down

Bacteria Dies

During maximum growth Stage: GROWTH DOUBLES EVERY 20 MINS

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When the Temperature of the product exceed its limit the cold Chain is Broken

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When does Cold Chain break?

Products on the open ramp for more than 5 min

Open doors Cold Stores / Reefer / Vans )

Thermo king settings are high

Thermo king not working or switched off

No plastic flaps / flaps are put up ( Cold Stores / Reefer/ Vans )

Van temperature is high when products are being loaded

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Damaged doors or gaskets ( Cold Stores / Reefer / Vans )

High fridge temperatures in Shop

Products are lying outside fridges

When does Cold Chain break?

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THINK WHAT BREAKS COLD CHAIN

S Shop fridge is not cool Thermo king temperature set high T Thermo king not working Temperature of Vans high while loadingO Open or damage doors of Vans Cold store. Plastic Flaps up or missingP Products not in fridge or Not stored properly in Ramp

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Reefer and van inspection Upon receiving of reefer from Haradh , Store

keeper to check temperature & cleanliness of the reefer and raise it when issue is find. Temperature must be 5 OC for fresh and 25 OC for long life

Upon dispatching sales van to market Store keeper to make sure van box is cleaned no pest activity should be present & Temperature must be 5 OC for fresh and 25 OC for long life.

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Temperature monitoring

Nadec have established a temperature monitoring system . Temperature is verified 4 times a day inside the warehouse .

Temperature must be 5 OC for fresh and 25 OC for long life

If temperature found higher that critical limit corrective actions must be taken as per SOP.

GPS report are sent to measure temperature deviation during distribution. Root cause & Corrective actions must be taken if Temperature exceeded the critical limit

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Sales Merchandiser are responsible that temperature aremaintained during distribution to the customers

Thermo king should always be kept on during loading unloading

Doors are not to be open for a long time since temperature will rise

Thermo king are to be kept on while returning expired product to the warehouse as carry over will be inside the sales vans

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Temperature Profile of Laban 1.75 Liter on ramp at 420C

5 Minute Rule

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Product Ideal Temp. Effects of broken CCMLaban 1 – 5OC

During Storage, Distribution or at customer shops

Sour taste, Separation BulgingMilk Sour taste, Bad smell, and

SeparationSour taste, Liquid separationYoghurt

Labnah Very sour taste and Liquid separation

BFC Sour taste and bad smell

Effects of High Temperature

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Product Ideal Temp. Effects of broken CCMButter -180C Storage

Less than 50C in Distribution & Display -180C in Small Shops

Greasy packs, sour taste , mold and shape lessSour Taste, Mold & Blown

Mozzarella Sour Taste, Mold & Blown Cheese Slices/Triangles/ Tinned & Feta

1 to 50CDuring, Storage, Distribution; or at shops

Dries Out, Discolors & Sour TasteDries Out, Mold & Discolors

Jar Cheese 1 to 250C During, Storage, Distribution, or at customer shops

Dries Out, Smells, Discolors & Liquid Separation

UHT Plain / Flavored Fat Separation, Sour / Abnormal Taste

Effect of high temperature

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Make sure Pre-cool van before loading

Van temperature is set at 1- 50C

Thermo king should be running at all times

Van plastic flaps are overlapping and interlinked

Van doors should be closed after delivery

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Fridge temperature is set at 1- 50C

Products are placed in fridge or cold stores immediately

Plastics bags and dust or any other object does not cover fridge compressors

Breakdown of cooling system and shop fridges are reported immediately

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Cold Chain is required to maintain Quality of our products

Follow “NADEC 5 minutes Rule”

You should not be the weakest link in the Cold Chain

Summary

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QTime for….

Thank you…