Cold chain

Food safety
Terms
Foodborne illness Good manufacturing practice (GMP) Hazard analysis and critical control points (HACCP) Hazard analysis and risk-based preventive controls (HARPC) Critical control point
Critical factors
FAT TOM pH Water activity (aw)
Bacterial pathogens
Clostridium botulinum Escherichia coli Listeria Salmonella Vibrio cholerae Cronobacter spp
Viral pathogens
Enterovirus Hepatitis A Norovirus Rotavirus
Parasitic pathogens
Cryptosporidium Entamoeba histolytica Giardia Trichinella
v t e

A cold chain is a supply chain that uses refrigeration to maintain perishable goods, such as pharmaceuticals, produce or other goods that are temperature-sensitive.^[1] Common goods, sometimes called cool cargo,^[2] distributed in cold chains include fresh agricultural produce,^[3] seafood, frozen food, photographic film, chemicals, and pharmaceutical products.^[4] The objective of a cold chain is to preserve the integrity and quality of goods such as pharmaceutical products or perishable good from production to consumption. ^{[5] [6]}

A well functioning, or unbroken, cold chain requires uninterrupted sequence of refrigerated production, storage and distribution activities, along with associated equipment and logistics, which maintain a desired low-temperature interval to keep the safety and quality of perishable or sensitive products. Unlike other goods or merchandise, cold chain goods are perishable and always en-route towards end use or destination. Adequate cold storage, in particular, can be crucial to prevent food loss and waste.^[7]