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Cold Chain Management: Good Practices

BayBiotech.NET

Cold chain management is a temperature-controlled supply chain management to insure an unbroken and uninterrupted series of storage and distribution activities which maintain a given temperature range.

Cold chain management is used to extend the shelf life as well as to protect the temperature sensitive products such as fresh produce, photographic films, meat products and medicinal products from damages caused due to inappropriate temperature regulations during processing, delivery and storage.

Food industry uses the process of Hazard Analysis and Critical Control Point (HACCP), as a useful tool, however, its usage continues into other fields such as Pharmaceutical Industry. HACCP process identifies key action points known as Critical Control Points that are used to lower the hazardous risks.

HACCP is based on seven principles. The seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures. (http://www.fsis.usda.gov/OA/background/keyhaccp.htm)

ISO 22000 is based on the seven HACCP principles which is a complete food safety management system incorporating the elements of prerequisite programmes for food safety, HACCP and quality management system . Within United States, HACCP compliance is regulated by 21 CFR parts 120 and 123.

To read more about Good Cold Chain Management Practices follow the link: http://www.carrymed.com/site/alcms/file/Rafik_Bishara.PDF

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