Glossary
Cold chain
Keeping the required temperature without gaps from producer to buyer. Quick-frozen foods must be kept at −18 °C or colder throughout; interruptions have to be detected and documented.
Related terms
HACCP
Hazard Analysis and Critical Control Points: a system food businesses use to identify hazards and monitor them...
Use-by date
The “use by” indication on microbiologically highly perishable foods such as fresh minced meat or poultry. Aft...
Goods receipt
Accepting, checking and recording delivered goods. Quantity, condition, temperature, batch and shelf life are...
What does this look like in your warehouse?
In a trial with your own articles you see how these terms feel in your warehouse's daily work — and what changes.