By continuing your visit to this site, you accept the use of cookies. These ensure the smooth running of our services. Learn more.

Feb 17, 2009

Cold Chain - Don't Lose It!

One of the most important food safety precautions is keeping the Cold Chain intact.  Since 2001 when we first started we noticed many fresh poultry suppliers giving scant consideration to this very important food safety concern.  The delivery truck is extremely important in our hot climate.  Our truck runs at - 5 degrees celcius.  Yes, it is below freezing point, but what many suppliers do not realise is that each time the truck stops and unloads, the surface temperature of the meat product is affected, allowing for the growth of bacteria. 

We invested in two of these RM100,000 trucks with freezers running at -5 degrees to ensure that the chickens arrive to you in perfect condition.
An Infrared Thermometer gun used by our supervisors to measure surface temperature.
Our supervisors will take random readings of the chickens at every stage of the Cold Chain.  What we want is for the temperature at the surface (skin) of the chicken to be at between - 2 to + 3 degrees at every stage.