
Describes all the processes and transfers of the raw materials and the food product throughout the chain to the end destination – usually the retailer shelf. If the chill chain is broken at any point it can be a risk to food safety or to the shelf life of the product i.e. spoilage. It is important for an FBO to full understand the chill chain map of all materials and finished product.

Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved