The key concepts for safe logistics management of fresh and frozen food products.
The traceability of a product can be summarised as the history of the production process of the product itself, from the raw material, to its entrance into the logistics flow until it reaches the table of the end consumer.
The “footprints” left by each production batch are collected by all who participate in the supply chain; in the event of an emergency it will therefore be possible to trace the responsible batch.
In food logistics of fresh and frozen products this aspect is even more important because it is exacerbated by the need to guarantee safe management of the cold chain.
At MTC we apply 3 fundamental aspects to work with Food Defence and traceability in mind.
- A warehouse organization based on consolidated and validated processes to detect and record any movement of a single batch of a product.
2. A mix of compatible technologies that allows all operators at all stages to collect the necessary data: batches, (dmd) expiry date, temperatures, weights, barcode scanning, etc.
3. The guarantee of the safety of conservation through the monitoring of CCPs (Critical Control Points) and the use of appropriately trained people at all levels.