I. General Temperature Standards for Cold Chain Logistics

Cold chain logistics refers to the process of transporting goods from one temperature zone to another within a controlled temperature range, ensuring the quality and safety of the goods. Cold chains are widely used in the food, pharmaceutical, and cosmetics industries, playing a crucial role in quality and safety assurance. The general temperature range for cold chains is between -18°C and 8°C, but different types of goods require different temperature ranges.

1.1 Common Cold Chain Temperature Ranges

The temperature range for cold chains varies depending on the type of goods. The common cold chain temperature ranges are as follows:

1. Ultra-Low Temperature: Below -60°C, such as liquid oxygen and liquid nitrogen.

2. Deep Freezing: -60°C to -30°C, such as ice cream and frozen meats.

3. Freezing: -30°C to -18°C, such as frozen seafood and fresh meat.

4. Deep Freeze: -18°C to -12°C, such as surimi and fish meat.

5. Refrigeration: -12°C to 8°C, such as dairy products and meat products.

6. Room Temperature: 8°C to 25°C, such as vegetables and fruits.

1.2 Temperature Ranges for Different Types of Goods

Different types of goods require different temperature ranges. Here are the temperature range requirements for common goods:

1. Fresh Food: Generally needs to be kept between 0°C and 4°C to maintain freshness and taste, while preventing overcooling or spoilage.

2. Frozen Food: Needs to be stored and transported below -18°C to ensure quality and safety.

3. Pharmaceuticals: Require strict storage and transport conditions, typically kept between 2°C and 8°C.

4. Cosmetics: Need to be kept within the appropriate temperature range during transport to prevent moisture or spoilage, usually stored between 2°C and 25°C, depending on the product type.

II. Special Temperature Standards for the Pharmaceutical and Food Industries

2.1 Pharmaceutical Cold Chain Transport

In pharmaceutical cold chain transport, besides the common -25°C to -15°C, 2°C to 8°C, 2°C to 25°C, and 15°C to 25°C temperature requirements, there are other specific temperature zones, such as:

- ≤-20°C ,- -25°C to -20°C,- -20°C to -10°C,- 0°C to 4°C,- 0°C to 5°C,- 10°C to 20°C,- 20°C to 25°C

2.2 Food Cold Chain Transport

In food cold chain transport, besides the common ≤-10°C, ≤0°C, 0°C to 8°C, and 0°C to 25°C temperature requirements, there are other specific temperature zones, such as:

- ≤-18°C,- 10°C to 25°C

These temperature standards ensure that both pharmaceuticals and food products are transported and stored under conditions that maintain their quality and safety.

III. Importance of Temperature Control

3.1 Food Temperature Control

3.1.1 Food Quality and Safety

1. Temperature control is crucial for maintaining food quality and ensuring consumer health. Temperature fluctuations can lead to microbial growth, accelerated chemical reactions, and physical changes, affecting food safety and taste.

2. Implementing temperature control management during food retail logistics can effectively reduce the risk of food contamination. Proper storage and transportation conditions help inhibit the growth of bacteria and other harmful organisms, ensuring stable food quality. (Refrigerated food must be kept below 5°C, and cooked food must be kept above 60°C before consumption. When the temperature is kept below 5°C or above 60°C, the growth and reproduction of microorganisms slow down or stop, effectively preventing food spoilage. The temperature range of 5°C to 60°C is the danger zone for food storage. Cooked food stored at room temperature, especially in hot summer weather, should not be left out for more than 2 hours; even when stored in the refrigerator, it should not be kept for too long. Before consumption, reheating is necessary to ensure the food center temperature reaches above 70°C, with adequate heating time depending on the size, heat transfer properties, and initial temperature of the food to achieve thorough sterilization.)