Post-Conference Workshop: Thursday, August 6, 2009

3:45 pm – 6:45 pm Workshop A: Best Practices for Good Cold Chain Management

(Registration at 3:30 pm)

Temperature is considered a universal control point in any food-related HACCP plan. Whether you are in food retail or food service, a grower, shipper or a packer, control over temperature is critical for ensuring the quality and safety of food – regardless of commodity, fresh or frozen. Much like HACCP focuses on preventing food safety hazards rather than reacting to them, good cold chain management practices are now able to focus on improving processes throughout the supply chain to prevent breakdowns that may affect the quality, integrity and safety of food.

This presentation will explore:

• The methods for monitoring time and temperature data – including advantages and limitations
• Cold chain best practices for storage, loading, transport, and display
• The benefits of aggregating cold chain data
• Examples for analyzing that data for ongoing process improvement
• Review of various case studies
• Detailed opportunities for return on investment

Workshop Leader:

Elizabeth Darragh
Director, Strategic Marketing – Food
SENSITECH INC.

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