Food safety is preventative in nature rather than reactionary. Food companies are required to have a safety plan in place to ensure that withdrawals from market are minimised. The General Food Law, Regulation EC No 178/2002, dictates the general principles of food safety and food law, something food handling businesses must comply with this in order to ensure that safe food is released to the market.

farm to fork
farm to fork

Temperature and humidity should not only be monitored during processing and pasteurisation, but also during storage and distribution as well. Time and temperature are limiting factors when it comes to food safety.
Food should be kept at temperatures that are outside of the normal temperature range preferred by microbes and transported within a period of time that ensures food is safe upon arrival at its destination. Ideally, all products should be fully traceable and backed up by an auditable log for every step of the manufacturing and distribution process. When continuous temperature and humidity monitoring is needed, data loggers provide a more cost-effective option than hard-wired temperature sensors which can be time consuming and expensive. These instruments are especially advantageous when visibility over product is restricted i.e. during transit.

When it comes to food safety every single item must be tracked and risk managed along its journey from farm to fork. Any lapse in food safety can have detrimental consequences on the consumer and have a negative financial impact on a company.

PIMM™ Cold Chain Management (CCM) provides “end to end visibility” for your cold chain. The system monitors, analyzes and manages the entire distribution process from supplier plants, 3rd party carriers, 3rd party cold storage/distribution centers, outbound delivery fleet and in-store cold storage.

PIMM™ Cold Chain Management (CCM) collects and analyzes valuable cold storage information and shares any/all relevant corrective actions with the appropriate supply chain partners. Real-time process management allows for a more effective cold chain process which extends “shelf life”, reduces rejections/returns, improves quality and enhances customer satisfaction at all levels.

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One Response to “From Farm to Fork – the journey through food safety”

  1. AAA Food Handler

    You made a great point when you mentioned that With regards to food handling each and every thing should be followed and hazard oversaw along its excursion from ranch to fork. Any slip by in food handling can have impeding outcomes on the customer and monetarily affect an organization.


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