Cold chain logistics: planning, traceability, and technology in a chain that cannot fail

What are the main challenges of working in a cold chain? The biggest challenge is the shelf life of the product. In my case, I have to work with vacuum-packed meat, which has a duration of about four months, and you have to be very precise with that to avoid losses or expirations. There is no margin for error: if the cold chain is broken or if the product stays longer than allowed, it spoils. What aspects do you focus on to avoid those risks? Mainly on the movement of the merchandise and the planning. You have to be very organized with production and sales. You have to constantly monitor what is sold, the products that rotate the most and, based on that, produce. Everything is calculated based on expiration dates. If that is not controlled, you lose traceability. In addition to internal control, what kind of certifications must be met? You have to comply with all the certifications required by Senasa and also ISO standards. These certifications are key because they guarantee that ...