The Cold Chain


Much can happen to food on its way from the producer to a store. All it takes to impact a product’s taste and quality is for one element of the cold chain to allow it to reach a temperature that is too high. The temperature indicator acts as a receipt and guarantee that the products in your basket are in good condition when you leave the shop.


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Step 1

The cold chain begins when the product is being packaged. This is when the label is affixed to each pack, before being transported to the wholesaler’s distribution centre and refrigerated storage.

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Step 2

The product is stored there for a few hours up to a day before it is checked and sent to the store. The temperature indicator monitors the temperature at each link of the chain.

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Step 3

The shop then stores the product in its freezer section, all the while checking that the product is refrigerated and that the indicator is intact.

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Step 4

A full barcode and black bars in the label’s window guarantee that the product has been handled correctly throughout the cold chain. This is a simple and safe guarantee that you have bought a correctly handled product.

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Step 5

The indicator is set to the recommended time a product can remain unrefrigerated from the producer to the shop cashier. After that, it is the customer’s responsibility to handle the product correctly.

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Tempix is good for you

Much can happen to food on its way from the producer to a store. All it takes to impact a product’s taste and quality is for one element of the cold chain to allow it to reach a temperature that is too high. The temperature indicator acts as a receipt and guarantee that the products in your basket are in good condition when you leave the shop. It brings many advantages not only to consumers, but also in general. It makes it easier to avoid unnecessary waste and energy loss at every product handling stage, which can only be good for all of us. The Tempix label system is therefore good for the environment, your health and eating habits. You can also rest assured that your food will have all the nutritional qualities you paid for.

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Better food handling in shops

The Tempix temperature indicator brings many advantages to shops. Should the refrigeration equipment fail, employees can easily see which products are no longer in good condition and should be removed. The shop can also see that the products have had, and are kept at, the correct temperature. This also means that transport companies, shop employees and all those involved are encouraged to focus on quality.


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Supervising deliveries

Transporters and wholesalers are better able to monitor the temperature limits of their goods deliveries. The limits of responsibility also become clearer. This also leads to an increased focus on quality for everyone involved in handling the products.

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Individual product monitoring means producers can guarantee the quality of their products all the way to consumers’ hands. The temperature indicator guarantees that the product’s taste and quality are as just good when it reaches consumers as when it was made. There is much to be gained from handling food correctly at all stages of the chain. Increased focus on quality is good for everyone, whilst producing less waste and energy loss is better for the planet.

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Welcome to the refrigeration school! There are lots of things you can do to be really refrigeration smart.

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Unbroken cold chain: from the shops to your home

It is always a good idea to get refrigerated goods back home as quickly as possible. Even short periods at too high temperatures can stimulate bacterial growth, worsening the product’s original characteristics. When shopping in the summer, a good tip is to bring along a couple of ice packs in a cooler. They will make it easier to keep sensitive products chilled when getting home from the shops.


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Check the temperature

It pays off to check the temperature in your refrigerator now and again. Place a thermometer in a glass of water and place it in the refrigerator. Your refrigerator should be between 2ºC to 6ºC. Due to the circulation of air inside your refrigerator, the temperature can vary according to the exact location inside. Generally, it is colder at the bottom and warmer at the top. Therefore, it makes sense to store more sensitive products, such as meat and milk, at the bottom, where it is coolest, and vegetables higher up, where it is warmer. If your refrigerator is very full, for example if you have stocked up for a party, then it is good to set the thermostat to a slightly colder setting.

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More smart tips

Frozen food should be defrosted slowly in the refrigerator and then used as quickly as possible. Food that is being marinated is also best kept in the refrigerator. Fish should be stored at 2°C or lower. As your refrigerator will normally be set to higher temperatures, you should avoid keeping fish and shellfish for more than one or two days in your refrigerator. Trust your senses. Before you throw something away, give it a sniff and a taste. Note: do not do this for sensitive foodstuffs, such as vacuum packed marinated salmon and, or those that are marked with the expiration day. Meat that has been handled in an unbroken cold chain from the shop to the time it is cooked can even be kept until after its best before date. Just make sure that it smells fresh and is not slimy on the surface. It is, however, important to ensure that the meat is thoroughly cooked. Minced, diced and sliced meat should be frozen in thin, flat packs. Defrost them slowly and then cook as normal. This will ensure your meat is juicier and tastier when you prepare. Improving your cooking is easily done by using these simple tips. You will save both energy and money, and your food will taste better and fresher.