The cold chain is the continuum of temperature-controlled operations required to maintain food quality, from harvest to domestic storage.

• Primary cold chain operations include carcass chilling, precooling of fruits and vegetables and milk cooling.

• Secondary processing involves the transformation of primary agricultural products, which may involve freezing or chilling of foods.
  

• Food distribution and handling are often performed at controlled temperatures.

• Food at retail needs different levels of refrigeration: cold storage is required in supermarket distribution centres; preparation rooms (e.g. slicing and secondary packaging of deli and meat products) need to be air-conditioned; walk-ins and display cabinets need to be refrigerated.

• Finally, consumers store purchases of perishable (and non-perishable) products in domestic refrigerators.

Optimising the Food Chain

An article that appeared in Australia's Best Food and Drink magazine in 2010. It features the work of FCI and explains why innovation is crucial for food chains. Click here to access the paper.

Is 'fresh' always best?

The freshness of the produce we consume has become a major issue in the public’s eye. High standards are being demanded, and more and more fast food chains and major retailers are using the word “fresh” in their marketing. But just what does “fresh” mean, and how well equipped is the food industry to deliver it? A 2008 article in Ecolibrium — the official journal of the Australian Institute of Refrigeration, Air Conditioning and Heating, addresses these aspects. Click here to access the full paper .

Food for Thought

A CSIRO study that looks at the real value of logistics in Australia's food chains. Published in Supply Chain Review, Jan-Feb 2008. Click here to access the full paper.