In the Fourth Section of the Regulation on Market Surveillance, Control and Inspection of Food and Food Contact Substances and Materials and Workplace Responsibilities,  under clause 10  In the A-3 and D-3 clauses , the tracking of the warehouses is stated as follows:

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A-3  Where necessary, it should provide suitable temperature-controlled processing and storage conditions with sufficient capacity to preserve foodstuffs at appropriate temperatures and should be designed to allow monitoring and recording of these temperatures with calibrated devices.

D-3  In cases where it is necessary to store foodstuffs at appropriate temperatures,   Adequate capacity, temperature-controlled storage conditions should be established and these temperatures should be monitored.

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You can find the relevant regulation here.

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When foods are stored at certain temperature values, they can be preserved for a longer life and in a healthy way without spoiling.

Storage degrees may vary according to various foods.

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To give a few examples;

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While the suitable temperature for keeping fresh fish is between 0°C and +2°C, it can be frozen at -32°C to -40°C and stored at -18°C for 3-6 months.

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If the meat and offal are not processed immediately upon arrival at the meat products production facility, they should be taken to the cold storage or shock storage warehouse and kept at +4 °C for fresh meat and +3 °C for offal, -12 °C for frozen meat and offal and - It should not be stored in rooms with a temperature higher than 18 °C.

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The storage conditions of some fruits are;

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Storage temperature for plums should be between -0.5 and + 0.5 °C, relative humidity should be 90%.

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Apple Storage Conditions:
After the harvest, the fruits, which are kept at 20 ° C for 1 day, mature as if they were waited at 0 ° C for a week. Freezes below 2 °C, dangerous to store below -1.7 °C. 0 °C is normal in some varieties. Proportional humidity should be 85% to 90%. In some varieties, sudden temperature changes are harmful. While the Golden variety is not damaged when it drops to 0 °C in a short time, it should be lowered slowly in the Jonathan variety. Fluctuations in air humidity should also be prevented.

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Quince are stored at 2-4 °C, at 85-90% humidity.

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With ISI24, you can protect your fruits that you produce with care."

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COLD CHAIN and ITS IMPORTANCE.. .
 
“Temperature” is a very important parameter in the preservation of sensitive foods such as meat, milk, fish and frozen products. Changes in temperature cause the growth of microorganisms and cause deterioration of the physical, sensory and chemical structures of the products. For this reason, the cold chain should not be broken at all stages from production to consumption, so that microorganisms do not reproduce and the freshness of foods is not deteriorated.

What does the legislation say about the highest temperatures to be observed during shipping?

Cold storage, cold transportation and similar processes, which must be applied in order to maintain the conformity and properties of food products that need to be kept in a cold environment, at every stage from the production stage to consumption, such as shipment, storage and display, are called Cold Chain. Here, the aim is to  is that the food item does not pose a risk to the consumer. The laws specify the responsibilities of food producers. In this context, producers should control the temperature to be observed during all stages (storage and sale, etc.) of food products from shipment to consumption and provide the necessary cold environment. In short, "Cold Chain" is a legal requirement for foodstuffs that must be kept in a cold environment.

Here are some simple measures that consumers should take to maintain the Cold Chain: 
In fresh food and frozen food shopping such as meat, chicken and fish, where malignant bacteria develop rapidly with the effect of temperature, these products should be left at the end of the shopping.

If it is felt that the foods that should be kept in the cold are not cold, they should not be taken.

The temperature indicators in the coolers should be checked and the products that are always below the filling line of the cooler should be preferred.
In order to preserve freshness and not to break the cold chain, heat protective bags or thermal bags should be used.

When the product is to be used, the required amount should be taken from the package and immediately put back into the deep freezer without leaving the remaining amount out.
Why are foods preserved by freezing?

Freezing is a preferred method for foods that will be stored for a long time. While the activity of enzymes and various chemical reactions naturally found in the structure of foods stored by freezing slows down considerably, microbial development is completely stopped. Freezing is a method that provides the best preservation of natural flavor, color and nutritional value of foods in general.

How should frozen products be stored?

• Frozen products can be stored at -18°C in a deep freezer until the expiry date.
• Thawed products should never be refrozen in order not to break the cold chain.

How is Cold Chain provided in retail?

Cold Chain starts from the goods acceptance stage in retail. Fresh and frozen food manufacturers maintain the cold chain and deliver the food to the point of sale or warehouse as per legal regulations. The products coming from the manufacturer with refrigerated vehicles are checked and received by the responsible goods acceptance personnel of the retail company. It is quickly protected in cold rooms after a series of controls shaped according to the type of fresh food and the quality assurance approach of the companies. Fresh and frozen foods are offered for sale in aisles at different temperatures according to their types. Aisle temperature controls should be done continuously by various methods. In addition, some sales points offer their consumers frozen food bags, temperature protection bags, special styrofoam boxes, etc., in order to transport temperature-sensitive foods without breaking the cold chain. It also offers solutions. Thanks to these solutions, foods can be safely shipped and stored without breaking the Cold Chain, and the freshness and safety conditions of the products can be maintained.

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Dry Food Storage: 20-25 °C

Deep Freezers: Max -18 °C

Deli Cabinet: 0-(+4) °C

Meat Cabinet:0-(+4) °C

Vegetable Cabinet: 10 °C  should be in .  

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