Cold Chain Management

“Cold chain management” is defined as steps in the process necessary to produce a perishable product, such as meat.  The primary goals of managing the cold chain are:

• Reduce Harmful Bacteria
• Enhance Product Safety
• Protect Consumers
• Extend the Usable Shelf-Life of Products
• Enhance Product Quality
• Properly convert muscle tissue into quality meat (rigor and aging)

For additional information on Cold Chain Management, please visit the following sites:

USDA-AMS Institutional Meat Purchase Specifications (IMPS)
http://www.ams.usda.gov/lsg/stand/imps.htm

USDA-AMS Guide for Transportation of Meat and Poultry
http://www.ams.usda.gov/tmd/TSB/meat.htm

USDA-FSIS Food Safety Education
http://www.fsis.usda.gov/Food_Safety_Education/index.asp