The specific temperature ranges mandated by regulations, industry standards, and product specifications for different frozen and chilled food categories during warehousing and distribution. Frozen foods require storage at -18°C or colder per international standards and South African R638 regulations, while chilled products have category-specific requirements (0-4°C for fresh meat, 2-8°C for dairy). Storage temperature requirements account for product-specific characteristics including lipid oxidation rates, enzymatic activity, and microbial growth patterns. Professional cold storage operators implement zoned facilities accommodating different requirements within single facilities, with monitoring systems documenting continuous compliance. Temperature uniformity within storage spaces is critical – cold spots risk freezer burn while warm zones allow quality degradation. South African cold storage infrastructure often operates at -15°C claiming it’s “good enough” while systematically degrading product quality and violating regulatory standards. Proper storage temperature management requires engineering discipline and operational commitment, not casual approximation around regulatory minimums.
Related Terms: Food Safety Temperature, R638 Compliance, Refrigerated Distribution Center