29 Jun
2018

5 Critical KPIs that Meat Processors Should Monitor in Real Time - Part 3

Worximity presents the 5 critical KPIs to monitor in real time for meat processors. Part 3 of 5, meat temperature

Smart Meat Processing
5 indicateurs clés de performance que les transformateurs de viande doivent surveiller en temps réel - Partie 3

 

KPI #3 - Meat Temperature

In order to protect your cold chain, it is essential to maintain its temperature below 4 °C. By monitoring the cold chain temperature in real time and having a system in place which will set off automatic alerts when the cold chain is broken, your teams will be able to take the appropriate corrective actions and most importantly, avoid contamination and losses associated therewith.

According to the MAPAQ, maintaining the cold chain is defined as follows:

" All operations of the process which are used to maintain refrigerated food (4 °C or less) or frozen food (-18 °C or less) at a safe internal temperature during each stage of the supply chain, from the handling up to storage and ultimately until made available to the end-user.

Maintaining the cold chain helps contribute to food safety and to preserve the quality of the products since any temperature rise accelerates the growth of microorganisms and reduces the shelf life of food products. The latter can become harmful to a consumer's health. The same principle is applied to all food which must be served hot and that requires maintaining an internal temperature greater than 60 °C, for example food normally kept in a food warmer. Furthermore, after it is cooked or reheated, food must be maintained at a temperature of 60 ° C or more at all times until delivered or until served to the end consumer. 

cold-chain_infographic

 SOURCE: https://www.etsbiofreeze.com/solutions/cold-chain-logistics-solution/

The MAPAQ has published this safe internal cooking and food storage temparatures chart which serves as a reminder of the principal food temperature standards that should be respected (In French ONLY):

Temperatures_conservation_aliments_autocollant

 

 

 

Read 5 Critical KPIs that Meat Processors Should Monitor in Real Time - Part 4

Want to learn more?
Download the ebook
Related blog articles

Articles connexes

Retour au blog
Nous vous remercions ! Votre demande a bien été reçue !
Oups ! Un problème s'est produit lors de l'envoi du formulaire.
14
Juin 2018

5 KPIs critiques en temps réel pour les transformateurs de viande - partie 4 de 5

French
14
Juin 2018

5 KPIs critiques en temps réel pour les transformateurs de viande - partie 3 de 5

French
13
Juin 2018

5 KPIs critiques en temps réel pour les transformateurs de viande - partie 2 de 5

French

Articles connexes

Retour au blog
Nous vous remercions ! Votre demande a bien été reçue !
Oups ! Un problème s'est produit lors de l'envoi du formulaire.
7
Nov 2024

How Investing in Manufacturing Technology Helps Create Resilience

The right technology foundation enables streamlined operations, sharper insights, and a faster response to challenges. This article dives into why a tech-forward approach to manufacturing sets companies up to weather downturns—and emerge stronger

English
21
Oct 2024

Comment tirer parti des données pour accélérer l’amélioration continue des processus de fabrication

La technologie de monitoring de la production favorise l'amélioration continue des processus de fabrication, fournissant des insights précieux et des indicateurs clés de performance traçables. Découvrez comment démarrer.

French
16
Oct 2024

How to Leverage Data to Jumpstart Continuous Manufacturing Process Improvement

Production monitoring was made for continuous manufacturing process improvement, delivering valuable insights and trackable KPIs. Learn how to get started.

English