Management and monitoring of optimum temperature levels right throughout the food supply chain is crucial for preventing harmful bacteria’s and toxins from contaminating the food we eat.
From the moment of harvest, temperature and ethylene management are critical to maximize freshness, quality and shelf life
Meat producers strive to maximize livestock productivity and reduce pathogens that cause foodborne illness
Heat stress in the breeding houses, barns and hatcheries, can causes health risks, and poor production performance
The prevention of the introduction of harmful toxins in dairy products depends on Good Temperature Management for storage and Transportation.