{"id":462,"date":"2026-10-01T07:05:32","date_gmt":"2026-09-30T22:05:32","guid":{"rendered":"https:\/\/magazine.samsammulsan.com\/glossary\/what-is-a-seafood-cold-chain-continuous-temperature-management-from-production-to-delivery\/"},"modified":"2026-10-02T11:05:39","modified_gmt":"2026-10-02T02:05:39","slug":"what-is-a-seafood-cold-chain-continuous-temperature-management-from-production-to-delivery","status":"publish","type":"glossary","link":"https:\/\/magazine.samsammulsan.com\/en\/glossary\/what-is-a-seafood-cold-chain-continuous-temperature-management-from-production-to-delivery\/","title":{"rendered":"What is a Seafood Cold Chain? Continuous Temperature Management from Production to Delivery"},"content":{"rendered":"

A seafood cold chain is a system that continuously maintains and verifies product-specific low-temperature conditions from production through pre-cooling, processing, storage, transportation, and delivery.[1]<\/a>[2]<\/a> Merely owning refrigerated trucks is not sufficient. It involves cross-referencing lot-specific refrigeration\/freezing standards, measurement locations, time-based records, and handover\/deviation actions.<\/p>\n

\"Interior<\/p>\n

Photo of the B1 refrigerated warehouse provided by Samsam Moolsan (based on provided filename). Actual storage temperatures and history are verified with temperature records.
Photo provided by: Samsam Moolsan \u00b7 <\/a>Original file provided by company<\/a><\/p>\n

Separate Standards for Refrigeration and Freezing<\/h2>\n

Refrigerated items have heat removed and maintain product-specific low temperatures, while frozen items are managed to prevent repeated thawing and refreezing. Since conditions differ for live products, fresh refrigerated products, processed refrigerated products, and quick-frozen products, do not use a single value as a common standard.<\/p>\n

The Codex standard for quick-frozen fish fillets stipulates that the thermal center must reach below -18 degrees Celsius and maintain a deep frozen state during transportation, storage, and distribution.[3]<\/a> This value is within the scope of the quick-frozen fish fillet standard and is not a universal standard applicable to all seafood and refrigerated products. Actual contractual standards must be determined according to product specifications, labeling, processes, and applicable laws.<\/p>\n

Air Temperature and Product Temperature Are Not Considered the Same Value<\/h2>\n

Vehicle and warehouse air temperatures are environmental records, while product temperatures are values that confirm the product’s state. The two can differ due to door openings, loading, and sensor placement. When interpreting records, sensor placement and calibration status must also be checked. For quick-frozen foods, inspection is advised in the following order: appearance, air temperature records, non-destructive measurement, and product temperature measurement if necessary.[1]<\/a><\/p>\n

\n\n\n\n\n\n\n
\n

Point<\/p>\n<\/td>\n

\n

Verification Evidence<\/p>\n<\/td>\n

\n

Anomalies and Actions<\/p>\n<\/td>\n<\/tr>\n

\n

Raw Material Receipt \u00b7 Processing Wait<\/p>\n<\/td>\n

\n

Receipt time, product condition, measured values<\/p>\n<\/td>\n

\n

Separate \u00b7 Hold lot if standard is deviated<\/p>\n<\/td>\n<\/tr>\n

\n

Cooling \u00b7 Freezing \u00b7 Storage<\/p>\n<\/td>\n

\n

Process completion, continuous records, sensor calibration<\/p>\n<\/td>\n

\n

Verify cause of record gaps \u00b7 alarms<\/p>\n<\/td>\n<\/tr>\n

\n

Dispatch \u00b7 Transport \u00b7 Delivery<\/p>\n<\/td>\n

\n

Vehicle pre-cooling, loading\/unloading times, data logger, receipt records<\/p>\n<\/td>\n

\n

Withhold judgment if signs of thawing \u00b7 packaging damage<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Distinguish and Judge Between Record Gaps and Temperature Deviations<\/h2>\n

A record gap does not mean that a standard has been exceeded, but it indicates a lack of evidence to prove conformity. If an actual deviation or gap is found, do not arbitrarily supplement records or re-cool and approve; instead, separate and hold the lot. Evaluate whether to dispatch, receive, return, or discard based on the maximum temperature, duration, product condition, lot, intended use, and applicable standards.<\/p>\n

In the contract, specify item-specific permissible standards, measurement locations\/methods, notification times, data retention, evaluation responsibilities, and return procedures. Distinguish between the fact that contractual standards have been exceeded and the final safety\/quality judgment. However, the lot must remain on hold until the evaluation is complete and approved.<\/p>\n

For supplier evaluation, you can refer to the 12-point checklist for oyster and seafood suppliers<\/a>. The scope of certification should be separately reviewed using the method for verifying seafood HACCP certificates<\/a>, and the following lot records should be used for acceptance decisions.<\/p>\n