Seguridad de la carne en la cadena de frío: Cómo hacerlo bien 2025
Seguridad de la carne en la cadena de frío: Cómo hacerlo bien 2025 Cold chain meat safety is how you keep meat safe, fresco, and sellable from plant to customer. The fastest way to fail is letting meat sit in the “Danger Zone” (40°F–140°F), where bacteria can multiply quickly. Another common failure is time drift at handoffs, because “just 10 minutes” becomes an hour. En 2025, cold chain meat safety is less about promises and more about proof: clean trailers, temperaturas estables, and clear records. Este artículo te ayudará a responder.: How do you set temperature limits for cold chain meat safety on chilled vs frozen lanes? Where do handoffs break cold chain meat safety most often (muelle, cruce de muelles, última milla)? What does a simple trailer hygiene checklist look like for meat? Which monitoring level fits your risk and budget (etiquetas, loggers, sensores en tiempo real)? What should you do during a temperature excursion (sin adivinar)? How do traceability records reduce recalls, disputes,...