Maintaining safe, fresh shellfish from harvest to table isn’t simple. Regulations across the U.S. require specific temperatures and documentation, and failure to comply can mean lost product and costly recalls. This article demystifies the cold chain shellfish regulations solutions landscape and gives you clear, actionable steps to keep oysters, clams and other mollusks cold, safe and ready to sell. New data show that poor temperature control causes up to 35 % of seafood waste, while global cold chain packaging markets are booming to meet stricter requirements. You’ll learn what the rules are, Pourquoi ils comptent, and how to select packaging and monitoring technologies that meet 2025 normes.
What temperature and time requirements apply to shellfish in the U.S.? Detailed guidance on 45 °F storage, 18- to 24 hour time to temperature limits and recordkeeping.
How do you choose the right packaging solutions for shellfish? Comparison of EPS, polypropylène, fiber and bio based boxes with pros, cons and sustainability notes.
Which technologies ensure cold chain compliance? A breakdown of data loggers, Capteurs IoT, Tags RFID, GPS trackers and blockchain for traceability.
Quelles sont les dernières 2025 tendances? Insights into biodegradable foams, smart refrigerants and FSMA 204 exigences de traçabilité.
How can these solutions benefit your business? Practical tips and case studies showing reduced waste, improved sustainability and regulatory compliance.
Why are cold chain regulations critical for shellfish safety?
Shellfish spoil quickly because bacteria and enzymes remain active after harvest. Exposure above 0 °C–2 °C accelerates spoilage and allows harmful bacteria like Clostridium botulique to grow. NOUS. regulatory bodies respond with strict temperature and time controls. According to Maine’s time temperature guidance, shellstock must reach refrigeration within 18 heures (May–Sept) ou 24 heures (Octobre-avril) after harvest. These limits minimize Vibrio croissance, a bacterial hazard that proliferates in warm shellfish.
Keeping shellfish cold protects both consumers and your reputation. Delays in chilling lead to waste: the Food and Agriculture Organization warns that roughly 35 % des fruits de mer sont gaspillés dans le monde due to poor post harvest handling and cold chain failures. Spoiled shipments bring recalls, insurance claims and reputational damage. As you’ll see, regulatory compliance isn’t simply about avoiding fines – it’s about maintaining quality, minimizing waste and building trust with buyers and regulators.
Understanding regulatory controls and exemptions
Les États-Unis. Food and Drug Administration (FDA) classifies raw bivalve molluscan shellfish as high risk foods requiring traceability under the Food Traceability Rule. Cependant, items regulated by the National Shellfish Sanitation Program (NSSP) or covered by 21 CFR parts 123 et 1240.60 are exemptfda.gov. That means harvesters and dealers must follow time-to-temperature rules, but additional traceability records are only required when the product falls outside the NSSP system.
States may add their own Vibrio Control Plans, requiring quicker cooling or lower temperatures during warm months. The Interstate Shellfish Sanitation Conference clarifies that shipping records must show the conveyance was pre chilled to 45 °F (7.2 °C) ou ci-dessous and include the time of shipment. All shellstock from licensed harvesters must be iced, refrigerated at or below 45 °F, or processed within two hours of receipt, and records must verify this.
What happens if you ignore the cold chain?
Failing to maintain proper temperature isn’t just a regulatory issue – it’s a health hazard. The Orange County Health Department notes that live unshucked molluscan shellfish must be kept at 45 °F ou moins, et shucked shellfish must be maintained at 41 °F ou moins; sinon, illness can occur. Rhode Island’s food safety guidance advises verifying that live shellfish arrive at 50 °F (10 °C) ou ci-dessous, with air temperature in the delivery vehicle at 45 °F (7.2 °C) ou ci-dessous. These limits underscore the need for refrigeration equipment and packaging that can achieve and maintain cold temperatures throughout transit.
Tableau 1 – Regulatory time–temperature requirements for shellfish in the U.S.
| Paramètre | Exigence | Source | Ce que cela signifie pour vous |
| Time to refrigeration | Shellstock must be delivered to refrigeration within 18 heures (May–Sept) ou 24 heures (Octobre-avril) after harvest. | Maine DMR guidance (NSSP) | Schedule harvest and transport so that product reaches chillers on time. Use insulated containers and pre chilled vehicles to meet seasonal limits. |
| Température de stockage | Shellstock and unshucked mollusks must be held at ≤45 °F (7.2 °C) or adequately iced. Shucked products must be kept at ≤41 °F (5 °C). | State Vibrio Control Plans; California Food Code | Invest in accurate thermometers and refrigeration units capable of maintaining these temperatures; monitor internal temperatures, not just ambient. |
| Transport conveyance | Les véhicules doivent être pre chilled to 45 °F ou moins avant de charger; shipping documents must show time of shipment and cooling method. | ISSC Q&UN | Pre cool trucks and containers. Include time, temperature and cooling method on bills of lading or digital records. |
| Tenue de dossiers | Harvesters and dealers must document time of harvest, time of icing/refrigeration, and shipping details; missing or incorrect tags or labels can lead to seizure. | 21 CFR 1240.60 and state plans | Élaborer un plan de traçabilité (per FSMA Rule 204) and maintain records containing key data elements. |
What temperature and time requirements apply to shellfish?
The primary rule: get shellfish cold fast and keep them cold. Regulations vary slightly by state and season, but the core mandates include:
Rapid cooling after harvest: According to Maine’s Vibrio Control Plan, shellstock harvested between May 1 and Sept 30 must enter refrigeration within 18 heures; between Oct 1 et avril 30, the limit extends to 24 heures. This reduces pathogen growth during warm months.
Stockage réfrigéré: Dealers must place shellstock into refrigerated units at ≤45 °F (7.2 °C) within the time to temperature requirement. All shellstock must be stored at that temperature or adequately iced within two hours of receipt.
Transportation controls: Conveyances used to transport shellfish must be pre chilled to 45 °F ou moins, and shipping documents must include the time of shipment, cooling method and whether the product was cooled to 50 °F avant l'expédition. If the journey lasts more than four hours, a time/temperature recording device is required. Receiving dealers must document that the product’s internal temperature reached 50 °F within 10 heures d'expédition.
Lower temperatures for shucked products: Retail and food service guidelines, such as California’s Food Code, require shucked shellfish to be held at 41 °F (5 °C) ou ci-dessous. Rhode Island’s guidance adds that live molluscan shellfish should be at 50 °F (10 °C) or below at delivery, and storage/display refrigerators must maintain 41 °F or less.
Explication élargie: why these limits matter
Temperature is the single most important factor controlling microbial growth in shellfish. Vibrio species multiply rapidly when shellfish are held above 10 °C, and freezing conditions can kill some species but damage product quality. Le 18- and 24 hour limits account for seasonal water temperatures: warm months require faster cooling because bacteria proliferate quickly. Requiring pre chilled vehicles ensures the product doesn’t warm up during transport, and recordkeeping helps authorities trace contamination events and identify points of failure. These rules are not arbitrary – they are based on hazard analysis and reflect decades of outbreaks investigated by the NSSP.
Conseils et suggestions pratiques
Harvest scheduling: Coordinate with transporters to ensure shellfish are iced or refrigerated immediately after harvest. Avoid harvesting more product than can be cooled within the time limit.
Pre chill equipment: Chilling trucks, boxes and refrigeration units before loading prevents a temperature “spike” when warm product is loaded. Use a thermometer to verify that the air temperature is 45 °F ou moins.
Use time–temperature indicators: Deploy TTIs or digital sensors inside boxes to verify that internal temperatures remain within the safe range. TTIs provide a visual record of temperature abuse.
Tenue de dossiers: Maintain accurate harvest logs, icing times, refrigeration logs and shipping documents. Electronic systems make it easier to retrieve data within 24 hours when regulators request it.
Cas du monde réel: A Maine oyster farm installed pre chilled portable coolers on its boats and uses gel packs to drop the internal temperature of harvested oysters quickly. By documenting harvest times and cooler temperatures, the farm consistently meets the 18 hour limit, avoids Vibrio related recalls and retains its premium status with distributors.
How do you choose the right packaging solutions for shellfish?
Choosing packaging isn’t just about cost – it determines shelf life, sécurité et durabilité. Several materials exist for cold chain shellfish packaging, each offering trade offs between insulation performance, durabilité, recyclability and regulatory compliance.
Comparing materials: PSE, polypropylène, fiber and bio based options
Polystyrène élargi (PSE): Fournit une excellente isolation et résistance aux chocs; widely used because it keeps boxes cold and withstands stacking. An independent lifecycle assessment found that EPS offers the lowest total environmental cost for long distance routes (>900 kilomètres) par rapport au carton et au plastique réutilisable. Cependant, it is derived from fossil fuels and non recyclable in many regions. Some chemical recycling initiatives like Ccycled® EPS use pyrolysis oil to create new boxes, reducing virgin plastic demand. EPS boxes remain cost effective for long distances but may face bans under the EU’s Single Use Plastics Directive.
Reusable Polypropylene (Pp) Boîtes: These corrugated PP boxes flex without breaking and reduce foam bead contamination. Ils sont livrés à plat, économiser sur 85 % espace de stockage and enabling 20–30 % plus de produit par palette. Ils sont 100 % recyclable (PP5) et résistant à l'humidité; sealed edges reduce bacterial contamination. They need washing when reused, increasing water and energy use. Ideal for regional or medium distance routes where reuse offsets the upfront cost.
Fiber based & Carton: DryPack boxes coated with Greencoat® remain water resistant and keep fish below 40 °F (4 °C) depuis plus 40 heures. Paper based materials make up roughly 37 % du marché de l'emballage des produits de la mer en 2025. They are fully recyclable and approved for air freight. Best for short to medium routes; they can be shipped flat to processors to reduce freight costs and carbon emissions.
Bio based & Mousses compostables: De nouvelles mousses à base de champignons, algae or starch offer insulation comparable to EPS. The Biocooler increases shipping time by jusqu'à 30 % par rapport aux mousses fossiles. These materials are compostable and biodegradable, but cost 20–50 % more than conventional plastics. They’re suited to eco conscious brands and markets with strong composting infrastructure.
Plastique isolé réutilisable & Métal (RISQUE): Durable containers with thick walls maintain constant temperatures for extended periods. They are ideal for bulk shipments in closed loop supply chains but require cleaning and return logistics.
Distance matters
UN 2025 lifecycle assessment shows that no single material dominates across all distances. Pour les trajets courts (≤200 km), PSE, le carton laminé et le plastique réutilisable fonctionnent de la même manière. Entre 200 et 500 kilomètres, le plastique réutilisable et le PSE restent compétitifs, while cardboard becomes less favourable due to higher ice requirements. For long routes over 900 kilomètres, EPS offers the lowest environmental and climate impact. Evaluate your typical route length before selecting a material.
Packaging design considerations
Consider product type: Coquillages vivants (huîtres, homards) should never be packed with wet or dry ice, which can suffocate or freeze them. Instead use gel packs or chilled seaweed.
Température cible: For raw, produits réfrigérés, aim for an internal temperature between 0 °C et 2 °C; if using low oxygen films (vide ou atmosphère modifiée), conserver les produits ci-dessous 3.3 °C et attachez des indicateurs temps-température.
Insulation and refrigerant: Les boîtes passives s'appuient sur des matériaux comme l'EPS, polyurethane or vacuum insulated panels (Vips) plus phase change materials (PCMS). Gel packs keep chilled products near 0 °C; dry ice is reserved for frozen shipments.
Stacking and handling: Look for boxes with reinforced corners, two way fork access and recessed stacking features to prevent damage and ensure proper air flow.
Tableau 2 – Comparing shellfish packaging materials
| Matériel | Thermique & Performances de protection | Durabilité & Règlements | Implications pratiques |
| PSE | Excellente isolation; robust against stacking | Dérivé de combustibles fossiles et non recyclable dans de nombreuses régions; potential bans under single use plastics rules | Economical for long routes (>900 kilomètres) but check local disposal rules and consider chemical recycling options like Ccycled® EPS |
| Reusable polypropylene | Souple et résistant; can flex without breaking | 100 % recyclable (PP5); sealed edges reduce contamination | Saves ~85 % storage space and allows 20–30 % plus de produit par palette; requires cleaning for reuse |
| Fiber based (paperboard) | Keeps fish below 40 °F for >40 heures | 100 % recyclable; comptes pour 37 % of seafood packaging market | Expédié à plat aux processeurs; ideal for short–medium routes; best for air freight |
| Mousses biosourcées | Isolation comparable; extends shipping time by up to 30 % | Compostable et biodégradable; plus cher (20–50 % prime) | Suitable for eco conscious markets; consider industrial composting infrastructure |
| RISQUE | Maintains constant temperatures for extended periods | Réutilisable; reduces single use waste but requires cleaning and return logistics | Best for closed loop supply chains and bulk shipments |
Astuces et conseils pratiques
Match packaging to route length: Pour les livraisons locales, EPS or laminated cardboard may suffice. Medium routes benefit from reusable polypropylene boxes; long routes still favour high insulation EPS or VIP boxes.
Avoid suffocation: Use gel packs or chilled seaweed for live shellfish; éviter la glace carbonique. Pour les produits surgelés, calculate dry ice weight based on product mass and ambient temperature to maintain –18 °C.
Emballage d'essai: Conduct in house tests with temperature probes to ensure your chosen box and refrigerant combination maintains internal temperature within regulatory limits for the duration of your route.
Exemple réel: A distributor shipping mussels to a neighbouring state switched from single use EPS to reusable polypropylene boxes with gel packs. The corrugated PP design improved pallet efficiency by 25 %, réduire les coûts de transport. After implementing a cleaning protocol, the company reduced packaging waste and maintained product temperature at 1 °C.
Which monitoring technologies ensure cold chain compliance for shellfish?
Monitoring technologies turn your cold chain from a guessing game into a controlled system. Traditional manual logs can miss incidents or be falsified. Modern sensors and digital platforms provide real time visibility, data integrity and automated alerts.
Overview of cold chain monitoring tools
Enregistreurs de données: Small battery powered devices that record temperature and humidity inside cold storage units, véhicules ou colis. They are affordable and easy to deploy, making them ideal for short distance shipments or regulatory audits. Their limitation: ils lack real time alerts, so problems may only be discovered after delivery.
Capteurs sans fil basés sur l'IoT: These sensors transmit temperature and location data via Wi Fi, réseaux cellulaires ou LoRaWAN. Ils fournissent real time visibility and remote accessibility and can trigger alerts when thresholds are breached. Des algorithmes prédictifs analysent les tendances pour prévoir les pannes d'équipement et optimiser les itinéraires. Drawbacks include higher cost and reliance on network connectivity.
Capteurs de température RFID: RFID tags with built in temperature sensors are scanned automatically at checkpoints, rationaliser la gestion des stocks. They are ideal for high volume warehouses but have limited signal range and can be affected by metal or liquids.
Traceurs basés sur GPS: These devices combine location and temperature monitoring, fourniture visibilité en temps réel into shipments on the move. They send alerts if a vehicle deviates from its route or if cargo experiences temperature fluctuations. They require a stable power source and incur data transmission costs.
Capteurs BLE: Bluetooth Low Energy sensors offer low power temperature tracking for short distances such as warehouses and retail storage. They connect to smartphones or gateways. They have limited range (30–100 m) but are inexpensive.
Réfrigérateurs intelligents: Insulated containers with automated cooling systems and sensors provide self regulating temperature control. They are ideal for long distance shipments but expensive and energy intensive.
Plateformes cloud et analyses: Cloud platforms aggregate data from sensors and trackers, offering dashboards for analytics and compliance. AI tools predict equipment failures and optimize routes. The cold chain industry filed over 2,800 brevets et ajouté 26,800 employés récemment, reflétant une innovation rapide.
Chaîne de blocs: Blockchain systems create tamper proof digital ledgers that record custody changes from catch to consumption, ensuring transparency and preventing data manipulation.
Selecting the right technology
Combiner les technologies: Utilisez des enregistreurs de données pour les enregistrements historiques et des capteurs IoT ou des trackers GPS pour une surveillance en temps réel. Cette approche à plusieurs niveaux garantit à la fois la conformité et une intervention proactive..
Match to shipment length: For same day deliveries or local distribution, BLE or RFID sensors paired with reusable boxes are cost effective. Pour les expéditions cross-country sur plusieurs jours, investir dans des capteurs IoT avec connectivité GSM et des véhicules pré-refroidis.
Planifier la connectivité: Ensure network coverage along routes. LoRaWAN offre une longue portée, connectivité à faible puissance dans les zones rurales, while cellular or satellite may be needed for ocean freight.
Tableau 3 – Comparison of cold chain monitoring technologies
| Technologie | Temps réel? | Coût & complexité | Meilleur cas d'utilisation | À retenir pratique |
| Enregistreurs de données | Non (data retrieved post transit) | Faible | Dossiers historiques et audits | Vérifier la conformité; ne peut pas empêcher la détérioration pendant le transport |
| Capteurs IoT + GPS | Oui | Moyen à élevé | Longs voyages; expéditions de grande valeur | Fournir des alertes continues, données de localisation et optimisation des itinéraires; need network connectivity |
| Capteurs RFID | Semi-temps réel | Moyen | Entrepôts et centres de distribution | Automatisez l'analyse et l'inventaire; nécessitent des infrastructures |
| Capteurs BLE | Oui (short range) | Faible | Livraisons au détail et locales | Faible puissance; portée limitée; best for last mile monitoring |
| Réfrigérateurs intelligents | Oui | Haut | Fret maritime; gros volumes | Refroidissement autonome; énergivore mais nécessaire pour un transit prolongé |
| Chaîne de blocs | Digital ledger | Moyen à élevé | Traçabilité & anti fraud | Ensures data integrity and deters illegal fishing |
Astuces et conseils pratiques
Former le personnel: Assurer les équipages, drivers and warehouse workers understand how to use sensors, read data and respond to alerts. Resistance to new technology is common; hands on training improves adoption.
Utiliser des identifiants uniques: Attribuer des numéros de lot, QR codes or RFID tags to each catch or processing lot to enable quick isolation of problem batches.
Test avant la mise à l'échelle: Pilot sensors on a subset of shipments and review data to identify patterns, equipment issues or route inefficiencies.
Exemple de cas: UN 2024 study on a Kansas City cold storage facility integrated IoT monitoring and AI to reduce energy consumption and prevent temperature excursions. En associant des glacières réutilisables en PPE à des capteurs intelligents, l'installation maintenait des températures précises et répondait aux normes réglementaires.
How to implement traceability and documentation for FSMA 204 conformité
The Food Safety Modernization Act’s final Food Traceability Rule (FSMA 204) establishes recordkeeping requirements for high risk foods including raw bivalve molluscan shellfish. Although shellfish regulated under the NSSP are exempt from certain requirements, many supply chains still fall under the rule, especially when the product is processed or enters a retail environment.
What FSMA 204 nécessite
Traceability plan: Facilities must establish and maintain a traceability plan detailing procedures for maintaining traceability records and identifying point(s) of contact.
Key data elements (KDE) & critical tracking events (CTE): Records must include KDEs such as harvest location, date, lot identifier, shipping and receiving details, and responsible parties. These must be documented at each CTE – harvest, refroidissement, emballage initial, expédition, réception et transformation.
24 hour response: Businesses must provide requested traceability records to FDA within 24 heures or within a reasonable time frame, enabling rapid recall and outbreak investigation.
Compliance date: The rule’s compliance date is Janvier 20 2026, though the FDA has proposed a 30 month extension to Juillet 20 2028.
How to comply
Cartographiez votre chaîne d'approvisionnement: Document each step from harvest to retail – catch, atterrissage, traitement, stockage, transport and display – identifying potential points of delay or temperature variation.
Mettre en œuvre la tenue de dossiers numériques: Use software that links sensor data with batch identifiers, shipping documents and invoices. This ensures data accuracy and simplifies retrieval.
Intégrer la surveillance: Connect IoT sensors or data loggers to your traceability system so that temperature data is automatically linked to each batch.
Élaborer des protocoles de réponse: Establish procedures for responding to deviations – e.g., isolating affected batches, notifying regulators and customers, and taking corrective action.
Educate partners: Work with harvesters, transporters and buyers to align on data formats and exchange protocols. Provide training on labeling and record retention.
Scénario pratique: A wholesaler that sources oysters from multiple states built a digital traceability system tied to IoT sensors. Each batch is tagged with a QR code that links to harvest, temperature and shipment data. When a sensor alert triggers, the system isolates that batch and automatically generates notifications. Lors d'une 2025 audit, the wholesaler produced comprehensive records within hours, avoiding penalties and demonstrating FSMA 204 préparation.
2025 innovations and trends in cold chain shellfish solutions
Aperçu de la tendance
2025 brings a convergence of sustainability, technology and regulatory pressure in the shellfish cold chain. Consumers demand eco friendly packaging, while regulators push for better traceability and waste reduction. Packaging manufacturers are shifting toward compostable foams and reusable boxes. Entre-temps, sensor technologies are becoming more affordable and intelligent, offering predictive analytics and route optimization.
Derniers développements
Mousses biodégradables & recycled EPS: Bio based foams made from mushrooms, algae or starch offer similar thermal performance to EPS but degrade naturally, reducing marine pollution. Chemical recycling (PSE Ccyclé®) keeps fossil derived polystyrene in the loop, addressing bans on virgin EPS.
AI enabled analytics: Sensors feed data to AI tools that predict equipment failures and optimize routes. The cold chain industry’s surge in innovation – over 2,800 patents filed and 26,800 employees added recently – signals rapid adoption of AI and IoT.
Traçabilité de la blockchain: Blockchain is moving from pilot to practice. Decentralized ledgers enable immutable records that deter mislabeling and illegal fishing. Pour les coquillages, this means end to end transparency and easier verification of sustainability claims.
Réfrigération à énergie solaire: Off grid harvest sites and small processors are adopting solar powered refrigeration units, reducing reliance on diesel generators and lowering carbon footprints.
Legislative changes: The EU’s Single Use Plastics Directive bans expanded polystyrene food containers, pushing producers to adopt alternative materials. Aux États-Unis, states continue to strengthen Vibrio Control Plans, requiring real time monitoring and shorter time to temperature limits.
Insistance au marché
The global cold chain market is valued at 436 milliards de dollars américains 2025 and projected to exceed US$1.3 trillion by 2034. Seafood packaging accounts for a significant portion of this growth. Paper and fiber based materials represent 37 % du marché de l'emballage des produits de la mer en 2025. Entre-temps, presque one in three seafood products may be mislabeled, and illegal, unreported and unregulated fishing accounts for ~20 % of global wild catch costing up to US$36.4 billion annually. This underscores the importance of traceability to protect brand integrity and support sustainable fisheries.
Questions fréquemment posées (FAQ)
Q1: What temperature should live shellfish be kept at during delivery?
Live shellfish should arrive at 50 °F (10 °C) ou ci-dessous, with the air temperature in the delivery vehicle not exceeding 45 °F (7.2 °C).
Q2: Are time–temperature indicators required for all shellfish shipments?
While not always mandated, many state plans and FSMA 204 encourage the use of TTIs or digital sensors. They provide evidence that internal temperatures stayed within safe limits and simplify compliance.
Q3: Can I use dry ice to ship live oysters?
Non. Dry ice can suffocate or freeze live shellfish. Use gel packs or chilled seaweed for live shipments. Dry ice is appropriate for frozen shellfish, keeping them at –18 °C for up to 48 heures.
Q4: What records do I need to keep for FSMA 204?
You must document harvest location, date, lot identifiers, cooling times, shipping and receiving details, and responsible parties at each critical tracking event. These records must be retrievable within 24 heures.
Q5: Are reusable boxes worth the cost?
Reusable polypropylene or insulated plastic boxes have higher upfront cost but save storage space, increase pallet efficiency and reduce waste. They are ideal for medium distance routes and closed loop supply chains. Évaluer le coût total de possession, including cleaning and reverse logistics.
Résumé et recommandations
Keeping shellfish safe and compliant in 2025 nécessite un holistic cold chain strategy. Regulators mandate rapid cooling and storage below 45 °F for live shellfish and 41 °F for shucked products. Pre chill vehicles, pack products quickly and maintain detailed records to meet time–to temperature limits. Choose packaging based on your route and sustainability goals: EPS for long trips, reusable polypropylene for regional deliveries, fiber based boxes for eco friendly short hauls, and compostable foams when environmental impact is paramount. Adopt monitoring technologies – data loggers for records and IoT or GPS sensors for real time alerts – to detect problems early. Integrate these tools into digital traceability systems to comply with FSMA 204 and build consumer trust.
Prochaines étapes réalisables:
Assess your current chain: Map each step of your shellfish supply chain and identify time and temperature risks.
Sélectionnez un emballage approprié: Match insulation performance to route length and product type. Test different box–refrigerant combinations to confirm they meet 0–2 °C targets.
Mettre en œuvre des capteurs: Choose a mix of data loggers and real time sensors appropriate for your shipment length and budget. Ensure network coverage along routes.
Establish traceability systems: Adopt software that links sensor data, harvest information and shipping documents. Train staff on labeling and data entry.
Rester informé: Monitor state Vibrio plans and FSMA 204 mises à jour. Plan ahead for the 2026 (or proposed 2028) compliance deadlines.
À propos du tempk
We are a global provider of cold chain packaging and monitoring solutions. Our products include insulated boxes made from EPS, EPP and sustainable materials, packs de gel, dry ice packs and advanced IoT sensors. Notre R&D team continuously evaluates materials to reduce environmental impact and improve thermal performance. By combining reusable packaging with smart tracking, we help seafood producers and distributors maintain quality, respecter la réglementation et réduire les déchets. We pride ourselves on delivering solutions that are durable, sustainable and tailored to your route and product needs.
Appel à l'action: If you’re ready to upgrade your shellfish cold chain, contact us for a personalized assessment. Our experts will help you choose the right packaging, sensors and traceability tools to ensure compliance and freshness.
