Cold Chain Meat Safety: How to Get It Right in 2025
Cold Chain Meat Safety: How to Get It Right in 2025 Cold chain meat safety is how you keep meat safe, fresh, 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. In 2025, cold chain meat safety is less about promises and more about proof: clean trailers, stable temperatures, and clear records. This article will help you answer: 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 (dock, cross-dock, last mile)? What does a simple trailer hygiene checklist look like for meat? Which monitoring level fits your risk and budget (labels, loggers, real-time sensors)? What should you do during a temperature excursion (without guessing)? How do traceability records reduce recalls, disputes,...