A temperature control supply chain is a large proportion of the retail food market and it continues to grow. The frozen food market in the UK continues to rise by around 3-4% each year as it has done for the last 40 years. In the US, half of the food spend on the supermarkets are for products that need to be temperature controlled. Further developments in prepared salads and convenience foods have also increased the market.
There has been an increase in the amount of products that need to be temperature controlled for the retailers and consumers. Failing to store and transport goods in a temperature controlled environment leads to risks and reduces the shelf life of a product. Wastage can create problems in the supply chain and increase costs.
The supply chain has been transformed thanks to technology and by the changes in location sources for products and removing wholesalers from the chain. More retailers have expanded their chains to outside local areas and many are dealing with national and even international supply chains for their goods and their customers. Products are now sourced internationally to satisfy demands for foods that are seasonal and unavailable all year round from the local market. Developments in the temperature controlled supply chain mean international and national sources can be used to satisfy demand and ensure quality for the customer.
Food safety is now a priority in the supply chain. There are extra costs to consider, caused by the handling requirements, storage and monitoring the temperature of the supply chain. Failures in food safety do occur and they are most common at local or individual levels. Food scares such as listeria and salmonella and chicken or E Coli in meat raise concerns and decrease confidence in the consumers. This is why the temperature controlled supply chain along with risk assessments play such an important role in food safety legislations.