Operations

Cold-Chain Standard Operating Practices

Ambient, chilled (0–4°C), and frozen (−18°C) handling for HoReCa buyers

1. Inbound receiving

Chilled and frozen ASN lines are temperature-checked at GRN. Lots outside band or without batch/expiry evidence are held or rejected before put-away.

2. Storage and FEFO

Inventory is segregated by storage type. Pick waves for dairy, poultry, seafood, and frozen prep prefer earliest expiry first (FEFO) within the ordered SKU.

3. Dispatch and last mile

Early-morning wholesale routes use insulated or refrigerated capacity for cold SKUs. Buyers should have receiving staff available in the booked slot so doors are not left open during unload.

4. Buyer QC at dock

If temperature or sensory checks fail on arrival, reject the line with the rider or raise a return from the orders dashboard. See Returns & QC.