Navigating the Cold Chain: A Simple Guide to Ideal Transport Temperatures in the UK
Transporting temperature-sensitive goods is a complex and critical aspect of logistics.
Whether it's ensuring the freshness of perishable foods, preserving the delicate fragrance of flowers, or preventing hazardous materials from becoming fire risks, precise temperature control is vital.
Click here to download the full table of goods as a PDF!
Perishable Goods
Perishable goods, such as fresh produce, dairy products and meat, are highly susceptible to spoilage and bacterial growth. Proper temperature control is crucial to prevent food-borne illnesses and maintain product freshness.
Dairy Products
Milk and Yogurt
These items should be kept between 0°C to 4°C. Long-life or shelf-stable milk, on the other hand, can be transported at ambient temperatures.
Butter
Butter may be stored and transported either frozen or chilled. For frozen transportation, the temperature range is -16 to -18°C, while for chilled transport, it should be maintained at -1 to 4°C. Butter can distort above 8°C and can lose quality if sat at temperatures between -1°C and -16°C.
Cheese
Most cheeses should be transported between 0°C and 2°C. However, different cheese varieties have varying storage and transport recommendations. For example, Cheddar should be stored at 0°C and can be held for several months, while Camembert can be kept at 2°C for 6-8 weeks. Temperature fluctuations can adversely affect cheese quality.
Meat and Poultry
Beef, Pork, Lamb, and Veal
Refrigerated transportation requires keeping the temperature between 0°C and 5°C to slow down bacterial growth and ensures meat remains fresh and uncontaminated.
Chicken and Turkey
Should be transported at or below 4°C for the same reasons.
Of course all meat can be transported, stored and bought frozen in which case the goods should be transported at or below -18°C.
Fresh Produce
Citrus Fruits
Maintain a temperature of around 4°C to 10°C.
Each fruit has a slightly different range for example - limes 8°C to 9°C, mandarins 4°C to 6°C, and clementines 4°C to 6°C.
Grapes
For fresh grapes, the ideal temperature is 0 to 3°C.
Bananas
Typically, bananas are transported at a controlled temperature range of 12°C to 14°C. This specific temperature range serves to ripen the bananas during their journey in transit.
Another fun fact, bananas have to be transported separately to other fresh produce as they are large producers of ethylene gas, this gas speeds up the ripening process for nearby fruits and vegetables - just as they would in your home fruit bowl - meaning they would not be fit for sale.
Cherries
Cherries are considered high-value produce, they need precise temperature control at -0.5°C to 0.5°C for successful transport.
Pineapples
Due to them being a tropical fruit, pineapples maintain their quality at approximately 10 to 12°C during transport.
Many Other Fruits
From apples to pears, tend to do well when transported between -1°C and 4°C.
Leafy Greens and Herbs
Maintain a temperature of 0°C to 2.2°C with high humidity for optimal preservation.
Tomatoes
Transport tomatoes between 10°C and 13°C to retain flavour and texture.
Bean Sprouts
Bean sprouts maintain their crispness and quality when transported at 0°C.
Beetroot
Should be transported and stored between temperatures of 1°C to 2°C.
Peppers (Bell)
Are transported at slightly warmer temperatures than many other vegetables, ranging from 6°C to 8°C - this preserves their crunch and taste.
Aubergine
Are also a vegetable that requires slightly warmer temperatures, 10°C to 12°C.
Avocados
For avocados it actually depends quite heavily on the variety - optimum temperatures for transport are:
0°C to 4.5°C - Booth 1, Lula
5.5°C - Ettinger
5.0°C to 8.0°C - Fuerte, Hass
10.0°C to 13°C - Fuchs, Pollock, Waldin
Garlic
While garlic is commonly found on supermarket shelves, garlic should be transported at temperatures between -1°C and 0°C. This maintains freshness and flavour whilst also ensuring the product doesn’t spoil too early.
Chillies
The recommended temperature range for transporting chillies is between 5°C and 25°C. Temperatures exceeding 25°C pose a risk of the chillies losing essential oils as well as the potential for self-heating which can lead to spontaneous combustion and therefore, is a hazard.
Pantry Items
While perishable goods often take the spotlight in discussions about temperature-sensitive transport, many other items come with specific temperature requirements to ensure they reach their destination in peak condition.
Almonds
When stored at temperatures ranging from 3°C to 0°C, maintain their quality for about one year. Travel and storage temperatures between 5°C and 25°C are possible, but prolonged exposure to temperatures exceeding 30°C can lead to self-heating which could lead to spontaneous combustion in certain situations.
Cashews
The optimal temperature range falls between 5°C and 25°C.
Chocolate
Chocolate should be transported at an ambient temperature, around 15°C - so can typically be transported using ambient vehicles.
However, during colder months, chocolate may require insulated packaging or temperature controlled transport to prevent damage from extreme cold. Similarly, in hot weather, refrigeration might be necessary to prevent melting. Temperature fluctuations can lead to issues such as sugar bloom or mildew formation on the chocolate's surface.
Dried Fruit
Quality is preserved for about a year when stored at 4°C to 20°C. Again, this typically means it can be transported in ambient vehicles however extreme temperatures need to be monitored.
Sugar
Raw sugar should be transported within a suitable range, ranging from chilled to 25°C.
Sugar exhibits low thermal conductivity, which means it will generally maintain the temperature it was at when it was loaded. The thing to watch out for when transporting sugar is temperature fluctuations, such as if it was loaded in a cold environment and then unloaded in a warmer climate, condensation may develop leading to the sugar being affected by moisture.
Flavourings
Did you know flavourings are considered hazardous goods in the transport industry? This is because in warmer temperatures flavourings pose a fire risk. Therefore, during the hotter months they must be transported using temperature control keeping them at an ambient temperature (around 16°C).
Frozen Goods
Frozen food products, such as ice cream and frozen vegetables, require extremely low temperatures to remain safe for consumption.
Ice Cream and Frozen Desserts
Keep these items between -25°C and -23°C.
Frozen Vegetables and Fruits
Maintain temperatures between -23°C and -18°C.
Beverages
Beer
Beer should be stored and transported at very low temperatures, ideally between 0–4°C, to prevent flavour changes and oxidation.
While ambient shelves, like those found in a corner shop, are suitable for short-term storage, maintaining the beer's quality and flavour for an extended period necessitates cooler temperatures.
Wine
Maintaining stable temperatures is crucial during wine transport. Fluctuations can lead to irreversible changes in taste and quality. Ideal temperature requirements range from 11-17°C for fine wines and 11-22°C for commercial wines.
Soda
Carbonated beverages should generally be transported at stable, ambient temperatures (16°C).
These beverages are susceptible to freezing in lower climates, which can cause explosions in aluminium and glass bottles. Special precautions, such as using temperature-controlled vehicles or insulating cargo blankets, are necessary in extremely cold weather.
