Temperature Monitoring

Temperature Monitoring

Temperature monitoring is critical from the time of catch to delivery. Proper shelf-life determines the spoilage and contamination factors, avoiding bacteria such as Salmonella, Listeria, Vibrio and Shigella which may result in food poisoning.

Regulatory quality and safety standard stipulate that seafood must be stored at 0°C at catch and –18°C or colder before distribution. This temperature recommendations apply from the sea to the consumer.  If the storage temperature exceeds 1°C at any stage of its distribution, the cold chain has been broken. For example, storing fish at 16°C will result in spoilage after only 1 day, at 5°C spoilage occurs in 3 days and at 0°C spoilage occurs at 10 days. Adequate temperature monitoring is essential to ensuring a good quality of seafood during distribution.

We carefully handle and maintain the temperature during the whole process to ensure your satisfaction.