Cold chain refers to temperature controlled supply chain used to preserve quality and shelf life of perishable products from harvesting to consumer. It involves harvesting, transportation, processing, storage and distribution at specified temperatures. Proper cold chain is needed to restrict microbiological growth and maintain quality of fish products. It consists of harvesting, transportation to landing centers and processing plants, pre-processing, processing, freezing, storage, packaging, transportation and retail. Strict temperature control and hygiene protocols must be followed at each stage as per FAO guidelines, however cold chain implementation in India still needs improvement.

1. COLD CHAIN
By Shravan kumar sharma
CIFE,Mumbai

2. DEFINITION OF COLD CHAIN
 Temperature controlled supply chain.
 GOLD CHAIN
 Harvesting to consumers hand.
 To ensure the quality and shelf life of the
product.

3. NEED OF COLD CHAIN
 Ensure the shelf life of the products.
 Maintain the quality of the products.
(texture, colour, appearance, shape and chemical
composition of the fish)
 Restrict the microbiological growth in the products
by maintaining the water activity of the products under
certain limits
 Attract consumer preference.

4. CONSTITUENTS OF COLD CHAIN
1. Harvesting site to landing centers
2. Landing site to processing centers or local markets
3. Pre-processing hall
4. Processing hall
5. Freezing
6. Cold storages
7. Packaging hall
8. Refrigerated Carriers
9. Shipment
10. Retail shop to consumer’s hand

5. HARVESTING SITE TO LANDING CENTERS
 Different onboard handling methods are used.
(Bulking, shelving and boxing)
 Storage of fishes. (use of insulated
boxes, refrigerated fish rooms)
 Ratio of fish to ice.
 Use of RSW and CSW.
 How you handle the fishes are also covered.
 Type of ice
 On-board ice making units in factory ships.
Note - According to Food and Agricultural Organization
(FAO), fishes are best preserved in chill room by boxing
and shelving methods for this the ice to fish ration is 1:1.

6. LANDING SITE TO PROCESSING CENTERS OR
LOCAL MARKETS
 Insulated vehicles (long distance)
 Refrigereted vans (long distance)
 Ice – salt mixture also used. (crushed block ice use)

8. PRE-PROCESSING HALL
 Initial temperature must be less than 4 C, otherwise
it will reject.
 Half ton container. (ice-fish-ice)
 Chlorinated chilled water used for washing.
 Flake ice in the ratio 1:1 is used for further storage.

9. PROCESSING HALL
 Temp maintained preferably below 10 C.
 For any washing chlorinated chilled water is used.
 Air curtain is also used.

11. FREEZING
 Here, products are kept for freezing at particular
temperature most preferably -40 C
 Time-temperature is very important.
 Different types of freezer are used as per products.

13. COLD STORAGE
 Temperature maintained below – 18 C
 Products do not touch the side walls of the hall, to
circulate the free flow of cool air.
 Door should not be open for longer duration.
 Thermograph is also used to check any fluctuation
in the temperature.
 In between cold storage and processing
hall, anteroom is there to restrict the air mixing
between these two.

15. PACKAGING HALL
 Finished products are packaged in cool
temperature.
 Temperature of packaging hall should be below 5 C
(FAO)
 Here, thermograph is also used to check any
fluctuation in the temp.
 Here also products should not touch the wall.

16. REFRIGERATED CARRIERS
 Finished products are carried in refrigerated
vehicles from processing centers to landing
centers.
 Temperature of this is below -18 C.
 Mainly ammonia is used as refrigerant in these.

17. SHIPMENT
 In ships, fishes are kept in bigger refrigerated
rooms, where temperature is below – 18 C.
 Note – during loading and un-loading the products
the temperature should not exceed 5 C.

18. RETAIL FISH MARKET
 Always maintained air-conditioned rooms.
 Products are kept there in chilled conditions as
cold-drinks in other malls.
 Products should not kept for longer duration.
 First in – first out should be followed.

20. DO’S AND DON’TS’ FOR BOTH THE CHILLED
AND FROZEN FOOD PRODUCTS
 Maintain high levels of hygiene at all stages of the
product’s life.
 Rigidly maintain chill (<5oC) or frozen (<-18oC)
temperatures, wherever possible, during storage and
distribution.
 Rigidly maintain chill (<5oC) and frozen (<-18oC)
temperatures in holding stores and display cabinets.
 Ensure that chilled or frozen products are transferred in
a continuous operation (no stopping or delays) between
temperature-controlled areas, e.g. delivery trucks to
holding stores; storage areas to retail display units.
 Conduct frequent and systematic temperature checks
on chilled and frozen food product temperatures
 Do not overload chilled or frozen retail cabinets with
product..

21. STATUS OF COLD CHAIN IN INDIA
 Status is not good as recommended.
 Protocols are available by FAO and MPEDA but not
much followed due to financial problems and lack of
trained personnel.