Cold Storage HACCP Protocols Required To Increase Bottom Line

20 June 2021

Increase the shelf-life of fresh produce by implementing a HACCP protocol underpinned by a relative humidity requirement equivalent to the water content of the produce in cold storage, viz 90%.

Add a further HACCP protocol limiting/eliminating the presence of airborne bacteria, moulds, spores, viruses, and yeasts and then you have the perfect cold storage conditions to prolong shelf life and commercial value.

View slider https://www.linkedin.com/in/raymond-byrne-a20335206/detail/recent-activity/ for way forward to limiting fresh produce spoilage and increasing profits!