Cold Storage HACCP Protocols Required To Increase Bottom Line

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 for way forward to limiting fresh produce spoilage and increasing profits!