Central kitchens and institutional catering : keeping the cold chain under control from production to distribution
For a transport director or logistics manager working in a central kitchen, keeping the cold chain under control is the most critical day-to-day operational issue. In this environment, a break in the cold chain is not measured only in financial losses. It can also have serious health consequences for vulnerable groups, including very young children, elderly people and hospital patients, while exposing the operator to severe regulatory sanctions and, in some cases, criminal proceedings.
7 April 2026
