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What you get

A mapped cold chain showing temperature and dwell time at every stage, from harvest or production through to the receiving bay, including the stages nobody logs. Spoilage attributed to the stage that causes it rather than the stage that records it, and costed at the value the product was carrying at that point. A prioritised correction list split into handling discipline, equipment and specification — most loss is created in the minutes at either end, not the hours in between. And a monitoring and escalation procedure sized for your team, with tolerances that trigger an action rather than produce a report.

Who it is for

Growers, packhouses, exporters and chilled distributors writing off spoilage as a cost of doing business.