Cold chain

A temperature-controlled system for storing and transporting perishable goods. It maintains specified conditions from production through delivery to preserve safety, quality, or effectiveness.

Refrigeration: The process of removing heat from an enclosed space or substance to lower its temperature. Refrigeration removes heat from products and storage spaces to keep them within required temperature ranges.
Vaccine cold chain: The temperature-controlled system that stores and distributes vaccines while preserving their potency. Vaccines depend on continuous control from manufacture to administration.
Cold storage: Refrigerated or frozen facilities used to preserve perishable goods before distribution or use. Warehouses and depots provide controlled holding points between production and transport.
Food safety: The practices and conditions that prevent food from causing illness or injury. Temperature control limits microbial growth and helps prevent foodborne illness.
Refrigerated transport: The movement of temperature-sensitive goods in vehicles or containers with active cooling. Refrigerated vehicles carry controlled temperatures between cold-chain facilities.
Pharmaceutical cold chain: Temperature-controlled storage and distribution for medicines whose quality depends on specified conditions. Many biologic medicines lose effectiveness after exposure to unsuitable temperatures.
Refrigerated container: An insulated shipping container with a refrigeration unit for temperature-sensitive cargo. Refrigerated containers extend temperature control across long-distance sea, road, or rail journeys.
Vaccine wastage: The loss of vaccine doses that cannot be used because they are damaged, expired, or otherwise unusable. Temperature failures can render doses unusable and reduce available supplies.
Temperature monitoring: The measurement and recording of temperature over time using sensors or instruments. Records reveal whether products experienced harmful excursions during storage or transit.
Food cold chain: Temperature-controlled handling of food from production through storage, transport, and sale. Keeping food cold slows spoilage and limits the growth of harmful microorganisms.

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