As temperatures soar above 104 degrees Fahrenheit, the food industry is ramping up efforts to ensure product quality and food safety. Companies are altering distribution methods for heat-sensitive products and monitoring refrigeration and freezing temperatures in real time to combat the extreme heat.
According to the food industry on August 9, the food service sector, which directly handles and distributes ingredients, is enhancing management standards throughout the entire process—from receiving to storage, delivery, and preparation—to mitigate the risk of foodborne illnesses associated with high temperatures. Microbial growth can accelerate in warmer conditions, and the risk of spoilage increases if refrigeration and freezing conditions are not maintained during delivery.
Samsung Welstory operates a 'pre-forecasting system' that predicts the potential for quality degradation based on historical temperature changes and quality data. If abnormalities are anticipated, on-site inspections are intensified, and alternative products may be selected. Delivery vehicles are pre-cooled before departure, and temperatures are continuously monitored using temperature recording devices and real-time monitoring systems. Logistics centers maintain refrigeration at 37 to 41 degrees Fahrenheit and freezing at below 0 degrees Fahrenheit.
Since June, Auhome has implemented a special food safety management system, expanding inspections and safety checks for foods with a high risk of foodborne illness during the summer, such as cold noodles, seafood, salads, and kimchi. During extreme heat, the use of fresh kimchi in food service and dining establishments is temporarily restricted. CJ Freshway is also operating a summer food safety management period, enhancing on-site guidance for group meal locations. Real-time temperature monitoring systems are applied to logistics centers and delivery vehicles to ensure the cold chain remains intact from transport to storage.
The processed food sector is focusing on preventing products from being exposed to high temperatures during distribution to consumers. Chocolate, in particular, is sensitive to temperature changes and can melt or change shape if exposed to high heat for extended periods, leading to a phenomenon known as 'bloom,' which can diminish product quality.
Lotte Wellfood is distributing some chocolate products, such as Ghana chocolate, under refrigeration instead of at room temperature during the summer months. They are also requesting retailers to maintain appropriate temperatures during storage and display. Orion is using refrigerated trucks for the delivery of chocolate products like Choco Pie. Samlip adjusts the expiration dates for its baked goods each summer to account for potential quality changes due to rising temperatures.
Workforce management is also under pressure. Samidang Holdings is monitoring real-time temperature and humidity levels at major production sites and mandating rest breaks when the perceived temperature rises. Workers are provided with cooling gear, electrolyte drinks, and ice water, and the installation of cooling equipment in workplaces is being expanded.
An industry representative stated, "During heatwaves, even finished products can be affected by exposure to high temperatures during storage or transport, necessitating more meticulous management than usual. We are adjusting distribution and storage methods according to product characteristics while also enhancing safety management for on-site workers."
* This article has been translated by AI.
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