As temperatures soar above 40 degrees Celsius, 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 the refrigeration and freezing temperatures of ingredients in real time.
According to the food industry on August 9, food service providers are enhancing management standards throughout the entire process—from receiving to storage, delivery, and preparation—to mitigate the risk of foodborne illnesses associated with the heat. High temperatures can accelerate the growth of microorganisms in food, 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 decline in ingredient quality based on historical temperature changes and quality data. If any abnormalities are anticipated, on-site inspections are intensified, and alternative items are selected as needed. 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 3 to 5 degrees Celsius and freezing at below minus 18 degrees.
Auhome has activated a special food safety management system since June, expanding inspections and safety checks for foods that pose 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 implementing 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 when exposed to high heat for extended periods, leading to a phenomenon known as 'bloom' that diminishes 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 shelf life of its baked goods each summer to account for changes in product quality 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 heat waves, 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 strengthening safety management for on-site workers."
* This article has been translated by AI.
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