Logistics of the cold chain - TN Torello

An intermediary between the producer and the consumer

As an intermediary between the producer and the consumer, Torello manages an organization which is able to guarantee a complete maintenance of the cold chain by exercising total control, from supply to delivery, of various foodstuffs and/or raw materials at controlled temperature (from fruit and vegetables to fish as well as pharmaceuticals).

Torello has its own appropriate vehicles and structures for both transport and storage (from the receipt of products to storage, processing, transport and delivery to the retailers) of products that need to be kept at controlled temperature in order to reach the final consumer maintaining the initial quality standards.

Transportation phase – Particularly for road transport, the vehicles comply with the European norms set by the ATP (Agreement for the Transport of Perishable Goods) which defines the characteristics of the vehicles and the operating temperature required for the kind of product transported. The Gruppo Torello responds to these market requirements with a multifunction fleet.

Storage phase – Handling of products at controlled temperature requires the implementation of specific logistics procedures for each sector. At the various logistics platforms, around 27,000 sqm of multi-temperature refrigerated warehouses handle large volumes of incoming and outgoing goods destined for the Large Distribution and other commercial channels.

ObjectiveMaintenance of the cold chain, with the awareness that we are dealing with products that end up, in the majority of cases, on the tables of the end consumer.
The regulations regarding the cold chain establish that the products must not be subjected to changes in temperature but kept within a specific thermal interval in order to guarantee the integrity of the products.

The right temperature

Foodstuffs preserved at low temperatures are divided into two categories. That of processing and conservation of fresh products, requiring a refrigeration of 0-4°C and that of frozen products, maintained at temperatures between -22/-25°C for the conservation, transport and distribution.

The HACCP system

The safeguard of foodstuff’s hygiene is regulated by precise norms and the food industry (including providers of transport and storage services) must operate in every phase in respect of the provisions of the HACCP system (Hazard Analysis and Critical Control Points) for the traceability of the same.

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