Definition: Temperature range typically between 0°C and +8°C (most commonly +2°C to +5°C), used for products that must remain cold but not frozen.
Common Applications::
- Fresh meat, poultry, seafood: ≤ +4°C
- Dairy products: ≤ +5°C
- Fresh produce: +2°C to +8°C (varies by product)
- Pharmaceuticals (vaccines): +2°C to +8°C (strict)
- Prepared chilled meals: ≤ +5°C
R638 Requirements: Most perishable foods must be maintained at ≤ +5°C during transport and storage.
Related Terms: Cool Chain, Cold Chain, Refrigerated Transport, Temperature Range