Since the introduction of food temperature regulations in 1990, perishable food has been subject to maximum temperatures during distribution. The enforcement of the regulations is complex and they have changed several times in the last few years. To avoid the confusion of the regulations, and to give improved shelf-life and quality for their products, many retailers are now requiring that all chilled products are delivered at 5℃ or colder and all frozen products at -18℃ or colder. Both of these requirements are more demanding than the various regulations but both provide sufficient criteria against which to assess the performance of refrigerated vehicles.
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