Distribution Centre

Distribution centres are like the heart in your body, connecting every part of the value chain from a central location to ensure every aspect gets what it needs when it needs it. These facilities are strategically positioned to serve as hubs for storing finished products before they journey to the end customer.

Distribution centres are akin to retail outlets, embracing a holistic approach to logistics. They store goods and handle order picking, packing, and shipping, ensuring that customer orders are met with speed and accuracy. Unlike warehouses, distribution centres prioritise the smooth flow of goods over long-term storage. This emphasis on efficiency calls for streamlined processes, making distribution centres the linchpin of modern supply chain networks.

One of the most critical aspects of distribution centre operations is temperature control, particularly for cold and frozen foods. Maintaining precise temperature conditions is paramount to preventing bacterial growth and health risks. For products such as fresh meat, poultry, fruits, vegetables, dairy, and eggs, storage temperatures must remain constant at 4°C or lower. On the other hand, freezers need to maintain temperatures of -18°C or lower to stave off food spoilage and the proliferation of harmful bacteria. Regular temperature monitoring is essential to this meticulous process.

While temperature control is critical for cold and frozen items, dry food products, including canned goods, dehydrated items, grains, pasta, rice, and similar items, have their own storage considerations. Although they don’t require the same stringent temperature control, maintaining proper storage conditions is essential for maximising their shelf life.

Moisture control takes centre stage for dry food products. Lower moisture levels not only extend the longevity of these items but also minimise the risk of bacteria formation, which thrives in damp environments.