Identification Of Critical Control Points Of The Food Cold Chain Logistic Process

In response to the increasing awareness of food borne illness, the issue of food quality and safety has aroused wide public attention, in which the problem of fresh food stands out, because of its short shelf life and perishable. As fresh food highly demands proper temperature control in the whole logistics process, thus every link, like transporting, storing, loading and packaging, becomes more difficult. Therefore, to control food safety efficiently in the cold-chain process, and to improve the quality monitoring and management system of cold-chain logistics process, become concern of government and enterprises, also an important topic for research.The objects of food cold chain logistic may be different from each other in process due to different demands about temperature, and different machining technology. The paper begins with the basic process of food cold chain, describes details on processing, storage and distribution taking meat products as an example.Based on the analysis of cold-chain process, this paper proposed a process-based performance measurement framework to indentify the Critical Control Point (CCP) from a different perspective. To identify the critical processes, this paper set up the evaluation index system. Then the paper proposed a new method Integrate AHP and entropy weight for evaluating logistics systems. Based on the integrated weight of criteria for critical control points, apply the process prioritization matrix to rank cold-chain processes. The top of the ranking list were considered as the critical processes which referred to food safety. At last the paper gives some suggestions and measures to control the critical process.