Chilled storage is the holding of perishable product at temperatures above freezing, typically in a range that slows but does not stop microbial activity and enzymatic change, and is used for fresh produce, dairy and ingredients that must not be frozen.
In trade practice
Temperature discipline is critical: product must be loaded into a pre-cooled store and monitored continuously, with alarms set for any deviation. Stock rotation using FIFO or FEFO is enforced to manage the short shelf lives typical of chilled goods. Buyers and auditors check that chilled stores are segregated from frozen zones and that door-opening frequency is controlled. Mixing incompatible products with different temperature requirements in the same chilled space is a recurring non-conformance found during supplier audits.
In a specification
A supply contract or product specification for chilled goods states the required storage temperature band, maximum permitted deviation and the shelf-life expectation from date of production or delivery.