LMHV – WHAT IS IT?

The LMHV is a ”Regulation defining the Requirements on Hygiene in the Production, Treatment and Marketing of Foodstuffs“.

WHY IS REFRIGERATION OF FOOD DURING TRANSPORT NECESSARY?

To avoid poisoning and disease caused by the multiplication of food germs during transporation must be reduced to a minimum. The quality of food is not always visible from outside.
FOOD:
REASONS FOR SPOILED FOOD
BACTERIA:
BACTERIAL GROWTH
GERMS:
TEMPERATURE DEPENDENCE OF GERM MULTIPLICATION



EXCERPTS FROM THE FOOD HYGIENE REGULATION

ARTICLE 2 DEFINITIONS

(1) For the purposes of this Regulation: 
      1. Adverse impact: any disgusting or other impairment of the proper hygienic condition of food such as by microorganisms, contamination, weather effects, odours, temperatures, gases, vapours, smoke, aerosols, animal pest, human or animal excretions or by waste, waste water, cleaners, plant protection agents, animal drugs, biocidal products or unsuitable methods of treatment or preparation, 
      2. Perishable food: any food which perishes within short time in microbiological respect and whose marketability can only be preserved if certain temperatures or other conditions are maintained, 
      3. ... 

ARTICLE 3 GENERAL REQUIREMENTS ON HYGIENE

Food must be produced, treated or marketed in such a way that it is not exposed to the risk of adverse effect provided due diligence is observed...“ 

The application of the Food Hygiene Regulation, of HACCP and a working transport refrigeration appliance of sufficient capacity protect the final consumer from excess multiplication of germs.
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