Summer & Winter Mapping

Temperature mapping is the process of mapping the differences and changes in temperature that occur within a defined area due to influences like HVAC Systems, opening doors, lights, proximity to cooling fans, personnel movement, and the quantity of products being stored at any given time.

A temperature mapping exercise is required for any space allocated for the storage and handling of products with a specified labelled storage temperature. This includes freezer rooms, cold rooms, temperature-controlled storage areas, quarantine areas and receiving and loading bays. It may also include laboratories. The permitted temperature ranges in these areas will vary – for example: -25°C to -10°C, 2°C to 8°C, 15°C to 25°C, etc. Temperature mapping may also need to be carried out in spaces without active temperature control.

A mapping study establishes the temperature distribution within the zone being mapped and it locates hot and cold spots. The collected data provides an essential source of information to ensure that all TTSPPs are correctly stored within their labelled temperature range(s). Mapping may also be used to identify zones where remedial action needs to be taken; for example by altering existing air distribution to eliminate hot and cold spots, or by retro-fitting new air distribution equipment to reduce temperature stratification in high-bay warehouses.

Temperature mapping is important for businesses and organisations dealing with temperature sensitive products, like biochemical products such as medications and vaccines, and all kinds of fresh and treated foods, especially fruit and vegetables, frozen foods, dairy and meat products.

Verifying that the refrigeration systems maintain an acceptable temperature level for each specific product at all times ensures that the product is not damaged, affecting it’s shelf life or efficacy and resulting in financial losses, and this is then supported using ongoing monitoring systems.

We carry out temperature mapping exercises in accordance with WHO guidelines.