How is your order’s cold chain maintained?

Preparation and packaging of your fresh products

Have you placed an order with several suppliers? Each product or batch of products are setted up, packed and labelled by the seller, in accordance with the delivery standards in force. It is the seller's responsibility to ensure that there is sufficient ice in the crates with the fresh products to ensure that they are still on ice when unloaded.
Transport label for sending orders: departure and arrival platform, name of delivery driver, product information...

Labelling: a key step, guaranteeing traceability 

Product labelling ensures better traceability and transparency for the customer. In accordance with EU regulations, different information is included:
  • Name of the food
  • Quantity
  • Whether the product has been defrosted
  • Date of minimum durability (best before or use by date), date when frozen or first frozen, date of packaging (live bivalve molluscs)
  • Name or business name and address of the sender
  • Customer's name and delivery address
  • Fishing method and FAO fishing area
  • Whether the product is farmed or wild
  • Batch number
  • Health mark with health & safety certification

Palletisation:grouping orders into destination-specific pallets

Once orders have been packaged and labelled, they are loaded onto pallets and transferred to insulated and refrigerated lorries. Each pallet is prepared depending on its destination hub.
In a warehouse, an assistant is holding a sealed package.
A pallet dolly transporting goods ordered on the platform.

Collection: dispatching products to a single hub

With ProcSea, your seafood is grouped together for a single delivery, even if you have bought products from various French and European sellers. Seafood is shipped to redistribution hubs, either by ProcSea (via its network of delivery companies, Stef and Delanchy) or by fish merchants (via their delivery companies).

Distribution: xpert management of delivery logistics

Once the order is complete, it can be delivered by the last mile delivery company. Maintaining the cold chain is essential when delivering seafood. Fresh products are delivered in vans at a controlled temperature between 0°C and +2°C (transported on ice). STEF manage the logistics for ProcSea and must ensure:

  • compliance with required temperaturess
  • compliance with delivery times
  • compliance with health and safety standards for transporting and storing fresh products

ProcSea also owns dedicated vehicles for delivery in Paris and Switzerland. Our customers can enjoy the advantage of having the same point of contact for every delivery.

Frequent quality control

Throughout the process, managed by these delivery companies, ProcSea monitors hygiene and maintains the cold chain. Regular and random quality controls are carried out at every stage to check that the shipped products are compliant, by:
  • Verifying hygiene labelling
  • Monitoring the cleanliness of lorries
  • Monitoring the required temperature for storage pending the removal of orders
In the event of a problem, our transport experts can track the “product’s life” and get to the source of the issue (layout of the lorry, temperature of the lorry, etc.).
Two digital thermometers placed on closed packages.
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