Kølekrav

**Kølekrav** refers to the legal and regulatory requirements in Denmark and other Nordic countries that mandate the proper handling, storage, and transportation of perishable goods, particularly food items, to ensure food safety and quality. These regulations are primarily governed by the Danish Food Act (*Lov om fødevarer*) and related EU directives, which aim to prevent foodborne illnesses and reduce food waste.

The core principles of kjølekrav involve maintaining specific temperature ranges during the entire supply chain, from production to retail. For example, refrigerated goods such as meat, dairy, and seafood must be kept at or below certain temperatures (typically between 0°C and 4°C) to inhibit bacterial growth. Similarly, frozen foods must remain at or below -18°C to preserve their structure and safety. Violations of these requirements can lead to food spoilage, contamination, or legal consequences for businesses.

Enforcement of kjølekrav is overseen by the Danish Veterinary and Food Administration (*Fødevarestyrelsen*), which conducts inspections and audits of food businesses. Non-compliance may result in fines, temporary closures, or mandatory corrective actions. Additionally, businesses must maintain proper documentation, such as temperature logs, to demonstrate compliance during inspections.

Beyond legal obligations, adhering to kjølekrav is also a practical necessity for businesses to minimize losses from spoilage and maintain customer trust. Modern refrigeration technology, such as automated temperature monitoring systems, is increasingly used to ensure consistent compliance. While the term is most commonly associated with Denmark, similar regulations exist across Europe under broader food safety frameworks like the EU’s Food Safety and Hygiene Regulation.