運営コンプライアンス · 食品・医薬品コンプライアンス
Chocolate Warehouse Storage Temperature and Humidity: A 3PL Manager's Field Notes
Chocolate warehouse storage lives and dies on temperature and humidity control — not on how cold you can get, but on how steady you can hold it. Warehouse operations manager Chen Feng shares three years of 3PL field experience with chocolate clients: a real fat-bloom claim that started with a hot container on a night shift, a three-day temperature and humidity mapping exercise that changed how the warehouse places product, why the team chose a conditioned warehouse at 55–65°F over cold storage, and the summer transport and odor-isolation traps nobody warns you about. Practical, people-first notes from the floor — including the night-shift alarms, FIFO expiry routines, and the three questions to ask before quoting a chocolate client.
2026-10-22
