ISO/TS 31514:2025

Technical
Specification
ISO/TS 31514
First edition
Requirements and
2025-11
recommendations for food
traceability in cold chain logistics
Exigences et recommandations relatives à la traçabilité
alimentaire dans la logistique de la chaîne du froid
Reference number
© ISO 2025
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ii
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 General rules . 3
5 Establishment of traceability system . 3
5.1 Traceability information .3
5.2 Traceability identifiers .5
5.3 Temperature record .5
6 Temperature information collection . 6
6.1 Transport link .6
6.2 Warehousing link .7
6.3 Loading and unloading link .7
6.4 Delivery link .7
7 Traceability information management . 8
7.1 Information storage .8
7.2 Information exchange .8
8 Traceability implementation . . 8
Annex A (informative) Measurement of product temperature in food cold chain logistics . 9
Annex B (informative) Examples of temperature ranges .11
Bibliography .12

iii
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
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This document was prepared by Technical Committee ISO/TC 315, Cold chain logistics.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.

iv
Introduction
The cold chain logistics industry is experiencing rapid growth worldwide. Ensuring food safety for the
entire community is a crucial aspect of this industry, and food traceability management plays a vital role
in achieving this objective. While there are numerous ISO standards related to food safety management
and traceability, their implementation in the cold chain logistics industry remains incomplete, affecting
conformance and service quality.
By establishing technical specifications for food traceability in cold chain logistics, businesses can save
both time and money in implementing these standards throughout their logistics processes. This will
consequently enhance the service quality of cold chain logistics, guarantee the safety and excellence of cold
chain food products, minimize disputes between service providers, and increase customer satisfaction.
A consistent food traceability management system across the cold chain and food supply chain will enable the
swift identification, tracking, and recall of problematic food products when necessary. This comprehensive
system will bolster the efficiency and precision of food safety control measures for cold chain logistics
service providers, ultimately benefiting the entire industry.

v
Technical Specification ISO/TS 31514:2025(en)
Requirements and recommendations for food traceability in
cold chain logistics
1 Scope
This document specifies the requirements and recommendations for establishing a traceability system for
food in cold chain logistics, which enables integrated functions such as collecting traceability information,
managing traceability information and implementing traceability.
This document is applicable to the management processes by supporting food traceability whereas cold
chain logistics service providers are needed, covering transportation, warehousing, loading and unloading
and other related points in cold chain logistics links towards the end customers.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 22005:2007, Traceability in the feed and food chain — General principles and basic requirements for system
design and implementation
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
traceability
ability to follow the history, application, movement and location of an object through specified stage(s) of
production, processing and distribution
Note 1 to entry: An object can be food (3.3), facilities, service, etc.
Note 2 to entry: Movement can relate to the origin and distribution of the food (3.3).
[SOURCE: ISO 22005:2007, 3.6, modified — The word "movement" has been replaced with "history,
application, movement", and “a feed or food” has been replaced with “an object”. Note 1 and 3 to entry have
been removed and a new Note 1 to entry has been added. In Note 2 to entry, the wording has been modified.]
3.2
traceability system
totality of data and operations that is capable of maintaining desired information about a product and its
components through all or part of its production and utilization chain
[SOURCE: ISO 22005:2007, 3.12]

3.3
food
substance (ingredient), whether processed, semi-processed or raw, which is intended for consumption, and
includes drink and any substance which has been used in the manufacture, preparation or treatment of
“food” but does not include cosmetics or tobacco or substances (ingredients) used only as drugs
[SOURCE: ISO 22000:2018, 3.18, modified — "chewing gum" has been deleted from the definition and Note 1
to entry has been deleted.]
3.4
food safety
assurance that food (3.3) will not cause an adverse health effect for the consumer when it is prepared and/or
consumed in accordance with its intended use
[SOURCE: ISO 22000:2018, 3.21, modified — Notes 1 to 3 to entry have been deleted.]
3.5
cold chain logistics
material flow of goods from production to consumption at the temperature required to maintain their
quality according to their characteristics
[SOURCE: ISO 31510:2025, 3.5.2]
3.6
temperature record
record or log of temperature measurements taken at various stages of the cold chain process, including the
temperature and recording time
3.7
critical tracking event
CTE
critical business traceability (3.1) event which is the source of traceability data
[SOURCE: ISO 32120:2024, 3.3]
3.8
key data element
KDE
data element that can be linked to CTE (3.7) and used to support product tracing
3.9
ambient temperature
temperature of the temperature-controlled environment, or non-temperature-controlled environment to
which foods (3.3) are exposed
3.10
product surface temperature
temperature between cases on a pallet or between packages inside a carton
3.11
product centre temperature
minimum depth of 2,5 cm from the surface of the product
Note 1 to entry: Where this is not possible because of the size of the product, a minimum depth from the surface of
three or four times the diameter of the probe.
3.12
traceability identifiers
unique marking or markings on product surfaces, cartons or pallets (e.g. barcode, RFID tag, on pack printing,
etc) that enable the retrieval of traceability (3.1) information

4 General rules
4.1 The cold chain logistics service providers shall establish a traceability system, collect traceability
information, and demonstrate their commitment to the implementation of traceability system by assigning
management responsibilities and by providing resources (e.g. staff, standard operating procedure and
equipment).
4.2 The design and implementation of the traceability system shall conform to ISO 22005 and meet the
needs of relevant stakeholders.
4.3 The traceability system shall primarily address temperature inform
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