How To Handle Shipments Marked 'Perishable — Keep Refrigerated' In Warehouse Operations

Perishable — Keep Refrigerated A package environmental or storage marking communicating the condition 'Perishable — Keep Refrigerated'. In a warehouse context this marking triggers immediate, temperature-controlled handling procedures from check-in to putaway and shipping.

Receiving And Inspection Procedures

When a shipment arrives with this marking, receiving should prioritize unloading and measure product temperatures at the earliest point. Use handheld thermometers or scan the attached data logger. If the shipment shows temperature excursions, segregate it under quarantine procedures and document the condition with photos and the temperature record before notifying the shipper and quality team.

Putaway And Storage Rules

• Immediate Placement: Move goods directly into refrigerated storage within the facility; avoid staging in ambient zones.
• Dedicated Zones: Keep a dedicated refrigerated area for perishable inbound to reduce cross-contamination and simplify monitoring.
• Inventory Rotation: Use FEFO (first-expired, first-out) or FIFO with expiration dates and lot numbers to reduce waste.

Temperature Monitoring And Alerts

Warehouse managers should deploy temperature sensors with data logging and alarm capabilities tied into the WMS or building management system. Ensure redundancy in sensors and clearly defined escalation pathways if a sensor reports an out-of-range condition. Maintain calibration and scheduled verification of refrigerators and walk-in coolers.

Packing And Outbound Handling

For outbound shipments, coordinate loading windows so refrigerated trailers are present and ready. If orders require short transit times or carrier transfers, use additional insulation or cold packs to protect product during brief transfers. Print clear shipping labels and include handling instructions on the pick ticket so packers don’t accidentally mix ambient and refrigerated goods on the same pallet.

WMS And Documentation Practices

• Flag Shipments: Use explicit WMS flags for perishable and refrigerated inventory that force verification steps during pick/pack.
• Link Records: Attach temperature logs and chain-of-custody notes to each shipment record.
• Audit Trails: Keep time-stamped records for receiving, putaway, and shipping to support traceability and recall readiness.

Staff Training And SOPs

Train staff on the significance of the marking and practical actions: verify temperature on receipt, immediate putaway, proper pallet handling, and how to respond to alarms. Standard operating procedures should include quarantine steps, documentation checklists, and contact lists for rapid decisions during temperature excursions.

Contingency Planning

Have a documented contingency plan for equipment failures that includes backup refrigeration, alternative storage facilities, and agreements with local cold-storage providers. Ensure that service-level agreements with carriers include remedies for temperature-related failures and that insurance or product liability coverage addresses perishable losses.

In short, the Perishable — Keep Refrigerated marking in a warehouse environment requires immediate prioritization: verify temperatures at receipt, move goods into refrigerated storage, maintain robust monitoring and documentation, and ensure staff follow SOPs for handling and contingencies to preserve product safety and value.