ISO/DTS 31514

Requirements and recommendations for food traceability in cold chain logistics

This document specifies the requirements and guidelines for establishing a traceability system for food in cold chain logistics chain, 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.

Exigences et recommandations relatives à la traçabilité alimentaire dans la logistique de la chaîne du froid

General Information

• Status: Not Published
• ICS: 03.100.10 - Purchasing. Procurement. Logistics
• ICS: 55.020 - Packaging and distribution of goods in general
• Technical Committee: ISO/TC 315 - Cold chain logistics
• Drafting Committee: ISO/TC 315 - Cold chain logistics
• Current Stage: 5020 - FDIS ballot initiated: 2 months. Proof sent to secretariat
• Start Date: 11-Aug-2025
• Completion Date: 11-Aug-2025

Standards Content (Sample)

FINAL DRAFT
Technical
Specification
ISO/TC 315
Requirements and
Secretariat: JISC
recommendations for food
Voting begins on:
traceability in cold chain logistics
2025-08-11
Voting terminates on:
2025-10-06
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
Reference number
FINAL DRAFT
Technical
Specification
ISO/TC 315
Requirements and
Secretariat: JISC
recommendations for food
Voting begins on:
traceability in cold chain logistics
Voting terminates on:
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
© ISO 2025
IN ADDITION TO THEIR EVALUATION AS
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
or ISO’s member body in the country of the requester.
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland Reference number
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
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO's adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
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
FINAL DRAFT Technical Specification ISO/DTS 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 wording "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
1)
[SOURCE: ISO 31510: — , 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 sur
...

ISO TS /DTS 31514:####(X)
ISO /TC 315/WG 6
Secretariat: JISC
Date: YYYY-MM-DD
Requirements and guidelinesrecommendations for food traceability
in cold chain logistics
ISO TS/DTS 31514:####(X:(en)
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication
may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying,
or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO
at the address below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: + 41 22 749 01 11
EmailE-mail: [e-mail]
Website: www.iso.orgwww.iso.org
Published in Switzerland
© ISO #### 2025 – All rights reserved
ii
ISO TS /DTS 31514:####(X:(en)
Contents
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 . 4
5.1 Traceability information . 4
5.2 Traceability identifiers . 6
5.3 Temperature record . 6
6 Temperature information collection . 7
6.1 Transport link . 7
6.2 Warehousing link . 8
6.3 Loading and unloading link . 8
6.4 Delivery link . 9
7 Traceability information management . 9
7.1 Information storage . 9
7.2 Information exchange . 9
8 Traceability implementation . 9
Annex A (informative) Measurement of product temperature in food cold chain logistics . 10
Annex B (informative) Examples of temperature ranges . 13
Bibliography . 14

© ISO #### 2025 – All rights reserved
iii
ISO TS/DTS 31514:####(X:(en)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types of
ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent rights
in respect thereof. As of the date of publication of this document, ISO [had/had not] received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that this
may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO's adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
Field Code Changed
This document was prepared by Technical Committee ISO/TC 315, Cold Chain Logisticschain 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.
© ISO #### 2025 – All rights reserved
iv
ISO TS /DTS 31514:####(X:(en)
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
complianceconformance 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.
© ISO #### 2025 – All rights reserved
v
Requirements and Guidelinesrecommendations for Food
Traceabilityfood traceability in Cold Chaincold chain logistics
1 Scope
This document specifies the requirements and guidelinesrecommendations 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
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(3.3),), facilities, service, etc.
Note 2 to entry: Movement can relate to the origin and distribution of the food (3.3(3.3)).
[SOURCE: CAC/GL 60-2006ISO 22005:2007, 3.6, modified — NotesThe wording "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.]
3. 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]
© ISO #### 2025 – All rights reserved
3.3 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: ISO22000ISO 22000:2018, 3.18], modified — "chewing gum" has been deleted from the definition
and Note 1 to entry has been deleted.]
3.4 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 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
1)
[SOURCE: ISO/DIS 31510,: — , 3.5.12]
3.6 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 3.7
critical tracking eventsevent
CTEs
events that must be recorded in order to allow for effectiveCTE
critical business traceability (3.1of products in) event which is the supply chainsource of traceability data
[SOURCE: 2009 Traceability (Product Tracing) in Food Systems Technical Report, the Institute of Food
Technologists (IFT)]
3.8
[SOURCE: ISO 32120:2024, 3.3]
3.8
key data elements element
KDEs
KDE
data elementselement that can be linked to CTE (3.7CTEs) and used to support product tracing
[SOURCE: How GS1 Standards Support Product Tracing, Critical Tracking Events and Key Data Elements,
GS1]
1)
Under preparation. Stage at the time of publication: ISO/FDIS 31510:2025.
© ISO #### 2025 – All rights reserved
3.9 3.9
ambient temperature
temperature of the temperature-controlled environment, or non-temperature-controlled environment to
which foods (3.3) are exposed
[SOURCE: ISO 23412:2020, 10.3.2 (b)]
3.113.10 3.10
product surface temperature
temperature between cases on a pallet or between packages inside a carton
[SOURCE: SS 668:Part 1: 2020, A.3.1.3 (a)]
3.133.11 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.
[SOURCE: CAC/RCP 8-1976, 3.1.4]

3.163.12 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 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, SOPstandard operating procedure and
equipment).
4.2 4.2 The design and implementation of the traceability system shall comply with the provisions
ofconform to ISO 22005 and fully meet the needs of relevant stakeholders.
4.3 4.3 The traceability system shall primarily address temperature information in food cold chain logistics,
and aim to establish and improve whole-process temperature monitoring and inter-link handover systems,
enabling full traceability of temperature throughout the entire process.
4.4 4.4 Comprehensive operating procedures for temperature monitoring in food cold chain logistics shall
be developed to clarify the
...