Update to chilled storage guide
3rd November 2026
FRANCE: The International Institute of Refrigeration (IIR) has published a new edition of its guide on Recommendations for Chilled Storage of Perishable Produce.
This new Blue Book offers practical guidance on the cooling and storage of perishable foods for professionals working in chilled food management. This new 5th edition includes new chapters on egg storage and brewing/juice processing/storage methods.
The guide has been updated with contributions from specialists worldwide. It was co-ordinated by Judith Evans (president of IIR Section C Biology and food technology’) and updated by 20 lead authors and reviewed by international experts around the world.
The guide also covers definitions, the quality of chilled foods, chilling technology and modelling. Further chapters address fruit and vegetables, meat and poultry, fishery products, dairy products, pre-cooked ready prepared products, cut flowers and seeds.
Copies are available from the IIR website.
