What are the key control points for the shelf life, logistics, and storage of matcha?

Key Control Points for Matcha Shelf Life and Logistics Storage

Matcha is susceptible to light, heat, moisture, and oxygen, with a typical shelf life of 6-12 months. Key control points must be implemented throughout production, storage, and transportation to ensure consistent quality.

I. Key Control Points for Shelf Life

1. Raw Material Quality Control:
   • Use fresh, uncontaminated tea leaves with moisture content ≤5% to prevent microbial growth.
2. Processing Control:
   • Low-temperature grinding (≤40°C) to minimize oxidation; rapid cooling to prevent heat damage.
3. Packaging Sealing:
   • Employ aluminum foil composite bags or nitrogen-flushed packaging to ensure light/oxygen barrier (oxygen transmission rate ≤0.5 cc/m²/day).
4. Storage Conditions:
   • Temperature control (0-5°C optimal), relative humidity ≤50%, light-proof storage, and isolation from odorous substances.
5. Shelf Life Labeling & Monitoring:
   • Clearly label production date and expiration; conduct monthly sampling to assess color, aroma, and moisture changes.

II. Key Control Points for Logistics & Transportation

1. Temperature Management:
   • Full cold-chain transport (2-8°C) using refrigerated vehicles/insulated containers; real-time temperature monitoring with ≤±2°C deviation.
2. Light & Moisture Protection:
   • External light-proof covers; moisture-proof liners (e.g., silica gel desiccants) with humidity monitoring ≤60%.
3. Transportation Protection:
   • Gentle handling to minimize vibration; shock-absorbing fillers to prevent clumping or packaging damage.
4. Time & Route Optimization:
   • Shorten transit time (e.g., ≤72 hours); prioritize direct routes to reduce transfer exposure.
5. Inventory Turnover:
   • Implement FIFO (First-In-First-Out); warehouse zoning to segregate new/old batches.

III. Integrated Quality Management

1. HACCP System Application:
   • Identify critical hazards (e.g., oxidation, mold) and set control limits (e.g., moisture ≤6%).
2. End-to-End Testing & Traceability:
   • Sample at all stages (raw materials, processing, outbound); test microbiology and pigment stability; establish electronic traceability systems.
3. Staff Training & Compliance:
   • Regular SOP (Standard Operating Procedure) training; maintain temperature/humidity logs.
4. Contingency Plans:
   • Develop protocols for anomalies (e.g., emergency transfer during temperature deviations); audit supplier logistics qualifications periodically.