Tools commonly used in the Precooling industry for day-to-day tasks and operations.

• Forced-air cooling systems
• Hydrocooling systems
• Vacuum cooling systems
• Evaporative cooling systems
• Temperature sensors
• Humidity sensors
• Refrigeration units
• Fans
• Water pumps
• Conveyor belts

Common products and services typical of NAICS Code 493120-02, illustrating the main business activities and contributions to the market.

• Fresh produce growers
• Fruit orchards
• Vegetable farms
• Wholesale produce distributors
• Supermarkets
• Grocery stores
• Food service providers
• Catering companies
• Farmers markets
• Community-supported agriculture (CSA) programs

The specific certifications, permits, licenses, and regulatory compliance requirements within the United States for this industry.

• Hazard Analysis and Critical Control Points (HACCP): HACCP is a food safety management system that is required for all food processing facilities, including precooling facilities. It identifies potential hazards and implements controls to prevent them from occurring. The US Food and Drug Administration (FDA) provides guidance on HACCP implementation:
• Good Manufacturing Practices (GMP): GMPs are a set of guidelines that ensure that food products are consistently produced and controlled according to quality standards. They cover all aspects of production, including precooling. The FDA provides guidance on GMPs:
• United States Department Of Agriculture (USDA) Organic Certification: Precooling facilities that handle organic produce may need to be certified by the USDA to ensure that they meet organic standards. The USDA provides information on organic certification:
• Environmental Protection Agency (EPA) Refrigerant Management Program: Precooling facilities that use refrigerants may need to comply with the EPA's Refrigerant Management Program, which regulates the use and disposal of refrigerants to prevent ozone depletion and climate change. The EPA provides information on the program:
• Occupational Safety and Health Administration (OSHA) Hazard Communication Standard (HCS): The HCS requires that all hazardous chemicals used in the workplace are properly labeled and that employees are trained on their safe handling and use. Precooling facilities may use hazardous chemicals, such as refrigerants, and must comply with the HCS. OSHA provides guidance on the HCS:

A concise historical narrative of NAICS Code 493120-02 covering global milestones and recent developments within the United States.

• Precooling is a process that involves cooling fruits and vegetables before they are transported to their final destination. The process was first developed in the 1930s in California, where growers were looking for ways to extend the shelf life of their produce. The first precooling facilities were built in the 1940s, and by the 1950s, the technology had spread to other parts of the United States. In recent years, precooling has become more sophisticated, with the use of computer-controlled systems that can monitor temperature and humidity levels in real-time. The technology has also become more energy-efficient, with the use of solar panels and other renewable energy sources. In the United States, the precooling industry has grown significantly in recent years, driven by increasing demand for fresh produce and the need to reduce food waste. According to a report by the USDA, the value of precooling services in the United States was $1.2 billion in 2019, up from $1.1 billion in 2015. The report also noted that the industry is becoming more consolidated, with larger companies acquiring smaller ones to gain a competitive advantage. Overall, the precooling industry in the United States is poised for continued growth in the coming years, as consumers continue to demand fresh, high-quality produce.

The anticipated future trajectory of the NAICS 493120-02 industry in the USA, offering insights into potential trends, innovations, and challenges expected to shape its landscape.

• Growth Prediction: Growing

  The precooling industry in the USA is expected to grow in the coming years due to the increasing demand for fresh produce. The industry is expected to benefit from the growing trend of healthy eating and the increasing demand for organic produce. The industry is also expected to benefit from the increasing demand for pre-cooled produce, which has a longer shelf life and is less prone to spoilage. The industry is expected to face challenges such as increasing competition and rising energy costs, but overall, the outlook for the precooling industry in the USA is positive.

Recent groundbreaking advancements and milestones in the Precooling industry, reflecting notable innovations that have reshaped its landscape.

• Automated Precooling Systems: Automated precooling systems have been developed that can precool produce more efficiently and effectively than traditional methods. These systems use advanced sensors and algorithms to optimize the precooling process, resulting in higher quality produce and lower energy costs.
• Precooling with Liquid Nitrogen: Liquid nitrogen precooling is a new technology that has been developed to precool produce more quickly and effectively than traditional methods. This technology uses liquid nitrogen to rapidly cool produce, resulting in higher quality produce and longer shelf life.
• Precooling with Vacuum Cooling: Vacuum cooling is a new technology that has been developed to precool produce more quickly and effectively than traditional methods. This technology uses a vacuum to rapidly cool produce, resulting in higher quality produce and longer shelf life.
• Precooling with Hydrocooling: Hydrocooling is a new technology that has been developed to precool produce more quickly and effectively than traditional methods. This technology uses water to rapidly cool produce, resulting in higher quality produce and longer shelf life.
• Precooling with Forced-Air Cooling: Forced-air cooling is a new technology that has been developed to precool produce more quickly and effectively than traditional methods. This technology uses a fan to circulate cool air around the produce, resulting in higher quality produce and longer shelf life.