The increase in the world population and the usual rush of large cities lead to the consumption of more chilled and frozen foods. Among its advantages are ease and agility in preparation, preservation of sensory, physical and organoleptic properties, increased validity, and high quality of products (De Carvalho, 2013). This type of supply chain, known as the cold chain, is defined by Sun et al. (2017) as a system engineering which, based on freezing technology and artificial refrigeration technology, guarantees the freshness of products during the periods of production, storage, transportation, sale, and consumption in the prescriptive low-temperature environment. Any disruption in this chain can cause loss of product quality (Arannilewa et al., 2016), speeding up the rate of biochemical and microbiological changes in the product degrades its quality and integrity. This fact is directly related to temperature, so it is of considerable importance to maintain an adequate control during all processes involved (Chaudhuri et al., 2018).The Cool Chain Association (CCA) estimates that 30% of temperature sensitive products are lost during this process (Hoffman, 2006). Thereby, Al Theeb et al. (2020) say that cold supply chain (CSC) received more care in recent research, because of the high cost associated with cooling when compared to regular transportation cost, and the rapid increase for the demand of fresh, refrigerated, and frozen food. Thereby, a variety of ways of improving the productivity of cold supply chains are available, but White III and Cheong (2012) mention two ways: improve the likelihood that a perishable is kept at a temperature within its temperature range during transport and storage and, also, base the real-time control of the cold supply chain on real-time data resulting from monitoring the state of the product during transport and storage.Thus, the management of food distribution is also becoming increasingly important to meet the requirements with regard to high