Our company has been trying for ages to find a way of retaining temperature control on frozen products on the back of a chilled van. Health and Safety have urged us to avoid the dry ice route and cool boxes just don't work.
Our MD recently visited a similar company a long way from us to see how they do things and one of the ways they get around this problem is by advising the customer that when they receive their frozen goods they are going to be warmer than the legal threshold (potentially completely thawed) so the products are not to be refrozen, essentially deeming them as ready for immediate processing. Obviously they know what the chefs receiving them will probably do but that way they see it as the temperature buck being passed at the point of loading onto the vehicles rather than during delivery.
Good idea (though a bit naughty maybe)?