Background: Maintaining optimal temperature during transportation of food products is essential for preserving their freshness, safety and overall quality. Objective: The objective of the study is to discuss how different aspects of temperature control during transportation influence the successful completion of this process, including the frequency of deviations, accuracy of monitoring, compliance with temperature windows, performance of cooling systems and the possibilities for response if deviations are identified. Methods: The data have been collected through a survey questionnaire distributed amongst participants from organisations working in the field of food product transportation by sea. The relationships between the different factors that have an impact on the frequency and level of deviations from the desirable temperature values have been analysed in detail. Results: The study concluded that different factors, such as the condition of the cooling systems and monitoring and control procedures, have the highest impact on the frequency of deviations from the desirable temperature values during the transportation of food products. Conclusion: Optimisation of the systems for rapid response in the case of deviations from the temperature window can contribute to improving the effectiveness and resilience of the process and could help prevent deviations and achieve better stability in the temperature conditions, while at the same time reducing losses and waste in the supply chain.