Designed for food safety managers and quality assurance personnel, this HACCP monitoring refrigeration checklist provides a systematic approach to temperature monitoring of all refrigeration units. The template helps you maintain compliance with the FDA Food Code requirement that potentially hazardous foods storage is at or below 41°F (5°C) to prevent bacterial growth in the “danger zone”.
By implementing this digital checklist, you’ll establish consistent monitoring procedures, capture accurate temperature readings, document corrective actions when readings exceed critical limits, and maintain comprehensive records. During a busy service period when staff might forget routine temperature checks, this mobile-friendly template sends automatic reminders and alerts, ensuring you don’t miss any critical monitoring point and prevents potential temperature abuse that could compromise food safety.