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HACCP monitoring refrigeration checklist

HACCP monitoring refrigeration checklist

Monitor refrigeration temperatures at critical control points to prevent bacterial growth and ensure food safety compliance with automatic alerts and documentation.

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HACCP monitoring refrigeration checklist

Monitor refrigeration temperatures at critical control points to prevent bacterial growth and ensure food safety compliance with automatic alerts and documentation.

Use this template with Lumiform

  • Customize this template or build your own
  • Fill out templates via mobile app
  • Get reports and analyse your data
Prices start from ░░░ per month
Book a demo
Learn more
or Download template as PDF

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.

Related categories

  • Health and safety management templates
  • Food manufacturing templates
  • Food safety templates
  • HACCP templates
Preview of the template
Entity
Refrigeration Units
Refrigeration Unit ID
Refrigeration Unit Location
Refrigeration Unit Temperature
Temperature within acceptable range?
Corrective action taken
Corrective action effective?
Documentation
HACCP Plan up to date?
Temperature logs complete?
Maintenance records up to date?

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Related resources

Access a complete set of resources aimed at maximizing safety, quality, and operational excellence, including detailed guides, related templates, and real-world use cases.

Topic guides

Read in-depth guides covering key topics related to this article.

HACCP guide: A step-by-step plan for food safetyA beginner’s guide to food cold chain for effective management A beginner guide to ISO 22000: Understanding food safetyFood safety guidelines: A detailed guide with bonus action plans
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Template collections

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HACCP softwareFood safety softwareFood traceability softwareCold chain monitoring software
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Other resources

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5 reasons workflow automation improves food safety3 benefits of HACCP softwareWhat is HACCP?How ending food waste helps alleviate natural disasters

Frequently asked questions

What information should I include in my HACCP refrigeration monitoring checklist?

Your HACCP refrigeration monitoring checklist should include equipment identification, target temperature ranges (typically ≤41°F/5°C), actual temperature readings, time of check, name of person performing the check, any corrective actions taken for out-of-range readings, and also verification signatures. These elements create a complete record that demonstrates your commitment to food safety and regulatory compliance.

What corrective actions should I document when refrigeration temperatures exceed safe limits?

When temperatures exceed safe limits, document the exact temperature reading, time discovered, immediate actions taken (adjusting thermostat, moving food to another unit), disposition of affected food products, equipment service requests if applicable, and follow-up verification that the temperature returned to safe range. This comprehensive documentation proves you responded appropriately to the food safety risk.

How do I determine the critical control points for refrigeration monitoring in my facility?

Identify critical control points by assessing where you store temperature-sensitive foods, which units contain high-risk items like raw meats or dairy, and which equipment has history of temperature fluctuations. Focus monitoring efforts on units containing potentially hazardous foods and those critical to your operation. Each refrigeration unit storing TCS foods should be designated as a critical control point.


This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.
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