The definition of limit values: upper-temperature limits for refrigeration and freezing; lower temperature limits and heating time for cooking and keeping warm. These include checks on the cooling and freezing temperature at least once a day and random checks on the temperatures during heating and keeping warm. Non-compliance with the limits must be documented!
HACCP Storage / Cooling Temperatures in Restaurants
This template helps restaurants to regularly check the temperature of cold rooms, refrigerated counters and refrigerators and to cleanly document it.
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.