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HACCP Storage / Cooling Temperatures in Restaurants

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!

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Inspection
Critical limits: Temperatures Freezer/freezer room: -18 °C briefly -15 °C, Refrigerator:+ 4 to + 7°C; cooling minced meat/poultry max. + 4°C; fish max. 2°C minced meat from EU farms unopened +2°C .ice cream counter for serving: -10°C CORRECTION MEASURE: In case of sensory change, remove and possibly discard the goods, information to responsible persons. Correction of the cooling temperature or repair order to a specialist company.
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Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.
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