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Refrigeration control checklist for gastronomy

Refrigeration control checklist for gastronomy

Monitor and document refrigeration temperatures across all cold storage units to ensure food safety compliance and prevent costly spoilage.

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Refrigeration control checklist for gastronomy

Monitor and document refrigeration temperatures across all cold storage units to ensure food safety compliance and prevent costly spoilage.

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

Our refrigeration control checklist for gastronomy helps you maintain precise temperature monitoring across all cold storage units in your food service operation. Unlike general food safety checklists, this template specifically focuses on refrigeration systems with dedicated sections for walk-ins, reach-ins, and prep table coolers.

You’ll track critical temperature points, door seal integrity, and condensation issues—preventing costly food spoilage and compliance violations. According to the FDA, improper cold holding temperatures are responsible for nearly 31% of foodborne illness outbreaks in restaurants, making consistent refrigeration monitoring essential for guest safety and business protection.

Related categories

Preview of the template
Entity
Temperature
Is the refrigerator temperature maintained between 1-5°C?
Are the freezer temperatures maintained at -18°C or below?
Cleanliness
Are the refrigerator/freezer interiors clean and free of spills?
Are the door seals and gaskets in good condition?
Maintenance
Is the refrigeration equipment serviced regularly?
Are the condensers and evaporators free of dust and debris?
Stock Rotation
Is the FIFO (First In, First Out) method used for stock rotation?
Are foods with the earliest use-by dates placed in front?
Food Safety
Are raw and ready-to-eat foods stored separately?
Are food safety temperature logs maintained?

Frequently asked questions

What temperature ranges should I monitor with this refrigeration checklist?

Your checklist should track different temperature zones based on food type: 0-2°C for fresh meat and fish, 4-7°C for dairy products, 6-8°C for produce, and -18°C or below for frozen items. The template includes these standard ranges with space for recording actual readings and flagging deviations that require immediate action.

What documentation do health inspectors expect to see for refrigeration control?

Health inspectors typically look for consistent temperature logs showing regular monitoring (at least twice daily), documentation of any temperature deviations, and records of corrective actions taken. This checklist template provides dedicated sections for all these requirements, helping you demonstrate due diligence during inspections.

How does this refrigeration checklist integrate with broader HACCP requirements?

This checklist serves as documentation for the critical control point of temperature monitoring within your HACCP plan. It provides the verification records required by HACCP principles, showing that you’re consistently monitoring refrigeration, identifying deviations, and taking appropriate corrective actions to maintain food safety.

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.