Refrigerator temperature log: how to keep one and avoid fines

The rule is simple: record refrigerated-equipment temperatures at least twice a day, usually in the morning and evening. In practice, that may not be enough: if a refrigerator breaks at lunchtime, the evening reading will only record products that have already spoiled. A good practice is therefore to take three readings and add an automatic sensor.

Permitted limits

• Refrigerator for finished products: 0…+4 °C.
• Refrigerator for raw ingredients: 0…+6 °C (depending on the product).
• Freezer: no higher than –18 °C.
• Display case for cold dishes: no higher than +14 °C.
• Heated display case: no lower than +65 °C.

What to do when there is a deviation

1. Record the event in the journal: time, reading, and who noticed it.
2. Check the products: if the temperature was above +5 °C for more than 2 hours, reassess their organoleptic properties and shelf life.
3. Complete a CAPA: record the cause (power outage, open door, or compressor failure), what was done, and who is responsible.
4. If a product is disposed of, record the write-off and identify the batch.

What matters to an inspector is not “perfect” temperatures, but evidence that deviations are addressed. A reading of +7 °C with a note saying “detected, product disposed of, compressor serviced” shows a working system. By contrast, +4 °C every day for a week without a single variation looks suspicious.