Guides to regulations, checklists, and customer stories. We keep them brief so you can read them between prep tasks.
Record readings at least twice a day, set limits for each type of equipment, and act when readings fall outside the limits. Inspectors look at the response, not just the numbers.
0…+4 °C for finished products, no higher than –18 °C for frozen food, and +14 °C for a refrigerated display case. Regulatory limits and how experienced chefs catch failures between readings.