Plan the following:
- How will you monitor the temperatures of food and its storage facilities?
- What will you do in the event of problems with temperature control?
- From where will you measure the temperatures?
- How often will you take the measurements?
- How often will you record the results?
- What will you do if the temperature is not within the limits specified by law?
At a minimum, confirm the temperatures during these work stages
- When accepting food deliveries
- When handling meat
- During cold storage and other storage
- When heating food
- When cooling food (both heated foods and after preparing minced meat, for example)
- During display
If you transport food yourself, plan the following:
- How will you ensure the safety of foodstuffs during transport?
- What means of transport will be used?
- How will the food be packaged for transport?
- How long will the deliveries take?
- How will temperatures be managed during transport?
- What will you do in case of problems?
See this page for frequently asked questions on temperatures.