Controlling and monitoring temperatures is part of own-check activities

Plan:

• How you monitor the temperatures of foods and their storage facilities
• What is done if there are problems in managing the temperatures
• Where you measure the temperatures from
• How often the temperatures are measured
• How often the measurement results are recorded
• What is done if the statutory temperature range cannot be maintained

Ensure the temperatures at least in the following work stages:

• When you receive foods
• When you handle meat or fish
• In cold storage and warehousing
• When heating food
• In cooling (after preparing both hot foods and, for example, minced meat)
• Keeping food available to customers

If you transport foods yourself, plan:

• How you ensure the safety of the foods during transport
• What transport vehicles are used
• How the foods are packed for transport
• How long the transports last
• How the temperatures are controlled during transport
• What is done in problem situations

Use a suitable thermometer that has been checked for proper function:

• Consider how and in which situations the temperature is measured
• Ensure that the measuring range of the meter is appropriate for the object to be measured
• Define the necessary alarm limits
• Remember to check the profer function of the thermometer
• Follow correct measurement methods
• Ensure that the meter is cleaned regularly