What cooling temperatures must be maintained? HACCP temperature limits and legal requirements

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Maintaining the correct temperature limits in cooling appliances is essential for the implementation of HACCP guidelines and compliance with legal requirements. In the catering and healthcare sectors, continuous temperature monitoring is essential to ensure food safety and hygiene.

Important HACCP temperature limits at a glance

Various temperature limits must be observed in order to comply with HACCP guidelines. The following overview contains the most important temperature specifications for general use. A more detailed list for professional establishments can be found below.

• Refrigerators: +4 °C to +7 °C
• Freezers: -18 °C or colder
• Fresh meat, poultry and fish: 0 °C to +2 °C
• Dairy products: +4 °C to +7 °C
• Salads and fruit: +6 °C to +8 °C

Extended temperature limits for professional operations

Food group	Incoming goods	Storage
Frozen food	-18 °C (short-term on the surface down to -15 °C)	-18 °C
Fresh fish	0 °C to +2 °C	0 °C to +2 °C
Minced meat	≤ +2 °C	≤ +2 °C
Meat products	≤ +4 °C	≤ +4 °C
Dairy products	≤ +6 °C	≤ +6 °C
Baked goods with undercooked filling	≤ +6 °C	≤ +7 °C
Fruit and vegetables	≤ +8 °C (except for cold-sensitive varieties)	≤ +8 °C
Butter, cheese (except hard cheese), cream cheese	≤ +10 °C	≤ +10 °C
Drinking milk, preferred milk	≤ +8 °C	≤ +8 °C
Fresh salads, delicatessen salads, dressings, sauces	≤ +7 °C	≤ +7 °C
Egg products	≤ +4 °C	≤ +4 °C

Temperature specifications for serving food

• Cold food (e.g. salads, desserts): Storage temperature during serving: maximum ≤ +7 °C.
• Ice cream: ≤ -12 °C
• Hot food: Minimum temperature when serving: ≥ +65 °C

Retained samples & disinfection facilities

• Retention samples: Store for at least 1 week at ≤ -18 °C
• Disinfection water: ≥ +82 °C

Processing and cooling

• Heating through animal foods: Core temperature of at least +70 °C for several seconds.
• Cooling heated food: From +50 °C to +10 °C within 2 hours (ideally with a blast chiller).

Legal requirements for temperature monitoring

Compliance with the temperature limits is regulated by law:

• Food Hygiene Regulation (LMHV) & EU Regulation 852/2004: Temperature controls are part of the HACCP concept and must be documented(download here).
• Frozen Food Ordinance (TKV): Frozen goods must be stored at -18 °C or colder.
• Regulation (EC) No. 853/2004: Specific temperature requirements for meat, fish and dairy products.

TEMPASCAN and smart temperature monitoring for greater safety: HACCP made easy

With TEMPASCAN, temperature limits can be automatically monitored and documented. This not only contributes to compliance with legal requirements, but also minimizes the risk of spoilage and liability claims.
Functions of TEMPASCAN:

• Automated temperature control in refrigerators and freezers.
• Digital checklists for HACCP-compliant documentation.
• Alarm function for temperature deviations via SMS.

Conclusion: Monitor temperature limits consistently

Compliance with the temperature limits of refrigeration appliances is not only a legal obligation, but also an important contribution to food safety. TEMPASCAN offers a reliable solution for working in compliance with HACCP and reducing operational risks.

📞 Phone: 030 85969434
✉️ E-mail: info@tempascan.com
🌐 Website: www.tempascan.de