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WARNING:
Raw vegetables, eggs and poultry CANNOT be kept in the same refrigerated place.
Poultry must be kept in the proper refrigerated place.
WARNING:
Avoid preserving food with a temperature between 10°C and 60°C.
Make use of the proper appliances (blast chillers) to reduce the temperature to the core of
the food.
WARNING:
When taking the foodstuffs out of the refrigerator, check the expiry date marked on the
package, and take out those with the nearest expiry date. If you note an expired food, it has
to be kept away from the refrigerator and eliminated, reporting what happened to the person
in charge of the firm where you work.
WARNING:
Easily perishable foodstuffs must be taken out of the refrigerated ambient as late as possible
in order to be exposed to room temperature only the necessary time.
WARNING:
Do not refreeze foodstuffs previously defrosted.
WARNING:
Number the equipment and check twice a day the temperature taken by recording the figures
on a proper sheet to be kept for 24 months.
WARNING:
Any interruption of current to the refrigerators can be carried out by checking the downtime
with an electric clock in order to eliminate the foodstuffs that could perish.
Maximum temperatures admitted for goods
Foodstuff
Fresh pasteurized milk
Fresh cream
Yoghurt,
ricotta,
fresh
cheese
Frozen fish
Beef and pork
Poultry
Rabbit
Ground-game
Big game
Offal
Frozen food
Packed ice-cream
Fruit and vegetables
HACCP REGULATIONS
Normal storage
temperature (°C)
0+4
0+4
0+2
0+2
0+3
0+4
0+2
0+2
0+2
0+3
-23-24
-18-20
0+4
7
Maximum temperature of
carriage (°C)
9
9
9
0+4
10
8
8
8
8
8
-18
-18
room temperature
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