4
HACCP REGULATIONS
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 Normal storage
temperature (°C)
Maximum temperature of
carriage (°C)
Fresh pasteurized milk
0÷+4
9
Fresh cream
0÷+4
9
Yoghurt, ricotta, fresh
cheese
0÷+4
9
Frozen fish
0÷+2 0÷+4
Beef and pork
0÷+3
10
Poultry
0÷+4
8
Rabbit
0÷+2
8
Ground-game
0÷+2
8
Big game
0÷+2
8
Offal
0÷+3
8
Frozen food
-23÷-24
-18
Packed ice-cream
-18÷-20
-18
Fruit and vegetables
0÷+4
room temperature
TECHNICAL SPECIFICATIONS
Last page on the handbook: technical specifications. (32)
To Next Page
Loading...