The app for monitoring your temperatures

It is advisable to check them before each service. In practice, this is one of the first checks you should do when starting your shift. Go around your cold cabinets to check that none of them have been damaged. Also check that the goods inside have not been exposed to any breaks in the cold chain.

If you do not wish to take temperature readings manually, you can equip your cold cabinets with wireless temperature recorders connected to HACCP software. Very easy to install, these connected sensors alert you by text message as soon as a temperature problem arises.

If you provide buffet service (cafeteria, self-service, open display cases) or trolley service (nursing homes, hospitals), you must ensure that the food served is kept at the correct temperature from the end of production until consumption. If you provide plate service and make food to order, you do not need to check serving temperatures.

A hot product must be kept at a minimum temperature of 63°C. If, during your temperature check, the critical threshold of 63°C is not met and consumption is imminent, the product may be consumed. For example, less than one hour after cooking. A hot product must not spend more than two hours at a temperature below 63°C, otherwise it will become a breeding ground for bacteria.

If you have a cooling unit, your equipment will allow you to cool your preparations quickly. The rule applied by the HACCP method is as follows: you must reduce the temperature from above 63°C to below 10°C in a maximum of 2 hours. If your preparation comes out of the oven at 90°C, the two hours apply from the moment your preparation reaches the 63°C threshold. Are you preparing food at room temperature? The rule is the same: you must cool it in less than two hours. Don’t have a blast chiller? You can cool your preparations in a container filled with ice, for example. The important thing is to stick to the time/temperature combination: from 63°C to below 10°C in less than 2 hours. Once the 10°C threshold has been reached, you must store your food in a cold room at a maximum temperature of 4°C.

There is no clear minimum retention period specified in the legislation. However, we recommend that you keep them for at least one year; some recommend a minimum of three months. Some DDP inspectors may sometimes ask to see the previous year’s documents to verify that the checks have been carried out correctly.