Controlling Temperatures
June 2012
Freezer / Refrigerator Temperature:
Time – Temperature Danger Zone (41 – 135 degrees)
The longer food remains between these two temperatures, the
greater the chance bacteria have of growing and the greater the
chance that someone who eats the food will become sick, or worse.
1. The best way to prevent bacterial growth is to work with
refrigerated foods quickly.
2. NEVER leave refrigerated food standing on the table for long
periods of time, even if it is covered or in a sealed container.
3. Once a large package is opened, it must be portioned
completely at once for distribution
4. Never leave food sitting on the table for more than two or
three minutes. If you will be busy at another task any longer,
wrap the food and put it away
5. Food that has been portioned should be in sealed containers
and placed where instructed i.e. frozen food should be stored
in the freezer and refrigerated food should be stored in the
refrigerator
All freezers / refrigerators must have a thermometer in the warmest
part of the box -- that is normally the top front portion
Warehouse staff will take all readings in the morning before the
units are serviced. Do not touch the thermometer or allow it to be
affected by the warm air entering when the door is opened.
Extra thermometers for refrigerators and freezers are located in the
Warehouse Office if needed
Any readings outside of the desired range require corrective
action or an explanation by the person taking the readings.
The most common reason is the unit is defrosting. This must
be confirmed by checking the unit later
Controlling Temperatures
June 2012
Freezer
1. A Freezer must be kept at a temperature between 0 and –
15 Fahrenheit —Do not overload
2. On a Freezer, the temperature below –15 is costly to maintain
and can be adjusted up
3. If the temperature goes above 0 the food must be inspected to
determine if it has deteriorated
4. If food has deteriorated it must be discarded and the unit
must be taken out of service
Refrigerator
1. A Refrigerator must be kept between 35 and 41
Fahrenheit—Do not overload
2. In a refrigerator, if the temperature is below 35, the Food
must be checked for freezing and determine if it is usable.
3. If the temperature is above 41, the food in the unit must be
evaluated for deterioration
4. If food has deteriorated it must be discarded and the unit
must be taken out of service
Troubleshooting -- Temperature is too high
Please notify Program Director, Program Assistant or Food
Coordinator is the temperatures are out of acceptable ranges
1. Compressor heat exchanger is clogged with dust/dirt. It can
be vacuumed to repair.
2. On Walk-in freezer, the evaporator coil can be iced over. To
repair, turn off the defrost contactor, and using a portable
sprayer with hot water, flush the evaporator coil. The cause
of the icing is normally high humidity combined with the
door being opened a large amount of time long with a short
defrost cycle.
3. In the freezer icing in front of the circulating fans is a result
of high humidity and a long defrost cycle.