How often should I perform HACCP checks on Unifrost units?

Set your HACCP frequency based on risk and service intensity, then standardise it so staff can do it quickly and consistently.

Minimum practical routine for cafés and delis:

Opening check (daily): record the displayed temperature and verify with a quick probe check on a reference item (especially for the DCF counter).

Mid-shift check (daily): during busiest service window for the DCF, and during a quieter moment for the F410SS.

Closing check (daily): confirm units recovered after service and doors are sealing properly.

After any “event”: log an additional check after power interruptions, unusually heavy loading, long door-open periods, or any maintenance/cleaning that could affect performance.

What to record so it’s useful: time, unit ID/location (“F410SS BOH” or “DCF FOH”), reading method (display vs probe), product checked, corrective action taken, and staff initials.

Energy-saving tip that also supports HACCP: fewer and shorter door openings makes temperatures more stable. Use small-batch replenishment and a nearby landing shelf/trolley so the F410SS door can be closed promptly, and keep the DCF stocked in shallower top-up pans rather than overloading the well.

Read the full guide: Optimizing Irish Café and Deli Setups: Unifrost F410SS Upright Freezer and DCF Deli Counter Workflows.