What records or logs should I keep for HACCP compliance?
Keep records that prove the fridge is controlled, monitored and maintained:
This FAQ is designed for a fast answer first. Use the related guide links if you need the fuller decision path behind the short version.
Keep records that prove the fridge is controlled, monitored and maintained:
Temperature logs: at least daily (or as your HACCP plan states), including corrective actions when out of range.
Cleaning records: who cleaned, what was cleaned (interior, seals, handles, prep-top surfaces), and when.
Maintenance and service history: dates, what was done, parts replaced, and the engineer/company details.
Breakdown/corrective action log: what went wrong, product disposition (discarded/moved), and verification that temperature control was restored.
Calibration/verification records: probe thermometer checks and any adjustments.
This paperwork turns your commercial fridge maintenance checklist into evidence for inspections and helps spot recurring issues before they become failures.
Read the full guide: Essential Commercial Fridge Maintenance Checklist for Unifrost Models.
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Why is my upright freezer (e.g., F410SS) not reaching or maintaining the set temperature?
The most common causes are operational and site-related rather than a failed freezer. Work through these checks in order:
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What temperature should a commercial upright freezer like the Unifrost F410SS be set to for safe frozen food storage in Irish kitchens?
For day-to-day frozen food storage, set an upright commercial freezer to -18°C (or colder) and aim to hold product at -18°C.
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How do I change or check the temperature setpoint on a Unifrost upright freezer’s digital controller?
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