What temperature should a commercial fridge run at for safe food storage?
FAQ
For most Irish hospitality HACCP systems, a practical target is 0°C to +5°C inside the cabinet, with +5°C or below commonly used as the compliance limit for chilled storage.
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For most Irish hospitality HACCP systems, a practical target is 0°C to +5°C inside the cabinet, with +5°C or below commonly used as the compliance limit for chilled storage.
Set the controller so the operating range stays at or below +5°C during normal service (including busy door openings).
If you store high risk chilled foods (cooked meats, dairy, ready to eat items), aim for tighter control closer to +2°C to +4°C where practical.
Use your own site HACCP plan as the final reference, and treat the controller display as an indicator rather than your only record.
Read the full guide: Unifrost Commercial Fridge Ambient Temperature Controller: Troubleshooting Alarms in Irish Kitchens.
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