This overview is intended as a guide.
The most important food temperatures to be monitored and controlled as part of the HACCP concept in the catering industry are listed.
Efficient and simple: With the Alcomo HACCP app, you can document all essential HACCP checks with just a few clicks – from goods receiving and storage temperature monitoring to heating, quick chilling and food servery. The Alcomo HACCP app offers seamless, paperless self-monitoring, with all relevant limit values already preset.
1. Goods Receiving:
| Frozen products | ≥ – 18°C (when frozen, ≥ -15°C at edge layers for a short time) |
| Fish | ≤ + 2°C |
| Minced meat | ≤ + 2°C |
| Meat products | ≤ + 4°C |
| Dairy products, delicatessen salads | ≤ + 6°C |
| Baked goods with filling | ≤ + 6°C |
| Egg products, liquid egg | ≤ + 4°C |
| other perishable goods | ≤ + 5°C |
2. Deep/cold storage:
| Frozen products | ≥ – 18°C incl. ice cream and retention samples |
| Fish | ≤ + 2°C |
| Minced meat | ≤ + 2°C |
| Meat products | ≤ + 4°C |
| Dairy products, delicatessen salads | ≤ + 6°C |
| Baked goods with filling | ≤ + 6°C |
| Fruit and vegetables (unprocessed) | ≤ + 8°C (with the exception of ripening fruit such as bananas, etc.) |
| Egg products, liquid egg | ≤ + 4°C |
| other perishable goods | < + 5°C |
3. Heating:
| Heating of food of animal origin | ≥ + 70°C (in the core, holding time 3 minutes) ≥ + 80°C (in the core, holding time 1 minute) |
| Exception e.g. for steak made from beef fillet or roast beef | ≥ + 65°C on the surface, well seared on all sides (note the color change!) |
4. Chilling:
All heated foods, especially animal-based foods and slow-cooling foods such as sauces, stews, side dishes and desserts
from + 65°C to + 10°C in a maximum of two hours!
Ideally in a quick chilling device (blast chiller/freezer).
5. Food servery:
| Hot meals for immediate consumption | ≥ + 65°C |
| Cold dishes for immediate consumption | ≤ + 7°C |
| Ice cream for portioning | ≤ – 10°C shortly before serving |
