Refrigerator Cabinet and Shock Room Control Form

Refrigerator Cabinet, Cold Room, Shock Room Control Form

Cold-Frozen Storage Temperature Control Record

Manual Control Hour	Temperature °C	Temperature °C	Temperature °C	Product Name / °C	Temperature °C
1	2	3	4	5	6
7	8	9	10	11	12
13	14	15	16	17	18
19	20	21	22	23	24
25	26	27	28	29	30
31

Month / Year : ....................................... / 20.......

Unit : Set value = ..........°C

Acceptable deviation = +3°C

Instructions

At least one product temperature must be recorded every day.
The temperature of cold rooms should be between 0˚C and +4˚C, and deep freezers should be at -18˚C or below.
Cabinet doors/lids must not be left open.
No excessive storage is allowed.
In case of cabinet malfunction, immediately inform Technical Service.
Manual Control: At least once a week, measure the cold storage temperature with a handheld thermometer and compare it with the indicator's displayed temperature.
Set Value: +4 °C for cold rooms and cabinets, -18 °C for shock rooms.
For more detailed information, refer to the HACCP – Food Safety Book, Food Storage section.

Purpose

To check whether cold rooms, cabinets, and shock rooms maintain the desired coldness during cold storage and to ensure products are preserved without spoilage until the expiration date (S.K.T) under appropriate storage conditions.

Definitions

Month/Year: The month and year when measurement and/or control is performed.
Unit: The name of the cold-shock room section where the measurement is taken.
Set Value: The required temperature of the cabinet.
Acceptable deviation: Indicates that the temperature can be up to +3°C higher than the set value.
Day: The day when measurement-reading and recording are done.
Hour: The section where controls are performed and noted at specific morning and evening hours.
Manual control: Refers to measuring the cabinet temperature once a week with a handheld thermometer.
Explanation/Corrective action: Nonconformities detected related to refrigerators and/or actions taken to correct these nonconformities.
Signature: Refers to the person(s) performing the measurement and/or controls.

Application

Write the control month and year in the month/year section on the record form.
Write the name of the warehouse where the temperature measurement is performed in the Unit section.
The temperature of shock storage areas should be set to (-18)°C, and cold storage areas should be set to a maximum of (+4)°C.
Due to shipments or entries-exits (usage) during the day, an acceptable deviation of +3°C in temperature is allowed (excluding product temperature).
Controls should be performed in the morning, evening, and during the day according to density and entry-exit situations.
Product control is performed by inserting a sterilized thermometer probe into the central point of the product.
Any adverse conditions found during the process should be noted and reported to the relevant unit/person.
After measurement and/or control operations, the person responsible for follow-up signs in the Signature cell corresponding to the date the operations were performed.

Equipment Required for Measurement

Hairnet
Gloves
Thermometer (a probe tip (screw type) is required for inserting into shock products)
Alcohol
Napkin

Points to Consider

Temperature measurement of cold and shock products must be done from the central point.
The probe part that could damage the thermometer should be attached in a position suitable for the product to be measured.
Temperature measurement in the cold room should be performed from different points.

Responsible

Unless otherwise specified, the Warehouse and Technical Service are responsible.

Sample Record

Manual Control Hour	16:00
Temperature °C
ISIS 1	+4.2 / +5.2 / +5.8
Cheese	+4 / +4.5
ISIS 2	+4.3 / +5.3 / +5.3
ISIS 3	+4.1 / +5.9 / +5.7
ISIS 4	+4.0 / +5.0 / +5.0
ISIS 5	+4.3 / +4.7 / +5.7
ISIS 6	+4.2 / +4.8 / +5.8
ISIS 7	+4.1 / +5.3 / +5.3 / +4.6
ISIS 8	+4.2 / +5.8 / +5.8
ISIS 9

Manual Control: Measure the cold storage temperature at least once a week with a handheld thermometer,

Set Value: +4 °C for cold rooms and cabinets, -18 °C for shock rooms.

Month / Year : August / 2018

Unit : PASTRY COLD ROOM

Set value = +4 °C