Technical Temperature Control
Instructions: 1. Measure temperatures using a calibrated digital probe. 2. Report deviations immediately. 3. Fridge Limit: < 5°C. 4. Freezer Limit: < -12°C (Ice cream < -18°C).
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HFS PILLAR 02: TEMP CONTROL
HFS SCIENTIFIC NOTE: Temperatures between 5°C and 63°C represent the “Danger Zone” where bacteria like Salmonella double every 20 minutes. Consistent monitoring at < 5°C ensures microbial stasis.