Technical reference
Transport equipment holds food temperature but can't recover it, so the last reading before departure is the real control. On an aircraft, a galley chiller or a cart with cold packs has the same : it maintains food, and the kitchen must have chilled it first.
Food has far more thermal mass than air. A trailer's air can read cold within minutes of the doors closing while food on the outside of a pallet stays warm. This is why food is measured, not only the vehicle.
doesn't define 'a short period' for the rise to 7 °C. Set your own time, it, and write it down.
Parameters
| Codex chilled transport | 4 °C, may rise to 7 °C for a short period |
|---|---|
| Codex frozen transport | −18 °C or colder, may rise to −12 °C for a short period |
| Codex hot transport | At least 60 °C |
| Food Standards Code | 5 °C or below, 60 °C or above, or another temperature the business shows is safe. Frozen food stays frozen |
| Time as a control | counts transit time toward the 4-hour total if food isn't under temperature control |
| Customer limits | Contracts may set lower dispatch . Limits vary, so read the contract |
Records that prove it
- Time into chilled holding
- Dispatch reading, with the item read and the time
- Every repeat reading and return to the cold
- Release: who, when, load, destination
- Vehicle temperature and cleaning records
- Receiver's temperature and condition check
Reference temperatures
Values from , a code for mass catering. Your own law or plan may set different ones.
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.