Keep it safe, every day: receive → store → prep → cook → cool → serve → clean → record.
Temps to remember: Fridge 0–4 °C • Freezer ≤ −18 °C • Hot holding ≥ 63 °C • Dishwasher 60–65 °C wash / 80–85 °C rinse.
Make it easy with IPEC: Thermo’Connect for 24/7 monitoring + alerts, probe & IR thermometers for quick checks, AISI 304 workstations & color-coded boards to prevent cross-contamination.
Need help? Book a quick consult—We’ll set your alerts, pick the right tools, and print ready-to-use checklists

 

Keeping food safe is a daily habit, not a headache. Think of it as a loop you run every day: receive → store → prep → cook → cool → hold/serve → clean → record. Here’s a friendly guide your team can follow at a glance—plus the IPEC tools that make it easy.

Quick temperature cheat-sheet (everyday targets)

  • Chilled storage (fridges): 0–4 °C

  • Frozen storage (freezers): −18 °C or below

  • Hot holding: 63 °C or above

  • Dishwasher hygiene: wash 60–65 °C, rinse 80–85 °C (to properly disinfect).

Tip: Write these on a wall poster in the prep area.

The simple HACCP flow

1) Receiving

  • Check delivery temperatures (chilled, frozen).

  • Reject if out of range or packaging is damaged.
    Helpful tools: probe thermometer for cores; IR thermometer for quick surface checks.

2) Storage

  • Put chilled and frozen items away immediately.

  • Don’t overfill fridges; let the cold air circulate.
    Helpful tools: STIL Thermo’Connect for 24/7 monitoring, instant alerts, and weekly email reports—no app subscription.

3) Prep

  • Use color-coded cutting boards (raw meat, poultry, fish, veg, cooked, dairy/bakery, allergen-free).

  • Keep raw and ready-to-eat apart; wash hands between tasks.
    Helpful tools: HACCP boards + rack; AISI 304 stainless tables/sinks for easy clean-down.

4) Cooking

  • Cook to safe core temperatures; test the center of the thickest piece.
    Helpful tools: V-TEMP and digital probe thermometers (EN standards), IR for pan/surface checks.

5) Cooling (if not serving hot)

  • Cool quickly in shallow trays, spaced out; label with time/date.
    Helpful tools: probe thermometer to verify the drop.

6) Hot holding & serving

  • Keep hot foods ≥ 63 °C; re-check during service.
    Helpful tools: folding probe thermometer for quick re-checks.

7) Cleaning & dishwashing

  • Verify machine temperatures reach hygiene guidelines; change water/detergent as needed.
    Helpful tools: dishwasher thermometer to confirm 60–65 °C wash and 80–85 °C rinse.

8) Records (your audit best friend)

  • Save temperature logs and corrective actions.
    Helpful tools: Thermo’Connect’s automatic weekly report + history; add quick spot-check logs from your probes.

IPEC picks to make this painless (no item codes, just the categories)

  • Always-on monitoring: STIL Thermo’Connect gateway + wireless sensors (alerts, weekly report, free app & web).

  • Spot checks: Professional probe thermometers (core), infrared thermometers (surfaces/pans), USB data loggers for routes or backups.

  • Food-safe work areas: AISI 304 stainless tables, sinks, and shelves for durable, hygienic clean-downs; GN containers/lids for tidy, covered storage.

  • Cross-contamination control: HACCP color-coded cutting boards with a board rack to keep them dry and separated.

1-page team checklist (print & stick on the wall)

  • Fridge 0–4 °C | Freezer ≤ −18 °C | Hot hold ≥ 63 °C | DW wash 60–65 °C, rinse 80–85 °C.

  • Use color boards and wash hands between raw/ready-to-eat.

  • Check deliveries with a probe; store immediately.

  • Log temperatures daily; investigate and correct anything out of range.

  • Clean as you go; verify dishwasher temps with a thermometer.

    Ready to make HACCP effortless?

    Book a quick consult with IPEC and we’ll map your temperature checks, set up Thermo’Connect alerts, and kit your prep/cook/wash zones with the right tools.

  • Request a site visit (Beirut & greater Lebanon)

  • Get a tailored quote with recommended gear and training

  • Ask for a live demo of Thermo’Connect + probe checks

References (from IPEC materials)

STIL × IPEC Monitoring & Thermometers (Thermo’Connect, probe/IR, dishwasher thermometer).
IPEC Core Equipment (AISI 304 work tables, sinks, shelving; GN containers/lids).
TKF Small Tools (HACCP color-coded boards + rack).

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