1. Check the temperature of all refrigerators, freezers, and dry storerooms at the beginning of each day.

• Refrigerator temperatures should be between 36ºFand 41ºF.
• Freezer temperatures shouldkeep the products frozen.
• Storeroom (dry storage) temperatures should be between 50ºFand 70ºF.

      2. Record temperatures on the appropriate temperature log and initial.

      3. Take corrective actions if temperatures are out of the recommended range.

      4. Don’t overload refrigerated storage areas, as this prevents airflowand makes the unit work harder to staycold.

      5.Use caution when cooling hot food in the refrigerator, as this warms the unit and puts other foods into the       temperature danger zone.

      6. Keep units closed as much as possible to maintain proper temperatures.

      7.   Defrost all units on a regular schedule to aid in proper maintenance and air circulation.

The restaurant manager will:

1. Check logs and temperatures of storage rooms, freezers, and refrigerators.
2. Review logs to make sure there are no temperature deviations.
3. Document all corrective action taken on the appropriate forms.
4. File logs with HACCP records.