TEMPERATURE CONTROL #17
Storage & Refrigeration
Keep cool, cold and stored foods at safe temperatures (< 5°C / < −18°C) and protected from contamination.
FSSAI reference standard
FSSAI food-safety guidance references Cool Room / cool storage at < 5°C (0°C to < 5°C) and Cold Storage at < −18°C. Stored food must maintain proper segregation, elevation, and FIFO/FEFO.
What to monitor
Cool Room (< 5°C) / Cold Room (< −18°C) / reach-in chillers + segregation + labelling + FIFO/FEFO
If there is a temperature deviation
Restore correct storage temperature, isolate affected stock, assess whether temperature abuse requires disposal, and call refrigeration technician if needed.
Supervisor records actual temperature → FoodSafe365 checks against standard → Manager reviews → If alert confirmed, restaurant takes action and manager verifies.
GUIDED CHECK
Ready to check storage & refrigeration?
This opens the exact operational check #17 (FS28-19) for immediate recording.