Temperature Control Requirements
Commercial thermal equipment must maintain specific temperature ranges to ensure food safety and prevent bacterial growth in food service operations.
- Hot foods must be held at 140°F (60°C) or above
- Cold foods must be maintained at 41°F (5°C) or below
- Temperature monitoring every 2 hours minimum
- Calibrated thermometers required for verification
HACCP Compliance Guidelines
Hazard Analysis and Critical Control Points (HACCP) principles must be integrated into thermal equipment operations for commercial food safety compliance.
Equipment Certification Standards
Commercial thermal containers like the LD-604 must meet specific certification requirements:
- CCC certification for electrical safety
- NSF approval for food contact surfaces
- UL listing for commercial use
- Local health department approval
Daily Safety Protocols
Implement these daily protocols to maintain food safety standards with thermal equipment:
- Pre-heat equipment to proper temperature before loading food
- Monitor and log temperatures throughout service
- Clean and sanitize all surfaces between uses
- Inspect equipment for proper operation daily
Documentation and Record Keeping
Maintain comprehensive records for health department inspections and food safety audits. Document temperature logs, cleaning schedules, and equipment maintenance to demonstrate compliance with food safety regulations.
Questions about food safety compliance? Contact our technical support team for guidance on meeting local health department requirements.