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Compliance & HACCP
Check a HACCP control point in seconds. Enter the measured temperature and the min/max thresholds to get a compliant or ALERT status and the exact deviation from the breached limit, for fridges, freezers and hot holding.
Status = OK if min <= T_measured <= max
Status = ALERT otherwise
If T_measured > max:
Deviation = T_measured - max
If T_measured < min:
Deviation = min - T_measuredThresholds are indicative values; always check the local regulations and the requirements of your own HACCP plan.
A HACCP temperature log is the record you keep to prove that critical control points, such as fridges, freezers and hot-holding units, stay within their safe temperature range. For each check you record the reading and compare it to the unit's minimum and maximum thresholds. This tool does the comparison for you: it returns a compliant or ALERT status and the size of the deviation when a limit is breached, so the log entry is unambiguous.
As indicative values, chilled storage is commonly kept in the 0 to 4 degrees Celsius range and frozen storage at or below -18 degrees Celsius, while hot holding is usually kept above 60 degrees Celsius. These are general reference points only; the exact thresholds for your operation depend on the product, your HACCP plan and the local regulations in force, which you should always check.
The status is OK when the measured temperature is between the minimum and maximum thresholds (min <= T <= max). When the reading is above the maximum, the deviation is measured temperature minus maximum. When the reading is below the minimum, the deviation is minimum minus measured temperature. The deviation tells you how far out of range the control point is, which helps you decide whether to discard product, move it or simply correct the unit.
An ALERT means the control point is outside its safe range and you need to take a corrective action, recorded in your HACCP documentation. Depending on how far out of range the reading is and for how long, that can mean adjusting the equipment, relocating product, or disposing of affected food. The right response depends on your hazard analysis and local food safety rules, so treat the calculator output as an indicative trigger, not a final decision.
No. The calculator helps you evaluate and document a single reading consistently, but it is not a data logger and does not store a history. Many operations combine periodic manual checks with continuous monitoring. Always check what record-keeping and monitoring frequency your local regulations require.