Control points

The underestimated and often forgotten critical control point.

Every time you take delivery, make sure you are checking your stock – keep a thermometer at the delivery point.

  • Raw red meat, chilled ingredients, products and beverages (7 °C)
  • Raw poultry (chicken and turkey), raw fish and raw seafood (4 °C)
  • Frozen ingredients, products and ice cream (-15°C)