HACCP temperature records for cold stores
What a defensible log looks like
- One record per storage area, at least every 4 hours — automatic logging is accepted, manual twice-daily notes are increasingly not.
- Air temperature at return-air height AND product-simulating probe where the inspector will look for it.
- Every alarm event with time, duration and the corrective action taken.
Probe placement
The warmest point of a room is the return-air stream just before the evaporator; the coldest is the supply jet. Mount the control probe in the return air, and if HACCP requires product temperature, add a glycol-buffered probe on a shelf load — air probes swing with every defrost and will bury your log in false alarms.
Alarm set-points and exporting
- Chiller +2…+8 °C: alarm at +10 °C rising and 0 °C falling (product-damage limit, not control limit).
- Freezer −18…−22 °C: alarm at −15 °C rising.
- Export as CSV or PDF from the controller web page or the Modbus/BACnet gateway — a screenshot folder is not an audit trail. Our digital controllers ship with a built-in web export; ask for the gateway option on multi-room installations.