Prepare for a refrigeration evaluation

Keep the unit and symptom together

Identify the cooler, freezer or refrigerated prep table. Record when the concern started and describe any pattern already observed. Share existing logs without making assumptions about which component has failed.

Separate the equipment visit from food decisions

Tell the person responsible for food safety about a temperature concern and follow the business’s procedures. An equipment evaluation does not certify food as safe to use. The FDA Food Code is a model used by regulators; confirm applicable requirements with the responsible authority.

Ask what will close the visit

The written finding should identify the evaluated concern, the result of the agreed checks and the recommended next step. Ask what remains uncertain and whether further work needs a separate approval.

Official reference

FDA Food Code resources ↗

Official background on the model food code and links to adopted editions.

Have these details ready.

Check the details you have ready. You can add the remaining questions to your service request.

Affected unit identifiedSymptom and timing recordedExisting operating records gatheredOn-site contact available

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