Below you will find a very useful table with the current temperatures that are critical to control to keep your HACCP system benefiting your operation. Apply it and use it faithfully and it will reward you.
These temperatures are based on the standards in Europe, especially the United Kingdom, which are more rigorous and demanding than those you will find recommended and enforced in the United States.
Where temerpatures differ, the US Tmperatures are noted in this color (purple).

TEMPERATURE CONTROL CHART

**-- WHEN RECEIVING DELIVERIES --**
STATE	FAHRENHEIT (F)	CELSIUS (C)	PRODUCTS
Refrigerated	32 to 40 41 or below	0 to 5	dairy, produce, meat, poultry and seafood
Frozen	-10 to -.4 0 degress or lower	-23 to -18	dairy, frozen vegetables, other frozen items, meat, poultry and seafood. NOTE: Ice Cream may be accepted at -12 degrees celsius/10 degrees Fahrenheit though it is not recommended.

**-- WHEN WAREHOUSING / STOREROOM and KITCHEN --**
STATE	FAHRENHEIT (F)	CELSIUS (C)	PRODUCTS
Refrigerated	32 to 40 41 or below	0 to 5	all refrigerated foods
Refrigerated	30 to 34 41 or below	-1 to 1	fresh meat, poultry and seafood
Frozen	-10 to -.4 0 degress or lower	-23 to -18	dairy, ice cream, other items, frozen vegetables, meat, poultry and seafood.
Frozen	-0.4 to 10 0 degress or lower	-18 to -12	Ice Cream being scooped can be held/scooped for up to 7 days in a scooping cabinet.

**-- WHEN SERVING --**
STATE	FAHRENHEIT (F)	CELSIUS (C)	PRODUCTS
Refrigerated	32 to 40 41 or below	0 to 5	all cold foods in pantry and on buffets.
Refrigerated	-0.4 to 10	-18 to -12	Ice cream being scooped - but must be discarded after the 7th. day (In the U.S., generally acceptable is holding at 6 to 10 degrees F // -14 degrees C to -12 degrees C.)
Hot 1	147 135 or higher	64	buffets ( dish), steam tables in kitchens
Hot 2	162 135 or higher	72	first cooking / internal temperature and must maintain for 2 minutes minimum. Can then be kept at Hot 1 level. Individual TCS/PHF foods must each reach their designated minimal internal temperature and hold it for 15 seconds.
Hot 3	176 165 or higher	80	Reheating of food / internal temperature and must maintain for 2 minutes minimum. Can then be kept at Hot 1 level. Reheating of food / Must reach the temperature within 2 hours and hold it for 15 seconds, then hot hold at Hot Level 1.

**-- AMBIENT KITCHEN TEMPERATURE --**
STATE	MAXIMUM FAHRENHEIT (F)	MAXIMUM CELSIUS (C)	PRODUCTS
Cold Food Preparation or Handling areas	59	15	Maximum ambient kitchen temperature to safely work with and prepare cold food.

**-- WARE-WASHING MACHINE --**
CYCLE	FAHRENHEIT (F)	CELSIUS (C)	COMMENTS
Wash	155	55	too high a temperature will "bake " some foods (like eggs) on to the plates
Rinse	180	72	too low a temperature and the plates, glasses and flatware will not air dry, which is the optimal sanitary condition.