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.

TEMPERATURE CONTROL CHART

**-- WHEN RECEIVING DELIVERIES --**
STATE	FAHRENHEIT (F)	CELSIUS (C)	PRODUCTS
Refrigerated	32 to 40	0 to 5	dairy, produce, meat, poultry and seafood
Frozen	-10 to -.4	-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	0 to 5	all refrigerated foods
Refrigerated	30 to 34	-1 to 1	fresh meat, poultry and seafood
Frozen	-10 to -.4	-23 to -18	dairy, ice cream, other items, frozen vegetables, meat, poultry and seafood.
Frozen	-0.4 to 10	-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	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	64	buffets ( dish), steam tables in kitchens
Hot 2	162	72	first cooking / internal temperature and must maintain for 2 minutes minimum. Can then be kept at Hot 1 level.
Hot 3	176	80	Reheating of food / internal temperature and must maintain for 2 minutes minimum. Can then be kept at Hot 1 level.

**-- 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.