Tools
HACCP quick guide
Select the food types you handle to see hazards and critical control points. Based on the Norwegian Food Safety Authority guidelines.
Select food types you handle
Temperature guide
-18 °CFreezer (long-term storage)
0–2 °CSeafood
0–4 °CMeat, dairy, ready-to-eat
4–60 °C⚠ DANGER ZONE — bacterial growth
≥ 60 °CHot holding (buffet)
≥ 63 °CCore temp fish
≥ 75 °CCore temp meat/poultry
Need a complete HACCP system?
The Full Ops Pack (NOK 899) includes a complete HACCP system in Excel — pre-filled forms, temperature log, cleaning protocol and deviation log. Everything you need for food safety inspections.
See the Full Ops Pack