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Chain break: what to do?

Hygiene & Regulation 6 min de lecture 27 janvier 2026

Take the products to heart.

If T° < 4°C (or T° regulatory): All is well, transfer to another refrigerator.

If temperature is between 4°C and 8°C: Consume/cook very quickly (same day). Do not store.

If T° > 8°C: Discard. It’s painful financially, but less than a massive food poisoning and the closure of the restaurant.

Have insurance “Loss of goods in a cold room” that covers this disaster.

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