Attachment 4 DeCA Temperature Standards.pdf

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Attached to
Refrigeration Maintenance and Repair Northern Europe
Solicitation number
HQC01025QE014
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The document is a DeCA Quality Standards Temperature Standards specification detailing precise temperature ranges for various storage and display areas in commissary environments. The standards cover three primary zones: Display Case Entering Air Temperature Limits (ranging from -28°F for ice cream chests to +40°F for produce), Reach-In Storage Box Temperature Limits (from -25°F for blast freezers to +40°F for medium temperature reach-ins), and Walk-In Storage Room Temperature Limits (from -10°F for frozen food storage to +68°F for produce processing). Additionally, the document provides room environmental limits for different areas, specifying cooling and heating temperature ranges with 50% maximum relative humidity requirements, such as 72-75°F for sales and checkout areas and 72-78°F for ADP rooms, with specific guidelines for temperature control during closed hours and internal load variations.

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DeCA Temperature Standards

DeCA QUALITY STANDARDS

TEMPERATURE

DESCRIPTION FAHRENHEIT (°F) CENTIGRADE (°C)

Display Case Entering Air Temperature Limits Produce +36 to +40 +2 to +4 Deli, Clerk Service +34 to +38 +1 to +3 Fresh Meat +22 to +26 -6 to-4 Milk Roll-in +26 to +30 4 to -1 Multideck Dairy +30 to +36 -1 to +2 Chest, Ice Cream (includes Jumbo Wide Island)

-28 to -22 -33 to -30

Frozen Food (includes Jumbo Wide Island)

-12 to -5 -24 to -20

Multideck Frozen Food -8 to -3 -22 to -19 Multideck Pre-Pack Meat +28 to +32 -2 to 0 Multideck Meat +24 to +28 +3 to -2 Dual-Temp Meat -12 to -3 -24 to -19 Glass Door Frozen Food -6 to -1 -21 to -18 Bakery Display +36 to +40 +2 to +4 Egg Spot Merchandiser +36 to +40 +2 to +4 Multideck Deli, Self Service +32 to +35 0 to +2 Glass Door Ice Cream -15 to -10 -26 to -23 Multideck Ice Cream -15 to -12 -26 to -24 Glass Door Medium Temp. +25 to +29 -4 to -2 Fish Case +28 to +34 -2 to +1

Reach-In Storage Box Temperature Limits Blast Freezer -25 to -15 -32 to -26 Medium Temp Reach-in +36 to +40 +2 to +4 Low Temp Reach-in -6 to -2 -21 to -19

Walk-In Storage Room Temperature Limits Controlled Temp Storage +60 to +65 +15 to +18 Candy Storage +58 to +65 +14 to +18 Dairy Storage +34 to +37 +1 to +3 Frozen Food Storage -10,to 0 -23 to -18 Carcass Storage w/Hose Bib +32 to +36 0 to +2 Fresh Meat Chill Storage +28 to +32 -2 to 0 Meat Holding +28 to +32 -2 to 0 Meat Processing +46 to +50 +8 to +10 Meat Wrapping +46 to +50 +8 to +10 Deli Storage +34 to +37 +1 to +3 Produce Storage +34 to +40 +1 to +4

DeCA Temperature Standards

DESCRIPTION

FAHRENHEIT (°F)

CENTIGRADE (°C)

Walk-In Storage Room Temperature Limits Produce Processing +55 to +68 +13 to +20 Produce Ambient Storage* +68 to +72 +20 to +22 Bakery Cooler +34 to +37 +1 to +3 Bakery Freezer -10 to 0 -23 to -18 Pre-Packaged Meat Cooler +32 to +36 0 to +2 Hard Chill Storage +26 to +30 -3 to -2 Fresh Fish Chill Storage +28 to +32 -2 to 0 Poultry Chill Storage +28 to +32 -2 to 0 Prepackaged/Poultry Chill Storage +38 to +32 -2 to 0 Ice Cream Freezer Storage -15 to -10 -26 to -23 *Bananas, Onions, Potatoes, and Tomatoes

Room Environmental Limits Sales Area and Checkout Area Cooling: 50% Maximum Relative Humidity* and 72 to 75OF (22 to 24C) Heating: 50% Maximum Relative Humidity* and 68 to 71F (20 to 22C)** ADP Room Cooling: 72 to 78F (22 to 26C) Heating: 68 to 72F (20 to 22C) All Other Areas** Cooling: 76 to 80F (24 to 27C) Heating: 68 to 72F (20 to 22C)

Set controls at a maximum of 40% relative humidity, but the environment is not deficient until 50% relative humidity is reached.

** If the system has night setback, let temperature fall to a minimum of 60F (16C) during hours that the commissary is closed.

Should the temperature rise above 72F (22C) during the winter due to internal load, the cooling, should not start until the temperature reaches the temperature requirements for summer.

DeCA Quality Standards

File details come from the government source that posted it. Updated .