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https://uniontestprep.com/servsafe-exams/blog/safe-temperatures-for-food-delivery
Shucked Shellfish and milk should be received at 45°F (7° C) or lower and cooled to 41°F (5° C) or lower in four hours. Live shellfish should be received at an air temperature of 45°F (7° C) with an internal temperature no greater than 50°F (10°C). It must be cooled to 41°F (5° C) or lower in four hours.
https://www.fda.gov/media/100329/download
when the ambient air temperature of the processing room is held below 70 degrees . The critical limits are 5 hours when the internal product temperatures are between 50 and 70 degrees Fahrenheit .
https://www.pharmalogisticsiq.com/packaging-shipping-systems/articles/guide-to-temperature-controlled-logistics
Air freight temperature controlled logistics. Air freight is the most popular form of temperature controlled transport, as this method can help alleviate time considerations, geographical obstacles and a lack of infrastructure (roads, railways, ports, etc.). Air transportation is even the most popular mode of transport for in-country logistics.
https://www.foodstandards.gov.scot/downloads/CookSafe_-_House_rules_-_Temperature_control_-_Guidance.pdf
TEMPERATURE CONTROL ... DELIVERY TO CUSTOMERS. ... • Displays built into refrigerators, chills, cold displays and freezers indicate the air temperature within the appliance. These can be useful for day-to-day monitoring but should be checked regularly with a digital thermometer as a back-up check.
https://www.sciencedirect.com/topics/engineering/supply-air-temperature
Various strategies have been used for reset control. The use of outdoor air temperature to reset supply air temperature is one of those strategies, used in this example. This is shown graphically in Figure 9-7. Below 55°F outdoor air temperature, the supply temperature is constant at 60°F. Above 65°F, the set point is fixed at 55°F.
http://doclibrary.com/MFR957/DOC/5FoodHandlerTempCharts20135332.doc
Time : : : : : : After 3 hours Temperature (F (F (F (F (F (F Time : : : : : : After 4 hours Temperature (F (F (F (F (F (F Time : : : : : : After 5 hours Temperature (F (F (F (F (F (F Time : : : : : : After 6 hours (must be 41(F or below) Temperature (F (F (F (F (F (F Time : : : : : : Corrective Action
https://www.food.gov.uk/sites/default/files/media/document/Chapter10-Temperature_controls.pdf
10.2. Temperature requirements outside approved premises 10.3. Legal requirements for temperature controls A. General requirements B. Maintaining the cold chain C. Heat treatment: hermetically sealed containers 10.4. Official control requirements 10.5. Applying procedures continuously and properly Annex 1. Weekly temperature log example
https://www.enerlife.com/wp-content/uploads/2017/06/Enerlife-OR-Ventilation-Best-Practices-Guide-April-2017.pdf
an air exchange adequate to control contaminant levels, temperature, and humidity while minimizing stratification and drafts. Note: Table 1 provides minimum values for temperature, humidity, and air exchanges based on the function of each room or area. ASHRAE HVAC Design Manual for Hospitals and Clinics – second edition
https://www.helmerinc.com/articles/usp-chapter-outlines-good-drug-storage-and-shipping-practices
Temperature monitoring equipment can be used to measure air or product temperatures at regular intervals. USP <1079> states that temperatures should be examined at least once every 24 hours or more depending on what your protocol outlines. Some monitoring equipment has the capability to alarm or alert staff if temperature goes out of range.
https://pdhonline.com/courses/m250/m250content.pdf
likelihood that good control will be achieved; however, equipment and maintenance costs are directly related to the number of zones. Some systems are designed to provide individual control of rooms in a multiple-zone system. Sometimes AHUs discharge (supply) and admit (return) air directly to and from the space served, without ductwork.
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