Regulatory Compliance
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According to HACCP guidelines, a food temperature of 8°C
or below is effective in controlling the multiplication of most bacteria in perishable food. It is
recommended practice to operate refrigerators and chillers at 5°C or below. Freezing of food at temperatures of -18°C or below will prevent bacteria multiplying, whilst cooking at a temperature of 75°C or above are effective
in destroying almost all types of bacteria.
or below is effective in controlling the multiplication of most bacteria in perishable food. It is
recommended practice to operate refrigerators and chillers at 5°C or below. Freezing of food at temperatures of -18°C or below will prevent bacteria multiplying, whilst cooking at a temperature of 75°C or above are effective
in destroying almost all types of bacteria.
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According to the the South Africa Pharmaceutical Council (SAPC)
, and Medicines Control Council (MCC) Medicinal products used in the manufacture of medicinal
products, should be stored and transported under conditions which ensure that their quality is maintained. Temperature-monitoring devices should be used to demonstrate compliance with
the designated temperature ranges’.
, and Medicines Control Council (MCC) Medicinal products used in the manufacture of medicinal
products, should be stored and transported under conditions which ensure that their quality is maintained. Temperature-monitoring devices should be used to demonstrate compliance with
the designated temperature ranges’.
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