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NOTE: Public Health will use the temperature of the product in
determining if the refrigerator will be allowed to display
potentially hazardous food. For the purpose of this
evaluation, product temperature above the FDA Food Code
1993 temperature for potentially hazardous food will be the
first indication that an evaluation should be performed. It
is expected that all refrigerators will keep food at the FDA
Food Code 1993 temperature for potentially hazardous
food.
1.1 The following recommendations are made for the
purpose of arriving at easily taken and understood
data which, coupled with other observations, may be
used to determine whether a display refrigerator is
working as intended:
a) INSTRUMENT - A stainless steel stem-type
thermometer is recommended and it should have
a dial a minimum of 1 inch internal diameter.
A test thermometer scaled only in Celsius or
dually scaled in Celsius and Fahrenheit shall be
accurate to 1°C (1.8°F). Temperature measuring
devices that are scaled only in Fahrenheit shall
be accurate to 2°F. The thermometer should be
checked for proper calibration. (It should read 32°F
when the stem is immersed in an ice water bath).
b) LOCATION - The probe or sensing element of the
thermometer should be located in the airstream
where the air first enters the display or storage
area, and not more than 1 inch away from the
surface and in the center of the discharge opening.
c) READING - It should first be determined that the
refrigerator is refrigerating and has operated at
least one hour since the end of the last defrost
period. The thermometer reading should be made
only after it has been allowed to stabilize, i.e.,
maintain a constant reading.
d) OTHER OBSERVATIONS - Other observations
should be made which may indicate operating
problems, such as unsatisfactory product, feel/
appearance.
e) CONCLUSIONS - In the absence of any apparent
undesirable conditions, the refrigerator should be
judged to be operating properly. If it is determined
that such condition is undesirable, i.e., the product
is above proper temperature, checks should be
made for the following:
1. Has the refrigerator been loaded with warm product?
2. Is the product loaded beyond the “Safe Load Line”
markers?
3. Are the return air ducts blocked?
4. Are the entering air ducts blocked?
5. Is a dumped display causing turbulent air flow and mix
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ing with room air?
6. Are spotlights or other high intensity lighting directed
onto the product?
7. Are there unusual draft conditions (from heating/air-
conditioning ducts, open doors, etc.)?
8. Is there exposure to direct sunlight?
9. Are display signs blocking or diverting airflow?
10. Are the coils of the refrigerator iced up?
11. Is the store ambient over 75°F, 55% RH as set forth in
ASHRAE Standard 72 and ASHRAE Standard 117?
12. Are the shelf positions, number, and size other than
recommended by Hussmann?
13. Is there an improper application or control system?
14. Is the evaporator fan motor/blade inoperative?
15. Is the defrost time excessive?
16. Is the defrost termination, thermostat (if used) set too
high?
17. Are the refrigerant controls incorrectly adjusted?
18. Is the air entering the condenser above design condi
-
tions? Are the condenser fins clear of dirt, dust, etc.?
19. Is there a shortage of refrigerant?
20. Has the equipment been modified to use replace
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ments for CFC-12, CFC-502 or other refrigerant? If so,
have the modifications been made in accordance with
the recommendations of the equipment manufacturer?
Is the refrigerator charged with the proper refrigerant
and lubricant? Does the system use the recommended
compressor?
Appendix D. - Recommendations to
User
1.0 Hussmann Corporation provides instructions and
recommendations for proper periodic cleaning. The
user will be responsible for such cleaning, including
the cleaning of low temperature equipment within
the compartment and the cooling coil area(s).
Cleaning practices, particularly with respect to proper
refrigerator unloading and warm-up, must be in
accordance with applicable recommendations.
1.1Cleaning of non frozen food equipment should include
a weekly cleaning of the food compartment as a mini
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mum to prevent bacteria growth from accumulating.
Actual use and products may dictate more frequent
cleaning. Circumstances of use and equipment design
must also dictate the frequency of cleaning the display
areas. Weekly washing down of the storage compart
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ment is also recommended, especially for equipment
subject to drippage of milk or other liquids, or the col
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lection of vegetable, meat, crumbs, etc. or other debris
or litter. Daily cleaning of the external areas surround
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ing the storage or display compartments with detergent
and water will keep the equipment presentable and
prevent grime buildup.
1.2 Load levels as defined by the manufacturer must be
observed.