Fisa Monitorizare Temperatura Frigidere.doc | Fix

Fisa de Monitorizare Temperatura Frigidere (Refrigerator Temperature Monitoring Log) is a mandatory document used in sectors such as healthcare, pharmacy, food service, and education to ensure that perishable items (vaccines, medicine, food) are stored within safe temperature ranges. Core Structure of the Document

• Edit branding and logos.
• Modify date ranges.
• Add specific product storage requirements (e.g., Vaccines: +2°C to +8°C).

Acțiuni Corective: Un spațiu dedicat pentru a nota ce măsuri au fost luate în cazul unor abateri de temperatură (ex: verificarea ușii, mutarea produselor, contactarea tehnicianului). Modele și Resurse Utile Fisa Monitorizare Temperatura Frigidere.doc

Step 2: Record Before Opening the Door Open the fridge as little as possible. Record the temperature immediately upon viewing the external probe. Cold air escapes when you open the door, causing a false reading. Edit branding and logos

: If a temperature is found outside the "Safe Zone," it must be documented immediately along with the steps taken (e.g., moving goods to a backup fridge, calling maintenance). Downloadable Templates Acțiuni Corective: Un spațiu dedicat pentru a nota

Notare: Scrieți ora și măsura luată în coloana de "Observații". 🛠️ Instrucțiuni de Completare Frecvența: Citirea se face de minimum 2 ori pe zi.

6. Recommendations for Improvement

If you are creating or updating this form:

• "The Weekend Gap" : Staff forget to log Saturday and Sunday. Your sheet must have lines for every calendar day. If the facility is closed, write "CLOSED - No access" rather than leaving it blank.
• "The Straight Line" : If you record exactly 4.0°C every single day for three months, an inspector will assume you are making it up. Real fridges fluctuate slightly (4.1, 4.2, 3.9).
• "No Action for Outliers" : Recording a temperature of 10°C but writing "OK" in the status column is a critical finding. Train staff that any deviation requires a specific action note.

• Name of the company/unit.
• Identification of the equipment (e.g., "Frigider 1 - Gastronomie" or "Vitrina Carne"). Crucial for traceability.
• Location of the equipment.
• Month/Year of monitoring.