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Refrigeration
Technical Guidance Document #043
This guidance document has been produced by the ceda Technical Support Group as a source of unbiased advice on best practice for anyone involved in the provision of refrigeration for a commercial catering operation.
As every catering facility is unique in terms of menu, number of meals produced, number of service periods, use of freshly prepared or pre-prepared food, we have addressed the different refrigeration requirements for all options.
The document takes you through all the elements that need to be considered to create efficient, effective and hygienic refrigeration provisions.
Published June 2022
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Guidance Document No 43 - Best practice when choosing commercial kitchen and point of service refrigeration
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Refrigeration
Technical Guidance Document #025
This document should be read in conjunction with Technical Guidance Document No 10 issued in 2015
Published June 2019 / Re-branded June 2020
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Guidance Document No 25 v1 - Update on the Changes to the F Gas Regulations and the Impact of Brexit
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Refrigeration
Technical Guidance Document #010
This document is intended to provide guidance for individuals involved directly or indirectly in the maintenance of commercial catering refrigeration equipment and the content is limited to the most commonly encountered equipment and is not therefore exhaustive.
Published August 2015 / Re-branded June 2020
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Guidance Document No 10 - Changes to the F Gas Regulations