Best practice when choosing commercial kitchen and point of service 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

Download Link:
Guidance Document No 43 - Best practice when choosing commercial kitchen and point of service refrigeration

Back to Guidance Documents