Hello fellow members,
I work at a chocolate/ pastry factory in extremely hot, South Florida. I am creating daily refrigeration logs for our delivery vans. Our vans delivery to our retail stores with locations about 2 hours apart.
The van temp isn't really a huge issue as a large bulk of our products are room temperature but we do have refrigerated pastries.
In preparing for SQF, I need a set point before loading the vehicles. Does anyone have insight what the delivery temperature set point should be?
Bonus points if you have any sources stating specifics.
Thank you and have a great Tuesday!