In the food industry, strict temperature control is essential to ensure food safety and compliance with regulatory standards. For professionals managing restaurants, supermarkets, or any food-handling operation, understanding the legal requirements for temperature monitoring is crucial.
Greek law, aligned with EU regulations, mandates specific temperature controls to prevent spoilage and protect consumer health. This article highlights key temperature monitoring obligations and the relevant laws that regulate them.
Legal Framework Governing Temperature Monitoring
The history of food safety legislation in Greece has evolved significantly since the 1960s, starting with the Food and Beverage Code, which was established following Ministerial Decision 299/1968 and came into effect in 1971.
Following Greece's integration into the European Union in 1981, the country gradually aligned its laws with EU directives. This process led to the evolution of the Food and Beverage Code and the introduction of Law 2741/1999, which established the Hellenic Food Authority (ΕΦΕΤ) and focused on improving hygiene and risk management across food operations
The adoption of EU regulations such as 178/2002, 852/2004, and 853/2004 in the early 2000s necessitated a revision of national laws. This culminated in Law 4235/2014, which empowered ΕΦΕΤ to enforce stricter food safety standards, along with the Ministerial Decision Α2-718/2014, which set specific operational guidelines for temperature control in food businesses. These laws reflect Greece's commitment to ensuring food safety and public health through rigorous regulation and compliance with EU standards.
As a result of this historical evolution, the primary Greek regulations governing food safety today are Ministerial Decision Α2-718/2014 and Law 4235/2014, both of which incorporate EU food safety regulations to establish comprehensive standards across the food supply chain, along with the latest version of the Food and Beverage Code
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Ministerial Decision Α2-718/2014:
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This decision sets operational standards for food businesses, including mandatory temperature controls for perishable items. It aligns Greek practices with EU Regulation 853/2004, which outlines maximum permissible temperatures for foods of animal origin, such as fresh meat, fish, poultry, dairy, and frozen foods.
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Specific temperature requirements include:
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Fresh Meat: Max 7°C
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Minced Meat: Max 2°C
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Fresh Fish: 0-2°C
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Dairy Products: At or below 4°C
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Frozen Foods: Max -18°C
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National Law 4235/2014:
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This law grants ΕΦΕΤ (Hellenic Food Authority) inspection powers to enforce compliance with food safety standards. ΕΦΕΤ inspects facilities for adherence to both Greek and EU temperature standards, and non-compliance can result in fines, product recalls, or temporary closures for severe violations.
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EU Regulations:
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Regulation 852/2004 (on general hygiene) and Regulation 853/2004 (specific rules for animal-origin foods) are integral to ΕΦΕΤ’s inspections, requiring that all food businesses maintain safe temperatures throughout storage, transportation, and display.
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Mandatory Temperature Monitoring Practices
For all food businesses handling perishable items, temperature monitoring is legally mandated to ensure compliance with established limits. This can be achieved through:
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Automated Temperature Monitoring Systems: These systems provide continuous temperature tracking with alerts for deviations, enabling quick response to temperature fluctuations.
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Manual Temperature Logging: For businesses without automated systems, daily or scheduled manual logging is acceptable. However, this method requires consistent and accurate record-keeping, as these logs may be reviewed during inspections.
The Role of HACCP in Ensuring Compliance
Implementing an HACCP (Hazard Analysis and Critical Control Points) system is one of the most effective methods for food businesses to ensure compliance with temperature regulations. HACCP identifies critical control points, such as refrigeration or cooking temperatures, where deviations could pose food safety risks. By setting clear temperature limits, establishing continuous monitoring practices, and defining corrective actions, HACCP enables businesses to integrate legal standards into their daily operations without needing to consult each law individually.
An HACCP system also requires detailed documentation and record-keeping, making it easy for food businesses to demonstrate compliance during ΕΦΕΤ inspections. Through HACCP, businesses can be proactive in managing temperature-related risks, streamline monitoring processes, and ensure both regulatory compliance and food safety.
Types of Businesses Subject to Temperature Monitoring
Temperature monitoring is legally required for a range of food-related operations, including but not limited to:
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Supermarkets: Must monitor temperatures for fresh produce, meat, fish, dairy, and frozen products across storage, display, and cold-chain transportation.
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Restaurants and Catering Services: Required to ensure proper storage and serving temperatures for all perishable foods to prevent spoilage and foodborne illnesses.
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Food Storage and Distribution Centers: Must maintain strict temperature control during storage and distribution, especially for refrigerated and frozen goods.
Dealing with Temperature Deviations
Short-term deviations are generally tolerated if they do not compromise food safety. For instance, minor temperature increases during loading or unloading may be acceptable if corrected quickly. However, extended deviations must be documented, with corrective actions taken to prevent spoilage or contamination. HACCP plans play a vital role here, as they outline acceptable tolerances and establish protocols for handling deviations.
Consequences of Non-Compliance
ΕΦΕΤ regularly inspects food businesses to ensure compliance with temperature standards. Failure to meet these standards can result in penalties as per National Law 4235/2014, including fines, product disposal, and, in severe cases, temporary closure or criminal charges for repeated violations. Maintaining accurate records of temperature monitoring is essential, not only to demonstrate compliance during inspections but also to protect businesses from liability in the event of consumer complaints or foodborne illness claims.
Conclusion
Strict temperature control is a cornerstone of food safety in Greece. Compliance with Ministerial Decision Α2-718/2014, Law 4235/2014, and EU regulations is mandatory for food businesses, and ΕΦΕΤ enforces these standards to ensure public health. Automated or manual temperature monitoring is required across various food industry sectors, with businesses obligated to keep records as proof of compliance. By prioritizing temperature control and implementing an HACCP system, food businesses can uphold food safety, meet regulatory requirements, and protect their reputation in a highly regulated industry.
