HACCP stands for Hazard Analysis and Critical Control Point. It is set out in the Codex Alimentarius general principles of food hygiene and is used worldwide. The idea is to look at each step of an operation, from receiving to serving, ask what could make food unsafe, and identify the critical points where control is essential. Each critical point gets a measurable limit, a way to monitor it, a corrective action if it goes wrong, and records that prove it was done.
Refrigeration features in almost every HACCP plan. Receiving temperature for chilled and frozen deliveries, cold storage temperature, cooling of cooked food and cold holding on display are all common critical control points. A typical limit might be that chilled storage stays at or below 5 °C, checked and logged at set times, with a defined action if it drifts above.
A central kitchen in Bengaluru supplying airline or school meals would typically run a formal HACCP-based system, with temperature logs for every refrigerator and blast chiller, calibrated probes and documented actions for any excursion.