1. HVAC

1. Are your ducts leaking? Check HVAC systems for efficiency; to detect Air Leakage (to reduce the Air-Conditioner or Heater bill)
2. Save on energy expenses. Check windows and door frames for energy leaks year around
3. Spot leaking thermal seals
4. Check heat loss through insulation; to detect bad insulation in the wall (of a building), without tearing down the wall.
5. Identify hot vs. cold pipes
6. Check thermostat accuracy
7. Heat/cooling ducts free flowing?
8. Identify air and vacuum leaks
9. Check transmission and differential
10. Find broken window defrost elements
11. Check heat exchangers
12. Optimize room comfort

Warning: checking an automobile can be dangerous, never checking a moving one. read manual of the car carefully.

7. HACCP
1 Applications in Foodservice -- Critical Temperatures
These temperature standards are based on 1999 FDA Food Code.
Critical Temperatures for Foodservice

1.1 Receiving:
Refrigerated potentially hazardous foods:
Frozen foods: 0℉or below
Check temperatures of food upon receipt and reject any potentially hazardous foods out of accepted ranges
Put perishable foods away promptly.

1.2 Storage
Refrigeration(air) temperature:38℉or below
Refrigeration(food) temperature:41℉or below
Refrigeration-Seafood(food) temperature:30-34℉
Refrigeration-Fresh Produce(food) temperature:
Deep chill:26-32℉
Freezer(food) temperature:0℉or below
Dry Storage:50-70℉
Use open shelving and do not cover with foil
Check foods in multiple locations throughout a cold storage area ,temperature may not be uniform
For ready-to-eat foods prepared on-site,label and comply with storage time stands(7 days maximum for food held at 41℉ or below)

1.3 Thawing
In the refrigerator:41℉or below
Under running water:70℉or below(water temperature)
Do not thaw at room temperature
If you thaw in a microwave, immediately begin cooking the food after wards.

1.4 Cooking
Beef roast:145℉or 3 min. minimum or 140℉ for 12min. or 130℉ for 121 min.
Beef, steaks, pork, ham, fish, seafood (fillets, chops, or intact pieces), bacon:145℉ for 15 sec., minimum
Ground beef, ground pork, chopped/flaked meals:155℉ for 15 sec. minimum.
Food cooked in microwave:165℉ hold 2 min. minimum
Fruits,vegetables:140℉(no minimum time)
Check your local regulations for variations on these standards
For combination dishes, choose the ingredient with the most stringent standard and follow it
Measure temperature in the thickest part of the food.

1.5 Cooking –Potentially Hazardous Food
From hot temperature: Cool to 70℉ within 2 hours; and down to 41℉ or below with 4more hours(6 hours total).
From room temperature: Cool to 41℉ within 4 hours.
Do not cool at room temperature
Use a blast chiller or ice bath to hasten cooling.
Drive food into small units or use a shallow pan.

1.6 Holding
Hot Food:140℉ or above
Cold Food:41℉ or below
Keep food covered
Stir hot food frequently
Store utensil in food
Take actual food temperature; do not rely on a thermostat setting
Check temperature frequency(at least every 2 hours)
Do not use hot holding equipment to heat or reheat food.

1.7 Reheating
Reheat leftovers to a minimum temperature of 165℉
Food must reach temperature within 2 hours.

1.8 Potentially Hazardous Foods
These foods favor bacterial growth and require strict temperature control;
Meat, poultry, eggs, seafood, dairy products, cut melon, raw seed sprout, garlic-in-oil mixture, cooked rice or potatoes, and others

Danger Zone:41 -140
Potentially hazardous foods exposed to this temperature range for a cumulative total of more than four hours are not safe to eat
More Temperatures
Handwashing water:110