| Commodity | Maximum Transit & Shelf Life (Days) | Optimum Transit Temperature | Hightest Freezing Point | Recommended Container Temperature Setpoint | Air Exchange (cfm) |
Relative Humidity (%) |
|||
| °F | °C | °F | °C | °F | °C | ||||
FRESH MEAT |
|||||||||
| Beef, horse, lmb, pork, poultry, veal | 14-28 | 29 | -1.7 | 28.4 | -2.0 | 30-32 | -1.1 to 0 | N | 85-95 |
| PROCESSED MEAT | |||||||||
| Bacon, slab | 21-28 | 29 | -1.7 | 28.4 | -2.0 | 32-34 | 0-1.1 | N | 85-95 |
| Bacon, Sliced | 21-28 | 29 | -1.7 | 28.4 | -2.0 | 32-34 | 0-1.1 | N | 85-95 |
| Bologna, franks | 21-28 | 29 | -1.7 | 28.4 | -2.0 | 32-34 | 0-1.1 | N | 85-95 |
| Braunschwelger | 21-28 | 29 | -1.7 | 28.4 | -2.0 | 32-34 | 0-1.1 | N | 85-95 |
| Cold Cuts, Sliced | 21-28 | 29 | -1.7 | 28.4 | -2.0 | 32-34 | 0-1.1 | N | 85-95 |
| Dried Beef, sliced | 21-28 | 41 | 5.0 | 28.4 | -2.0 | 41 | 5.0 | N | 85-95 |
| Hams: baked, boiled, Ready-to-eat | 21-28 | 29 | -1.7 | 28.4 | -2.0 | 32-34 | 0-1.1 | N | 85-95 |
| Hams, smoked | 21-28 | 29 | -1.7 | 28.4 | -2.0 | 32-34 | 0-1.1 | N | 85-95 |
| Liver Sausage, liver loaves | 21-28 | 29 | -1.7 | 28.4 | -2.0 | 32-34 | 0-1.1 | N | 85-95 |
| Pork Sausage | 21-28 | 29 | -1.7 | 28.4 | -2.0 | 32-34 | 0-1.1 | N | 85-95 |
| Sausage, Country and Polish | 21-28 | 29 | -1.7 | 28.4 | -2.0 | 32-34 | 0-1.1 | N | 85-95 |
| DAIRY PRODUCTS & CHEESE | |||||||||
| Cheese: Natural (Brick, Cheddar, Camembert) | 30-34 | -1.1 to 1.1 | 28.4 | -2.0 | 32-34 | -1.1 to 1.1 | N | 70-80 | |
| Cheese : Cottage, Cream, Neufchatel | 32-34 | -0l.1 to 1.1 | 28.4 | -2.0 | 32-34 | -0.1 to 1.1 | N | 70-80 | |
| Cheese: Process (American, Brick, Limburger) | 38-45 | 3.3-7.2 | 28.4 | -2.0 | 45 | 7.2 | N | 70-80 | |
| Roquefort (Natural) | 30-34 | -1.1 to 1.1 | 28.4 | -2.0 | 32-34 | -1.1 to 1.1 | N | 70-80 | |
| Swiss (Natural) | 30-34 | -1.1 to 1.1 | 28.4 | -2.0 | 32-34 | -1.1 to 1.1 | N | 70-80 | |
| Cheese Foods | 40-45 | 4.4-7.2 | 28.4 | -2.0 | 45 | 7.2 | N | 70-80 | |
| Butter : Fresh | 38-42 | 3.3-5.5 | 28.4 | -2.0 | 32-34 | 0-1.1 | N | 70-80 | |
| Butter :Frozen | -5 | -20.5 | -5 | -20.5 | N | 70-80 | |||
| Butter :Margarine | 35 | 1.7 | 35 | 1.7 | N | 70-80 | |||
| Ice Cream | -15 | -26.1 | -15 | -26.1 | N | 70-80 | |||
| Milk | 32 | 0 | 32-34 | 0-1.1 | N | 70-80 | |||
| POULTRY AND EGGS | |||||||||
| Poultry: Fresh, ice-packed | 14-28 | 33 | 0.6 | 27 | -2.8 | 30-32 | -1.1 to 0 | N | 85-95 |
| Fresh, Chilled | 14-28 | 29 | -1.7 | 27 | -2.8 | 30-32 | -1.1 to 0 | N | 85-95 |
| Eggs | 180 | 33-38 | 0.6-3.3 | 31 | -0.5 | 34-38 | 1.1-3.3 | N | |