76.19% and 75.59%, respectively, of those surveyed know the
recommended temperature for the freezing and refrigeration of
meat, respectively. The frequency of temperature monitoring in a
cold store (three times a day) is known by 58.92% of MH. 70.83% of
the operators responded that in order to check the temperature of a
frozen pork carcass they insert in depth, “to the bone”, the disinfected
probe of a calibrated thermometer.