Temperature references for processing, manufacturing and storing in a cheese and meat factory

Hello everyone,

I need some help to set up the temperature for cheese & meat factory. What references can i read to set up the temperature for processing, manufacturing and storing?

In the process room of cheese product, i plan for setting it at 6oC and 16oC for a meat room

Please give some advices, Thank you very much

- Cheese: we process IQF cheeses

- Meat: we receive frozen meat from our suppliers and cut it smaller the repack