HOT AND COLD HOLDING TEMPERATURE LOG

Holding Time and Temperature Log - StateFoodSafety
For hot foods, use a handheld food thermometer to double-check food temperatures. You should also check cold foods for any signs that they may be thawing or melting. Use our Holding Time and Temperature Log to record hot and cold holding temperatures. Seeing the log will remind you to double-check the temperatures and allow your manager to verify that food is not being held at unsafe temperatures.[PDF]
Hot or Cold Food Holding Temperature Log (1)
hot or cold food holding temperature log product name start-up temp and time date time temp initials product location corrective action chili beans
Item: Ecolab Hot/Cold Hold Temperature Log
The Ecolab Hot / Cold Temperature Log is designed to help you document and archive the holding temperature of your hot/cold hold foods.[PDF]
Sample Cold Holding Temperature Log - CUPHD
Sample Cold Holding Temperature Log Author: thamilton Created Date: 1/11/2013 11:07:19 AM[PDF]
Cold Holding Food Temperature Log - CDE
Cold Holding Food Temperature Log Minimum Cold Holding Temperature 41°F or below Best Practice: Check food temperature every two hours, allow time for corrective action
Food Safety - Temperature Logs, Temperatures and
Food Safety - Temperature Logs, Temperatures and Thermometers . Temperature Logs. Temperature Log Sheets (word) Temperature Log Sheets with Food Temperatures (word) Cold Holding; Cooling; Hot Holding; Refrigeration; Thermometer Calibration; Temperatures and Thermometers. Danger Zone; Food Thermometer Check List; How to Calibrate a Thermometer;[DOC]
Holding Hot and Cold Potentially Hazardous Foods
Web viewFoodservice employees will record temperatures of food items and document corrective actions taken on the Hot and Cold Holding Temperature Log. A designated foodservice employee will record air temperatures of coolers and cold holding units on the Refrigeration Logs.[PDF]
Temperature Log: Hot Holding Units - FOODSAFE
Temperature Log: Hot Holding Units Hot holding units must hold hot food at a temperature at or above 60 o C (140 o F).  Preheat the water in the hot-holding unit. Allow enough time for the unit to heat to at least 60 o C (140 o F)[PDF]
Daily Temperature Chart Instructions - Farner-Bocken
 Use log for production steps from storage / prep/ cold hold / cooking / hot hold / cooling / reheat  Use a sanitized stem thermometer & check the thickest part of the food  Prepare small portions to limit the time food is in the temperature danger zone  41 to 135F (some states require 140F hot holding minimum temperature)
Food Service Safety Forms - Chefs Resources
Of course you’ll need to verify the standards set on each one of these. Some states have cold holding set at 40° while others use 41° and hot holding may be at 135° or 140° depending upon the region you live in. Click on an image to see a larger view.
Related searches for hot and cold holding temperature log
cold holding temperature logscold holding food temperature loghot food holding temperature logshot holding temperature log sheetshot and cold temp logshot holding temp logscold temperature loghot holding temperature log template