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The document is a Food Temperature Recording Log that outlines procedures for monitoring and recording the temperatures of various food products to ensure they remain within safe limits. It specifies the danger zone for food temperatures, ideal holding temperatures for cold and hot items, and guidelines for corrective actions when temperatures fall outside these ranges. The log requires temperatures to be recorded at least twice daily, with detailed instructions on how to handle products that do not meet safety standards.

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When should a restaurant employee record food temperatures?

ing to HACCP (Hazard Analysis and Critical Control Points) guidelines, food temperatures should be monitored and recorded multiple times throughout the day. The recommended frequency for monitoring and recording food temperatures is every 4 hours.

How often should food temperatures be recorded?

Hold cold foods at 41 degrees Fahrenheit or less and check the temperature every four hours. If the temperature of the food at four hours is greater than 41 degrees Fahrenheit, the food must be discarded.

When should a restaurant employee record food temps?

It is recommended you check the temperature of your hot or cold holding food every four hours. However, if you check every 2 hours instead, this allows enough time to take corrective action if food has fallen into the danger zone.

When should the temperature of a food should be recorded?

Holding Food Cold TCS food must maintain a temperature of 41 F (5 C) or colder, while hot TCS food must maintain a temperature of 135 F (57 C) or hotter. Using covers whenever possible helps to maintain the proper temperature of TCS food. Temperatures of held TCS food should be taken every two hours.

What are the CDC guidelines for food temperature?

Safer food choices for general public All poultry, including ground chicken and ground turkey, cooked to 165F. Whole cuts of beef, veal, lamb, and pork cooked to 145F (then allow the meat to rest for 3 minutes before carving or eating) Ground meat, including beef and pork, cooked to 160F.

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Do you have to record food temperatures?

It is also recommended that you keep a record of checks that you make. It is good practice to check and record at least two or three high-risk food temperatures per day.

What is the 2 hour 4 hour rule for hot food?

less than 2 hours, the food can be used or put back in the fridge for later use between 2 and 4 hours, the food can still be used, but cant be put back in the fridge 4 hours or longer, the food must be thrown out.

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When should a restaurant employee record food temperatures?

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When should a restaurant employee record food temps?

When should the temperature of a food should be recorded?

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Do you have to record food temperatures?

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