Get the up-to-date Hot Holding Food Temperature Log 2024 now

Get Form
food temp log template Preview on Page 1

Here's how it works

01. Edit your food temp log template online
01. Edit your hot food temperature log online
Type text, add images, blackout confidential details, add comments, highlights and more.
02. Sign it in a few clicks
02. Sign it in a few clicks
Draw your signature, type it, upload its image, or use your mobile device as a signature pad.
03. Share your form with others
03. Share your form with others
Send food temperature log via email, link, or fax. You can also download it, export it or print it out.

How to modify Hot Holding Food Temperature Log in PDF format online

Form edit decoration
9.5
Ease of Setup
DocHub User Ratings on G2
9.0
Ease of Use
DocHub User Ratings on G2

Working on documents with our feature-rich and user-friendly PDF editor is simple. Adhere to the instructions below to complete Hot Holding Food Temperature Log online easily and quickly:

  1. Log in to your account. Sign up with your credentials or create a free account to test the service before choosing the subscription.
  2. Upload a form. Drag and drop the file from your device or add it from other services, like Google Drive, OneDrive, Dropbox, or an external link.
  3. Edit Hot Holding Food Temperature Log. Quickly add and highlight text, insert images, checkmarks, and signs, drop new fillable fields, and rearrange or delete pages from your paperwork.
  4. Get the Hot Holding Food Temperature Log accomplished. Download your updated document, export it to the cloud, print it from the editor, or share it with other people using a Shareable link or as an email attachment.

Make the most of DocHub, the most straightforward editor to quickly manage your documentation online!

be ready to get more

Complete this form in 5 minutes or less

Get form

Got questions?

We have answers to the most popular questions from our customers. If you can't find an answer to your question, please contact us.
Contact us
The goal is to reduce the amount of time TCS food spends in the temperature danger zone. If food is held in this range for four or more hours, you must throw it out. It's better to check temps every two hours and take corrective action when needed.
Temperature Monitoring Temperature logs should be kept on file for >3 years, unless state statutes or rules require a longer period.
To ask staff to check the temperature twice a day and write down a single temperature is a gesture. The standards are even written around the 2 hour / 4 hour rules. At the very least it should be every 2 hours.
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 in the event that food has fallen into the danger zone.
Use a clean, sanitized, and calibrated food thermometer to measure the food's internal temperature every two hours and upon delivery. Food should be checked in several locations, but always in the thickest part. Discard any hot food after four hours if it has not been maintained at a temperature of 135\u02daF or higher.
be ready to get more

Complete this form in 5 minutes or less

Get form

People also ask

Potentially hazardous foods need to be kept at these temperatures to prevent any food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. You can also use time, rather than temperature to keep food safe. This is known as the 2 hour/4 hour guide.
Maintain hot food at 135°F or above. Properly cooked roasts may be held at 130°F or above. Food made in-house and reheated for hot holding must reach an internal temperature of at least 165°F for 15 seconds.
Hazard: Bacterial growth Cover foods and hold hotter than 60oC (140oF) Check temperature of food every 2 hours If food is less than 60oC (140oF) for less than 2 hours, reheat food to 74oC (165oF) and increase equipment temperature control until a temperature of greater than 60oC (140oF) is maintained.
Fridges should be checked at least twice per day. We would always recommend a check is carried out as soon as possible at the beginning of your working day. Freezers should be checked at least daily.
It's not good enough to do it once a day since there are many factors that can lead to temperature abuse, and these factors can change from one hour to the next. Temperatures should be logged from when the first employee arrives, before each service (lunch and dinner), and at the end of the business day.

food temperature log template