Holding Temperature Log 2026

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The document is a Holding Temperature Log used to record the temperatures of food items, ensuring they are maintained at safe levels: cold foods at 41°F or below and hot foods at 135°F or above, in order to prevent them from entering the temperature danger zone.

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Click ‘Get Form’ to open the Holding Temperature Log in the editor.
Begin by entering the date at the top of the form. This is essential for tracking temperature compliance over time.
In the 'Item' section, specify the food item being logged. This helps in identifying which items are monitored.
Fill in the 'Location' field to indicate where the food is stored or served, ensuring proper monitoring.
Record the time in both 'Time In' and 'Time Out' fields. Accurate timing is crucial for maintaining food safety standards.
Input the corresponding temperatures in 'Temp. In' and 'Temp. Out' fields, ensuring they meet safety guidelines (41°F for cold foods and 135°F for hot foods).
Document any corrective actions taken if temperatures fall outside safe ranges, providing a complete record of compliance efforts.
Finally, sign off with your name in the 'Employee' section to validate that you have completed this log accurately.

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What is the 41-135 rule?

Harmful microorganisms grow well in foods held between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. This temperature range is also known as the Temperature Danger Zone (TDZ). The less time foods spend in the TDZ, the less time harmful microorganisms have to grow.

What should hot holding units be?

Specifications Product ModelTRIX-16. Sensor Measurement Range -40C to +85C (-40F to +185F) Operating Temperature Range -40C to +85C (-40F to +185F). Storage Temperature Range -30C to +55C (-22F to +131F).16 more rows

What is the temperature log for hot holding units?

Foods that have been held at less than 60C for less than 2 hours can be reheated to +74C and replaced in the unit. Foods that have been at less than 60C for more than 2 hours must be discarded. Advise a supervisor if proper temperatures cannot be maintained.

What is the hot holding temperature?

Hot holding food must be held at a minimum temperature of 63C, with a temperature of between 65-68C preferred. This temperature prevents bacterial growth and food poisoning. When cooked food is left in the danger zone (between 5C and 63C), bacteria can multiply rapidly, leading to foodborne illnesses.

What should the temperature be when holding?

Hot food must be kept at 63C or above, except for certain exceptions. When you display hot food, e.g. on a buffet, you should use suitable hot holding equipment to keep it above 63C. If this is not possible, you can take food out of hot holding to display it for up to two hours, but you can only do this once.

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What is the hot holding temperature log?

Hot holding food temperature log Once cooked, food should be held above 63C to prevent bacteria growth. The following tasks can help you check and log your holding temperatures: Probe the food at the start and end of service and at least every 2 hours to ensure the hot food temperature is above 63C.

How to keep a temperature log?

How To Fill In A Temperature Record Sheet Location or name of the appliance. Time - note down the exact time of the check. Temperature - check the temperatures of appliances by using either a probe or the internal temperature gauge on the appliance. Name/initials - indicate who carried out the temperature check.