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Our team recommended that all refrigerated equipment is observed and the temperatures recorded at least three times a day. Begin with an inspection of the equipment first thing in the morning and record the temperature before the units door have been repeatedly opened and closed.
Document current, maximum, and minimum temperatures twice daily including the date, time, and recorders initials. Clear your digital thermometers memory after each temperature recording. Record your pharmacys name and holding point code on each page of the temperature log.
Temperature logs help ensure proper steps are being followed to prevent food safety hazards. During the various stages of the cooking process, including cooling and reheating, temperatures are taken and documented in two-hour increments.
After each month has ended, save each months log for 3 years, unless state/local jurisdictions require a longer period. Take action if temp is out of range too warm (above 46F) or too cold (below 36F).
A temperature log sheet helps to ensure that the food is processed in the right conditions and stored correctly at the right temperature. Beneficial for any food establishment such as a restaurant, a food truck, a coffee shop, a retail food store, a deli stand, a cafeteria, or others.

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Temperature logs teach your crew the importance of food safety and act as a reminder of what the food danger zone is. It keeps them accountable to not only executing great food, but also maintaining food that is safe for the public.
Heres a quick overview of how to complete each section: Location: specify the area that you keep your fridge or freezer in. Cabinet number: if you have more than one fridge or freezer, note which one youre checking. Time and temperature: fill these in during your checks.
After each month has ended, save each months log for 3 years, unless state/local jurisdictions require a longer period. Take action if temp is out of range too warm (above 46F) or too cold (below 36F).

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