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Click ‘Get Form’ to open the COLD-HOLDING LOG in the editor.
Begin by entering the date and time at the top of the form. This is crucial for tracking compliance with cold-holding requirements.
In the 'Cold-holding unit' section, specify the location of the cold-holding unit being monitored. This helps in identifying where temperature checks are being conducted.
For each food item, fill in the 'INTERNAL FOOD TEMP (°F)' field with the recorded temperature. Ensure it is ≤ 41°F to meet safety standards.
Next, provide your initials next to each entry to verify that you have checked and recorded the temperature accurately.
Finally, include a verification date next to your initials for accountability and record-keeping purposes.
Start using our platform today to easily manage your COLD-HOLDING LOG online for free!
Cold holding is storing food under refrigeration at 41F or below. Refrigeration prevents food from becoming a hazard by slowing the growth of most pathogens. Pathogens are disease-causing organisms like Listeria monocytogenes, and their growth is docHubly slowed but not stopped by refrigeration.
What is the cold holding procedure?
Chill food in accordance with the Cooling Potentially Hazardous Foods SOP if the food is not 41F or below. c. Verify that the air temperature of any cold holding unit is at 41F or below before use and at least every 4 hours thereafter during all hours of operation.
What is an example of cold holding equipment?
Use cold-holding equipment, such as refrigerators, freezers, coolers, and refrigerated displays to cool foods and consistently maintain the minimum temperature.
What is the maximum required cold holding temperature?
Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but cant be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
How many hours for cold holding?
Cold food can be held without temperature control for up to SIX hours if: It was held at 41F (5C) or lower before removing it from refrigeration. It does not exceed 70F (21C) during service. o Throw out food that exceeds this temperature.
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Potentially hazardous foods must be cooled from 135 F to 70 F within 2 hours. These food items must then be chilled from 70 F to 41 F or below within 4 hours. Record temperatures every hour during the cooling cycle. Record corrective actions, if applicable.
What are the rules for cold holding?
Cold Food. 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.
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