Blog topic
Temperature and logs
Cooling, holding, reheating, date marking and thermometer calibration, with the FDA Food Code limits and simple logs your crew can keep.
8 posts on temperature and logs
Cold Holding vs Hot Holding Temperatures: The Food Code Rules
Cold holding vs hot holding temperatures under the FDA Food Code: 41°F and 135°F, the exceptions, how often to check, and what to do when food drifts.
Food Code Date Marking: The 7 Day Rule Explained
Date marking under the FDA Food Code: which foods need a date, how to count 7 days, frozen food, combined dishes, exemptions and label systems.
Food Cooling Rules: The 135 to 70 to 41 Two-Stage Method
Food cooling rules under the FDA Food Code: 135°F to 70°F in 2 hours, then to 41°F within 6 hours total. Methods, logs and corrective actions.
HACCP Critical Limits Chart: Food Code Temperatures and Times
A HACCP critical limits chart for restaurants: cooking, cooling, holding, reheating, thawing and parasite destruction limits with Food Code sections.
Receiving Temperature Log: What to Check When Food Is Delivered
How to use a receiving temperature log: Food Code receiving limits, how to probe deliveries, when to reject, and a log layout you can print.
Reheating Food to 165°F: Food Code Rules for Hot Holding
When reheating food to 165°F is required, the 2 hour limit, microwave rules, exceptions for packaged foods and roasts, and how to log reheating.
Thermometer Calibration Log: How to Check and Record Accuracy
How to calibrate food thermometers with the ice point method, how often to check, Food Code accuracy rules, and a thermometer calibration log layout.
Time as a Public Health Control: 4 Hour and 6 Hour Rules
How time as a public health control works under Food Code 3-501.19: the 4 hour and 6 hour options, labeling, written procedures and when to use it.