Record at least every 4 hours (every 2 hours for hot holding recommended). Cold holding: 41°F (5°C) or below. Hot holding: 135°F (57°C) or above (130°F for roasts cooked per §3-401.11(B)). If out of range, take corrective action and record it.
Reference: Food Code 2022 §3-501.16(A)(2); Food Code 2022 §3-501.16(A)(1). Verify limits with your local health department.
| Date | Time | Unit / item | Temp (°F) | OK? (Y/N) | Corrective action | Initials |
|---|---|---|---|---|---|---|
Reviewed by (manager): ____________________ Date: __________