Food Temperature Log Sheet PDF 2011-2025 Form
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People also ask
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When should a restaurant employee record food temperatures?
From the moment food arrives at your establishment, right up until the time it is served, temperature should be consistently monitored using correctly calibrated thermometers. Food temperature logs should be kept and filled out by kitchen staff regularly.
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When should a food handler check the temperature of food?
When a source of heat is available, hold hot foods at 135 degrees Fahrenheit or higher and check the temperature every four hours. If the temperature of the food at four hours is less than 135 degrees Fahrenheit, the food must be discarded.
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When should the temperature of a food be recorded?
Your fridges and freezers should each have their own thermometer. You should also have several food thermometers for food you're currently cooking, food that's kept hot, and food kept cold. Check your food every two hours and log that data where you can reference it later.
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What is the temperature of food cooling log?
The cooling process should begin when the food has cooled down to approximately 135°F, but not lower than 135°F. You have a total of 6 hours to rapidly cool food. Food must be cooled from 135°F to 70°F within 2 hours or less, and then continue cooling from 70°F to 41°F with the remainder of the time.
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When should a restaurant employee record food temps?
From the moment food arrives at your establishment, right up until the time it is served, temperature should be consistently monitored using correctly calibrated thermometers. Food temperature logs should be kept and filled out by kitchen staff regularly.
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What is a food serving temperature log?
A food temperature recording log is a document or record used in the food service industry to track and monitor the temperatures of various food items. It is used to ensure that food is stored, cooked, and held at safe temperatures to prevent the growth of bacteria and reduce the risk of foodborne illnesses.
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What is the food temperature rule?
Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Keep cold food cold—at or below 40 °F. Place food in containers on ice.
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How often should food temperatures be recorded?
When a source of heat is available, hold hot foods at 135 degrees Fahrenheit or higher and check the temperature every four hours. If the temperature of the food at four hours is less than 135 degrees Fahrenheit, the food must be discarded.
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