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Food Holding Temperature Log Form

Food Holding Temperature Log Form

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As the society ditches in-office working conditions, the completion of paperwork more and more occurs online. The holding temperature log template isn’t an any different. Handling it utilizing digital means differs from doing this in the physical world.

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[Music] [Music] hello I'm Matthew diamond DS and I'm the manager of food safety around hospitality Association today we're going to discuss best practices for time and temperature logs that you can use to go over with your team members in order to store hot TCS foods properly you have to ensure that it was properly cooked cooled held and then reheated reheated TCS foods that are going to be held hot must reach an internal temperature of 165 degrees for 15 seconds to then be held over 135 for cold foods they must be stored at 41 degrees or lower for no more than seven days any TCS foods that have been stored in the temperature danger zone must be discarded to ensure that TCS food remains safe we are required to take a minimum internal temperature reading every four hours if that internal temperature does not properly temp out TCS foods must be discarded however to ensure cost control and waste the best practice would be to take temperature readings every two hour

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