Cooked Food Temperature Log Page 4

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HOT FOOD HOLDING
Date: ______________________
Food Name
Checked
Start Time/Temp
Time/Temp
Time/Temp
End Time/Temp
By
CRITICAL LIMITS:
The minimum hot holding temperature is 135°F. Treat each new batch of food as a new food item entry on the chart.
This form is provided by Michigan Department of Agriculture
Copies can be downloaded at:
. Search for "Food Code & Fact Sheets" page

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