Hot/cold Food Temperature Monitoring Chart

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Daily Temperature Chart
Instructions
It’s a “MUST DO” -- Taking & recording food temperatures with an accurate stem thermometer is a critical
element to insuring your restaurant, your employees, and your chain are serving SAFE FOOD to our
customers. It takes just a few minutes a day. If Managers / Owners/ Franchisees require temperature
recording to be a daily routine, there are several benefits:
Safer, wholesome better tasting food;
Shelf life of foods will be extended by knowing exactly how your food temperatures run from day to day;
Less food waste by maintaining correct food temperatures;
Great daily learning tool to build food safety skills for crew / employees;
Improved results on health inspections and internal company quality reports;
Faster awareness of refrigeration maintenance problems;
The very best defense in the case of a foodborne illness complaint;
Your restaurant and/or chain will move into a HACCP-oriented method of complete food safety.
HACCP (Hazard Analysis Critical Control Point) is a dynamic system being used in food processing and food
service to help food managers and food workers identify and control potential problems before they happen. It
is a very systematic approach based on controlling time, temperature, and specific factors that are known to
contribute to foodborne disease outbreaks. HACCP requires record keeping as one of the important steps to
make the system work.
These 5 charts are simple to use and have some instructions on each sheet to help guide managers and
employees. Different color sheets for each of the 5 types are suggested to make them easier for employees to
refer to. Teach your employees during orientation how to use, sanitize, and calibrate a thermometer.
Delegate the responsibility of completing the charts to employees. Even though the manager takes some
temperatures also, this is an employee task & they must KNOW HOW IMPORTANT IT IS and how to do it.
Change in the FOOD CODE: The 2005 FDA Food Code allows hot foods to be held at 135F rather than
140F as a minimum, so the temperature “Danger Zone” is now 41F to 135F. Check your local regulations
on all required temperatures, as they may vary. Many states are still require 140F.
Hang or locate the charts in the appropriate work area on clip boards (not in a managers office). Retain the
completed records for at least 60 days in a 3 ring binder (the food safety experts suggest 6 months). You can
obtain an electronic version of the 5 charts at our website at
(left corner of main page).
If you would like the blank charts sent to you by e-mail so you can customize them, contact FoodHandler® at
#800-338-4433, ext. 302 or send an e-mail to: or
Chart #1 – Hot & Cold Temp. Monitoring -- This is a 2 day chart for spot checking perishable foods at 2 hour
intervals throughout the day. Place this chart by the preparation areas.
Chart #2 – Cooler / Refrigeration Chart -- This chart can be used for several days and is to check air
temperature of refrigeration units & freezers. Keep one on each unit.
Chart #3 – Time & Temperature Preparation Log -- This chart is for maintaining temps. for foods prepared
in advance in quantity, such as catering orders that take lots of prep time. Notice there’s a box for time &
temperature to record each product every hour during prep and every 2 hours during storage before customer
delivery or pick-up.
Chart #4 – Receiving: Temperature / Quality Log -- Spot check perishable foods as they are received and
note any poor quality and/or temperature issues.
Chart #5 – HACCP 6 Hour Safe Cooling Chart -- Use this chart for recording and monitoring the cooling
time and temperature of soups, sauces, roasts, beans, or rice that is prepared in advance & cooled for later
use. The 2005 FDA Food Code allows a total of 6 hours cooling in 2 temperature stages.
FOODHANDLER SAFETY MGMT. SERVICES /40 Marcus Drive, Melville, NY 11747 / 800-338-4433, EXT. 302 or 306

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