Hot/cold Food Temperature Monitoring Chart Page 4
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6Time / Temperature Food Preparation Log
(For foods prepared in advance of service, catering, etc.)
Chart #3
(Record at least every 2 hours)
Date:
Food Item:
time
temp
time
temp
time
temp
time
temp
time
temp
time
temp
time
temp
time
temp
time
temp
time
temp
time
temp
Use log for production steps from storage / prep/ cold hold / cooking / hot hold / cooling / reheat
Use a sanitized stem thermometer & check the thickest part of the food
Prepare small portions to limit the time food is in the temperature danger zone 41 to 135F
(some states require
140F hot holding minimum temperature)
Total time between 41 and 135F must not exceed 4 HOURS
FOODHANDLER SAFETY MGMT. SERVICES /40 Marcus Drive, Melville, NY 11747 / 800-338-4433, EXT. 302 or 306
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