Standard Operating Procedure [sop] Worksheet Page 5
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9K. Reheating: Indicate all foods that will be reheated and the reheating method.
Food
Individual (I)
Equipment Used
Reheat
Reheat
or Bulk (B)
Temperature
Time
o
L. Hot Holding: Indicate what foods will be held at 135
F or higher and the equipment
that will be used.
Food
Equipment Used
o
M. Cold Holding: Indicate the foods/food groups that will be held at 41
F and the
equipment used.
Food
Equipment Used
5 | P a g e
Reviewer Initials_______ Approval Date__________
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