Standard Operating Procedure [sop] Worksheet Page 6
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9N. Temperature Monitoring: Indicate how cold and hot food temperatures will be
monitored during events.
Food
Thermometer
Monitoring
Calibration Method
Cleaning/Sanitizing
Type
Intervals
and Frequency
of Thermometer
Hot Foods:
Cold Foods:
Cooked
Foods:
O. Time Alone as a Control: List foods where only time, and not temperature, will be
used to control the safety of potentially hazardous/TCS food items. Explain the time
control for each food item (Note: Foods must be marked when time control is going to
expire and foods have to be discarded.)
Food
Initial
Maximum Time out
Marking Method
Monitoring Method
Temp
of Temperature
(Thermometer Type)
P. Date marking: Ready-to-eat potentially hazardous/TCS foods must have adequate
date marking as outlined in section 3-501.17 of the Food Code. Describe your date
marking method.
6 | P a g e
Reviewer Initials_______ Approval Date__________
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