Food Temperature Log. Temperatures should be taken at least every 2 hours. DATE FOOD ITEM. TIME. TEMPERATURE. COMMENTS/ACTIONS. SIGNATURE. Comments/Actions may ... |
LOG 1 Hot Foods Temperature Log – This log is for spot checking Temperature Control for Safety. (TCS) foods throughout the day. Place this log by the ... |
All foods should be held 41° F or below. Corrective Action: If food is out of temperature for less than 4 hours, rapidly cool to 41° F or less within ... |
Food Temperature Log. BREAKFAST. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. Eggs/ Entrée. Cereal. Meat: Reg. Mech Soft. Puree. Fruit. Juice. |
*All items must be cooked to the minimum internal temperature listed below for 15 seconds*. Poultry. 165⁰F Fish, Seafood and Whole Muscle Meat. |
Foods that have been at less than 60°C for more than 2 hours must be discarded. Advise a supervisor if proper temperatures cannot be maintained. |
The following templates are provided for information. It is not required under the food safety standards for businesses to use these templates. |
20 окт. 2020 г. · Any food that is held hot must be held at 135°F or above. If food is found between 41°F and 135°F for 4 hours or less, the food item should be ... |
Daily Freezer/Refrigerator Temperature Log. *Spot check internal food temps with a sanitized stem thermometer*. • Internal temperature of COLD FOODS—> 41°F ... |
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