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    Temperature Monitoring Checklist

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    Vecarose dagli
    Hot foods must be held at a minimum internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit and can be displayed for up to 8 hours from cooking. Foods below this temperature must be discarded within 2 hours. Cold foods must be held at a minimum internal temperature of 5 degrees Celsius or 41 degrees Fahrenheit and can be displayed for up to 4 hours if the internal temperature rises above 8 degrees Celsius or 46 degrees Fahrenheit.

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    Temperature Monitoring Checklist

    Uploaded by

    Vecarose dagli
    346 views1 page
    Hot foods must be held at a minimum internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit and can be displayed for up to 8 hours from cooking. Foods below this temperature must be discarded within 2 hours. Cold foods must be held at a minimum internal temperature of 5 degrees Celsius or 41 degrees Fahrenheit and can be displayed for up to 4 hours if the internal temperature rises above 8 degrees Celsius or 46 degrees Fahrenheit.

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    Hot foods must be held at a minimum internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit and can be displayed for up to 8 hours from cooking. Foods below this temperature must be discarded within 2 hours. Cold foods must be held at a minimum internal temperature of 5 degrees Celsius or 41 degrees Fahrenheit and can be displayed for up to 4 hours if the internal temperature rises above 8 degrees Celsius or 46 degrees Fahrenheit.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    346 views1 page

    Temperature Monitoring Checklist

    Uploaded by

    Vecarose dagli
    Hot foods must be held at a minimum internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit and can be displayed for up to 8 hours from cooking. Foods below this temperature must be discarded within 2 hours. Cold foods must be held at a minimum internal temperature of 5 degrees Celsius or 41 degrees Fahrenheit and can be displayed for up to 4 hours if the internal temperature rises above 8 degrees Celsius or 46 degrees Fahrenheit.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    HOLDING TEMPERATURE GUIDELINES:

    HOT HOLDING- maintain minimum internal temperature of hot foods 63 degrees celcius/ 145 degrees farenheit or above during holding and serving; continue on display up to 8 hours from cooking time.
    If internal temperature is below 63 degrees celcius/ 145 degrees farenheit discard it with-in 2 hours.
    COLD HOLDING- maintain minimum internal temperature of cold foods at 5 degrees farenheit/ 41 degrees farenheit or below during holding and serving.
    If internal temperature is above until 8 degrees/ 46 degrees farenheit discard it with-in 4 hours.

    OUTLET: FLUOR
    DATE: SHIFT:
    Cooking Cooking Dispatching Dispatching Number of Checked 1st Checked 2nd Checked
    Menu Items Kilos Charges: Remarks:
    Time Temp. Temp. Time Serving By: Temp By: Temp. By:

    Verified By:
    Time:

    LEGEND:
    - Food items that are below 63 degrees celcius but can still be displayed
    with-in 2 hours
    - Food items that are to be discarded on the next hour or checking

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