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HOT HOLDING FOOD TEMPERATURE LOG DATEBOOK ITEMTIMETEMPERATURECORRECTIVE ACTION Minimum Hot Holding Temperature: 135F *If the food temperature is 135F, employee shall notify a supervisor/manager. If.
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FAQ
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Hot-holding equipment must be able to keep foods at 135°F or higher. Cold-holding equipment must be able to keep foods at 41°F or colder.
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HOT HOLDING All foods should be held 135° F or above. Corrective Action: If food is out of temperature for less than 4 hours, rapidly reheat to 165° F or greater within the remaining time period or discard.
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A temperature log sheet is perhaps the most widely used checklist to monitor food safety. It is an essential piece of paperwork in your food safety management system that help to ensure safe food processing and storage.
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