Get CO Cold Holding Food Temperature Log

Cold holding food Maintain cold food at 41°F or below. Frozen food must remain frozen.

5. After each month has ended, save each month's log for 3 years, unless state/local jurisdictions require a longer period. Take action if temp is out of range – too warm (above 46ºF) or too cold (below 36ºF).

HACCP Records for meat and poultry must be kept for at least 1 year for slaughter or refrigerated product and at least 2 years for frozen, preserved, or shelf-stable products (CFR, 1996).

A temperature log is documentation of temperatures that food products are exposed to during different stages of food production. This can include everything from the temperatures of food items during storage, transport, and even cooking!

The proposed FSMA rule stipulates that all records be on the premises for at least six months. There is no requirement that these records are maintained as hard copies, just that they are maintained.

It is a legal requirement and an essential feature of any Food Safety Management System that food temperatures both hot and cold be monitored. A digital probe thermometer will help you accurately monitor temperatures. It is also recommended that sterile wipes be provided for use with the thermometer.

5. After each month has ended, save each month's log for 3 years, unless state/local jurisdictions require a longer period. Take action if temp is out of range – too warm (above 46ºF) or too cold (below 36ºF).

All records must be kept at the facility for at least two years after they were prepared. Records that document the adequacy of equipment or processes used must be kept for at least two years after their use is discontinued.