Form with which the board of directors of a corporation accepts the resignation of a corporate officer.
Corporation Personal Held With Temperature Control In Cook
Category:
State:
Multi-State
County:
Cook
Control #:
US-0005-CR
Format:
Word;
Rich Text
Instant download
Description
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FAQ
Consistently filling out hot holding temperature logs with the same temperature every time may indicate that hot holding equipment is well-calibrated, but it could also raise concerns about inaccuracy or malfunctions if actual temperatures vary.
Maintain hot TCS food at 135°F or above. Properly cooked roasts may be held at 130°F or above. TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours.
The thermostat of all fridges and chill storage cabinets should be set at a temperature that will ensure that the temperature of the food is between 0° C and 5° C. This is to keep the food outside the danger zone (5° C – 63° C) so bacteria will not multiply (or will multiply very slowly).
Hot holding food Maintain hot food at 135°F or above. Properly cooked roasts may be held at 130°F or above.
Consistently filling out hot holding temperature logs with the same temperature every time may indicate that hot holding equipment is well-calibrated, but it could also raise concerns about inaccuracy or malfunctions if actual temperatures vary.
Hot and Cold Holding of Potentially Hazardous Foods When a source of heat is available, hold hot foods at 135 degrees Fahrenheit or higher and check the temperature every four hours. If the temperature of the food at four hours is less than 135 degrees Fahrenheit, the food must be discarded.
Fresh food that's intended for hot-holding must be cooked to proper temperatures. To prevent bacteria from growing to dangerous levels, hot- and cold-held foods need to be kept at a temperature outside the danger zone: Hot-held food must stay at or above 135°F (57°C). Cold-held food must stay at or below 41°F (5°C).
Explanation: Maintaining proper temperatures: Hot held food should be kept at a temperature of 135°F or higher to prevent bacterial growth. Preventing cross-contamination: Employees should ensure that cooked food does not come into contact with raw food or contaminated surfaces.
Hot held and cold held foods can be served for four hours without temperature controls if they are discarded after the four-hour time limit. Cold foods can be served for six hours as long as the food temperature stays below 70° Fahrenheit. Discard cold food that warm to over 70° Fahrenheit.
Keep TCS food outside of the danger zone (410F and 1350F; 50C and 570C ): Pathogens grow within this temperature range. If food is held in this range for 4+ hours, throw it out.
