HI Cold-Holding Log 2014 free printable template
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LANDHOLDING LOG Foods must be held COLD at 41F.INTERNALFOODINTERNALPRODUCTFOODDATE / TIMEColdholding unit: FOOD INITIALSVERIFIED / DATED ATE / TIME PRODUCTEnvironmental Health Services Division FOOD
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How to fill out cold-holding log
How to fill out HI Cold-Holding Log
01
Start with the date at the top of the log.
02
Record the time of each temperature check.
03
Use a calibrated thermometer to check the temperature of each cold-holding unit.
04
Write down the temperature in the corresponding column for each unit.
05
Note any food items stored in each cold-holding unit next to the temperature reading.
06
Sign or initial the log after completing the temperature checks.
07
Maintain the log on a daily basis to track temperature compliance.
Who needs HI Cold-Holding Log?
01
Food service establishments that must comply with health regulations.
02
Restaurants and catering services that store perishable foods.
03
Food safety inspectors who evaluate compliance during inspections.
04
Managers and staff responsible for maintaining food safety protocols.
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What is the cold hold temperature log?
COLD HOLDING 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 the remaining time period or discard.
What does cold holding mean?
Cold holding is storing food under refrigeration at 41°F or below. Refrigeration prevents food from becoming a hazard by slowing the growth of most pathogens.
What is the difference between hot holding and cold holding?
When holding foods for service, such as on a buffet line, keep hot foods hot and cold foods cold. 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.
What temperature is cold holding?
Cold holding food Maintain cold food at 41°F or below.
What is the purpose of temperature logs?
Temperature logs help ensure proper steps are being followed to prevent food safety hazards. During the various stages of the cooking process, including cooling and reheating, temperatures are taken and documented in two-hour increments.
What is the cold holding temperature log for food?
Cold TCS foods must be held at or below 41F. Hot TCS foods must be held at or above 135F.
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What is HI Cold-Holding Log?
The HI Cold-Holding Log is a record-keeping document used to monitor and ensure that potentially hazardous food is maintained at safe temperatures in cold holding units.
Who is required to file HI Cold-Holding Log?
Food establishments that handle, prepare, or store potentially hazardous foods are required to file the HI Cold-Holding Log.
How to fill out HI Cold-Holding Log?
To fill out the HI Cold-Holding Log, one must record the date, time, type of food, temperature readings, and the signature of the person taking the readings.
What is the purpose of HI Cold-Holding Log?
The purpose of the HI Cold-Holding Log is to ensure food safety by documenting that cold foods are stored at safe temperatures to prevent foodborne illnesses.
What information must be reported on HI Cold-Holding Log?
The HI Cold-Holding Log must report the date and time of the temperature check, the type of food being monitored, the internal temperature of the food, and the initials or signature of the person conducting the check.
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