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Monitoring Cold Holding Temperature Log Location key: WC/Walking Cooler, P/Prep top, R/Reaching Cooler, CD/Cold drawers, C/Cooler DayTimeMonday8am 10am 2pm 6pm 8am 10am 2pm 6pm 8am 10am 2pm 6pm 8am 10am 2pm 6pm 8am 10am 2pm 6pm 8am 10am 2pm 6pm 8am 10am 2pm 6pmTuesdayWednesdayThursdayFridaySaturdaySundayProduct/Temp/ LocationProduct/Temp/ LocationProduct/Temp/ LocationProduct/Temp/ LocationCorrective
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How to fill out monitoring cold holding temperature

01
Make sure all cold holding units are operational and in good working condition.
02
Set the temperature for each unit according to the food safety guidelines.
03
Use a calibrated thermometer to take regular temperature readings of the cold holding units.
04
Record the temperature readings on a monitoring log at least every 4 hours.
05
Ensure that the cold holding units are not overstocked, as this can affect temperature control.
06
Train staff on proper cold holding procedures and the importance of monitoring temperature.
07
Take immediate corrective action if the temperature falls outside the safe range, such as adjusting the unit or transferring the food to a different cold holding unit.
08
Keep all monitoring logs for at least one year for reference and auditing purposes.

Who needs monitoring cold holding temperature?

01
Anyone who handles or serves perishable food items that require cold storage needs to monitor cold holding temperature. This includes restaurants, cafeterias, catering services, food trucks, grocery stores, and any other food establishments where refrigeration is necessary to maintain food safety.
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Monitoring cold holding temperature involves regularly checking and recording the temperature of refrigerated units to ensure that food is being stored at the proper temperature to prevent spoilage or contamination.
Food establishments, such as restaurants, cafes, and grocery stores, are required to file monitoring cold holding temperature records.
To fill out monitoring cold holding temperature, staff should use a thermometer to measure the temperature of refrigerated units at regular intervals and record the readings on a log sheet.
The purpose of monitoring cold holding temperature is to ensure that perishable food items are stored at the correct temperature to prevent foodborne illnesses.
The information reported on monitoring cold holding temperature includes the date and time of temperature readings, the temperature of the refrigerated units, and any corrective actions taken if temperatures are out of range.
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