HI Cold-Holding Log 2018-2025 free printable template
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LANDHOLDING LOG Foods must be held COLD at 41F.DATE / TIMED Production.health.hawaii.gov/san/INTERNAL FOOD TEMP (F)INITIALSVERIFIED / DATED ATE / TIMEColdholding unit: ___FOOD PRODUCTINTERNAL FOOD
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How to fill out HI Cold-Holding Log
01
Gather necessary information: Ensure you have the food items listed that need to be monitored for cold-holding.
02
Start with the date: Write the current date at the top of the log.
03
Record time intervals: Decide how frequently you need to take and record temperatures (e.g., every hour).
04
Fill in food items: List each food item that requires cold-holding on the log.
05
Take temperatures: Use a calibrated thermometer to measure the temperature of each item.
06
Record temperatures: Write down the temperature next to each food item in the appropriate column.
07
Monitor compliance: Ensure that all food items are within safe temperature ranges (usually 41°F or below).
08
Note any discrepancies: If any item is above the safe temperature, document it and take corrective actions.
09
Sign and date: Complete the log by signing it and noting the time of the last temperature reading.
Who needs HI Cold-Holding Log?
01
Food service establishments that handle potentially hazardous foods.
02
Restaurants and cafeterias that need to maintain safe cold-holding temperatures.
03
Regulatory agencies that monitor food safety practices.
04
Food safety inspectors and auditors reviewing compliance with health codes.
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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 used to monitor and document the temperatures of cold-held food items to ensure they are stored at safe temperatures.
Who is required to file HI Cold-Holding Log?
Food establishments that store potentially hazardous foods at cold temperatures are required to file the HI Cold-Holding Log as part of food safety compliance.
How to fill out HI Cold-Holding Log?
To fill out the HI Cold-Holding Log, record the date, time, and temperature of the cold-held food items. Ensure entries are made at regular intervals and that any deviations from safe temperatures are noted.
What is the purpose of HI Cold-Holding Log?
The purpose of the HI Cold-Holding Log is to ensure that food is stored safely to prevent the growth of pathogens and to comply with health regulations.
What information must be reported on HI Cold-Holding Log?
The HI Cold-Holding Log must report the date, time, type of food item, the temperature of the item, and any corrective actions taken if the temperature falls outside of the safe range.
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