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Holding Temperature Log Date: Location: Instructions: Use a calibrated thermometer to check holding temperature at least every 2 hours. If hot food falls below 135F or cold food rises above 41F, take

How to fill out holding temperature log

How to fill out holding temperature log:

1. Gather the necessary information: Before filling out the holding temperature log, make sure you have the required data, such as the date and time of measurement, the specific area or location being monitored, and the target temperature range.
2. Record the date and time: Begin by filling in the date and time columns on the log. This will help track when each temperature measurement was taken.
3. Measure and record the temperature: Using an appropriate thermometer or temperature-measuring device, take the temperature of the designated area or product. Insert the recorded temperature in the respective column for each measurement taken.
4. Compare the temperature to the target range: Evaluate whether the recorded temperature falls within the predetermined target temperature range. If it does, mark the result as "within range" or any other suitable designation. If the temperature is outside the desired range, mark it as "out of range" and take appropriate action according to the company's temperature control procedures.
5. Sign and date: Once all the temperature measurements have been recorded, sign and date the log to indicate that you have filled it out accurately and completed the task.

Who needs holding temperature log?

1. Food establishments: Restaurants, cafes, caterers, and any establishment involved in the handling and storage of food products are required to maintain holding temperature logs to ensure food safety and compliance with health regulations.
2. Pharmaceutical companies: Companies involved in the storage and distribution of pharmaceutical products need to monitor and document temperature levels to ensure product efficacy and compliance with industry regulations.
3. Laboratories: Scientific research laboratories, medical labs, and testing facilities often need to record and monitor temperature conditions for storage areas, refrigerated samples, or experimental setups.
4. Logistics and transportation companies: Transporting temperature-sensitive goods, such as perishable food items or medical supplies, requires meticulous temperature monitoring and documentation. Holding temperature logs serve as proof of proper handling during transit.
5. Manufacturing and production facilities: Industries that produce and store temperature-sensitive products, including chemicals, electronics, and certain consumer goods, may require holding temperature logs to ensure quality control and compliance with product specifications.

In conclusion, anyone involved in the storage, handling, or transportation of temperature-sensitive products may need to maintain a holding temperature log. This helps to track temperature conditions, identify potential issues, and take corrective measures to ensure quality, safety, and compliance.

For pdfFiller’s FAQs

What is holding temperature log?

Holding temperature log is a record of the temperatures at which food is held in storage or during transportation.

Who is required to file holding temperature log?

Food establishments such as restaurants, food manufacturers, and food distributors are required to file holding temperature logs.

How to fill out holding temperature log?

Holding temperature logs should be filled out by recording the temperature of the food at regular intervals and noting any temperature changes or deviations.

What is the purpose of holding temperature log?

The purpose of holding temperature logs is to ensure that food is stored and transported at safe temperatures to prevent spoilage and foodborne illness.

What information must be reported on holding temperature log?

Information such as the date, time, location, temperature readings, and any corrective actions taken must be reported on holding temperature logs.

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