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A record form used to log the internal temperatures of food to ensure safety standards are met, as required by the Minneapolis Health Department.
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How to fill out food temperature log
How to fill out food temperature log
01
Gather necessary materials: food temperature log sheet, thermometer, and a pen.
02
Begin by recording the date and time at the top of the log.
03
Measure the temperature of the food item using a calibrated thermometer.
04
Note the food item name and its temperature in the designated columns.
05
Ensure that the temperature falls within the safe range for the specific food type.
06
Record any observations or comments regarding the food's condition.
07
Repeat the process for all food items as necessary.
08
Sign and date the log once all entries are completed.
Who needs food temperature log?
01
Food service workers
02
Restaurant managers
03
Catering staff
04
Food safety inspectors
05
Health department officials
06
Anyone responsible for food handling and safety
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What is food temperature log?
A food temperature log is a record-keeping tool used to document the temperatures of food during storage and preparation to ensure safety and compliance with health regulations.
Who is required to file food temperature log?
Food establishments that handle and prepare food, including restaurants, catering services, and food production facilities, are required to file food temperature logs.
How to fill out food temperature log?
To fill out a food temperature log, record the date and time, the type of food being measured, the temperature reading, and the initials of the staff member taking the measurement.
What is the purpose of food temperature log?
The purpose of a food temperature log is to ensure that food is stored and served at safe temperatures to prevent foodborne illnesses and to maintain compliance with health regulations.
What information must be reported on food temperature log?
The log must report the date, time, type of food, temperature reading, and the initials of the person who took the measurement.
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