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Important Instructions before printing these forms!

Before printing and using these forms verify that the standards listed are correct
according to your local health department standards. Change the forms as needed to
reflect your region's standards and comply with county, state and federal health
codes.
Best practice is to save each form for 90 days so as to provide documentation should the Health
Department require it.
Chef's Resources Inc disclaims all liability for the health department information provided in this file
and makes no endorsement of or representation or warranty regarding the information listed in this
file. Should you decide to use the information provided in this file, you will be solely responsible for
verifying the accuracy of the information according to your local regulations, and Chef's Resources Inc
will have no liability for any of the information provided here.

Food Holding Temperature Log


Venue:
Station:

Service Period:
Date:

Time

Initials

Product

Corrective
Action

Cold Food Holding Standards

Hot Food Holding Standards

Hold cold food at 41 F or below.

Hold hot food at 140 F or above.

ACTION FOR FOODS BELOW STANDARD:

ACTION FOR FOODS BELOW STANDARD:

"1" - Quickly cool food that has been held above


41 F for less than 2 hours.

"3" - Reheat food that has been held below


140 F for less than 2 hours to 165 F.

"2" - Discard food that has been held above


41 F for more than 2 hours.

"4" - Discard food that has been held below


140 F for more than 2 hours.

"M" - Inform Chef/Supervisor.

"M" - Inform Chef/Supervisor.

Manager's Signature:

Date:

Use this form to record hot or cold held foods every 60 minutes (or whatever standard you choose).
Save records for 90 days to document safe handling procedures.

2 Hour Food Holding Temperature Log


Venue:

Service Period:

Station:

Date:
Cold
Holding
Temp

First Hot
Temp

30
Minutes

1 Hr

1.5 Hr

2 Hr

Time
Disposed

Initials

Time
Product

Cold Food Holding Standards

Hot Food Holding Standards

Hold cold food at 41 F or below.

Hold hot food at 140 F or above.

ACTION FOR FOODS BELOW STANDARD:

ACTION FOR FOODS BELOW STANDARD:

"1" - Quickly cool food that has been held above


41 F for less than 2 hours.

"3" - Reheat food that has been held below


140 F for less than 2 hours to 165 F.

"2" - Discard food that has been held above


41 F for more than 2 hours.

"4" - Discard food that has been held below


140 F for more than 2 hours.

"M" - Inform Chef/Supervisor.

"M" - Inform Chef/Supervisor.

Manager's Signature:

Date:

Handsink Temperature Log


Venue:
Date

Temp

Month:
Initials

Corrective Action

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
Handsink Standards:
Handsink hot water temperature must be at least 110 F.
Corrective Action:
"1" - Call Maintenance to adjust temperature. Use another sink until spec temperature is reached.
"M" - Inform Chef/Supervisor.

Form QAF-9

Manager's Signature:

Date Verified:

Walk-in Cooler/Freezer Temperature Log


Venue:
Month:

Date

Opening
Temp

Refrigerator/Freezer ID:

Initials

Mid-day
Temp

Initials

Closing
Temp

Initials

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
Standard:
Cooler temperature must be maintained at
41 F (4 C) or below.
Ideal freezer temperature is 0 F (-18 C) or below.
Manager Signature:

Corrective Action Taken:


"1" - Call maintanence.
"M" - Inform Chef/Supervisor.

Date Verified:

Corrective
Action

Product Cooling Log


Date:

Venue:
Chefs Resources.com
Time

Date

Start
Time

Start
Temp

Initials

1
Hour

2
Hour

3
Hour

4
Hour

5
Hour

Item

6
Hour

Initials

Action
Taken

Enter the date and product, the start time, the starting temperature, and initial the sheet. Every hour, document the current
temperature in hours 1 thru 6. At hour 6, if the product has met the cooling standards... label, date, store. If the product has not
meet the standard, notify your supervisor or manager.

STANDARD:

ACTION TAKEN:

Cool hot foods:

"1" - Cooled, labeled, dated & stored properly.


"2" - Discard improperly cooled foods.
"M" - Inform Chef/Supervisor.

From 140 F (60 C) to 70 F (21 C) within 2 hours,

- and From 70 F (21 C) to 41F (4 C) within an addditional 4 hours.

Manager's Signature:

Date Verified:

Thermometer Calibration Log


Venue:
Date

Month:
Thermometer ID

Temp

Initials

Corrective Action

Thermometer ID is the team member's name or workstation name

Thermometer Standards:
Corrective Action:

Thermometers must be with +/- 2 of 32 F (0 C)

"1" - Adusted thermometer and re-tested until spec temperature is reached.


Form QAF-9

Manager's Signature:

Date Verified:

Quat Sanitizer Concentration Log


Venue:
Date

Month:
Time

Concentration

Initials

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
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23
24
25
26
27
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29
30
31
Standard:
Quat sanitizer solution must have a concentration of 200 ppm.
Corrective Action:
"1" - Adjust concentration by adding more water. Retest.
"2" - Adjust concentration by adding more quat sanitizer. Retest.
"M" - Inform Chef/Supervisor if concentration is not 200 ppm.

Corrective Action

Manager's Signature:

Date:

Bleach Sanitizer Concentration Log


Venue:
Date

Month:
Time

Concentration

Initials

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
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30
31
Standard:
Bleach sanitizer solution must have a concentration of 100 ppm.
Corrective Action:

"1" - Adjust concentration by adding more water. Retest.


"2" - Adjust concentration by adding more bleach. Retest.
"M" - Inform Chef/Supervisor if concentration is not 100 ppm.
Manager's Signature:

n Log

Corrective Action

Date: