Temperature Control During Food Prep Checklist
Ensure food safety & prevent spoilage! Our comprehensive Temperature Control During Food Prep checklist for Hospitality professionals guarantees kitchen compliance & delicious results. Download now & protect your business!
This Template was installed 3 times.
Receiving & Storage
Ensuring incoming food arrives and is stored at safe temperatures.
Time of Delivery
Temperature of Refrigerated Goods (in °F/°C)
Temperature of Frozen Goods (in °F/°C)
Condition of Packaging (e.g., intact, damaged, leaking)
Appearance of Food (e.g., color, odor, texture)
Notes/Observations (e.g., specific issues, corrective actions taken)
Storage Location Verified (Correct Area?)
Quantity Received
Cold Holding Temperatures
Verification of proper refrigeration and cooling procedures.
Refrigerator Temperature (Fahrenheit)
Freezer Temperature (Fahrenheit)
Time of Temperature Check
Refrigerator Operating Condition
Freezer Operating Condition
Any Observations Regarding Cold Holding
Signature of Person Taking Temperature
Hot Holding Temperatures
Maintaining hot foods at appropriate temperatures during service.
Hot Holding Temperature (Fahrenheit)
Time Food Started Hot Holding
Temperature Verification Frequency (minutes)
Temperature Reading (Fahrenheit)
Holding Method
If 'Other' is selected for Holding Method, please specify:
Corrective Action Taken (If Temp is below 135°F)
If 'Other' is selected for Corrective Action, please specify:
Time of Corrective Action Taken
Cooling Procedures
Guidelines for rapidly and safely cooling cooked foods.
Initial Food Temperature (Before Cooling)
Cooling Time to 70°F (121°F)
Cooling Time to 41°F (5°C)
Cooling Method Used (e.g., Ice Bath, Blast Chiller, Shallow Pans)
If 'Other' method chosen, please describe:
Food Volume impacting Cooling Time:
Date of Cooling Process
Start Time of Cooling Process
Thawing Procedures
Safe and regulated methods for thawing frozen foods.
What is the approved thawing method?
Water Temperature (if thawing under cold running water):
Estimated Thawing Time (if thawing under refrigeration):
Is food protected from contamination during thawing?
Notes/Comments regarding the thawing process:
Date of Thaw
Food Item being thawed:
Equipment Calibration & Maintenance
Ensuring thermometers and equipment are accurate and functioning correctly.
Last Thermometer Calibration Date
Thermometer Reading at Calibration (Cold Water Bath)
Thermometer Adjustment (if needed)
Calibration Method Used
Notes/Comments on Calibration (e.g., adjustments made, deviations)
Refrigerator/Freezer Temperature Verification Method
Date of Last Equipment Inspection
Description of any equipment repairs or maintenance performed
Record Keeping & Documentation
Maintaining records of temperature checks and corrective actions.
Date of Temperature Log
Time of Temperature Recording
Refrigerator/Freezer Temperature (°F/°C)
Cooler/Holding Unit Temperature (°F/°C)
Dish Temperature (°F/°C) - if applicable
Observations (e.g., frost buildup, unusual noises)
Corrective Actions Taken (if any)
Log Reviewed by:
Reviewer Signature
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