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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

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Ensuring incoming food arrives and is stored at safe temperatures.

Time of Delivery

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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

NaN of 7

Verification of proper refrigeration and cooling procedures.

Refrigerator Temperature (Fahrenheit)

Freezer Temperature (Fahrenheit)

Time of Temperature Check

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Refrigerator Operating Condition

Freezer Operating Condition

Any Observations Regarding Cold Holding

Signature of Person Taking Temperature

Hot Holding Temperatures

NaN of 7

Maintaining hot foods at appropriate temperatures during service.

Hot Holding Temperature (Fahrenheit)

Time Food Started Hot Holding

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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

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Cooling Procedures

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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

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Thawing Procedures

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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):

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Is food protected from contamination during thawing?

Notes/Comments regarding the thawing process:

Date of Thaw

Food Item being thawed:

Equipment Calibration & Maintenance

NaN of 7

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

NaN of 7

Maintaining records of temperature checks and corrective actions.

Date of Temperature Log

Time of Temperature Recording

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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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