Receiving Food Temperature Chart Consult the easy to read charts below to learn how to cook and store your food the right way Safe Minimum Cooking Temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer for safety
Taking and recording food temperatures with an accurate and appropriate thermometer is a critical element in your comprehensive food safety program It takes just a few minutes a day Use our Holding Time and Temperature Log to record hot and cold holding temperatures Seeing the log will remind you to double check the temperatures and allow your manager to verify that food is not being held at unsafe temperatures Download PDF Holding Time and Temperature Log Download Word Document Holding Time and Temperature Log For
Receiving Food Temperature Chart
Receiving Food Temperature Chart
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All foods should be held 135 F or above Corrective Action If food is out of temperature for less than 4 hours rapidly reheat to 165 F or greater within the remaining time period or discard Cool cooked foods from 135 F to 70 F within 2 hours and from Poor food quality can be a sign that the food has been time temperature abused and therefore may be unsafe Work with your suppliers to define specific safety and quality criteria for the food items you typically receive
In every step of food preparation follow the four guidelines to keep food safe Clean Wash hands and surfaces often Separate Separate raw meat from other foods Cook Cook to the right temperature Chill Refrigerate food promptly RECEIVING TEMPERATURE AND QUALITY LOG Spot check TCS foods as they are received and note any poor quality and or temperature issues FOOD COOLING LOG Use this log for recording the cooling times and temperatures for soups sauces roasts beans rice or any other hot food that is cooked and cooled for later use
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Record the receiving temperature of Time Temperature Controlled for Safety TCS foods that are received from an approved source If food temperatures are outside the required temperature zone notify the person in charge and take immediate corrective action Download the free temperature receiving log template and use it as a food safety document to monitor the temperatures of foods delivered to your business
Chart 4 Receiving Temperature Quality Log Spot check perishable foods as they are received and note any poor quality and or temperature issues Chart 4 Receiving Temperature Quality Log Spot check perishable foods as they are received and note any poor quality and or temperature issues
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https://www.foodsafety.gov › food-safety-charts
Consult the easy to read charts below to learn how to cook and store your food the right way Safe Minimum Cooking Temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer for safety
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Taking and recording food temperatures with an accurate and appropriate thermometer is a critical element in your comprehensive food safety program It takes just a few minutes a day
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Receiving Food Temperature Chart - In every step of food preparation follow the four guidelines to keep food safe Clean Wash hands and surfaces often Separate Separate raw meat from other foods Cook Cook to the right temperature Chill Refrigerate food promptly
