"CACFP Food Temperature Log Template"

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COLD HOLDING
O
DATE
FOOD ITEM
TIME
TEMP
INITIALS
PROBLEMS/ CORRECTIONS
All foods should be held 41° F or below.
Corrective Action : I
f food is out of temperature for
less than 4 hours, rapidly cool to 41° F or less within the
remaining time period or discard.
COOKING
Poultry products: 165° F/15 seconds
Ground beef: 155° F/15 seconds
Eggs, fish, pork, beef: 145° F/15 seconds
Rare roast beef: 130° F/121 minutes
All other foods: 145° F/15 seconds
Corrective Action :
Continue cooking.
REHEATING
Reheat foods to 165° F within 2 hours.
Corrective Action :
Discard if not reheated within 2
hours.
HOT HOLDING
All foods should be held 140° 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.
COOLING
Cool cooked foods from 140° F to 70° F within 2 hours.
Then continue to cool from 70° F to 41° F within 4 hours.
Food products made from ingredients at room
temperature must be cooled to 41° F within 4 hours.
Corrective Action :
Reheat to 165° F and cool
properly, serve, or discard.
RECEIVING
All potentially hazardous foods must be at 41° F or less.
Corrective Action :
Reject food if not at proper
temperature.
COLD HOLDING
O
DATE
FOOD ITEM
TIME
TEMP
INITIALS
PROBLEMS/ CORRECTIONS
All foods should be held 41° F or below.
Corrective Action : I
f food is out of temperature for
less than 4 hours, rapidly cool to 41° F or less within the
remaining time period or discard.
COOKING
Poultry products: 165° F/15 seconds
Ground beef: 155° F/15 seconds
Eggs, fish, pork, beef: 145° F/15 seconds
Rare roast beef: 130° F/121 minutes
All other foods: 145° F/15 seconds
Corrective Action :
Continue cooking.
REHEATING
Reheat foods to 165° F within 2 hours.
Corrective Action :
Discard if not reheated within 2
hours.
HOT HOLDING
All foods should be held 140° 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.
COOLING
Cool cooked foods from 140° F to 70° F within 2 hours.
Then continue to cool from 70° F to 41° F within 4 hours.
Food products made from ingredients at room
temperature must be cooled to 41° F within 4 hours.
Corrective Action :
Reheat to 165° F and cool
properly, serve, or discard.
RECEIVING
All potentially hazardous foods must be at 41° F or less.
Corrective Action :
Reject food if not at proper
temperature.