"Food Temperature Monitoring Forms" - Michigan

Food Temperature Monitoring Forms is a legal document that was released by the Michigan Department of Agriculture and Rural Development - a government authority operating within Michigan.

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COOKED FOOD
Date: ______________________
Food Name
Checked
Temperature
Actual
Corrective Action
By
Required
Temperature
CRITICAL LIMITS:
Potentially Hazardous Food = 135°F; Except Poultry & stuffed meats = 165°F, Pork = 145°F; Rare roast beef = 130°F and
held for 2 hours at 130°F prior to serving.
This form is provided by Michigan Department of Agriculture
Copies can be downloaded at:
www.michigan.gov/mda
. Search for "Food Code & Fact Sheets" page
COOKED FOOD
Date: ______________________
Food Name
Checked
Temperature
Actual
Corrective Action
By
Required
Temperature
CRITICAL LIMITS:
Potentially Hazardous Food = 135°F; Except Poultry & stuffed meats = 165°F, Pork = 145°F; Rare roast beef = 130°F and
held for 2 hours at 130°F prior to serving.
This form is provided by Michigan Department of Agriculture
Copies can be downloaded at:
www.michigan.gov/mda
. Search for "Food Code & Fact Sheets" page
COOLED FOOD
Date: ______________________
Food Name
Checked
Time Food @ 135°F
Time Food Below
Corrective Action
By
41°F
CRITICAL LIMITS:
All foods being cooled must pass through the “Danger Zone” (135°F to 70°F within 2 hours, 70°F to 41°F within 4 hours).
This form is provided by Michigan Department of Agriculture
Copies can be downloaded at: www.michigan.gov/mda. Search for "Food Code & Fact Sheets" page
REHEATED FOOD
Date: ______________________
Food Name
Checked
Start Time
End Time
Final
Corrective Action
By
Temperature
CRITICAL LIMITS:
All food must be reheated to a minimum temperature of 165°F within 2 hours.
This form is provided by Michigan Department of Agriculture
Copies can be downloaded at: www.michigan.gov/mda. Search for "Food Code & Fact Sheets" page
HOT FOOD HOLDING
Date: ______________________
Food Name
Checked
Start Time/Temp
Time/Temp
Time/Temp
End Time/Temp
By
CRITICAL LIMITS:
The minimum hot holding temperature is 135°F. Treat each new batch of food as a new food item entry on the chart.
This form is provided by Michigan Department of Agriculture
Copies can be downloaded at:
www.michigan.gov/mda
. Search for "Food Code & Fact Sheets" page
COLD FOOD HOLDING
Date: ______________________
Food Name
Checked
Start Time/Temp
Time/Temp
Time/Temp
End Time/Temp
By
CRITICAL LIMITS:
The minimum cold holding temperature is 41°F. Treat each new batch of food as a new food item entry on the chart.
This form is provided by Michigan Department of Agriculture
Copies can be downloaded at: www.michigan.gov/mda. Search for "Food Code & Fact Sheets" page
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