"Food Temperature Log" - Arizona

Food Temperature Log is a legal document that was released by the Arizona Department of Education - a government authority operating within Arizona.

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Arizona Department of Education
Child & Adult Care Food Program
Food Temperature Log
DATE
FOOD ITEM
TIME
TEMP (
O
F)
INITIALS
PROBLEMS/CORRECTIONS
COLD HOLDING
All foods should be held at 41
O
F or below.
Corrective Action : I
f food is out of temperature for less
than 4 hours, rapidly cool to 41
O
F or less within the
remaining time period or discard.
COOKING
Poultry products: 165
O
F/15 seconds
Ground beef: 155
O
F/15 seconds
Eggs, fish, pork, beef: 145
O
F/15 seconds
All other foods: 145
O
F /15 seconds
Corrective Action :
Continue cooking.
REHEATING
Reheat foods to 165
O
F within 2 hours.
Corrective Action :
Discard if not reheated within 2
hours.
HOT HOLDING
All foods should be held at 140
O
F or above.
Corrective Action :
If food is out of temperature for less
than 4 hours, rapidly reheat to 165
O
F or greater within the
remaining time period or discard.
COOLING
Cool cooked foods from 140
F to 70
F within 2 hours.
O
O
Then continue to cool from 70
O
F to 41
O
F within 4 hours.
Food products made from ingredients at room
temperature must be cooled to 41
O
F within 4 hours.
Corrective Action :
Reheat to 165
O
F and cool
properly, serve, or discard.
RECEIVING
All potentially hazardous foods must be at 41
O
F or less.
Corrective Action :
Reject food if not at proper
temperature.
This institution is an equal opportunity provider.
Arizona Department of Education
Child & Adult Care Food Program
Food Temperature Log
DATE
FOOD ITEM
TIME
TEMP (
O
F)
INITIALS
PROBLEMS/CORRECTIONS
COLD HOLDING
All foods should be held at 41
O
F or below.
Corrective Action : I
f food is out of temperature for less
than 4 hours, rapidly cool to 41
O
F or less within the
remaining time period or discard.
COOKING
Poultry products: 165
O
F/15 seconds
Ground beef: 155
O
F/15 seconds
Eggs, fish, pork, beef: 145
O
F/15 seconds
All other foods: 145
O
F /15 seconds
Corrective Action :
Continue cooking.
REHEATING
Reheat foods to 165
O
F within 2 hours.
Corrective Action :
Discard if not reheated within 2
hours.
HOT HOLDING
All foods should be held at 140
O
F or above.
Corrective Action :
If food is out of temperature for less
than 4 hours, rapidly reheat to 165
O
F or greater within the
remaining time period or discard.
COOLING
Cool cooked foods from 140
F to 70
F within 2 hours.
O
O
Then continue to cool from 70
O
F to 41
O
F within 4 hours.
Food products made from ingredients at room
temperature must be cooled to 41
O
F within 4 hours.
Corrective Action :
Reheat to 165
O
F and cool
properly, serve, or discard.
RECEIVING
All potentially hazardous foods must be at 41
O
F or less.
Corrective Action :
Reject food if not at proper
temperature.
This institution is an equal opportunity provider.