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Cooking for Crowds - Hot Storage Record Sheet

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Hot Storage Record Sheet [Printer-friendly PDF]

Hot Holding Unit # _________

Notes on critical temperatures:

Temperature Danger Zone is 40ºF – 140ºF

1. If the food temperatures are in the temperature danger zone and have been for less than 2 hours:

  • Reheat the foods to 165ºF.
  • Check to make sure the hot holding unit is working.
  • Turn up the thermostat on the hot holding unit.
  • Replace food to the unit only when the food has been reheated.

2. If the food temperatures are in the temperature danger zone and have been for more than 2 hours:

  • The food must be thrown out.

Date / Time: _________ / __________
Temperatures:
- Food __________
- Unit __________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Temperatures:
- Food __________
- Unit __________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Temperatures:
- Food __________
- Unit __________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Temperatures:
- Food __________
- Unit __________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Temperatures:
- Food __________
- Unit __________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Temperatures:
- Food __________
- Unit __________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Temperatures:
- Food __________
- Unit __________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Temperatures:
- Food __________
- Unit __________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Temperatures:
- Food __________
- Unit __________
Corrective Action: __________________________________________________________________
Signature: __________________________________

Date / Time: _________ / __________
Temperatures:
- Food __________
- Unit __________
Corrective Action: __________________________________________________________________
Signature: __________________________________


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