Time Temperature Log
This is a must have form. Use the time temperature log to record temperatures of all food that are stored in a hot holding unit, such as a steam table. Record the temperatures as the products are being stored in the holding unit, then record the product temperatures every 2 hours. If the temperature of any particular product within that 2 hour window falls below 140°F, reheat it to the internal temperature of 165°F for 15 seconds. The following reheating methods are recommended: stove top, oven, steam or microwave methods. Never heat foods to the internal temperature of 165°F during the first stage of the heating process in a holding unit or steam table. Always use stove top, oven, steam or microwave methods. The holding unit is designed to hold food at temperatures above 140°F. Discard any foods past the 2 hour window. To alleviate any possible food waste, cook less more often. Record all waste or food mistakes on the food waste sheet. The waste sheet will show how much food is wasted and who wasted it. The other reason to use a waste sheet is for inventory tracking reasons.
Food Waste Sheet