Reduce waste and boost profits
Use this task to check and log your hot holding temperatures...
Food temperatures should be 63℃ or above (probe food at start & end of service and at least every 2 hours.)
Record the temperature of the food item with the LOWEST core temperature.
Reheat food thoroughly until the core temperature is not less than 75°C and then add it to the hot holding equipment.
All food items (including rice) held hot prior to sale must be kept over and above 63°C.
- Check temperature at least 2 times during the day. Use 5-6 different dishes to probe.
- Always keep thermometers clean, and before probing food, always clean and disinfect the probe with probe wipes.
Temperature logs are a crucial part of your food safety record, often referred to as HACCP (Hazard Analysis and Critical Control Points).
Once cooked, food should be held above 63°C to prevent bacteria growth. Temperature monitoring makes sure these temperatures are maintained. Once the temperature drops below 63°C, it must be sold or wasted within 2 hours.
These repetitive tasks need to be done but it doesn’t need to be so painful. Here's how we improve the experience:
The next step is to chip away at every friction point until none remain — record keeping becomes automated and invisible.
Digital food probes are not yet at an accuracy and usability level we are happy with. Once this technology progresses, we'll be able to accept data via Bluetooth and APIs. We are already doing this with wireless fridge temperature monitors, check out our integrations page for more details!
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