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.
Food needs to be cooked and held at safe temperatures to prevent health hazards (and lawsuits).
Cooking and hot holding temperature logs can help to eliminate any food safety risks and reduce food waste. Saving you money and protecting your customers and business.
Plus having a secure record of your checks means you can prove to an EHO that you’re following the correct HACCP (Hazard Analysis and Critical Control Points) procedures. And hit that 5* hygiene rating!
Hot holding is the process of keeping cooked food at a safe temperature before service. Once cooked, food should be held above 63°C to prevent bacteria growth.
The following tasks can help you check and log your hot holding temperatures:
These repetitive tasks need to be carried out regularly throughout the day.
Before you let out a big sigh, check out how Trail can help you simplify and speed up your processes: