Temperature Control - Food Safety Fundamentals

Are temperature log records kept for cooking, holding, and receiving food?

All food items are correctly labeled and dated?

Is food cooked to the proper temperature?<br><br>1. 165°F/73°C: Poultry, stuffing with meat, stuffed meat and pastas, food being reheated for hot-holding.<br>2. 155°F/68°C: Ground meat, seafood, ostrich meat, marinated meat, eggs to be hot held.<br>3. 145°F/62°C: Whole seafood, beef, pork, veal, lamb, roasts, eggs to be served soon.<br>4. 135°F/57°C: Ready-to-eat hot held foods, including fruits, vegetables, grains, legumes.

All food is stored outside the temperature danger zone? (Cold food is less than 41°F/5°C, hot food is greater than 135°F/57°C).

Is food cooled from 135°F/57°C to 70°F/21°C in 2 hours or less?

Food being reheated for hot holding reaches 165°F/73°C in 2 hours or less?

Thermometers are working and accurate? (Within 2°F/-16°C)

Are records kept for refrigerator and freezer temperatures?

Refrigeration temperature is within food safe range? Refridgerators keep food at 41°F/5°C or less and freezers are set to 0°F/-17°C or less?

Is food properly thawed in a refrigerator, with cold running water, or in the microwave? (It’s not refrozen unless it’s been thoroughly cooked)

Refridgerators and freezers are kept clean?