Cooking for Crowds Hot Storage Record Sheet
Hot Storage Record Sheet (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: __________________________________