{"id":925,"date":"2011-05-17T09:40:39","date_gmt":"2011-05-17T13:40:39","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=925"},"modified":"2017-03-16T11:17:09","modified_gmt":"2017-03-16T15:17:09","slug":"hot-storage-record-sheet","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/food-safety\/cooking-for-crowds\/hot-storage-record-sheet\/","title":{"rendered":"Cooking for Crowds Hot Storage Record Sheet"},"content":{"rendered":"<p><a href=\"https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2010\/06\/CFC-hot-storage-record-sheet.pdf\">Hot Storage Record Sheet (PDF)<\/a><\/p>\n<p><strong>Hot Holding Unit # _________<\/strong><\/p>\n<p><strong>Notes on critical temperatures:<\/strong><\/p>\n<p><em>Temperature Danger Zone is 40&ordm;F &#8211; 140&ordm;F<\/em><\/p>\n<p><strong>1. If the food temperatures are in the temperature danger zone and have been for less than 2 hours:<\/strong><\/p>\n<ul>\n<li>Reheat the foods to 165&ordm;F.<\/li>\n<li>Check to make sure the hot holding unit is working.<\/li>\n<li>Turn up the thermostat on the hot holding unit.<\/li>\n<li>Replace food to the unit only when the food has been reheated.<\/li>\n<\/ul>\n<p><strong>2. If the food temperatures are in the temperature danger zone and have been for more than 2 hours:<\/strong><\/p>\n<ul>\n<li>The food must be thrown out.<\/li>\n<\/ul>\n<p>Date \/ Time: _________ \/ __________<br \/>\nTemperatures:<br \/>\n&#8211; Food __________<br \/>\n&#8211; Unit __________<br \/>\nCorrective Action: __________________________________________________________________<br \/>\nSignature: __________________________________<\/p>\n<p>Date \/ Time: _________ \/ __________<br \/>\nTemperatures:<br \/>\n&#8211; Food __________<br \/>\n&#8211; Unit __________<br \/>\nCorrective Action: __________________________________________________________________<br \/>\nSignature: __________________________________<\/p>\n<p>Date \/ Time: _________ \/ __________<br \/>\nTemperatures:<br \/>\n&#8211; Food __________<br \/>\n&#8211; Unit __________<br \/>\nCorrective Action: __________________________________________________________________<br \/>\nSignature: __________________________________<\/p>\n<p>Date \/ Time: _________ \/ __________<br \/>\nTemperatures:<br \/>\n&#8211; Food __________<br \/>\n&#8211; Unit __________<br \/>\nCorrective Action: __________________________________________________________________<br \/>\nSignature: __________________________________<\/p>\n<p>Date \/ Time: _________ \/ __________<br \/>\nTemperatures:<br \/>\n&#8211; Food __________<br \/>\n&#8211; Unit __________<br \/>\nCorrective Action: __________________________________________________________________<br \/>\nSignature: __________________________________<\/p>\n<p>Date \/ Time: _________ \/ __________<br \/>\nTemperatures:<br \/>\n&#8211; Food __________<br \/>\n&#8211; Unit __________<br \/>\nCorrective Action: __________________________________________________________________<br \/>\nSignature: __________________________________<\/p>\n<p>Date \/ Time: _________ \/ __________<br \/>\nTemperatures:<br \/>\n&#8211; Food __________<br \/>\n&#8211; Unit __________<br \/>\nCorrective Action: __________________________________________________________________<br \/>\nSignature: __________________________________<\/p>\n<p>Date \/ Time: _________ \/ __________<br \/>\nTemperatures:<br \/>\n&#8211; Food __________<br \/>\n&#8211; Unit __________<br \/>\nCorrective Action: __________________________________________________________________<br \/>\nSignature: __________________________________<\/p>\n<p>Date \/ Time: _________ \/ __________<br \/>\nTemperatures:<br \/>\n&#8211; Food __________<br \/>\n&#8211; Unit __________<br \/>\nCorrective Action: __________________________________________________________________<br \/>\nSignature: __________________________________<\/p>\n<p>Date \/ Time: _________ \/ __________<br \/>\nTemperatures:<br \/>\n&#8211; Food __________<br \/>\n&#8211; Unit __________<br \/>\nCorrective Action: __________________________________________________________________<br \/>\nSignature: __________________________________<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hot Storage Record Sheet (PDF) Hot Holding Unit # _________ Notes on critical temperatures: Temperature Danger Zone is 40&ordm;F &#8211; 140&ordm;F 1. If the food temperatures are in the temperature danger zone and have been for less than 2 hours: Reheat the foods to 165&ordm;F. Check to make sure the hot holding unit is working. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":9,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"footnotes":""},"class_list":["post-925","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cooking for Crowds Hot Storage Record Sheet - Cooperative Extension: Food &amp; Health - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/extension.umaine.edu\/food-health\/food-safety\/cooking-for-crowds\/hot-storage-record-sheet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking for Crowds Hot Storage Record Sheet - Cooperative Extension: Food &amp; Health - University of Maine Cooperative Extension\" \/>\n<meta property=\"og:description\" content=\"Hot Storage Record Sheet (PDF) Hot Holding Unit # _________ Notes on critical temperatures: Temperature Danger Zone is 40&ordm;F &#8211; 140&ordm;F 1. 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