Scribd Logo
Upload

Welcome to Scribd!

  • Food Service Tempreature Chart

    Uploaded by

    pathanshahnazar
    10 views1 page
    This food service temperature chart provides critical limits and corrective actions for hot and cold food holding temperatures during service. It requires hot foods to be held at 64°C or higher and cold foods at 5°C or lower. Any foods needing reheating must reach 82°C for 2 minutes. Staff must record the temperature of foods before, during and after service to ensure safe holding temperatures are maintained.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This food service temperature chart provides critical limits and corrective actions for hot and cold food holding temperatures during service. It requires hot foods to be held at 64°C or higher and cold foods at 5°C or lower. Any foods needing reheating must reach 82°C for 2 minutes. Staff must record the temperature of foods before, during and after service to ensure safe holding temperatures are maintained.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    10 views1 page

    Food Service Tempreature Chart

    Uploaded by

    pathanshahnazar
    This food service temperature chart provides critical limits and corrective actions for hot and cold food holding temperatures during service. It requires hot foods to be held at 64°C or higher and cold foods at 5°C or lower. Any foods needing reheating must reach 82°C for 2 minutes. Staff must record the temperature of foods before, during and after service to ensure safe holding temperatures are maintained.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    RS Doc: QHSE-918

    Issue: 1
    FOOD SERVICE TEMPERATURE CHART (CCP) Revision: 0
    Issue Date: 01.05.2022
    Site: Area: Date: Authorised Person:
    Critical Limit: Hot Holding /Service-Hot Food: + 64oC Corrective Hot Food - Reheating temperature: + 82oC
    Cold Holding /Service-Cold Food: + 5oC Action: for 2 min (only once)
    S. N FOOD PRODUCT TYPE OF BEFORE SERVICE DURING SERVICE DURING SERVICE REHEATING REMARKS AUTHORISER
    SERVICE READING-1 READING-2 READING-3 SIGNATURE
    (Tick)
    B L D TIME TEMP TIME TEMP TIME TEMP TIME TEMP

    Verified by Manager/ Supervisor: ____________________________

    You might also like