41 F to 135 F

Use separate equipment for raw and ready-to-eat food.

Clean and sanitize all work surfaces, equipment, and utensils before and after
each task.

Prep raw and ready to eat food at different times.

Buy food items that don’t require much prepping or handling.

Monitoring

Tools

Recording

Time-Temperature Control

Corrective actions
Liquid's Soups Sauces and
frying oil

Flat cooking Griddle

equipment

Internal temperature Hamburger Pattie or

meat Pattie

Coolers and ovens Coolers and ovens

Measure Air and Bag of lettuce

internal temps

Food and packaging Food and packaging

 After they have been bumped or dropped

After they have been exposed to extreme

temperature changes

Before deliveries arrive

Before each shift

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This thermometer measures without

touching surfaces, however it does not
measure air temperature or internal
temperature of food.

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