Hot holding temperature log

What the law requires

Regulation (EC) No 852/2004, Annex II, Chapter IX says food that can support the growth of harmful bacteria must not be kept at temperatures that may cause a risk to health. Article 5 requires HACCP procedures with critical limits, monitoring, corrective actions and records that fit the size of the business. In the UK, the Food Standards Agency pack Safer food, better business has the same kind of hot holding checks. The minimum temperature and how often you measure come from your own HACCP plan and the national guide.

Write the minimum hot holding temperature from your HACCP plan at the top of the sheet. It depends on the rules in your country.

How to fill it in, in 5 steps

1. 1Write the date, the counter or unit, and the minimum hot holding temperature from your HACCP plan at the top of the sheet.
2. 2Measure the core temperature of each dish with a clean, disinfected probe at the start of service and then every 30 minutes.
3. 3Write the time, the dish, the measured temperature and your initials in one row for each check you make.
4. 4If a dish is below the limit, reheat it or throw it away, as your HACCP plan says, and record what you did in the corrective action log.
5. 5At the end of service, sign the sheet, have the manager check it, and file it in the HACCP folder.